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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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The database behind this site was the loving creation of Suzy Oakes, who has since passed away. She is greatly missed. You can see her obituary in the Guardian

A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.

Picture of cover of recipe book

carpaccio (di manzo)

Language: Italian

Description: Paper-thin slices of raw fillet of beef dressed with olive oil, lemon juice and Parmesan cheese. It goes well with rocket and may be served with any of a number of cold sauces. The dish was originally served with mayonnaise, lemon juice horseradish and milk and was invented by Guiseppi Cipriani in Harry's Bar in 1950 for Amalia Nani Mocenigo, a valued customer, who had been told not to eat cooked meats. He named it after Carpaccio because of his particular dense, meaty use of reds and whites. The term is now applied to both meats or fish. Cipriani seemed to enjoy naming things after artists, as he also invented the Bellini.

Pronounced: kahr-PAH-chyoh dee MAHN-tsoh
Gender: m
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Veneto

See places: Italian food and cuisine, Veneto

See foods and dishes: Parmigiano-Reggiano

See drinks, wines etc: Bellini

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