Carpaccio

Raw beef, thinly sliced and crimson, the first course in an Italian restaurant.

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Carpaccio is a vivid red.

It can be described as vivid, vibrant, strong and bold.

Set in black, because black reads best on it.

Carpaccio

Carpaccio is a dish of meat or fish, thinly sliced or pounded thin, and served raw, typically as an appetiser. It was invented in 1950 by Giuseppe Cipriani, founder of Harry's Bar in Venice, Italy, and popularised during the second half of the twentieth century. The beef was served with lemon, olive oil and white truffle or Parmesan cheese. Later, the term was extended to dishes containing other raw meats or fish, thinly sliced and served with lemon or vinegar, olive oil, salt and ground pepper.

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carpaccio

Noun

Thinly sliced raw beef or tuna, usually served as an appetizer.

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Carpaccio

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Carpaccio

Carpaccio

carpaccio

Its neighbors.

Its complements.

As a ramp.