I am working in Spain at the moment, and we serve quite a bit of Carpaccio. Now the Spaniards here don't pronounce it in the italian way, but as "carpassio". As you would in Spanish. Regional variants...
Panaderia Canadiense, do people really speak Castellano in South America?
Sort of. The same way that Americans sort of speak English and Quebecois sort of speak French. (Which is why that's bracketed in my earlier post.) What South Americans speak is sort of a somewhat corrupted form of Castellano from about 100 years before the distinción (soft C pronounced as TH) was introduced to the language. Hence, while somebody from Castille would say "thervesa" we say "servesa" for cerveza (the first example of the distinción that occurs to me at this late hour), and the words casa and caza are homophones. This is particularly evident in the Ecuadorian province of Loja, where the language has been preserved almost exactly as the conquistadores are thought to have spoken it - the Real Academia has actually done studies on this.
In addition to the ceceo, most forms of Latin American Castellano also incorporate words from the precolumbian languages of their areas; hence, Ecuadorian Castellano is distinct from, say, Colombian in that Ecuadorian includes a great number of Quichua and Shuara words into the general lexicon, while Colombian tends more towards Muisca and Tairona words, and the Peruvian and Bolivian Castellano that also include Quichua will include different words from those of Ecuador, simply because the Quichua spoken in Peru and Bolivia is quite different from that spoken in Ecuador. And so on.
If that's confusing, consider that only an Ecuadorian will use the word "Chuchaqui" to describe being hung over - the rest of Latin America uses "resacado." Also consider that in Ecuador and Colombia, an avocado is an Aguacate, while in Peru and Bolivia it's a Palta. Also consider the regional differences in the pronunciation of the letter LL - in some countries, most notably in Chile and Argentina, it's arrastrado (pronounced sort of like sh or zh), while in others, like Ecuador and parts of northern Peru, it's elido (pronounced l'y) and still others it's pronounced more like z (Colombia and Venezuela are like this). So, it's sort of Castellano. It's got the same grammar and structure, and shares a basic vocabulary. But really it has as much in common as Quebecois does to Parisian.
Oh, and it's also worth noting that Latin Americans make merciless fun of Spaniards for the perception of lisping that goes with the distinción. Nobody down here would be caught dead ordering a thervesa - it's considered to be a very effeminate way to speak and if you're a Latino man that's the last thing you want anybody to think of you....
ETA - and when it comes to Carpaccio, most Latin Americans will look at it and pronounce it "Carpaxio" with the x sound being closest to ks. Those who have a bit more culinary education will pronounce it "Carpachio" (and it's often spelt this way on menus in places that offer it.) The changed spelling is actually quite common with words that would have an awkward pronunciaiton otherwise - focaccia becomes focachia, etc.
Thank you very much, this has been very educational!
I work on the Canary Islands, and here they identify themselves as speaking 'Isleno', which does not follow the Castellano speech patterns. cerveza is a servesa, and the doouble l is a kind of "y". Yes, my dentist is Argentinian, and I find myself struggling when her sentences contain words beginning with ys and double ls...
