bresaola

English
Slices of bresaola, some olives, an onion, and some bread.

Etymology

From Italian bresaola, from French braiser (“to braise”).

Pronunciation
  • (Received Pronunciation) IPA(key): /bɹɛˈsəʊlə/, /bɹɪˈzəʊlə/
  • (US) IPA(key): /bɹɛˈsoʊlə/, /bɹɪˈzoʊlə/

Noun

bresaola (uncountable)

  1. Air-dried salt-cured beef fillet that has been aged about 2-3 months until it becomes very hard and a dark red, almost purple colour.
    • 1997, Ian McEwan, Enduring Love, Vintage (1998), page 163:
      In memory, all the food they brought us first was red: the bresaola, the fat tongues of roasted peppers laid on goat's cheese, the radicchio, the white china bowl of radish coronets.

Translations
Translations

Further reading

Anagrams

Italian

Noun

bresaola f (plural bresaole)

  1. bresaola
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