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

• Polish: bresaola (pl) f

Further reading

• bresaola on Wikipedia.Wikipedia

Anagrams

• Arebalos, Balasore, soarable

Italian

Noun

bresaola f (plural bresaole)

1. bresaola