English edit

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

Etymology edit

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

Pronunciation edit

Noun edit

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 edit

Further reading edit

Anagrams edit

Italian edit

 
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Noun edit

bresaola f (plural bresaole)

  1. bresaola