[ brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah ]
/ ˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-; Italian brɑˈtʃɔ lɑ /
noun, plural bra·ci·o·las, bra·ci·o·le [brah-chee-oh-ley, brah-choh-; Italian brah-chaw-le]. /ˌbrɑ tʃiˈoʊ leɪ, brɑˈtʃoʊ-; Italian brɑˈtʃɔ lɛ/. Italian Cooking.
a flat piece of veal or beef rolled around a filling and baked in stock and wine.
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Question 1 of 10
Origin of braciola
1940–45; <Italian: slice of meat roasted over coals, equivalent to brac(e) hot coal, ember (earlier bracia, bragia<Germanic; see braise) + -iola noun suffix
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2021