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braciola

[brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah]
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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 Cookery.
  1. a flat piece of veal or beef rolled around a filling and baked in stock and wine.
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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. 2018