bresaola

[ bruh-soh-luh, ‑-zoh-; Italian bre-zah-aw-lah ]

noun

1. an Italian dish of sliced salt-cured, air-dried raw beef, served typically as an appetizer with a dressing of olive oil, lemon juice, and black pepper.

Word History and Origins

Origin of bresaola¹

1955–60; < Lombard Italian bresada “braised,” equivalent to standard Italian brasata “braised (cooked) cutlet,” noun use of past participle of brasare “to braise ( def ) ”