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

  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.

Origin of bresaola

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

Words Nearby bresaola Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2024