bresaola
English
/bɹɛˈsəʊlə/, /bɹɛˈsoʊlə/
noun
Definitions
- 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.
Etymology
Borrowed from Italian bresaola derived from French braiser (braise).
Origin
French
braiser
Gloss
braise
Concept
Semantic Field
Food and drink
Ontological Category
Action/Process