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Glossary Italian food and cooking / Term

Bresaola

(brisaola) The word bresaola is derived from the Italian verb brasare, meaning 'to braise'. This cured meat is a specialty of the Valtellina area in Lombardy, but is cherished all over northern Italy. Bresaola is made from lean beef - top-round, rump, or filet - which is lightly salted, marinated in wine and herbs, and dry-cured.

Permanent link Bresaola - Creation date 2020-04-25


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