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braciola

[brah-chee-oh-luh, brah-choh-; Italian brah-chaw-lah] /ˌbrɑ tʃiˈoʊ lə, brɑˈtʃoʊ-; Italian brɑˈtʃɔ lɑ/
noun, plural braciolas, braciole
[brah-chee-oh-ley, brah-choh-; Italian brah-chaw-le] /ˌbrɑ tʃiˈoʊ leɪ, brɑˈtʃoʊ-; Italian brɑˈtʃɔ lɛ/ (Show IPA).
Italian Cookery.
1.
a flat piece of veal or beef rolled around a filling and baked in stock and wine.
Origin
1940-1945
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 Dictionary, © Random House, Inc. 2014.
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