braciola
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thumb|Grilled pork braciola Braciola (; : braciole, ) may refer to several distinct dishes in Italian cuisine.
In the Vinony graph
Within Vinony's link graph, braciola is referenced by 147 other articles, and connects out to olive oil and Italian cuisine.
It is catalogued under topics including Cuisine of Campania, French meat dishes and Goat dishes.
Its subject is documented across 9 Wikipedia language editions.
Wikidata facts
- Instance of
- primal cut
- Country of origin
- Italy
- Image
- Braciola di maiale e melanzane ai ferri.jpg
Show 2 more facts
- Commons category
- Braciola
- native label
- Braciola
Sources (2)
via Wikidata · CC0
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Encyclopedic overview
3 sectionsContents
- Cut of meat
- See also
- References
thumb|Grilled pork braciola Braciola (; : braciole, ) may refer to several distinct dishes in Italian cuisine.
==Cut of meat== Braciola may refer to an Italian dish consisting of slices of meat that are pan-fried or grilled, often in their own juice or in a small amount of light olive oil. They are different from the finer cut fettine ('small/thin slices'), which never have bone and are generally thinner.
Excerpted from Wikipedia’s “braciola” article, available under the CC BY-SA 4.0 licence.