A thin slice of meat, usually beef or veal, rolled with filling such as breadcrumbs, cheese, or herbs and then cooked.
From Italian 'braciola,' derived from 'bracia' (Latin 'bracchia,' meaning arms or the meat of the arm), referring to the arm-shaped cut of meat.
Food words hide etymology—'braciola' comes from the Latin word for 'arm,' because originally this dish was made from arm meat, and the rolled shape still echoes that origin!
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