In northern Italy a braciola is simply an Italian porkchop.
In Abruzzo, in the middle part of Italy and for Italian Americans, the word often refers to a rolled up piece of thinly sliced pork served with pasta such as fettucine or perhaps a timballo.
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January 16, 2008 -
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stefanaccio |
Italian Foods |
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1 Comment
Braciola is an Italian second food course (secondo). It is served after the first course (primo) such as timballo or fettucine.