One of the mysteries of the English language finally explained.
An Italian dish of raw beef cured by salting and air-drying, served typically in slices with a dressing of olive oil, lemon juice, and black pepper.
- ‘I'm particularly fond of the bresaola and Parmesan.’
- ‘Biltong, pemmican, jerky, bresaola, Parma ham and bacon are dried meats.’
- ‘He home-cures pancetta and bresaola and knows exactly what to do with a glut of damsons.’
- ‘The extraordinary salted chewiness of bresaola is flattered by limpid extra virgin olive oil.’
- ‘Being hung out to dry isn't always a good thing, but bresaola beef is an exception.’
Italian, from bresada, past participle of brasare ‘braise’.
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