"ViLco" > wrote:
> Nonny wrote:
>
> > We were on a cruise and for the first time I encountered Bresola.
> > While not a BBQ item, it's like Prosciutto Ham, and is something
> > that also has a place on a table. Essentially, it's an air cured
> > beef version of prosciutto, served paper thin and eaten either
> > around something like a breadstick, cheese spread, melon slice or
> > even for more flavoring on a sandwich. Here's a URL I found about
> > making it.
>
> The correct name is "bresaola", if you call it "bresola" you make people
> get confused with "braciola", as happened to Nick.
> I too like breasola a lot, expecially in summer, with some capricciosa
> salad (maionnayse with some julienned pickled veggies) and light bread.

I wasn't confused, Villi. I knew he meant carpacchio d'bresaola. But the
name did remind me of brazzul.

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