Braciola is a term that, in northern Italy, refers to a cut of meat with bone from the ribs of cattle and pigs. At one time it even meant the entrecote of beef. In southern Italy, on the other hand, a roulade is identified with braciola, and is made from the prime ribs or from the bottom sirloin, stuffed with herbs, cheese, etc.
Recipes made in Italy by Italians in Italian. Translated for You with Love