Braciole, Bracioline, Braciolette

This name describes a different cut or dish depending on which part of Italy you are in. In the northern regions braciole is used to describe a cut of meat similar to the cutlet, which can be grilled over charcoal or stewed. In the south, the same term is used to describe slices of meat such as beef or pork used rolled around fillings then usually braised in a tomato sauce. See Involtino and Bocconcino.