A wheel or square of soft or hard cheese made with cow's milk. It may have some sheep or goat's milk added. It has a pale ivory paste which becomes dense and orange-yellow ochre and develops small holes as it ages and has a polished, thick, oily light brown rind or may be brine-cured. This traditional cheese is made in a village near Alba in Piedmont with raw, semi-skimmed milk and has 30% fat. The curds are uncooked, moulded and pressed. It may be found in the following dimensions: 38 cm (15") diameter x 10 cm (4") deep, weighing 3.5 - 8 kg (7 lb 11 oz - 17 lb 10 oz). Affinage is 45 days for soft versions (Bra Tenero) and around 6 months for hard ones (Bra douro). It is salted and has a sharp flavour. (PDO). Those bearing the stamp 'Bra d'Alpeggio' are made in the mountains.
A roulade from Sicily similar to a very large beef olive. The slices of beef are stuffed with hard boiled eggs, cheese and chopped onions, rolled, fried in oil, flamed with brandy and then stewed in tomato sauce with herbs and spices. To serve, it is cut into slices.
A variety of grape used for making red, sometimes sparkling or frizzante wine in Piedmont. It is also the wine made from them.
This actually means "shoulder chop" but usually describes a dish made with thin slices of meat similar to beef olives and consists of a thin slice of meat, usually beef, wrapped around a stuffing of, for example, prosciutto, pine nuts and Parmesan cheese, with parsley. It may be cooked in tomato sauce or fried in oil. These are known as bracioloni in the north. It is also rib steak, chop, escalope.
