Talk:Braciola

message: Good morning,
I am Italian, and apologize for the rudeness, but I have not found a word for it! The dish is described in this article is called "involtini". The braciole are something completely different. In Italy we call these braciole: http://www.mybee.it/gastronomia/wp-content/uploads/2009/01/toscana20braciola.jpg. Perhaps in other parts of the world call it "involtini" as "braciole", but in Italy no. Ps: italian food is the best :D  —Preceding unsigned comment added by 93.65.50.175 (talk) 17:58, 7 June 2010 (UTC)
thread_title: Issue

message: *I think it's unappropriate to call "braciole" as meant in this article an italian dish: instead it could be "italian american". In Italy "braciole" is the plural of braciola, which is simply the slice of meat, and no specific recipe. Braciola is also usually a quite big slice, making it a main dish and too big to eat whole
*:I've only been to Sicily, where they were prepared as written in the article.  Perhaps there are regional variations.  If so, change the article, but not to Italian-American because I have eaten this type of braciole in Italy. Juppiter 03:41, 7 March 2006 (UTC)
replies: text: *The point is, were they called braciole or involtini? FlagSteward (talk) 23:54, 13 May 2008 (UTC)

text: *In the areas of Italy with the tradition of "braciole", the term "braciole" exclusively identifies the dish described in this article. In the rest of Italy, the same term just means "slices of meat" as you say. The term involtini is more generic as you can make involtini (and fill them) with just about everything besides meat and bread crumb. Another regional variation can be seen when this article says that "falsomagro" is an alias for "braciole", but at least where I live it isn't: falsomagro is much larger (so it often needs multiple sticks or to be wrapped in wire), must be sliced, and has a more elaborate filling, which is why it is usually more appropriate for special occasions such as Sundays whereas braciole (especially the roasted variant) can be an everyday's dish. It is considered different from "braciole" because where I live, it is often cooked together with bracioles (and sausage and meatballs as stated by someone else in the article), so one can choose (from the same cooking pot) whether he wants braciole or falsomagro. Unfortunately this information is OR so I can't include it in the article. Somebody with a proper traditional recipes book could add the needed references. Peppepz (talk) 08:57, 20 November 2011 (UTC)
thread_title:  Italian vs. Italian-American 

message: A typical italian lunch:
- antipasto (starter?)
- primo piatto (usually pasta or soup)
- secondo piatto (meat or fish like braciola)
- contorno (vegetables: potatoes, salad with oil...)
- dessert (sweets or cheese)
- caffè 
- digestivo (alcoholic beverage) —The preceding unsigned comment was added by 87.3.56.199 (talk) 21:45, 14 April 2007 (UTC)
thread_title:  Braciola is not "antipasto" 

message: In my family, we make pigskin braciole as well as the steak version.  I saw on a couple of websites that other Italian Americans do the same thing, but I can't find much in the way of pics or recipes.  Just thought it should be added.72.78.154.193 (talk) 12:24, 23 February 2008 (UTC)
replies: text: Information should only be added if you can verify it with reliable third-party sources (which doesn't include random webpages pulled off Google :-) ). FlagSteward (talk) 23:54, 13 May 2008 (UTC)
thread_title:  Pigskin Braciole 

message: An Italian Flickr user said that if sliced it can be called Rollè. Is that correct? Badagnani (talk) 17:28, 13 May 2008 (UTC)
thread_title:  Rollè 

message: Can it be made from veal? The article doesn't mention this. Badagnani (talk) 05:45, 2 June 2009 (UTC)
thread_title:  Veal? 

message: This article is a mess.  I tried reading it several times and started to get dizzy!  It seems to jump back and forth between the "toothpick-held appetizer-style meat, stuffed with cheese (as in the picture)" and the more involved "pounded, stuffed, rolled and string-tied beef flank cooked in a sauce".  If these two very different dishes want to share space in the same article, then they need to be seperated into two setions with an introduction explaining why they are two different dishes with the same name!  Non pensate?  --@Efrat (talk) 09:18, 20 November 2011 (UTC)
replies: text: This article should be about Italian braciole with a chapter on US-American braciole (which are apparently similar to the Italian involtini). Right now it starts off about braciole and then suddenly swerves into a full-blown dissertation on involtini. Thank you. Maikel (talk) 16:00, 23 July 2018 (UTC)
thread_title: Which is it?

message: The French IW is titled Brageole and there is a source (http://www.vin-vigne.com/mets-vins/plat-principal/viande-rouge-farcie/brageole.html) that it's a French dish! The truth about this article is that if it were not about Italian cuisine but another country's, it could have been deleted or redirected somewhere else since long time. At this moment, surprisingly, it doesn't have even a "notability" tag. --176.239.28.149 (talk) 10:11, 3 February 2016 (UTC)
thread_title:  Brageole 

message: You can't "fry in its own juice". Maikel (talk) 16:25, 23 July 2018 (UTC)
thread_title: Fry

message: Involtini is a larger category of rolls of thin items (often meat) of which braciole (as understood in Sicily and the US) is one. Braciole in other parts of Italy can also just refer to thin cuts of meat. So both of these meanings of Braciole are correct and should be explained. These articles probably need to be separated because Involtini is not a subcategory of Braciole, Braciole is a subcategory of involtini (as it is in the Italian Wiki - see it:involtino. Braciolone is another braciole subcategory that should probably be brought into the fold. - AKeen (talk) 18:16, 24 July 2018 (UTC)
replies: text: I have added the paragraph about involtini to the roulade page. - AKeen (talk) 20:55, 25 July 2018 (UTC)
thread_title:  Braciole vs. Involtini 

message: "braciola (plural braciole) are thin slices of meat"... shouldn't that be "braciole (singular braciola) are thin slices of meat"? Mr. IP, 107.77.203.52 (talk) 02:48, 2 December 2021 (UTC)
thread_title:  grammar 101