These are very thin slices of meat, similar to carpaccio, which are first soaked in a marinade made of olive oil, salt, and pepper, then coated in breadcrumbs.

Once breaded, they’re topped with garlic, parsley, crumbled white bread, and a stretched-curd cheese like caciocavallo or provola, and then rolled up onto a skewer.

They’re then cooked in a pan or, preferably, grilled (hence the name braciole, which comes from brace, the Italian word for “embers”).

There are variations with pistachio-flavored breadcrumbs or pecorino cheese.

This dish is so beloved that butcher shops—especially in larger cities—often sell them raw or already cooked, ready to be enjoyed as a quick bite.