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Italian Phrase

Mi puoi spiegare cos'è il brasare?

/mi ˈpwɔi speɲˈɡaːre koˈzɛ il braˈzaːre/
Meaning"Can you explain to me what braising is?"
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Meaning

Literally, 'Can you explain to me what braising is?' It’s a polite request for a definition or description of the cooking method called 'brasare'.

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When to use

Use this sentence when you’re talking to a chef, a cooking class instructor, or a friend who knows culinary terms and you want a clear explanation of the braising technique.

Grammar Breakdown

Mipuoispiegarecos'èilbrasare?

1

Mi

Indirect object pronoun meaning 'to me' or 'me'.

2

puoi

Second‑person singular present of potere, 'you can'.

3

spiegare

Infinitive verb meaning 'to explain'.

4

cos'è

Contraction of 'che è' → 'what is'.

5

il

Definite article 'the' used before masculine singular nouns.

6

brasare

Verb meaning 'to braise', a cooking technique.

🗨In Conversation

A

Mi puoi spiegare cos'è il brasare?

Can you explain to me what braising is?

Certo! Il brasare è una cottura lenta in liquido, di solito a fuoco basso, che rende la carne tenera e saporita.

Sure! Braising is a slow cooking method in liquid, usually at low heat, that makes the meat tender and flavorful.

B

Common Mistakes

  • Mi puoi spiegare che è il brasare?

    In spoken Italian the contraction 'cos'è' is preferred; 'che è' sounds unnatural in this context.

  • Mi puoi spiegare a me cos'è il brasare?

    The indirect object pronoun 'mi' already conveys 'to me'; adding 'a me' is redundant.

  • Mi puoi spiegare cos'è il brasare?

    If you refer to the technique in general, you can drop the article: 'cos'è brasare?'.

Alternatives

  • Puoi dirmi che cosa significa brasare?

    Can you tell me what 'brasare' means?

  • Mi spieghi il significato di brasare?

    Could you explain the meaning of braising to me?

  • Che cosa vuol dire brasare?

    What does 'brasare' mean?

it

Cultural Tip

In Italian cuisine, brasare is a cornerstone technique for dishes like ossobuco, spezzatino, and ragù. It reflects the Italian love for slow‑cooked, flavor‑rich meals that turn tougher cuts of meat into delicacies. When using the term, Italians often mention the liquid (brodo, vino, pomodoro) that accompanies the braise.