Italian Phrase
Rosola la carne, poi cuocila a fuoco lento.
Meaning
The sentence gives a two‑step cooking instruction: first, sear the meat so it develops a golden crust, then continue cooking it gently over low heat so it becomes tender without burning.
When to use
Use this phrase when you are describing a recipe, giving cooking directions, or teaching someone how to prepare a meat dish in an Italian kitchen.
✦Grammar Breakdown
Rosolalacarne,poicuocilaafuocolento.
Imperative (Rosola)
‘Rosola’ is the second‑person singular imperative of the verb *rosolare* (to brown/sear). It is used to give a direct command.
Direct object article (la carne)
The definite article *la* agrees with the feminine noun *carne* and marks it as the direct object of the verb.
Conjunction (poi)
‘Poi’ means ‘then’ or ‘after that’, linking two sequential actions.
Clitic pronoun attached to verb (cuocila)
‘Cuocila’ = *cuocere* (to cook) + clitic pronoun *la* (it, referring to *carne*). In the imperative, the pronoun is attached to the end of the verb.
Prepositional phrase (a fuoco lento)
‘A fuoco lento’ literally ‘at slow fire’, the standard Italian expression for cooking over low heat.
🗨In Conversation
Rosola la carne, poi cuocila a fuoco lento.
Sear the meat, then cook it over low heat.
Va bene, la metto subito nella padella.
Alright, I’ll put it in the pan right away.
✕Common Mistakes
Rosole la carne, poi cuocila a fuoco lento.
The correct imperative form is *Rosola* (second‑person singular). *Rosole* does not exist.
Rosola la carne, poi cuocere la a fuoco lento.
When giving a command, the pronoun must be attached: *cuocila* (cook it). Using *cuocere la* sounds like an infinitive phrase, not an imperative.
Rosola la carne, poi cuocila a fuoco veloce.
‘Fuoco veloce’ means ‘fast fire’, the opposite of what the sentence intends. Use *fuoco lento* or *fuoco basso* for low heat.
↔Alternatives
Fai rosolare la carne, poi cuocila a fuoco basso.
Brown the meat, then cook it on low heat.
Rosola la carne e poi falla cuocere lentamente.
Sear the meat and then let it cook slowly.
Dai una rapida rosolatura alla carne, poi cuocila a fuoco lento.
Give the meat a quick sear, then cook it over low heat.
Cultural Tip
In Italian cuisine, ‘rosolare’ is considered essential for building flavor; the Maillard reaction creates a rich, caramelized crust that is the backbone of many sauces. Italians often finish a meat dish ‘a fuoco lento’ to keep the interior juicy while the exterior stays perfectly browned. Remember that ‘fuoco lento’ is not the same as ‘fuoco basso’: the former implies a gentle, steady simmer, whereas ‘basso’ can be a slightly higher, but still low, heat.