"branzino" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "branzino"
      },
      "expansion": "Italian branzino",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian branzino.",
  "forms": [
    {
      "form": "branzinos",
      "tags": [
        "plural"
      ]
    },
    {
      "form": "branzini",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "s",
        "2": "branzini"
      },
      "expansion": "branzino (plural branzinos or branzini)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
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          "source": "w"
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          "parents": [],
          "source": "w"
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        },
        {
          "kind": "topical",
          "langcode": "en",
          "name": "Cooking",
          "orig": "en:Cooking",
          "parents": [
            "Food and drink",
            "All topics",
            "Fundamental"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:",
          "text": "Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.",
          "type": "quote"
        },
        {
          "ref": "2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:",
          "text": "At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The European seabass, Dicentrarchus labrax."
      ],
      "id": "en-branzino-en-noun-Sf~LTMl~",
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "European seabass",
          "European seabass"
        ],
        [
          "Dicentrarchus labrax",
          "Dicentrarchus labrax#Translingual"
        ]
      ],
      "raw_glosses": [
        "(cooking) The European seabass, Dicentrarchus labrax."
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "branzino"
}

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "it",
        "3": "branzino"
      },
      "expansion": "Italian branzino",
      "name": "bor"
    }
  ],
  "etymology_text": "From Italian branzino.",
  "forms": [
    {
      "form": "branzinos",
      "tags": [
        "plural"
      ]
    },
    {
      "form": "branzini",
      "tags": [
        "plural"
      ]
    }
  ],
  "head_templates": [
    {
      "args": {
        "1": "s",
        "2": "branzini"
      },
      "expansion": "branzino (plural branzinos or branzini)",
      "name": "en-noun"
    }
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "categories": [
        "English countable nouns",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English nouns with irregular plurals",
        "English terms borrowed from Italian",
        "English terms derived from Italian",
        "English terms with quotations",
        "Pages with 2 entries",
        "Pages with entries",
        "en:Cooking"
      ],
      "examples": [
        {
          "ref": "2007 January 10, “Recipe: Oven-Roasted Branzino With Hazelnut Picada”, in New York Times:",
          "text": "Olive oil 2 slices hearty white bread (about 2 ounces) 20 hazelnuts, shelled, roasted, peeled and chopped 1 clove garlic, minced 1 teaspoon chopped mint leaves 1 teaspoon orange zest 4 whole branzino, scaled and cleaned Salt and freshly ground black pepper 1 lemon, cut into 8¼-inch slices.",
          "type": "quote"
        },
        {
          "ref": "2007 February 18, Monica Corcoran, “Strike Up the Turntable”, in New York Times:",
          "text": "At that very moment on this recent Friday night, though, it was a roasted branzino with glassy eyes that was ogling her.",
          "type": "quote"
        }
      ],
      "glosses": [
        "The European seabass, Dicentrarchus labrax."
      ],
      "links": [
        [
          "cooking",
          "cooking#Noun"
        ],
        [
          "European seabass",
          "European seabass"
        ],
        [
          "Dicentrarchus labrax",
          "Dicentrarchus labrax#Translingual"
        ]
      ],
      "raw_glosses": [
        "(cooking) The European seabass, Dicentrarchus labrax."
      ],
      "topics": [
        "cooking",
        "food",
        "lifestyle"
      ]
    }
  ],
  "word": "branzino"
}