[Sca-cooks] Is this really what it sounds like?

[Christine Seelye-King]

Well, the Italian dictionary lists 'feccia' as -dregs; rabble; to the bitter
end; - and 'feci' as feces, excrement.  The Berlitz menu reader lists
'fegatelli' as sliced pork liver.
That's as close as I can get, but I'm sure someone else can get closer.
Christianna

> -----Original Message-----
> From: sca-cooks-admin at ansteorra.org
> [mailto:sca-cooks-admin at ansteorra.org]On Behalf Of Daniel Myers
> Sent: Tuesday, June 18, 2002 1:01 PM
> To: SCA Cooks
> Subject: [Sca-cooks] Is this really what it sounds like?
>
>
> Was going through the ingredient list in Scully's "The Neapolitan Recipe
> Collection" (Italian, ca. 1500) yesterday and came across a reference to
> "fecatelli".  Now it was listed among things like "tripe" and "bladders"
> and such, and I know enough latin that this sounds like something I
> really don't want to be eating.  Anyone out there have a good dictionary
> of Italian cooking terms?  Am I correct in assuming this is some kind of
> dish made with the contents of an animal's digestive tract?
>
> - DM
>
>
> --
> -=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-
>   Edouard Halidai  (Daniel Myers)
>   I BELIEVE! http://www.bookofrefreshments.com
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