[Sca-cooks] More Italian queries

[David Friedman]

She's looking at a transcription.

>Is she looking at the original manuscript, a transcription or a modern
>Italian translation?
>Many of the below clarifications can be easier if the original manuscript is
>consulted. Transcribers (myself included) have their own bias and some times
>the "transcription" is really a modern (or semi-modern) translation into
>Italian and that really makes things complicated.
>
>Eduardo
>
>
>On 2/4/10 7:51 AM, "edoard at medievalcookery.com" <edoard at medievalcookery.com>
>wrote:
>
>>>  -------- Original Message --------
>>>  From: David Friedman <ddfr at daviddfriedman.com>
>>>
>>>  Some more questions from my daughter for anyone who has answers, or
>>>  even plausible guesses:
>>
>>
>>  Here are some possibilities based upon possible spelling variants from
>>  Florio's 1611
>>  (note that I know squat about Italian, so these are just my guesses as a
>>  language geek):
>>
>>
>>>  Acantate: The obvious meaning is "to sung (feminine plural)" or "to
>>>  (you plural sing)" neither of which makes sense, since it's "of
>>>  leeks." Any better suggestions would be greatly appreciated. It does
>>>  seem to be a verb.
>>
>>  Acante, the hearb grounswell.  [groundsell - genus Senecio]
>>
>>
>>>  Berlice: Something you make a "grosta" out of.
>>
>>  Grosta, hath been used for Crosta.
>>
>>  Crosta, a crust.
>>  Crostame, crusts, chippings of bread.
>>
>>  [could berlice be barley/barley flour?]
>>
>>
>>>  Cozzarda: Something of spices. A collection? A selection? A mixture?
>>>  Not sure. Not given as "a", just "with cozzarda of spices".
>>
>>  Cozzolo, a knuckle bone.  [perhaps a unit of measure?]
>>
>>
>>>  Crepa: The name of a dish, but also an ingredient; one recipe
>>>  instructs you to put in "an ounce of crepa of white wine."
>>
>>  Greppola, dregs, dross, leese of any thing.
>>  [yeast perhaps?]
>>
>>
>>>  Fritto - Fried, but what? "To make fried with loins" doesn't make
>>>  much sense, and we don't have the recipe it goes with. To fry loins?
>>>  Is there a set meaning for "fritto" like chopped herbs for "battuto"?
>>
>>  Frittole, as Fritelle, fritters, wafers.
>>
>>
>>>  Fusticello: An implement used to push chopped herbs into a lamprey
>>>  that one is cooking. I'm guessing a long fork of some kind because of
>>>  the trifling similarity to "forchetta" - "-etto" and "-ello" did seem
>>>  to go back and forth during this period, and my dictionary gives
>>>  "fustigare" and "fustigone" as "furigare" and "furigone", suggesting
>>>  that they may have gone back and forth as well. Pretty lousy
>>>  evidence, yes.
>>
>>  Fusto, any kind of stock, stump, trunk, logge, or block.
>>  Also a trunk or body without a head. Also a stalk, a shaft,
>>  or shank of any thing.
>>  [I'd guess it means a sort of stick, something like a muddle]
>>
>>
>>>  Grosta: Possibly crust, but is first given as "grosta of chickens"
>>>  which doesn't make sense. The recipe is not given.
>>
>>  Grossa, gross, big, fat.  [maybe the equivalent to "brawn"?]
>> 
>>
>>>  Iapigio: No idea. One recipe asks you to take a pound of pork loin
>>>  cut fine, wash it and put it "al iapigio." The dictionary says Iapiga
>>>  is the western wind.
>>
>>  Appogio, a rest, a stay, or leaning upon. [?]
>>
>>
>>>  Moriada: An adjective applying to meat.
>>
>>  [dead?]
>>
>>
>>>  Odoricti - adjective applied to chicken. Also an ingredient named in
>>>  making capon along with voci. Probably actually odoritti, since it is
>>>  named the second time as "odoriti".
>>
>>  Odorifero, odiferous or smelling. [stinky? fragarant?]
>>
>>
>>>  Ola: Something you make tortelli of.
>>
>>  Olla, any pipkin, possenet, or pot.
>>
>>
>>>  Panniccia: They suggest panic. I doubt it.
>>
>>  Pannicula carnosa, a fleshie membrane or pannicle or skin that lieth
>>  next under the fat of the outward parts, and is the fourth cover
>>  that wrapppeth  all the bodie over.
>>
>>
>>>  Roffoffoli: The name of a dish that you make with quinces. The recipe
>>>  is not given.
>>
>>  [a typo for rossofoli perhaps?]
>>  Rosso, red, ruddy, tauny-red.
>>  Folio, a folio or sheet of paper.
>>
>>
>  >> Tigete: Possibly related to below. Either a feminine noun, or an
>>>  adverb applying to a verb applying to a feminine pronoun. Context:
>>>  "...and put in an onion cut minutely and a decent quantity of salt,
>>>  and depress (lower) the (or it, feminine) tigete to half..." The
>>>  feminine thing for it to refer back to would probably either be the
>>>  eel you're cooking or the pot you're cooking it in, more likely the
>>>  former.
>>>  Tengato: Something of something else. Context: "Take the tengato of
>>>  whatever you want, and take almonds and ginger and cinnamon, the best
>>>  that you can have, and spice some with cloves and nutmeg and a little
>>>  saffron, and mix these things well, and grind them..." The recipe is
>>>  "To make sauce"
>>
>>  Tegghia, any kind of pan or pot, as a dripping, a frying, a tarte, or a
>>  colepan.
>>
>>
>>>  Voci: Something you make capons with, along with odoritti (see
>>>  above). Voconie is cherries or figs.
>>
>>  Vocolari, kernels, wartles, buttons, or glandules under a hogs jaw.
>>
>>  [This makes me wonder if "odoritti" is offal.  Is the recipe in question
>>
>>  similar to the period English recipes for "garbage"?]
>>
>>  - Doc
>>
>>
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>
>
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-- 
David Friedman
www.daviddfriedman.com
daviddfriedman.blogspot.com/