[Sca-cooks] More Italian queries

[David Friedman]

Some more questions from my daughter for anyone who has answers, or 
even plausible guesses:

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.
Berlice: Something you make a "grosta" out of.
Ciorate: Carota is carrot. The plural of carota is carote. Is there 
anything else it could be? I'm a bit worried I'm jumping to 
conclusions.
Conducto: Possibly condotto, conduit or ditch, but makes little sense 
in context. Something you make out of almonds.
Cozzarda: Something of spices. A collection? A selection? A mixture? 
Not sure. Not given as "a", just "with cozzarda of spices".
Crepa: The name of a dish, but also an ingredient; one recipe 
instructs you to put in "an ounce of crepa of white wine."

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"?
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.
Grosta: Possibly crust, but is first given as "grosta of chickens" 
which doesn't make sense. The recipe is not given.
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.
Moriada: An adjective applying to meat.
Obitelli: An ingredient put into a tart of herbs along with spinach, 
therefore probably an herb or leafy green of some sort.
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".
Ola: Something you make tortelli of.
Panniccia: They suggest panic. I doubt it.
Renfuso: The name of a dish. Also used as an adjective, renfusa, 
applying to tench, in a recipe not given.
Reverida: I suspect a dish or kind of sauce. One recipe calls for the 
sauce to be thick "in the style of reverida"
Roffoffoli: The name of a dish that you make with quinces. The recipe 
is not given.
Soctopei: The name of a dish, but it ought to mean "under" something; 
any idea what?

Suco di gienche, n: Sounds like "juice of heifers" which makes no 
sense. I speculate that it may either be meat broth from cooking 
heifers, steers, bullocks, or any of the listed things, or that it 
may be "milk of heifers". However, this is just speculation, and they 
do use other words for both milk and meat broth, so it seems 
unlikely. If anyone has a better idea...
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"
Voci: Something you make capons with, along with odoritti (see 
above). Voconie is cherries or figs.

Additional puzzle: The phrase "de fora inenti" is used. Context: 
"...put in 1 ounce of spices and a half quart of 1 ounce of strained 
spices which were ground in the fish gelatina in that same way. De 
fora inenti, and draw it directly on (to) the table, and put in an 
ounce of sugar..." De should be of, fora could mean "holes" or 
"forth" or be the verb "forare", to pierce or make hollow, and inenti 
my best guess is Inentro, within or inwardly, although Enante, a kind 
of wild grape, would be my second best guess. I can't really make 
sense of it with any combination of these interpretations, though. 
Any better ideas?

-- 
David/Cariadoc
www.daviddfriedman.com