[Sca-cooks] Cocuzze in the Opera of Bartolomeo Scappi

[James Prescott]

I agree.  I went to my copy to write down your suggestion, and found 
that I had already (years ago) crossed out 'pumpkin' and written 'marrow 
or gourd'.

Thorvald
Avacal


On 2019-06-09 10:32, jimandandi at cox.net wrote:
> We were discussing pumpkins and other new world cucurbits just a week or so
> ago. The Trimaris Cooks Guild is having a potluck based on a specific
> luncheon menu out of Scappi, and I am looking for a couple extra vegetable
> dishes to add, and lo and behold there are three dishes that call for
> "pumpkin" in the English translation (V.106 "to prepare a tourte of domestic
> pumpkin", V.107 "to prepare a pumpkin and onion tourte" and V.108 "to
> prepare a pumpkin tourte without a shell") so I looked at the index in the
> back, which includes the original Italian titles of the dishes and all are
> "cocuzze". Even though Scully chose to translate the word cocuzze as
> "pumpkin", the instructions clearly are referring to lagenaria gourds. They
> describe scraping then boiling the vegetable, then squeezing out the
> moisture and then grinding it up in a mortar. That is clearly not a pumpkin,
> pumpkin disintegrates when boiled. In the first recipe, the Italian is
> "cocuzze nostrali", which is translated by Terence Scully as "domestic
> pumpkin" but could also be "local gourd", as "nostrali" usually means
> "local". I even image-googled "cocuzze" and the second result is a Lagenaria
> gourd!
> (https://www.lastampa.it/2015/06/26/societa/cocuzza-parente-sconosciuta-dell
> a-zucchina-XzsUo2lOjVLR6ut4zTLPXM/pagina.html) According to the article,
> it's still eaten in southern Italy. I think Terence Scully was wrong to
> translate this as "pumpkin". What do you think?
> 
>   
> 
> Madhavi
> 
> Trimaris
> 
>   
> 
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