GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
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13:11 Dec 20, 2009 |
Italian to English translations [PRO] Botany | ||||
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| Selected response from: Giles Watson Italy Local time: 07:17 | |||
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Summary of answers provided | ||||
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5 +4 | chicory root |
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3 | salsify |
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Discussion entries: 5 | |
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salsify Explanation: If we're talking about a parsley root shape, the name suggests "goatsbeard" aka salsify, a root vegetable that comes in several shades, the most common being purple (scorzanera). If William's "barba bianca" tastes vaguely of oysters (which it probably won't if you fry it as the recipe below suggests), this could well be our mysterious tuber. Of course, some kind soul who lives in Tuscany could simply pop into, or ring up, their local Conad to check ;-) -------------------------------------------------- Note added at 19 hrs (2009-12-21 08:30:03 GMT) -------------------------------------------------- My curiosity got the better of me. Irang the very nice people at the Conad in Carrara, who explained that the root is also known as "radice amara". This put me onto various other web sites, including: http://issuu.com/promedia/docs/pdf_sito_n_8_del_24-10-2008 which describes the local "radice amara" fair at Soncino iin the province of Cremona and conveniently provices a photo of the tuber in question, which William can verify. Our friend isn't salsify after all. It's a local Tuscan variety of chicory root. HTH Giles Reference: http://www.prodottitipici.com/prodotto/4372/barba-massese-ba... Reference: http://en.wikipedia.org/wiki/Purple_salsify |
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chicory root Explanation: My curiosity got the better of me. I rang the very nice people at the Conad in Carrara, who explained that the root is also known as "radice amara". This put me onto various other web sites, including one which describes the local "radice amara" fair at Soncino in the province of Cremona and conveniently provices a photo of the tuber in question, which William can verify. Our friend isn't salsify after all. It's a local Tuscan variety of chicory root. Reference: http://issuu.com/promedia/docs/pdf_sito_n_8_del_24-10-2008 |
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