Rosetta di scottona
English translation: heifer thick flank
| 07:01 May 11, 2011 |
| Italian to English translations [PRO] Cooking / Culinary | |||||||
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|  Selected response from: Barbara Carrara Italy Local time: 14:30 | ||||||
Grading comment
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| Summary of answers provided | ||||
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| 3 +4 | heifer thick flank |
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| 3 +1 | Beef Rosette |
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| 4 | Topside of veal |
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| Discussion entries: 19 | |
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Answers
44 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1Beef Rosette Explanation: This could be it. http://www.barbarallewellyn.com/menusApps.html |
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6 hrs confidence:
Topside of veal Explanation: I am basing this suggestion on discussions and also on English "usage". Although Scottona does seem to translate as "Heifer", this is a term that is not really used in English menus and food product descriptions. In addition, this website also explains how beef served in meals is usually from a heifer anyway. I have therefore used the term "veal" to express the youth of the cow, from which it is assumed naturally I think that it would not yet have had baby cows: http://www.theeveninginn.com/recipearticledisplay.aspx?artic... I have used the term "topside" because the "rosetta", which is described in various websites as the "noce" of the meat (or "noix" in French), is sometimes translated this way. This web page shows the translation in various languages and although "fesa" is described as the Italian way of saying topside. If this is for a menu, it could possibly be a more euphemistic way of expressing this part of an animal. http://fr.foodlexicon.org/o0000160.php -------------------------------------------------- Note added at 6 hrs (2011-05-11 14:00:13 GMT) -------------------------------------------------- This webpage shows how the "rosetta" corresponds to the "noce": "...la rosetta, chiamata anche noce, è un taglio del IV posteriore della vitella tra ... " http://www.lanticamacelleria.it/index.php?main_page=product_... -------------------------------------------------- Note added at 7 hrs (2011-05-11 14:03:20 GMT) -------------------------------------------------- "Veal" vs "Heifer" This website seems to merge the "usage" of the terms "veal" and "heifer". I would say that technically, if you were breeding cows or cutting meat, you may say the term "heifer". However, when it arrives on our plates or is described in menus etc, "veal" is the term we would use. http://www.veal.ca/tag/holstein-heifers/ -------------------------------------------------- Note added at 7 hrs (2011-05-11 14:23:51 GMT) -------------------------------------------------- You could maybe also say "rump" or "veal rump" which I'm sure would describe the same area. This recipe uses rump "kunckle" for making a "Noce Di Vitello Farcito" http://lynnescountrykitchen.net/italian/stuffedveal.html ...and this "proz" entry uses "top rump" to describe "sottoNOCE" - so the association is there. http://ita.proz.com/kudoz/italian_to_english/food_dairy/1318... Example sentence(s):
Reference: http://uktv.co.uk/food/recipe/aid/512357 |
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52 mins confidence: peer agreement (net): +4
peer agreement (net): +4heifer thick flank Explanation: "La SCOTTONA è una giovane femmina di bovino che non è mai stata gravida e di età non superiore a 15/16mesi per cui fornisce una carne di una tenerezza eccellente. La carne della SCOTTONA si riconosce dalle piccole infiltrazioni di grasso nella massa muscolare, chiamate in gergo marezzature.Durante la cottura, le marezzature si sciolgono e conferiscono alla carne un gusto delizioso e la proverbiale morbidezza. STORIA del NOME. IL contadino,che allevava bovini,era costretto a portare al macello una femmina giovane che non era riuscito a far ingravidare e si sentiva “scottato” dal fatto. Da qui deriva il termine SCOTTONA" (http://www.lascottona.com/) '5) Noce La noce è ricavata dalla parte anteriore della coscia (lato esterno) attaccata al femore. Può venire commercializzata con accorpato il fianchetto, taglio piatto a forma triangolare che presenta un tessuto uscolare a grana grossa, quindi meno tenero della noce vore e propria e più adatto a spezzatini e a lunghe cotture. Altre denominazioni: rosetta, tracoscio, sottocoscio, bocci agrande, bordone' (http://www.bovinmarche.it/info.php?cat=17&page=61) I'll do some more research and get back to you if I find anything else. -------------------------------------------------- Note added at 54 mins (2011-05-11 07:56:37 GMT) -------------------------------------------------- '5) Thick Flank (Noce) taken from the front part of the thigh (external side) attached to the femur. It is sold together with the flank, flat cut with a triangular shape which has a muscular tissue with a thick grain, and so it is not as tender as the loin. Other Italian names: rosetta, tracoscio, sottocoscio, boccia grande, bordone' (agri.marche.it/Aree%2520tematiche/zootecnia/razza/Libro%2520Marcbal%2520%2520lingua%2520Inglese.pdf) -------------------------------------------------- Note added at 58 mins (2011-05-11 07:59:50 GMT) -------------------------------------------------- I found 'scottona' (with typo) in an old kudoz http://www.proz.com/kudoz/italian_to_english/food_dairy/1954... -------------------------------------------------- Note added at 59 mins (2011-05-11 08:00:59 GMT) -------------------------------------------------- 'The a la carte menu offers also delicious second courses based on certified meat, such as “scottona piemontese” (heifer meat from Piemonte),...' (www.salentovip.it/dove-mangiare/la-vecchia-osteria-lecce.ht... -------------------------------------------------- Note added at 1 hr (2011-05-11 08:16:15 GMT) -------------------------------------------------- To access the Marche link above, go to http://www.agri.marche.it/Aree tematiche/zootecnia/razza/def... Selecting the 'Libro Marcbal lingua Inglese' option, you can download the .pdf file containing the excerpt. -------------------------------------------------- Note added at 2 hrs (2011-05-11 09:14:25 GMT) -------------------------------------------------- Hi, Juliet. Thanks. Happy reading, Bee -------------------------------------------------- Note added at 3 hrs (2011-05-11 10:36:08 GMT) -------------------------------------------------- In reply to Lorraine's comment and to my own, I can only offer Scottona (heifer beef) thick flank as an updated version of my suggestion. The subject at hand is an Italian menu, after all. -------------------------------------------------- Note added at 1 day23 hrs (2011-05-13 06:10:36 GMT) Post-grading -------------------------------------------------- Thank you, Juliet, and apologies for my rants. B. |
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