Tag Archives: Sicilian

Na Pascha Arriva – Final Menu

Easter 2009 is just around the corner, and with vendors lined up, we move forward with the menu as follows (not much has changed):

>Pani Pasquali
Easter Breads and Pies

This year, our guest of honor is making *Casatiello,* a traditional Neapolitan savory bread. I am making a *Triccia ai Racine Secche*, a braided egg bread that straddles sweet and salty, like so much Sicilian food. And a *Pizza Chena*, or “Ham Pie” in the cilentano style, with fresh basket cheese and smoked ham. Plus, time permitting, I will make Mrs La Puma’s pepper and anise seed rolls… mmmmmmmmmmm.

>Ravioli di Fave
Fava Ravioli with Sheep’s Milk Ricotta

A little departure from the Sicilian method here to something a little more mainstream, but sheep’s milk ricotta is really something else.

>Gamba D’agnello Cacio e Uova
Leg of Lamb with Eggs and Cheese

Just like we had [last year](http://omnivorousfish.com/node/311). Good, but no goat.

>Pastiera Napoletana
Neapolitan Easter Grain Pie

Again, from Anna, who will show me what-for in the grain pie department.

>Granita di Limone
Eureka Lemon Granita

But what lemons… thank you Robin!

>Agnellini Pasquali
Marzipan Easter Lambs

On the fence about this, but I’m going to take a stab at a couple of simple ones. Work my way up to making my own plaster molds…

Sicilian Words, the Answers and More

Sicilian – Italian – English

Ammaru – Gamberi – Shrimp

Babaluccia – Lumache – Snail

Cumoigghiu – Copertura – Cover

Droco – Laggiu – Over there

Eccu – Ecco – Here you go

Fuinu – Forno – Oven

Gridari – Gridare – To scream (not a good example)

Iddu – Lui – Him

Jelu – Gelo – Pudding or Gel

Lagnusu – Pigro** – Lazy

Manjari – Mangiare – To eat (also pistiari, but this is usually used as “to dine” or “to eat a meal”)

Niuro – Nero – Black

Ojo – Olio – Oil

Pumuruoru – Pomodoro – Tomato

Quannu – Quando – When

Racina - Uva – Grape

Scecchu – Mulo – Mule

Travagghiari (sometimes Travajari)- Lavorare – To work

Unne – Dove – Where

Vogghieri – Volere – To want

Zainu – Zaino – Backpack (another bad example, but I didn’t know the Italian word for backpack until I looked it up)

*Notice that we have “j.”* Yes, we have j. Italian doesn’t generally have j, k, w, x or y. In fact, in Italian, j is “long I”, k is the greek word (kappa), w is “double-v” (why it isn’t for us, who knows), and y is “Greek I”. J pops up in dialectical words, and modernisms like “Jugoslavia.” You occasionally see K in Northeastern dialects that are German-tinged, like in Alto-Adige, and is having a surge of popularity in the under 40 crowd, in text messages and IMs, as in “ke” (*che*- what). Likewise X, which is, of course the mathematical symbol for “times,” which in Italian is *per* (times, for, per) so you might ask *Perche-* in a text message with “xke-”

**I got the word “pigro” from [babelfish]( http://babel.altavista.com/) but I have never heard an Italian person say it. In my experience they say “non vuole fare niente” – “he doesn’t want to do anything”- in place of the word lazy. Sicilian people usually say lagnusu. As a topic for chop-busting (the national pastime) utility or industriousness is a common topic. Insults might include *innutile* (useless) or *scecchu* (a mule, or a horse that is mentally damaged, something that works hard, but not smart).

**The Language**

There are some obvious relationships that may have jumped out at you. The vowel o often becomes u. A soft g often morphs into j and becomes a /y/ sound. Clusters like li and gl will drift lazily along:

olio /OH lee oh/ to ojo /OY-yo/
tagliare /tal YAH reh/ to tagghiare /tahg-GYA-re/.

Another good example I neglected to include is a double l, which hardens into a double d:

bello /BEL-low/ to biddu /BEEHD-doo/.
capello /ka-PELL-oh/ to capiddu /gah BEEHD-doo/

There is a [glottal replacement]( http://en.wikipedia.org/wiki/Glottal_replacement) before double consonants in Sicilian that I tried to emulate with the H in the preceding examples. There is a subtle [ejective consonant]( http://en.wikipedia.org/wiki/Ejective_consonant) at the end. I admit, it’s a really strange accent, and the Agent said it sounded like I was speaking Russian. Funnily enough, a lot of those sounds come from Arabic.

Looking at these examples in isolation, you might be tempted to think “this is mostly an accent; this isn’t a language, it’s a dialect.” Well, it’s not. It has its own syntax and verb forms, and the conjugation rules are pretty different. We could draw the same parallels between Italian and French or Spanish words. We’ll get to all that… at some point.

Listening: Panic at the Disco “9 in the Afternoon” Live in studio.

Sicilian Words

How many can you guess? Or do you know?

Ammaru

Babaluccia

Cumoigghiu

Droco

Eccu

Fuinu

Gridari

Iddu

Jelu

Lagnusu

Manjari

Niuro

Ojo

Pumuruoru

Quannu

Racina

Scecchu

Travagghiare

Unne

Vogghieri

Zainu

*Notice that we have “j.”*

Here Comes Peter Cottontail, Again

Well, [last year, I fantasized about Easter dinner](http://omnivorousfish.com/node/133). This year, **I’m doing it**. I made 120 ravioli and did mise* for 3 easter pies plus bread tomorrow. 15 ladies and gentlemen are coming to eat all this stuff sunday, and I am **psyched**. If only I had had time for landscaping. Living in an apartment, you forget that there even is an outside to your home. It’s an amorphous concept, like Detroit.

Well, here’s the menu, if you can’t wait to find out. It’s a mixture of Neapolitan, Sicilian and Southern Californian influences, with nods to tradition, availability and pragmatism. And no, unfortunately, I did not find a goat.

*Pizza Chena* Easter “Stuffed” Pie in the style of Acqua Bella, Campania: A rich yeast dough with butter and eggs, filled with basket cheese, ham, pecorino romano and herbs.

*Torta di Zucchini* Another Easter Pie, this time Filo filled with a custard holding together Salame Napoletano, zucchini and spring onions.

*Pane Pasquali* A festive yellow bread dough braided with whole eggs, covered with poppy seeds and baked.

zzzzzzzzzzzzzzzzzzzzzzzzzzzzz

Ravioli of Fava Beans with tuma cheese, sauced with butter, olive oil and marjoram, with caciocavallo cheese

zzzzzzzzzzzzzzzzzzzzzzzzzzzzz

Lamb Leg *Cacio e Uova*: Braised Lamb with onions and white wine with an enriched sauce of eggs, lemon and cheese

Braised artichokes
Roasted potatoes with rosemary

Arugula Salad with Lemon

zzzzzzzzzzzzzzzzzzzzzzzzzzzzz

*Pastiera Napoletana* Easter grain pie

*Risu Niuro* Sicilian Black Easter Risotto (with cocoa, not squid ink, you knucklehead)

So, as you can see, I have to get back to work. I hope you all have a *great* holiday.

Listening: NPR, [Fresh Air](http://www.npr.org/templates/rundowns/rundown.php?prgId=13)