Glossary entry (derived from question below)
Italian term or phrase:
barba bianca
English translation:
chicory root
Added to glossary by
william wooderson
Dec 20, 2009 13:11
14 yrs ago
Italian term
william wooderson
barba bianca
Italian to English
Other
Botany
I bought this in a Conad in Tuscany a short while ago, and although it looks rather like a parsnip it doesn't taste much like one. Was this a freak of nature? Or does anyone know what the actual term is in English?
Proposed translations
(English)
| 5 +4 | chicory root |
Giles Watson
|
| 3 | salsify |
Giles Watson
|
Proposed translations
+4
19 hrs
Selected
chicory root
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.
Our friend isn't salsify after all. It's a local Tuscan variety of chicory root.
Peer comment(s):
| agree |
claudiocambon
: Talk about going to the source!
4 hrs
|
| agree |
william wooderson
: chicory root - yes that would make sense, after all it tastes bitter like chicory. Thank you for clarifying that!
4 hrs
|
| agree |
Dr Lofthouse
7 hrs
|
| agree |
Rachel Fell
: but a tap root rather than a tuber ;-) - nice link
17 hrs
|
|
OK, if you want to be picky ;-)
|
4 KudoZ points awarded for this answer.
Comment: "Yes I reckon chicory root is our guy - thank you again to everyone for your enthusiastic response!"
18 hrs
salsify
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 ;-)
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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
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
Discussion
http://eattheseasons.co.uk/Archive/beetroot.htm
or at least another genus.
Parsley root is what grows after the first year, when only the green leafy portion (which we generally eat) grows. The next year the root grows. It's probably not very common, as it appears to be less flavorful than parsnip.
We have this in the supermarkets here - as well as the rare parsnip