pisci d'ovu
Sicilian edit
Alternative forms edit
- pisci r'ovu, pisci r'uovu (rhotacized and/or diphtongized)
Etymology edit
From pisci + di + ovu, Literally, “fish of egg”, because it was prepared by the lower class who could not afford fish.
Pronunciation edit
- IPA(key): /ˌpiʃ.ʃi.ˈdɔ.vu/ (Standard)
- IPA(key): /ˌpiʃ.ʃi.ˈɾɔ.vu/ (rhotacized)
- IPA(key): /ˌpiʃ.ʃi.ˈɾwɔ.vu/(rhotacized and diphtongized)
Hyphenation: pì‧sci‧d'ò‧vu
Noun edit
pisci d'ovu m (plural pisci d'ovu)
- (south-eastern Sicily, dish) A dish of beaten eggs, then fried with olive oil. It can be prepared by adding breadcrumbs and grated cheese in the mix, or any other local ingredient.
Related terms edit
References edit
- AIS: Sprach- und Sachatlas Italiens und der Südschweiz [Linguistic and Ethnographic Atlas of Italy and Southern Switzerland] – map 1006: “la frittata” – on navigais-web.pd.istc.cnr.it
- Traina, Antonino (1868) “pisci”, in Nuovo vocabolario Siciliano-Italiano [New Sicilian-Italian vocabulary] (in Italian), Liber Liber, published 2020, page 3107