Glossary entry (derived from question below)
Dec 16, 2003 22:50
20 yrs ago
11 viewers *
Italian term
A beverages specialist
Native in: English 
Works in: Italian to English, English, English to Italian
fiocco
Italian to English
Other
cuts of meat
Hi folks
This is a cut of beef highly prized (so I read) for bollito. Anyone know a suitable English equivalent? My full list of cuts runs thusly: "punta di petto, fiocco, biancostato, coscia, spalla, noce e sottopancia". (see "biancostato" question)
TIA
Derek
This is a cut of beef highly prized (so I read) for bollito. Anyone know a suitable English equivalent? My full list of cuts runs thusly: "punta di petto, fiocco, biancostato, coscia, spalla, noce e sottopancia". (see "biancostato" question)
TIA
Derek
Proposed translations
(English)
| 3 +1 | hope this helps... |
Susana Galilea
|
| 4 | brisket |
manducci
|
Proposed translations
+1
1 hr
Susana Galilea
United States
United States
United States
Customized Translation Services ENG>SPA
Native in: Spanish (Variants: Standard-Spain, US, Latin American) 
Works in: English to Spanish, Spanish
Related KudoZ points
:
278
Selected
hope this helps...
http://www.coalvi.it/setriquadri.html
http://www.coalvi.it/tagli/fiocco.html
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Note added at 1 hr 18 mins (2003-12-17 00:09:20 GMT)
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Perhaps \"tenderloin\"
Fiocco di Daino
Umbria
Buck
Intensely red and mildly gamy cured buck tenderloins.
http://www.rusticocooking.com/curedmeats.htm
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Note added at 1 hr 21 mins (2003-12-17 00:12:30 GMT)
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Compare to this:
http://www.foodsubs.com/MeatBeefLoin.html
http://www.coalvi.it/tagli/fiocco.html
--------------------------------------------------
Note added at 1 hr 18 mins (2003-12-17 00:09:20 GMT)
--------------------------------------------------
Perhaps \"tenderloin\"
Fiocco di Daino
Umbria
Buck
Intensely red and mildly gamy cured buck tenderloins.
http://www.rusticocooking.com/curedmeats.htm
--------------------------------------------------
Note added at 1 hr 21 mins (2003-12-17 00:12:30 GMT)
--------------------------------------------------
Compare to this:
http://www.foodsubs.com/MeatBeefLoin.html
4 KudoZ points awarded for this answer.
Comment: "Thanks to both of you, I am pressed for time and must therefore grade earlier than usual. Susana's links were most helpful here. Manducci's kind proposal in this case is unfortunately not an option for me, since I have already translated "punta di petto" (one of the other items in the list) as brisket. I have called "fiocco" "rump", going mainly by geography and shooting decidedly from the him.
Maximum respect
Derek"
16 hrs
brisket
from the diagram on the italian link below, fiocco is directly next to the part called "punta di petto" and apparently is commonly referred to by the latter name. In the UK this beef cut is called "brisket".
"fiocco, che è la naturale prosecuzione della punta di petto; è il pezzo tipico del semplice bollito familiare; fornisce ottimo brodo ed è poco costoso.."
see also:
www.bbc.co.uk/food/backtobasics/beef.shtml
P:S I'm a veggie but used to be a cook many years ago and had to cook the stuff!!
"fiocco, che è la naturale prosecuzione della punta di petto; è il pezzo tipico del semplice bollito familiare; fornisce ottimo brodo ed è poco costoso.."
see also:
www.bbc.co.uk/food/backtobasics/beef.shtml
P:S I'm a veggie but used to be a cook many years ago and had to cook the stuff!!
Reference:
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