Jun 30, 2007 03:10
16 yrs ago
2 viewers *
English term
Works in: Italian to English, Spanish to English
Toscano kale
English to Spanish
Other
Cooking / Culinary
vegetable
this is a green, leafy vegetable.
Proposed translations
(Spanish)
| 3 +1 | berzas tipo toscano |
Elizabeth Joy Pitt de Morales
|
| 4 +1 | col rizada |
Michael Powers (PhD)
|
| 4 | berzas |
swisstell
|
| 3 | berza a la Toscana |
Taña Dalglish
|
Proposed translations
+1
6 hrs
Elizabeth Joy Pitt de Morales
Native in English
Specializes in field
Words That Make Sense
Native in: English 
Works in: Spanish to English, English
Related KudoZ points
:
4
Selected
berzas tipo toscano
I think the problem is that the Spanish words "col" and "berza" don't clearly distinguish between flat-leafed (acephala) and round-headed (capitata) cabbage plants. Collards, kale, etc. all have flat leaves (though they may have curly edges), while cabbages (red, green, savoy, etc.) grow in heads may have curly or non-curly leaves.
My personal experience is that "col" is more likely to refer to the "cabbage" (aka "repollo") type, while I've heard "berzas" applied to raw and cooked leafy-type greens but only used with reference to "cabbage" when referring to a cooked dish of cabbage (or other greens), beans and meat known as "berzas" ... however, my impression could be simply due to local use.
In any case, wikipedia translates "collards" (the traditional name for toscano kale in the southern U.S.) http://ift.confex.com/ift/2001/techprogram/paper_8543.htm
as "(col) berza"
http://en.wikipedia.org/wiki/Collard
which just illustrates the lack of definition.
My personal experience is that "col" is more likely to refer to the "cabbage" (aka "repollo") type, while I've heard "berzas" applied to raw and cooked leafy-type greens but only used with reference to "cabbage" when referring to a cooked dish of cabbage (or other greens), beans and meat known as "berzas" ... however, my impression could be simply due to local use.
In any case, wikipedia translates "collards" (the traditional name for toscano kale in the southern U.S.) http://ift.confex.com/ift/2001/techprogram/paper_8543.htm
as "(col) berza"
http://en.wikipedia.org/wiki/Collard
which just illustrates the lack of definition.
4 KudoZ points awarded for this answer.
9 mins
berzas
and everything is called "Tuscany" today in the USA, it seems, and this addition of "toscana" probably is the same fad and has nothing to do with the vegetable which I have never seen in Italy where I spent many years and still go every year.
+1
1 hr
Michael Powers (PhD)
United States
United States
Native in English
United States
US Court Cert. 1980 Ph.D. 1981
Native in: English
Works in: Spanish to English, Portuguese to English, English to Spanish, and 2 more.
Related KudoZ points
:
69
col rizada
Corduroy Orange » Blog Archive » Huevos con Papas y Col RizadaHuevos con Papas y Col Rizada. Eggs with Potatoes & KaleI don’t really have any reason to believe that this dish is of Hispanic origin; I just like the way ...
corduroyorange.com/?p=48 - 15k - Cached - Similar pages - Note this
[PDF] Peace on Earth!File Format: PDF/Adobe Acrobat - View as HTML
Col Rizada,quelites,Acelga suiza,. verduras de mostaza y las hojas de ... Col Rizada. cocido con. manzanas. vinagre. balsámica. y nueces... Kale braised ...
cemonterey.ucdavis.edu/newsletterfiles/Newsletter_-_Favorite_Family_Food10326.pdf - Similar pages - Note this
Mike :)
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Note added at 1 hr (2007-06-30 04:22:41 GMT)
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"kale" in what are probably the three best general bilingual dictionaries (the unabridged Larousse, Harper Colllins and Oxford) in all cases is "col rizada".
"berza" is cabbage
corduroyorange.com/?p=48 - 15k - Cached - Similar pages - Note this
[PDF] Peace on Earth!File Format: PDF/Adobe Acrobat - View as HTML
Col Rizada,quelites,Acelga suiza,. verduras de mostaza y las hojas de ... Col Rizada. cocido con. manzanas. vinagre. balsámica. y nueces... Kale braised ...
cemonterey.ucdavis.edu/newsletterfiles/Newsletter_-_Favorite_Family_Food10326.pdf - Similar pages - Note this
Mike :)
--------------------------------------------------
Note added at 1 hr (2007-06-30 04:22:41 GMT)
--------------------------------------------------
"kale" in what are probably the three best general bilingual dictionaries (the unabridged Larousse, Harper Colllins and Oxford) in all cases is "col rizada".
"berza" is cabbage
1 hr
Taña Dalglish
Jamaica
Jamaica
Native in English
Works in field
Jamaica
Translating the Ideas Behind the Words
Native in: English (Variant: British)
Works in: Spanish to English, English to Spanish, French to English, and 2 more.
Related KudoZ points
:
28
berza a la Toscana
Another suggestion, hopefully a little more exotic sounding:
Brassica oleracea (Genus species)
Toscano (Cultivar/ Variety)
Toscano Kale (Common Name)
http://www.alimentacion-sana.com.ar/informaciones/Chef/itali...
En Sondrio es meritorio el gusto por las salchichas, los embutidos –de la cual se desprende la típica bondiola y la mortadela de hígado-. De la Valtellina recordamos en cambio el “pinzoccheri”, tagliatelle de harina con trigo sarraceno, cocido con patata, berza, puerro y otras verduras y horneado con queso bitto y scemut; el “chisccioo”, pasta salada rellena de queso y los característicos buñuelos “sciatt” –desaliñados-. Milano: risotto, chuleta y cassoeula.
La “cassoeula” se presenta como el plato popular, típicamente invernal, nutriente y económico: varios cortes de cerdo, es cocido con berza, zanahoria, apio y cebolla. Curiosa es la leyenda que narra el origen de este plato, porque en efecto que surge en la época de la dominación española en Milán, cuando un oficial español se enamoró de una bella pobladora milanesa y le enseñó la combinación de la cocción de carne de cerdo y berza. La mujer fue después a trabajar como cocinera con una de las más nobles familias citadinas y un día, para salvar su puesto, arriesgó la preparación de ésta nueve receta. La cassoeula gusta rápidamente y se hizo rápidamente uno de los platos más difundidos de la capital lombarda. Otro plato milanés que merece ser citado es el hecho de arroz a la milanesa; el “vitello tonnato” –vitel tonet- y la busecca, una sopa de mondongo hecha principalmente con menudillos.
You may also find these interesting and useful:
http://forum.wordreference.com/showthread.php?t=24239
http://elcuerpodecristo.com/article/148
[PDF]
2006 Spring Annuals by Scientific Name.xls
File Format: PDF/Adobe Acrobat - View as HTML
Toscano Kale. Herb Garden. Toscano. Toscano Kale. Perennial Garden. Toscano ... Toscano Kale. Thai Garden. Winterbor. Winterbor Kale. Donor's Arbor ...
www.ci.madison.wi.us/olbrich/PDFs/2006 Spring Annuals by Sc... - Similar pages
[PDF]
2006 Spring Annuals by Location.xls
File Format: PDF/Adobe Acrobat - View as HTML
Toscano. Toscano Kale. Campanula medium. Canterbury Bells ... Toscano Kale. Brassica oleracea. Winterbor. Winterbor Kale. Brassica rapa. Joi Choi. Joi Choi ...
www.ci.madison.wi.us/olbrich/PDFs/2006 Spring Annuals by Lo... - Similar pages
Quick Kale Saute Recipe | Recipezaar
If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, ...
www.recipezaar.com/126437 - 39k - Cached - Similar pages
Dietary intake of certain carotenoids has been associated with a reduced risk of disease. Kale (Brassica oleracea L. Acephala Group) has the highest levels of carotenoids lutein and β-carotene, and is anexcellent source of minerals among the green leafy vegetable crops. However, Brassica vegetables contain glucosinolate (GS) and S-methylcysteine sulfoxide (MCSO). While these sulfur compounds
have medicinal value, they are also responsible for the bitter, acrid flavors that are often regarded as objectionable by consumers. Therefore, the objectives of this study were to investigate the influence of increased S fertility levels on (1) elemental accumulation, (2) GS and MCSO production, and (3) the accumulation patterns of carotenoid pigments in the leaves of three kale cultivars. Winterbor,
Redbor, and Toscano kale were greenhouse-grown using nutrient solution culture with S treatment concentrations of 4, 8, 16, 32, and 64 mg of S/L. Decreasing S fertility decreased S leaf content, but
increased the levels of Mg and Ca accumulation, two important minerals for human health. Levels of GS and MSCO decreased in response to a decreasing S level in nutrient solution. However,
accumulation of lutein and β-carotene was unaffected by S treatment. Lowering the S fertility in the production of kale should decrease the levels of negative flavors associated with high levels of GS and MCSO without affecting carotenoid pigment levels. Understanding the combined impact of fertility on flavor compounds and carotenoid pigments may help improve consumer acceptance of
phytonutritionally enhanced vegetable crops.
--------------------------------------------------
Note added at 1 hr (2007-06-30 04:56:48 GMT)
--------------------------------------------------
In response to Mike's answer, there is some conflicting information on a few of the sites visited. However, Mike is right that the term should be "col rizada" rather than berza. I personally would say "col rizada toscana" or use the Genus species "Brassica oleracea".
However, I will leave the answer as some of the references, I believe, may be quite useful.
Brassica oleracea (Genus species)
Toscano (Cultivar/ Variety)
Toscano Kale (Common Name)
http://www.alimentacion-sana.com.ar/informaciones/Chef/itali...
En Sondrio es meritorio el gusto por las salchichas, los embutidos –de la cual se desprende la típica bondiola y la mortadela de hígado-. De la Valtellina recordamos en cambio el “pinzoccheri”, tagliatelle de harina con trigo sarraceno, cocido con patata, berza, puerro y otras verduras y horneado con queso bitto y scemut; el “chisccioo”, pasta salada rellena de queso y los característicos buñuelos “sciatt” –desaliñados-. Milano: risotto, chuleta y cassoeula.
La “cassoeula” se presenta como el plato popular, típicamente invernal, nutriente y económico: varios cortes de cerdo, es cocido con berza, zanahoria, apio y cebolla. Curiosa es la leyenda que narra el origen de este plato, porque en efecto que surge en la época de la dominación española en Milán, cuando un oficial español se enamoró de una bella pobladora milanesa y le enseñó la combinación de la cocción de carne de cerdo y berza. La mujer fue después a trabajar como cocinera con una de las más nobles familias citadinas y un día, para salvar su puesto, arriesgó la preparación de ésta nueve receta. La cassoeula gusta rápidamente y se hizo rápidamente uno de los platos más difundidos de la capital lombarda. Otro plato milanés que merece ser citado es el hecho de arroz a la milanesa; el “vitello tonnato” –vitel tonet- y la busecca, una sopa de mondongo hecha principalmente con menudillos.
You may also find these interesting and useful:
http://forum.wordreference.com/showthread.php?t=24239
http://elcuerpodecristo.com/article/148
[PDF]
2006 Spring Annuals by Scientific Name.xls
File Format: PDF/Adobe Acrobat - View as HTML
Toscano Kale. Herb Garden. Toscano. Toscano Kale. Perennial Garden. Toscano ... Toscano Kale. Thai Garden. Winterbor. Winterbor Kale. Donor's Arbor ...
www.ci.madison.wi.us/olbrich/PDFs/2006 Spring Annuals by Sc... - Similar pages
[PDF]
2006 Spring Annuals by Location.xls
File Format: PDF/Adobe Acrobat - View as HTML
Toscano. Toscano Kale. Campanula medium. Canterbury Bells ... Toscano Kale. Brassica oleracea. Winterbor. Winterbor Kale. Brassica rapa. Joi Choi. Joi Choi ...
www.ci.madison.wi.us/olbrich/PDFs/2006 Spring Annuals by Lo... - Similar pages
Quick Kale Saute Recipe | Recipezaar
If you can find Italian Toscano kale please try it! The Toscano kale can usually be found at farmers' markets or specialty grocery stores, ...
www.recipezaar.com/126437 - 39k - Cached - Similar pages
Dietary intake of certain carotenoids has been associated with a reduced risk of disease. Kale (Brassica oleracea L. Acephala Group) has the highest levels of carotenoids lutein and β-carotene, and is anexcellent source of minerals among the green leafy vegetable crops. However, Brassica vegetables contain glucosinolate (GS) and S-methylcysteine sulfoxide (MCSO). While these sulfur compounds
have medicinal value, they are also responsible for the bitter, acrid flavors that are often regarded as objectionable by consumers. Therefore, the objectives of this study were to investigate the influence of increased S fertility levels on (1) elemental accumulation, (2) GS and MCSO production, and (3) the accumulation patterns of carotenoid pigments in the leaves of three kale cultivars. Winterbor,
Redbor, and Toscano kale were greenhouse-grown using nutrient solution culture with S treatment concentrations of 4, 8, 16, 32, and 64 mg of S/L. Decreasing S fertility decreased S leaf content, but
increased the levels of Mg and Ca accumulation, two important minerals for human health. Levels of GS and MSCO decreased in response to a decreasing S level in nutrient solution. However,
accumulation of lutein and β-carotene was unaffected by S treatment. Lowering the S fertility in the production of kale should decrease the levels of negative flavors associated with high levels of GS and MCSO without affecting carotenoid pigment levels. Understanding the combined impact of fertility on flavor compounds and carotenoid pigments may help improve consumer acceptance of
phytonutritionally enhanced vegetable crops.
--------------------------------------------------
Note added at 1 hr (2007-06-30 04:56:48 GMT)
--------------------------------------------------
In response to Mike's answer, there is some conflicting information on a few of the sites visited. However, Mike is right that the term should be "col rizada" rather than berza. I personally would say "col rizada toscana" or use the Genus species "Brassica oleracea".
However, I will leave the answer as some of the references, I believe, may be quite useful.
Peer comment(s):
| neutral |
Elizabeth Joy Pitt de Morales
: "A la Toscana" gives me the idea that the greens are prepared in the "Tuscan" style...an inspired thought which led me to my answer, which is yours, slightly modified to indicate type, not preparation style. :-)
5 hrs
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Thank Elizabeth. However, I did modify my answer (my note to Mike); berza(s) is cabbage not kale though there is some conflicting info on this; "col rizada" is kale; perhaps to lend elegance "col rizada toscano"? But thanks for your thoughts. Saludos.
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