pisci d'ovu

Sicilian

Alternative forms

  • pisci r'ovu, pisci r'uovu (rhotacized and/or diphtongized)

Etymology

From pisci + di + ovu, Literally, “fish [made] of egg”, because it was prepared by the lower class who could not afford fish.

Pronunciation

  • IPA(key): /ˌpiʃ.ʃiˈdɔ.vu/, [ˌpiʃ.ʃɪˈdɔ.ʊ], [-ˈdwɔ-], [-ˈɾɔ], [-ˈɾwɔ-], [-vʊ]
  • Hyphenation: pì‧sci‧d'ò‧vu

Noun

pisci d'ovu m (plural pisci d'ovu)

  1. (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.
    Synonyms: frittata (“omelette, frittata”), frocia
  • ovu frijutu
  • ovu ruttu
  • ovu sbattutu
  • ovu sodu

References

  • 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
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