different between fennocchio vs finnocchio
fennocchio
English
Noun
fennocchio (plural not attested)
- Rare spelling of finocchio.
- 1933, Pennsylvania’s Health (Pennsylvania State Department of Health), volumes 11–12, page 12
- In the Reading Terminal market there are one or two stalls where one may purchase fennocchio, the fennel flavored bulbous stems […]
- 1933, Pennsylvania’s Health (Pennsylvania State Department of Health), volumes 11–12, page 12
fennocchio From the web:
finnocchio
English
Noun
finnocchio
- Rare spelling of finocchio.
- 1919, Edward Loomis Davenport Seymour [ed.], Farm Knowledge (Doubleday, Page), volume 2, page 360
- Finnocchio (Florence fennel), p. 367
- 1923, Gardeners’ Chronicle of America, volume 27, page 4
- It is pleasing to note an increased interest in Finnocchio or Florence Fennel excellent as a salad and very good cooked or served naturally like celery.
- 1936, Eleanour Sinclair Rohde, Herbs and Herb Gardening (Medici Society), page 93?¹?²?
- ?¹? Sweet Fennel (Fœniculum dulce) or Finnocchio, still one of the most popular vegetables in Italy, was apparently introduced into this country in early Stuart times.
- ?²? Our native Fennel thrives in any soil, but Finnocchio needs a rich moist soil, frequent watering in times of drought, and when the bases of the stems swell they have to be partially earthed up, i.e. the tubers half covered.
- 1943, Jo Pagano, Golden Wedding (Random House), pages 84?¹? and 268?²?
- ?¹? There were bowls of dried olives, swimming in olive oil and flavored with garlic and orange peel; there was celery, and sweetly aromatic finnocchio, and wafer thin Italian ham.
- ?²? This was a big room, and my mother’s pride. It opened directly onto the back yard, where stood the stone oven, old-country style, in which my mother, once a week, baked her bread, and where she had her own little garden of fresh spices and Italian greens?—?basilica, finnocchio, Italian parsley, leaf-chicory, and so on.
- 1945, Iles Brody, The Colony (Greenberg), page 228
- Season and sauté a chicken in butter; add a little cream and three quartered finnocchio (already parboiled).
- 1947, Norman Mosley Penzer, The Book of the Wine-Label (Home & Van Thal), page 115
- Sweet fennel (Foeniculum dulce) or Finnocchio appears to have been introduced into this country in early Stuart times and is a delicious vegetable if cooked in a good stock and served with a cream sauce.
- 1919, Edward Loomis Davenport Seymour [ed.], Farm Knowledge (Doubleday, Page), volume 2, page 360
finnocchio From the web:
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