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Massimo Capra: Beyond the basic greens

MASSIMO CAPRA

From Wednesday's Globe and Mail

Latest comment posted at 9:24 AM EST 13/07/07

Summer salads are as simple as throwing together seasonal vegetables and unusual grains, writes Massimo Capra ...Read the full article

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  1. Randal Oulton from Toronto, Canada writes: >> Farro is an ancient grain, also known as Emmer wheat,

    Actually, it's the other way round in the English speaking world.

    Triticum dicoccum is known by English speakers as Emmer. It's in Italian that it's called Farro, from the Roman word "farrum". But the English word is Emmer.

    If you're going to use "Farro" in the name of the recipe:

    FARRO SALAD WITH TOMATO, CORN, BASIL AND PECORINO

    there seems to be no reason not to use as well pomodorino instead of tomato, basilico instead of basil, etc. In fact might as well go whole hog, LOL: Insalata di farro con pomodorino, granoturco, basilico e pecorino.

    Otherwise, Emmer Salad with (etc) would do the job fine.

    (grinning and ducking)
  2. Brett Tremblay from Canada writes: Randal, though your comment's funny and offers a great taste of etymology, I fear you're wound too tight. "Also known as..." just indicates that it has more than one name and so is not incorrect -- especially when the author appears to be Italian himself. I've heard it said both ways in English conversations since English often allows foreign words to be used without modification. Emmer salad would be fine, but so too would one made with Farro.
  3. anu bose from ottawa, Canada writes: I agree with Brett Tremblay This is about recipes chaps not etymology!
  4. barbara prevedello from Canada writes: Could the food stylist tell me where to find the wooden plate used in the photo of the salad " beyond the basis greens"

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