Quote:
Originally Posted by gorbelly
That's to do with specific named varieties in her database.
But dropping the final "e" is a regional linguistic thing in Italy. Ever wonder why so many NY/NJ area Italian Americans call mozzarella "muzzadell" and pronounce prosciutto as "pro-shoot"? It's not because they're ignorant. It's because the inherited the words from their immigrant ancestors from southern parts of Italy where the dialect dropped final vowels.
As Italian becomes more standardized, fewer people speak that way. But it lingers on in stubborn places like names of food like cuor(e) di bue.
All I'm saying is that if you insist in Italy that only the pink heart variety listed in Tania's database is correctly called "cuor di bue", people will look at you the same way you'd look at someone who insisted that only the tomato plant labeled "beefsteak tomato" at your local big box store could be correctly called a beefsteak.
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My first language was a southern Italian dialect and we did not drop final vowels. I was first generation, and many of my schoolmates growing up who were first and second generation southern Italians also did not drop final vowels. If you ask me, the dropped final vowels is a NY/NJ phenomenon, not something that originated in Italy.