In article , Sacha writes:
|
| Calabrese is what they call the green stuff in the farm shops in west
| Cornwall, but the supermarkets down here still call it broccoli.
|
| Here and elsewhere, IME, it's either broccoli or purple sprouting broccoli.
| It's quite unusual - again, IME - to see it called calabrese in England and
| then it's always pronounced callabreeze as opposed to callabrayzay.
| Probably doesn't make much difference to the flavour, however!

Well, since broccoli has been established in English for 300 years and
calabrese for 75, that is not surprising. Here, calabrese is usually
used for the fat, watery 'summer' variety that goes yellow and tastes
nasty after few days. Broccoli is used for the traditional, dark
green 'winter' varieties, whether in flower bud (purple or white) or
just a shoot of young leaves.


Regards,
Nick Maclaren.