KudoZ home » Catalan to English » Cooking / Culinary

Xatò

English translation: Xató (with explanation)

Advertisement

Login or register (free and only takes a few minutes) to participate in this question.

You will also have access to many other tools and opportunities designed for those who have language-related jobs
(or are passionate about them). Participation is free and the site has a strict confidentiality policy.
GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW)
Catalan term or phrase:Xatò
English translation:Xató (with explanation)
Entered by: PB Trans
Options:
- Contribute to this entry
- Include in personal glossary

16:18 Apr 1, 2008
Catalan to English translations [PRO]
Cooking / Culinary / Dishes on a rather sophisticated menu
Catalan term or phrase: Xatò
I know exactly what it is but have know idea of the English equivalent. Any ideas?

Thanks in advance.
margaret caulfield
Local time: 15:24
Xató (with explanation)
Explanation:
You can't translate the name but you can describe it. Do you know which town it's from?

Xató is a typical Catalan dish. Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala.
http://en.wikipedia.org/wiki/Xató

The "Xató Route" is formed by the following Catalonian towns: Canyelles, Calafell, Cubelles, Cunit, El Vendrell, Sant Pere de Ribes, Sitges and Vilanova i la Geltrú. There is a recipe for each town of the 'Xató route'.
http://www.rutadelxato.com/index_ang.asp

Xato (pronounced cha-toh) is a Catalan dish traditionally eaten
in January and February, the two coldest months, during which the Catalans
find the sharp taste stimulating and warming, although they ordinarily use
very little pepper in their food. It is during this season, too, that the
heart of curly endive, which is the base of the dish, is whitest. Generally
served as a first course in Catalonia, Xato is substantial enough to
constitute a supper or lunch.
http://www.massrecipes.com/recipes/97/02/xato219443.html



--------------------------------------------------
Note added at 13 mins (2008-04-01 16:31:19 GMT)
--------------------------------------------------

XATÓ DE SITGES

Xató is an escarole based salad prepared seasonally throughout the Garraf region of Catalunya, each town here has its special recipe.
http://www.catalunatics.com/cooking/sala/Xato.htm

The xatonada is a traditional food, rooted in the traditions of the regions of the Garraf and the Penedès, to the south of Barcelona. The xató route begins in Sitges before heading inland to Vilafranca del Penedès, swinging south-west to El Vendrell then returning to the coast at Vilanova i la Geltrú. Xatò is a salad that combines sea food, fruit and vegetables in a nut-based sauce.
http://geographyfieldwork.com/xato.htm

--------------------------------------------------
Note added at 18 mins (2008-04-01 16:36:03 GMT)
--------------------------------------------------

Xató is Sitges most typical dish. It appeared in the press for the first time in a report about Maundy Thursday published in the local newspaper Eco de Sitges the 16th of February of 1896. The report refers to a meal that three days before had gathered together a selected group of Catalan artists and intellectuals, Santiago Rusiñol, Miquel Utrillo, Gaietà Buigas and others.

The name "xató" comes from an expression pronounced years before by Canudas, a member of the Rusiñol's group. The main ingredients of xató are escarole salad, cod, tuna, anchovies and arbequine and black olives. However, the essence of the dish is its sauce, made with scalded chillies, toasted almonds, garlic, olive oil, salt, vinegar and hot peppers.

The complete xató meal consists of some different omelettes or fricandó (a typical Catalan hot meal) and as a dessert coca de llardons (typical Catalan cake, made from pork scratchings).
http://www.sitgesholidayaccommodation.com/bookings/html/guid...



--------------------------------------------------
Note added at 20 mins (2008-04-01 16:38:58 GMT)
--------------------------------------------------

The Williams-Sonoma website translated it as:

Tuna and Curly Endive Salad with Romesco Vinaigrette (Xató)
http://www.williams-sonoma.com/prod/R100854.jsp


--------------------------------------------------
Note added at 24 mins (2008-04-01 16:42:11 GMT)
--------------------------------------------------

Menu here:

Ensalada xató
A salad of frisée with salt cured tuna, hard
boiled eggs, anchovies and olives
http://www.jaleo.com/sopasYensaladas.htm

--------------------------------------------------
Note added at 28 mins (2008-04-01 16:46:43 GMT)
--------------------------------------------------

You could do the same with its close cousins xató and salsa de calçots. The former is typical of the area between coastal Sitges and inland Vilanova i la Geltru (south of Barcelona) and also gives it name to a dish that consists of a sturdy spiky winter chicory served with pieces of salt fish and drizzled with the sauce.
http://casaoliver.com/page.asp?id=36

Modesto Menu
Located in St. Louis' Hill neighborhood, Modesto is an original restaurant concept. ... Xato de Modesto – frisée, crab and white anchovy with romesco, $5.95 ...
www.saucemagazine.com/modesto/modesto-menu.html

in praise of sardines: Recipe: Salsa de Romesco
...and other less celebrated culinary delights ... escarole and salt cod known in Catalonia as xató (pronounced like château) ...
inpraiseofsardines.typepad.com/blogs/2005/11/romesco.html

Tuna salad recipe with romesco dressing: the Mediterranean salad ...
This tuna salad recipe is a unique salad recipe for the winter. ... This tuna salad recipe we call xató in Catalan has its origins in the coastal ...
www.mediterranean-food-recipes.com/tuna-salad-recipe.html



--------------------------------------------------
Note added at 15 hrs (2008-04-02 07:55:44 GMT)
--------------------------------------------------

Dinner began with Xató, the most famous of Catalan salads: frisée with salt-cured anchovy, salt cod, fresh tuna, tossed with olives, radish, pickled carrot, and an olive oil dressing.
http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid:...
Selected response from:

PB Trans
Local time: 14:24
Grading comment
Many thanks, Pina
4 KudoZ points were awarded for this answer

Advertisement


Summary of answers provided
4 +7Xató (with explanation)PB Trans


  

Answers


10 mins   confidence: Answerer confidence 4/5Answerer confidence 4/5 peer agreement (net): +7
Xató (with explanation)


Explanation:
You can't translate the name but you can describe it. Do you know which town it's from?

Xató is a typical Catalan dish. Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pepper. Xató is often served with an endive salad prepared with anchovy, tuna and baccala.
http://en.wikipedia.org/wiki/Xató

The "Xató Route" is formed by the following Catalonian towns: Canyelles, Calafell, Cubelles, Cunit, El Vendrell, Sant Pere de Ribes, Sitges and Vilanova i la Geltrú. There is a recipe for each town of the 'Xató route'.
http://www.rutadelxato.com/index_ang.asp

Xato (pronounced cha-toh) is a Catalan dish traditionally eaten
in January and February, the two coldest months, during which the Catalans
find the sharp taste stimulating and warming, although they ordinarily use
very little pepper in their food. It is during this season, too, that the
heart of curly endive, which is the base of the dish, is whitest. Generally
served as a first course in Catalonia, Xato is substantial enough to
constitute a supper or lunch.
http://www.massrecipes.com/recipes/97/02/xato219443.html



--------------------------------------------------
Note added at 13 mins (2008-04-01 16:31:19 GMT)
--------------------------------------------------

XATÓ DE SITGES

Xató is an escarole based salad prepared seasonally throughout the Garraf region of Catalunya, each town here has its special recipe.
http://www.catalunatics.com/cooking/sala/Xato.htm

The xatonada is a traditional food, rooted in the traditions of the regions of the Garraf and the Penedès, to the south of Barcelona. The xató route begins in Sitges before heading inland to Vilafranca del Penedès, swinging south-west to El Vendrell then returning to the coast at Vilanova i la Geltrú. Xatò is a salad that combines sea food, fruit and vegetables in a nut-based sauce.
http://geographyfieldwork.com/xato.htm

--------------------------------------------------
Note added at 18 mins (2008-04-01 16:36:03 GMT)
--------------------------------------------------

Xató is Sitges most typical dish. It appeared in the press for the first time in a report about Maundy Thursday published in the local newspaper Eco de Sitges the 16th of February of 1896. The report refers to a meal that three days before had gathered together a selected group of Catalan artists and intellectuals, Santiago Rusiñol, Miquel Utrillo, Gaietà Buigas and others.

The name "xató" comes from an expression pronounced years before by Canudas, a member of the Rusiñol's group. The main ingredients of xató are escarole salad, cod, tuna, anchovies and arbequine and black olives. However, the essence of the dish is its sauce, made with scalded chillies, toasted almonds, garlic, olive oil, salt, vinegar and hot peppers.

The complete xató meal consists of some different omelettes or fricandó (a typical Catalan hot meal) and as a dessert coca de llardons (typical Catalan cake, made from pork scratchings).
http://www.sitgesholidayaccommodation.com/bookings/html/guid...



--------------------------------------------------
Note added at 20 mins (2008-04-01 16:38:58 GMT)
--------------------------------------------------

The Williams-Sonoma website translated it as:

Tuna and Curly Endive Salad with Romesco Vinaigrette (Xató)
http://www.williams-sonoma.com/prod/R100854.jsp


--------------------------------------------------
Note added at 24 mins (2008-04-01 16:42:11 GMT)
--------------------------------------------------

Menu here:

Ensalada xató
A salad of frisée with salt cured tuna, hard
boiled eggs, anchovies and olives
http://www.jaleo.com/sopasYensaladas.htm

--------------------------------------------------
Note added at 28 mins (2008-04-01 16:46:43 GMT)
--------------------------------------------------

You could do the same with its close cousins xató and salsa de calçots. The former is typical of the area between coastal Sitges and inland Vilanova i la Geltru (south of Barcelona) and also gives it name to a dish that consists of a sturdy spiky winter chicory served with pieces of salt fish and drizzled with the sauce.
http://casaoliver.com/page.asp?id=36

Modesto Menu
Located in St. Louis' Hill neighborhood, Modesto is an original restaurant concept. ... Xato de Modesto – frisée, crab and white anchovy with romesco, $5.95 ...
www.saucemagazine.com/modesto/modesto-menu.html

in praise of sardines: Recipe: Salsa de Romesco
...and other less celebrated culinary delights ... escarole and salt cod known in Catalonia as xató (pronounced like château) ...
inpraiseofsardines.typepad.com/blogs/2005/11/romesco.html

Tuna salad recipe with romesco dressing: the Mediterranean salad ...
This tuna salad recipe is a unique salad recipe for the winter. ... This tuna salad recipe we call xató in Catalan has its origins in the coastal ...
www.mediterranean-food-recipes.com/tuna-salad-recipe.html



--------------------------------------------------
Note added at 15 hrs (2008-04-02 07:55:44 GMT)
--------------------------------------------------

Dinner began with Xató, the most famous of Catalan salads: frisée with salt-cured anchovy, salt cod, fresh tuna, tossed with olives, radish, pickled carrot, and an olive oil dressing.
http://www.austinchronicle.com/gyrobase/Issue/story?oid=oid:...

PB Trans
Local time: 14:24
Specializes in field
Native speaker of: Native in EnglishEnglish
PRO pts in category: 28
Grading comment
Many thanks, Pina

Peer comments on this answer (and responses from the answerer)
agree  liz askew
2 mins
  -> Thanks

agree  Ross Andrew Parker
18 mins
  -> Thanks

agree  David Russell
53 mins
  -> Thank you

agree  Etienne Muylle Wallace: i salsa romesco YES, and it's good too
2 hrs

agree  psicutrinius: certainly. And a delicious one it is...
2 hrs

agree  Berni Armstrong: It's definitely a Sitges dish.
5 hrs

agree  Marga Demmers
14 hrs
Login to enter a peer comment (or grade)




Return to KudoZ list


Changes made by editors
Apr 6, 2008 - Changes made by PB Trans:
Created KOG entryKudoZ term » KOG term
Apr 1, 2008:
Kudoz queueIn queue » Public


KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.



See also:



Term search
  • All of ProZ.com
  • Term search
  • Jobs
  • Forums
  • Multiple search