Italian for woodcock; used in English culinary contexts when referring to Italian-style game bird dishes.
From Italian 'beccaccia,' parallel to French 'bécasse,' both ultimately from Latin 'bisaccia.' This is an Italian culinary term adopted into English gastronomic vocabulary.
In Italian regional cuisine, 'beccaccia alla toscana' (Tuscan-style woodcock) features the bird cooked with juniper berries and wine, representing centuries of hunting and gastronomic tradition.
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