(vucceri) – butcher (from bouchier)
buatta – tin, jar (from boîte)
custureri – tailor (from coustrier, modern French coutourier)
firranti – gray (from ferrant)
fuoddi – crazy (from fol)
giugnettu – july (from juignet)
ladiu o lariu – ugly (from laid)
largasìa – generosity (from largesse)
magasè – warehouse (from magasin)
mustàzzi – mustache (from mustache)
perciàri / pirciàri – to pierce
puseri – thumb (from poucier)
racìna – grape (from raisin)
raggia – anger (from rage)
head – head (from heads)
travagghiari – to work (from travaller, modern French travailler, but in Spanish trabajar from Latin. tripaliāre, de tripalĭum)
trippari or truppiccari – to stumble (from the Norman triper; but also Provençal trepar)
tummari or attummuliari – fall (from tomber)
(These dialectal terms were taken from the website’s article: http://www.palermoweb.com)
Norman Culinary Influence
In addition to the genetic and linguistic heritage, the Norman population also left a culinary influence.
Various eating habits that were typical of the Nordic peoples were introduced into our kitchen.
The main influences that are still strongly present in Sicilian cuisine are: the way of cooking meats on the spit and typically Nordic fish such as cod (pisci stocku and baccala ‘).
The introduction of cutlery should also be a legacy of the Nordic peoples.