Council for Ligurian Linguistic Heritage

Ligurian Council

DEIZE

Italian-Ligurian (Genoese) dictionary

burro di cacao

m. n. phr.
  1. grasso ricavato dalle fave di cacao

    grasso de cacavao [ˈɡrasˑu de kaˈkaːvɔw] ~ [ˈɡrasˑu de kaˈkaːvaw]1

    d’inverno metto il burro di cacao sulle labbra

    d’inverno metto o grasso de cacavao in scî lapri

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1. Pronunciation of the unstressed ending -ao

The ending -ao, which once in Genoese indicated the hiatus [aːu], now generally renders the diphthong [ɔw]. From older forms such as lavao [laˈvaːu] one arrives at lavou [laˈvɔw] of today’s urban Genoese. We retain this ending when it is unstressed, because the pronunciation of unstressed -ao is less clear-cut, and varies from speaker to speaker (the pronunciation of succao “sugar,” for example, can oscillate between [ˈsykˑɔw] ~ [ˈsykˑaw] ~ [ˈsykɔː]), and the use of -ao is consistent with the formation of plurals (from dattao one has dattai [ˈdatˑaj], and from gambao one has gambai [ˈɡaŋbaj]).