Buccia vs. scorza
The Italian words 'buccia' and 'scorza' both refer to the outer layer of fruits or vegetables, but they have subtle differences in usage and connotation.
Buccia
'Buccia' typically refers to the thin, soft outer skin of fruits and vegetables that can be easily peeled or removed.
La buccia della banana è gialla.
(The peel of the banana is yellow.)
Ho rimosso la buccia della mela prima di mangiarla.
(I removed the skin of the apple before eating it.)
La buccia del pomodoro si stacca facilmente dopo la cottura.
(The skin of the tomato comes off easily after cooking.)
Scorza
'Scorza' usually refers to a thicker, harder outer layer, often with a stronger flavor or aroma, typically found on citrus fruits or used in cooking.
La scorza di limone aggiunge molto sapore al dolce.
(The lemon zest adds a lot of flavor to the dessert.)
Ho grattugiato la scorza d'arancia nella ricetta.
(I grated the orange zest into the recipe.)
La scorza del formaggio stagionato è dura.
(The rind of aged cheese is hard.)
Summary
While 'buccia' is used for softer, more easily removable peels like those of bananas or apples, 'scorza' is typically used for tougher, more aromatic outer layers like citrus peels or cheese rinds. 'Buccia' is more commonly used for everyday peeling, while 'scorza' is often associated with culinary uses where the peel itself contributes flavor.