Savoy(redirected from Saboya)
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A ruling house founded in the 11th century that later governed Sardinia (1720-1861) and Italy (1861-1946).
A historical region and former duchy of southeast France, western Switzerland, and northwest Italy. The region changed hands many times before becoming a duchy in the early 1400s. In 1720 the duke of Savoy gained the title king of Sardinia, and in 1861 the Savoyard Victor Emmanuel II ascended the throne of the newly formed kingdom of Italy. Much of the original territory was ceded to France at the same time.
Sa·voy′ard (sə-voi′ärd′, säv′oi-yärd′) adj. & n.
(Placename) an area of SE France, bordering on Italy, mainly in the Savoy Alps: a duchy in the late Middle Ages and part of the Kingdom of Sardinia from 1720 to 1860, when it became part of France. French name: Savoie
(Biography) a noble family of Italy that ruled over the duchy of Savoy and became the royal house of Italy (1861–1946): the oldest reigning dynasty in Europe before the dissolution of the Italian monarchy
(Cookery) a cultivated variety of cabbage, Brassica oleracea capitata, having a compact head and wrinkled leaves
[C16: named after the Savoy region]
1. a member of the royal house of Italy that ruled from 1861 to 1946.
2. French, Savoie. a historic region in SE France, adjacent to the Swiss-Italian border: formerly a duchy; later a part of the kingdom of Sardinia; ceded to France, 1860.
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|Noun||1.||Savoy - a geographical region of historical importance; a former duchy in what is now southwestern France, western Switzerland, and northwestern Italy|
Italia, Italian Republic, Italy - a republic in southern Europe on the Italian Peninsula; was the core of the Roman Republic and the Roman Empire between the 4th century BC and the 5th century AD
|2.||savoy - head of soft crinkly leaves|
head cabbage - any of several varieties of cabbage having a large compact globular head; may be steamed or boiled or stir-fried or used raw in coleslaw