WAIE (whatamieating.com)


This is the searchable online international food dictionary with – so far – 63,471 terms in 303 languages plus 13,340 plurals.

Just type in the word that you're looking for and press enter or click on search. There are other types of search; see search help for more information.

Most Recent Upload: 14th July 2010

I have been busy with other things just recently but have now managed another upload. I have had the great good fortune to make the acquaintance of Babette Blaedel-Flajsner who has started to do some really high quality work on my Danish and Swedish lists. I *love* it when good people add to my work and brush it into really good shape. Also Susi Arendt has kindly looked at German plural terms for me and I am slowly adding these. Many thanks to Babette and Susi.

I am just starting work on developing some apps so people can carry the largest food dictionaries in about 60 different languages with them wherever they go. I'll keep people posted as to how this goes.

I have also just met David Lyne-Gordon on-line. He has written a great work on edible plants and, to my great excitement, is keen to help out with some of my entries concerning the more uncommon plants. It is lovely for me to get help in this way.

Welcome to the new people who have joined the Facebook group. (Facebook group) If you would like to join, you will get occasional updates about what has been added to to the site.

I am still working on improvements to the site. This is a long job and entry of new food terms will happen much more quickly once this structural work is done.

Please do let us know if you see any errors, broken links or pictures. Some of the changes I am making may lead to this happening and it would help if you could let us know.

Description: Abruzzo is a region opposite Rome in south central eastern Italy in the highest and most rugged part of the Apennines with just a small strip of flatlands between the mountains and the Adriatic in the East. The cuisine of Abruzzo and Molise relies heavily upon fresh seafood, pork and lamb products, tomatoes and red peppers. High quality durum wheat is grown in Aburzzo contributing to the manufacture of top quality pasta in this region, particularly De Cecco. Figs are an important food product of Abruzzo as are saffron and the local red hot chillis known as diavolicchio. Provinces include Pescara, Teramo, l'Aquila and Chieti. There are no large towns. In the fertile valleys stock are reared and cereals, grapes and sugar beet are cultivated. Although these regions are close to Lazio and Rome they are still not visited much. Finding restaurants can be problematic and the food available is limited, although generally of excellent quality. Dishes from the area are given below. Traditionally the men of Abruzzo and Molise were shepherds and their way of life, involving constant movement and lack of a stable setting, created a cuisine based on the requirements of that life-style - foods that were easy and quick to prepare and could be carried easily. This movement of herders is called the 'transumanza'.