This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 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.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||amaretto (alla mandorla)|
Plural: amaretti (alla mandorla)
Description: Crisp, not to say hard, macaroon-like biscuit (US: cookie) made from ground apricot kernels or ground sweet and bitter almonds and stiffly whipped egg whites, with a strong flavour of almonds. They can also be added to savoury dishes. For the British part of the fun of amaretti is not simply the delectable biscuit but, at the end of a meal, flattening out the delicate papers in which they are traditionally wrapped, rolling them into a funnel, lighting the top and watching them sail up to the ceiling. The manufacturers of amaretti may be unaware that British sales are decidely increased by this activity, so they should be judicious about any proposed changes to the wrappers. We have heard rumours of wax paper which fill us with misery.
|Amaretti, with many thanks to the lovely Limoncello on Mill Road in Cambridge||
Pronounced: ah-mah-REHT-tee ahl-lah ah-mah-REH-toh
Most frequent country: Widespread
Most frequent region: Lombardy, Piedmont
See places: Italian food and cuisine, Lombardy, Piedmontese Food and Cuisine
See foods and dishes: amarettus