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searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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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.
Description: Fat, pearly, almost round, short-grained risotto rice from Piedmont and the Po valley in northern Italy. Short-grained rice originated in Japan, while long-grained rice varieties originated in India. It is graded as superfino and can absorb a great deal of the cooking liquid without becoming too soft. This is because it is high in amylopectin, the starch that dissolves on cooking. At the same time it is low in amylose, the firm, internal starch. The rice grains are said to absorb as much as five times their volume of liquid during cooking. Arborio is a cross between Vialone and an American strain, Lady Wright.
Pronounced: ar-BOH-ryoh rais
Latin: Oryza sativa
Most frequent country: Widespread
Most frequent region: Piedmont
See places: Italian food and cuisine, Italian food and cuisine, Piedmontese Food and Cuisine
See foods and dishes: riso, ardisone, baldo, balilla, carnaroli, nano, ordinario, padano, Razza 77, riso a chicchi lunghi, riso per budino, riso a chicchi rotondi, riso comune, riso corallo, riso integrale, semifino, superfino, vialone, volano