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.
| ||bagna cauda|
Description: "Hot bath" of oil, garlic and anchovies into which crunchy raw vegetables (peppers, cardoons, fennel, celery, etc) are dipped. This bubbles over a burner at the table and is rather similar to a fondue. It is often served as an antipasta in Piedmont and also found in southern France.
Pronounced: BAHN-yah ka-OO-dah
Most frequent country: Widespread
Most frequent region: Piedmont
See places: Italian food and cuisine, Piedmontese Food and Cuisine
See foods and dishes: anchouiada, antipasto, pasta