This is the
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 email@example.com. 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