WAIE (whatamieating.com)


This is the searchable online international food dictionary with – so far – 64,413 terms in 303 languages plus 14,465 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: 15th August 2010

If you are using this on a smartphone, try whatamieating.mob (whatamieating.mobi). The screen size works much better!

Well. A recent visit to Italy, during which I ate pezzogna in Campania, led me to do a lot of work on fish. Some kind Chowhounds helped out with the difficulties of identifying pezzogna. And then I added about 400 names for fish in Galician, Catalan, Basque and Castilian. It always seems to happen that I end up going off on a tangent like that. Very odd.

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 me know if you see any errors, broken links or pictures.

Description: A good, slow-maturing, full-bodied red wine from a village of the same name in Piedmont, south of Turin. It has a fairly high alcohol content and is made from the Nebbiolo grape. It is improved by aging in the barrel before bottling for three years. After four years it can be called Riserva and after five, Riserva Speciale. It is dark in colour and reminiscent of some Côte du Rhone wines. The House of Savoy adopted Barolo as its preferred wine in the 19th Century, enabling it to be called "The king of wines, and the wine of kings". (DOCG).