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WAIE (whatamieating.com)


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 mkf1000@medschl.cam.ac.uk. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.


botoli

Language: Italian

Description: The youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.


botoli
These botoi were photographed in the Rialto market in Venice by Sue Chambers.

Pronounced: boh-TOH-lee
Latin: Cynara scolymus
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Veneto
Also known as: botoli

See places: Italian food and cuisine, Veneto

See foods and dishes: canarini


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Database last updated: 21 June 2011 12:23