WAIE (whatamieating.com)
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.
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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.
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| bresaola
Language: Italian
Description: A speciality of the Valtellina valley in Lombardy where very lean, tender slices from fillet of beef (also occasionally horse) are air-dried and matured for several months into a salumi and until they develop a deep red colour. It is served in paper-thin slices sometimes dressed with oil, lemon and parsley.
| Bresaola, with many thanks to the lovely Limoncello on Mill Road in Cambridge |
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Pronounced: breh-SAH-oh-lah
Gender: f
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Lombardy
See places: Italian food and cuisine, Lombardy
See foods and dishes: salumi
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