WAIE (whatamieating.com)
This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 has since passed away. She is greatly missed. You can see her obituary in the Guardian A cookbook, featuring Suzy's favourite recipies, is available. People who are interested should contact Mun Flint. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road. 
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| cassoeula
Language: Italian
Description: A dish from Lombardy of lots of parts of a pig, including trotters, perhaps goose, sausage, ham and ribs, stewed with Savoy cabbage and beans. It is traditionally eaten during winter, served with polenta and is often eaten on the feast of Saint Anthony (San Antonio) on 17th January each year.
Pronounced: kahs-soh-eh-oo-lah
Gender: f
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Lombardy
Also known as: bottagio, casoeula, cazzoeula
See places: Italian food and cuisine, Lombardy
See foods and dishes: polenta
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