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 firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
Description: Molise is a region just south of Abruzzo between Abruzzo and Puglia on the Adriatic coast of Italy north of Campania. It shares much of its cuisine with Abruzzo, though there is a signficant Albanian presence which has some influence. Vegetables are grown and chillis and tomatoes abound. Meat is generally provided by pigs. Traditionally the men of Abruzzo and Molise were shepherds and their way of life, involving constant movement and lack of a stable setting, created a cuisine based on the requirements of that life-style - foods that were easy and quick to prepare and could be carried easily. This movement of herders is called the "transumanza".
|Maps of Abruzzo and Molise, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Italy
Most frequent region: Abruzzo e Molise
See places: Italian food and cuisine, Abruzzo
See foods and dishes: calcioni di ricotta, p'lanta d'iragn, Scamorza
See drinks, wines etc: Biferno
Other web reference:
Big-Italy-map.co.uk by Tourizm Maps & Copy; 2006