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searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.
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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.
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