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.
There are other types of search; see search help for more information.
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.
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| pappardelle
Language: Italian
Description: Wide ribbons made from egg pasta, a little wider than fettuccine or taglietelle at about 2.5 cm (1") by around 15 cm (6") long, sometimes with wavy or crimped edges, often served with game sauce or rich meat sauces in Tuscany or Umbria.
Pronounced: pah-pahr-DEH-leh
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Emilia-Romagna, Tuscany
Also known as: larghissime
See places: Italian food and cuisine, Emilia-Romagna, Tuscany
See foods and dishes: fettuccine, pasta, tagliatelle
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