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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: A name in Naples in Campania for the entrecôte. The entrecôte is "between the ribs." The entrecôte steak is a cut from the foreribs (US: rib) at the inner limit of the rump along a line parallel with the spine. As well as steaks, the ribs provide a joint of beef ideal for roasting taken from between the shoulders and the loin of the animal. The steak itself is a lean, tender steak cut from the thin end of boned sirloin (US: loin). It is a thick, juicy, well-marbled steak and is excellent for grilling and is a classic French steak.
Most frequent country: Italy
Most frequent region: Naples in Campania
See places: Italian food and cuisine, Campania, Neapolitan food and cuisine