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 email@example.com. 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