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This is the 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.

Picture of cover of recipe book

acqua cotta

Language: Italian

Description: "Cooked water." A thin soup of mushrooms, onions, carrots, tomatoes, celery and red peppers and garlic, cooked in water with good quality olive oil, usually served poured over bread, sprinkled with Parmesan cheese. It should not contain any meat. It originated in Maremma in Tuscany.

Pronounced: AH-kwah KOHT-tah
Gender: f
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Maremma in Tuscany
Also known as: zuppe alla grossetana

See places: Italian food and cuisine, Tuscany

See foods and dishes: Parmigiano-Reggiano

See drinks, wines etc: acqua

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