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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

Amalfi lemon

Plural: Amalfi lemons

Language: English

Description: A prized variety of lemon from the south of Naples. It is left to ripen on the tree so that its flavour is less acid. It is larger than ordinary lemons and has a knobbly skin. The Amalfi lemon is officially recognized as unique by the PGI, or Protected Geographic Indication, which was awarded in 2001. It is pale yellow in colour, has few seeds and is quite large, with a prominent nipple. It has a number of oil glands and is used in the making of limoncello. It is said that the rich volcanic soil provided by Mount Vesuvius contributes to the sweetness and complex, deep flavour of the Amalfi lemon.

Amalfi lemon
Amalfi lemons in Ravello during a wet, cold August

Pronounced: ah-MAHL-fee
Ethnicity: Italian
Most frequent region: Amalfi in Campania

See places: Italian food and cuisine, Campania

See foods and dishes: Femminello Ovale, Lumia

See drinks, wines etc: limoncello

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