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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 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 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

amaretto (alla mandorla)

Plural: amaretti (alla mandorla)

Language: Italian

Description: Crisp, not to say hard, macaroon-like biscuit (US: cookie) made from ground apricot kernels or ground sweet and bitter almonds and stiffly whipped egg whites, with a strong flavour of almonds. They can also be added to savoury dishes. For the British part of the fun of amaretti is not simply the delectable biscuit but, at the end of a meal, flattening out the delicate papers in which they are traditionally wrapped, rolling them into a funnel, lighting the top and watching them sail up to the ceiling. The manufacturers of amaretti may be unaware that British sales are decidely increased by this activity, so they should be judicious about any proposed changes to the wrappers. We have heard rumours of wax paper which fill us with misery.

amaretto (alla mandorla)
Amaretti, with many thanks to the lovely Limoncello on Mill Road in Cambridge

Pronounced: ah-mah-REHT-tee ahl-lah ah-mah-REH-toh
Gender: m
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Lombardy, Piedmont

See places: Italian food and cuisine, Lombardy, Piedmontese Food and Cuisine

See foods and dishes: amarettus

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