world cuisine | languages
search help | about us | allergies

mainMain dictionary      translateTranslate from English       keywordKeywords      varietyVarieties      latinLatin
Search for:          
WAIE (whatamieating.com)


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


Asiago Pressato

Language: Italian

Description: A commercial variety of Asiago, a wheel of semihard, spongy cheese made with cow's milk. It has a white to pale yellow paste, granular in appearance and with a rubbery texture and a smooth, straw-coloured rind. It is made in the Asiago region of Vicenza in northern Italy. This cheese contains 30-45% (23%) fat. The curds are scalded and pressed. It may be found in the following dimensions: 30-40 cm (12-14" ) diameter x 11-15 cm (4.5-6") deep, weighing 11-15 kg (23.5-32 lb). It has a slightly piquant, penetrating flavour but no smell. As it ages it hardens and becomes a good grating cheese and is flaky rather than crumbly.


Pronounced: ah-SYAH-goh prehs-SAH-toh
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Vicenza in the Veneto

See places: Italian food and cuisine, Veneto, Vicenza

See foods and dishes: American Asiago, Asiago d'Allevo, Asiago Stavecchio, Asiago Vecchio

See: Denominazione di Origine Controllata

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

© Suzy Oakes, all rights reserved
All data appearing on this site are copyright protected