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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


Language: Italian

Description: A speciality of the Valtellina valley in Lombardy where very lean, tender slices from fillet of beef (also occasionally horse) are air-dried and matured for several months into a salumi and until they develop a deep red colour. It is served in paper-thin slices sometimes dressed with oil, lemon and parsley.

Bresaola, with many thanks to the lovely Limoncello on Mill Road in Cambridge

Pronounced: breh-SAH-oh-lah
Gender: f
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Lombardy

See places: Italian food and cuisine, Lombardy

See foods and dishes: salumi

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