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.
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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
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| bresaola
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 |
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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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