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
|
| cacciuco (alla livornese)
Language: Italian
Description: A spicy seafood chowder or stew from Livorno made with shellfish and molluscs, fish such as red mullet, snapper or sea bass, cephalopods, white or red wine, onions, garlic, tomatoes and chillis. The fish is served on garlic bread or toast and the broth is served separately.
Pronounced: kah-CHYOO-koh (ahl-lah lee-vor-NEH-seh)
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Livorno in Tuscany
Better known as: caciucco
See places: Italian food and cuisine, Tuscany, Livorno
|