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
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.
Description: Calabria is the toe of Italy. Provinces include Reggio di Calabria, Catanzaro and Cosenza. The chief town is Reggio. It is coastal, mainly mountainous and partially forested. Vines, citrus fruits and olives are cultivated. Sheep and goats are raised and the area is known for its aubergines (US: eggplants) and swordfish. It has suffered much from earthquakes, deforestation, erosion and malaria. In Roman times the heel of Italy was known as Calabria, but the Byzantines transferred the name to the toe (previously known as Bruttium).
|Map of Calabria, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Italy
Most frequent region: Calabria
See places: Italian food and cuisine, Catanzaro, Cosenza
See foods and dishes: braciola alla brugia, caniscione, capocollo, Casucàvaddu, ciammotta, cicerchiata, Crotonese, licurdia, sagne chine, Scamorza