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.
Description: "Castrated." A version of caponata from Piedmont. Caponata is a Sicilian dish of aubergines (US: eggplants), olives, tomatoes and other ripe vegetables in a rich stew with wine vinegar and sugar, sometimes with anchovies and capers, pine nuts, celery or sultanas even with bottarga. In fact, it is usually described as a vegetarian dish. It is piled into a dome and usually served cold. It may be served on its own or as a side dish, or even as a sauce to accompany pasta. Caponèt more commonly describes stuffed courgette (US: zucchini) flowers.
Most frequent country: Italy
Most frequent region: Piedmont
See places: Italian food and cuisine, Piedmontese Food and Cuisine
See foods and dishes: caponèt, pasta