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.
Description: "Castrated." A name in the Veneto for the youngest artichokes, barely formed. They appear, not on the branches of the plant, but at its apex and are small and very tender, requiring practically no stripping of leaves. The flavour is intense and concentrated and they are expensive. Generally sautéed in olive oil with garlic and parsley.
|These castraùri are just barely visible through the leaves. Perfect timing to be in the Rialto Market in March.||
Latin: Cynara scolymus
Most frequent country: Italy
Most frequent region: Veneto
Also known as: botoli
See places: Italian food and cuisine, Veneto
See foods and dishes: canarini