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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| culatello
Language: Italian
Description: The highly prized, rare and expensive, most tender part of the prosciutto from the rump of the pig in the Po flatlands. With a spicy flavour it is produced from rump (top round) of pork, cured in its bladder, and aged for as much as 18 months and then steeped in white wine. It is only produced between October and February each year. It is frequently served with a fried bread called torta fritta.
Pronounced: koo-lah-TEHL-loh
Gender: m
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Parma in Emilia-Romagna
See places: Italian food and cuisine, Emilia-Romagna, Parma
See foods and dishes: fiocchetto, prosciutto, strolghino, torta fritta
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