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: Emilia-Romagna is a horizontal swathe in the north of Italy, from the Adriatic right up to Piedmont, comprising the provinces of Bologna, Ferrara, Modena, Parma, Piacenza, Reggio nell'Emilia, Forlì and Ravenna. The fertile plains of Emilia around the River Po produce wheat, sugar beet, tomatoes, maize, rice and other crops. Food processing is the principal industry and this region produces probably the best regional dishes and foods in Italy. Emilia is also the home of Parma ham and prosciutto, Parmesan cheese and balsamic vinegar di Modena, not to mention coppa, mortadella and pancetta. Romagna is a tougher part of the world with wooded, rocky mountains, fertile plains and coastline and their food is mainly coarser, peasant food or fish.
|Map of Emilia-Romagna, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Pronounced: eh-MEEL-yah roh-MAH-nyah
Most frequent country: Italy
Most frequent region: Emilia-Romagna
See places: Italian food and cuisine, Bologna, Ferrara, Modena, Parma, Piacenza, Ravenna, Reggio Emilia, Faenza
See foods and dishes: aceto balsamico, bomba di riso, bortellina della nonna, cassatella, cassoni, ciaccia montanari, ciambella, coppa crudo, costoletta all'emiliana, cotechino con lenticchie, garganelli, mortadella, pancetta, Parma ham, Parmigiano-Reggiano, prosciutto, alla romagna, stracotto