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.
| ||escudella i carn d'olla|
Description: A Catalan winter meat soup-cum-stew made with boiled meats including chicken, ham and veal, butifarra, beans and vegetables. As with many such dishes the broth is often served first, separately, and followed by the meats and vegetables as a main course.
Pronounced: ehs-koo-DEHL-yah ee kahrn DOH-yah
Most frequent country: Andorra, Spain
Most frequent region: Catalonia
Also known as: carn d'olla
See places: Spanish food and cuisine, Catalan food and cuisine
See foods and dishes: butifarra