world cuisine | languages
search help | about us | allergies

mainMain dictionary      translateTranslate from English       keywordKeywords      varietyVarieties      latinLatin
Search for:          

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.

Picture of cover of recipe book


Plural: focacce

Language: Italian

Description: A generally round, slightly raised bread from Genoa with the appearance almost of cake or very deep pizza, usually with rosemary and olive oil or split and filled with cheeses or sliced meats or salamis. In Annie Hawe's entertaining book 'Extra Virgin', she mentions that in Liguria the dregs of the demijohns used for making wine are used to make a particularly delicous focaccia, called fogason in dialect.

Pronounced: foh-KAH-chyah
Gender: f
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Genoa in Liguria
Also known as: pizza bianca

See places: Italian food and cuisine, Liguria, Genoa

See foods and dishes: casatiello, focaccine, fugassa, puddica, schiacciata, spianata, tortano

Feel free to e-mail us if you have any comments, but be aware that the database is just being maintained, not updated.

© Suzy Oakes, all rights reserved
All data appearing on this site are copyright protected