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: Friuli-Venezia and Giulia were only combined in 1963, bordered by Austria and the Alps in the north, Slovenia and Trieste on the Adriatic in the east. It lies north east of Veneto. Most of the area is a flat plain along the strip of coast, with warm summers and mild winters. Culturally it is close to Central Europe and this is reflected in the cuisine. It is a white wine producing area and wines from this region are made predominantly from Pinot Bianco, Chardonnay, Pinot Grigio and Sauvignon grapes and are generally drunk young. Dishes from the area are given below.
|Map of Friuli-Venezia Giulia, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006
Pronounced: free-OO-lee veh-NEH-tsyah JYOO-lyah
Most frequent country: Italy
Most frequent region: Friuli-Venezia Giulia
See places: Italian food and cuisine, Gorizia, Trieste, Udine
See foods and dishes: bisna, brovada, cjalsons, fasuj e uardi, frico dei Friuli, gubana, jota, lasagne ai semi di papavero, Montasio, paparot
See drinks, wines etc: Aquileia del Friuli, Colli Orientali del Friuli, Pinot Bianco, Pinot Grigio