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: Galicia is a mountainous region with a substantial coastline in the north west of Spain, which results in it having a cuisine rich in seafood and cider made from the apples that grow there. Galician crabs, prawns and lobsters are sold all over Spain, and shellfish such as clams and scallops are found in varieties rarely seen elsewhere. Veal from Galicia is highly regarded.Traditionally, pork fat was used more than oil and the onlhy grains that thrived were rye and corn. Salmon does well in the rivers of Galicia and finds its way into the kitchens, and the rivers also provide tidal estuaries where shellfish can be collected at low tide. Santiago de Compostela in the the west of the region has for centuries drawn large numbers of pilgrims to the area. Wines are dark red and hefty, with Albariño and Ribeiro being representative of how excellent they can be.
|Map of Galicia, with many thanks to www.map-of-spain.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Spain
Most frequent region: Galicia
See places: Spanish food and cuisine, Galicia
See foods and dishes: arrozada de mariscos y pescados, cachelada gallega, caldeirada, caldo gallego, callos a la gallega, cocido gallego, empanada, episcipal, quiemada, rosquilla, tarta de Santiago
See drinks, wines etc: Albariño, Ribeiro