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: Lazio is a region of central western Italy, more extensive than ancient Latium, which includes Rome, Viterbo, Rieti, Frosinone and Latina. Land has been reclaimed in the Campagna di Roma and the Pontine marshes. Cereals and olives are cultivated. White wines are produced using predominantly Trebbiano grapes, the higher quality wines sometimes being flavoured with Malvasia. Frascati is probably the best known. Castelli Romani, Colli Albani, Marino an Velletri are similar. Orvieto wines can be very good. Very few red wines are produced in Lazio. If eating gnocchi in Lazio they are more likely to be made with semolina rather than the potato of the north.
|Map of Lazio, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Italy
Most frequent region: Lazio
See places: Italian food and cuisine, Roma, Roma, Rieti
See foods and dishes: abbacchio, bucatini all'amatriciana, calascioni, carciofi alla matticella, colomba pasquale, coppa di Lazio, costolette d'agnello alla scottadito, crosta di ricotta, fave al guanciale, fettuccine ai burro, jaccoli, penne all'arrabbiata, poltiglia, semolina
See drinks, wines etc: Bianco Capena, Est! Est!! Est!!! ai Montefiascone, Frascati, Malvasia, Trebbiano