WAIE (whatamieating.com)


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.

Description: Liguria is the anglicised name for Ligure, a region running along the strip of coastline around Genoa in the north west of Italy. It comprises the provinces of Genoa, Imperia, La Spezia and Savona, and includes the Italian Riviera. The ancient Liguria occupied a much larger area than the present region, even in Roman times. This was the home of Christopher Colombus. The fertile valleys produce generous amounts of fruits and vegetables, pine nuts are produced in the hills and olive oil is of very high quality, without the hype of neighbouring Tuscany. Honey is produced from hives among the olive groves. There is little farming of grains in the region and fish is not as abundant on the coast as one might think. Herbs abound, particularly rosemary, thyme, marjoram and, of course, basil. This is all reflected in the cuisine with pesto, one of the very famous dishes of Genoa, made from the basil and pine nuts, sheep's milk cheeses, garlic and oil that are produced locally.