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.
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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. 
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| Mascarpone
Language: Italian
Description: A very rich, ivory-coloured fresh cream cow's milk cheese which originated in Lodi in Lombardy in the north of Italy. It can be used like double cream (US: heavy cream), in savoury and sweet dishes and has the consistency almost of butter, though with slightly less butterfat. Dishes, generally pasta, prepared with Mascarpone will be called 'col mascarpone' or 'al mascarpone'.
Pronounced: mahs-kahr-POH-neh
Gender: N/A
Ethnicity: Italian
Most frequent country: Widespread
Most frequent region: Emilia-Romagna, Lombardy
Also known as: mascherpone
See places: Italian food and cuisine, Lombardy
See foods and dishes: pasta
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