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

Description: Bologna sausage, the famous sausage from Emilia-Romagna, the original baloney. A very large salami or cured meat made with a seven-to-three ratio of pork meat to fat pounded to a very fine consistency, mixed with pistachios, green peppercorns, white wine, cubes of pork fat, sugar and olives, sometimes garlic and truffles, and put into a beef bladder casing. It may contain coriander (US: cilantro), or citron. The name is sometimes recorded as coming from the practice of pounding the ingredients in a mortar, or mortaio, but may actually come from the fact that the sausage was tradtionally flavoured with myrtle. A mortadella is steamed for an hour for each half inch of its diameter. It is usually finely sliced and eaten cold.