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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: Wide ribbons made from egg pasta, a little wider than fettuccine or taglietelle at about 2.5 cm (1") by around 15 cm (6") long, sometimes with wavy or crimped edges, often served with game sauce or rich meat sauces in Tuscany or Umbria.
Most frequent country: Italy
Most frequent region: Emilia-Romagna, Tuscany
Also known as: larghissime
See places: Italian food and cuisine, Emilia-Romagna, Tuscany
See foods and dishes: fettuccine, pasta, tagliatelle