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.
| ||pappardelle sulla lepre|
Description: A typical Tuscan dish of pappardelle, broad noodles, with a rich, hare sauce made with the animal's blood, aromatic vegetables and herbs such as celery, garlic and juniper berries with tomatoes and red wine.
Pronounced: pah-pahr-DEH-leh sool-lah LEH-preh
Most frequent country: Italy
Most frequent region: Tuscany
See places: Italian food and cuisine, Tuscany
See foods and dishes: pappardelle