This is the
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: Parma is a province and town of Emilia-Romagna, a region stretching from San Marino and Ravenna in the east to Piacenza in the west. It lies on the fertile alluvial plains of the Po, just below the foothills of the Appenines. Maize and wheat are grown in the vicinity, the maize being used to fatten the cattle whose milk is turned into the famed Parmesan cheese. The whey is fed to the pigs, whose meat is turned into Parma hams and culatello. Even the chickens do not escape this wonderful cycle of production, being fed on maize to ensure that the whites have the correct consistency for making hard white semolina pasta and the yolks have a rich yellow colour.
|Map of Emilia-Romagna showing Parma north west of Bologna, with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Italy
Most frequent region: Parma in Emilia-Romagna
See places: Italian food and cuisine, Emilia-Romagna, Parma
See foods and dishes: alla parmigiana, Parmigiano-Reggiano, pasta, asparagi alla parmigiana, asparagi alla parmigiana con uova fritte, bondiola, crudo di Parma, culatella di Parma, culatella di zibello, Felino, funghi alla parmigiana, gnocchi alla parmigiana, prosciutto di parma, prosciutto di parma con melone, semolina