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WAIE (whatamieating.com)


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.

Picture of cover of recipe book


passatelli

Language: Italian

Description: A dish from Marche and Romagna of squiggly strands of gnocchi made with breadcrumbs, spinach, eggs and grated Parmesan cheese, often flavoured with nutmeg and lemon juice, and cooked in a clear broth, usually made with a chicken or capon carcass. Floating in the broth there may also be meats or the dumplings may be made with the addition of minced (US: ground) beef or chicken.


Pronounced: pahs-sah-TEHL-lee
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Marche, Romagna, Tuscany
Also known as: passatelli in brodo, passatelli di carne

See places: Italian food and cuisine, Marche, Tuscany

See foods and dishes: gnocchi, Parmigiano-Reggiano, pastarasa

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