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
|
| perciatelloni
Language: Italian
Description: Long hollow pasta, thicker than spaghetti at around 3.0 mm, from Campanian and Calabria. Traditionally eaten either "alla napoletana" or a with a ragù alla genovese, usually with grated parmesan or pecorino cheese.
Pronounced: pehr-chyah-tehl-LOH-nee
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Campania
See places: Italian food and cuisine, Campania, Naples
See foods and dishes: Parmigiano-Reggiano, pasta, pecorino, ragù alla napoletana, spaghetti
|