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This is the searchable online international food dictionary with 67,413 terms in 307 languages plus 42,027 plurals.

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Language: Italian

Description: A coarse corn meal mixed with water stirred and cooked to a thick porridge, particularly in the north of Italy. Cornmeal arrived in Venice from the New World in the 16th Century and was quickly used as an improvement to similar dishes made with faro. It is also allowed to cool on a wooden board, and then sliced with string, as cheese is cut with a wire, and baked or grilled. It is served with any of a number of ingredients. In Corsica this is usually made with chestnut flour.

Pronounced: poh-LEHN-tah
Gender: f
Ethnicity: Italian
Most frequent country: Widespread

See places: Italian food and cuisine

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