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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: Roma, or Rome, is a province and capital town of Lazio, a region of central western Italy, around Rome. The city is rightly renowned for its lamb and kid, beef and offal. The Testaccio area is particularly good for offal (US: organ meats). The slaugherhouses were all in that neighbourhood and most of the four quarters were sold on, but the fifth quarter, the quinto quarto, stayed in Testaccio where delicious ways of serving it were devised. Also excellent in Rome, in season, are the wonderful broad beans (US: fava beans) which appear in risotti and many salads, artichokes and the well know pecorino Romana.
|Map of Lazio, showing Roma (Rome), with many thanks to www.big-italy-map.co.uk by Tourizm Maps &Copy; 2006||
Most frequent country: Italy
Most frequent region: Rome in Lazio
See places: Italian food and cuisine, Lazio, Rome
See foods and dishes: abbacchio, abbacchio alla romana, aglio e olio, animelle d'agnello alla romana, baccalà alla romana, bignè chou, brocca, broccoli alla romana, brodetto pasquale alla romana, caciotta romana, calzonicchi, alla carbonara, carciofi alla guidea, carciofi alla romana, castagne alla romana, coda di bue alla vaccinara, fagioli con le cotiche, fave alla romana, frappe alla romana, gnocchi di semolina alla romana, minestra di broccoli alla romana, pecorino, Pecorina Romano, quinto quarto, saltimbocca alla romana, Spianata Romana, supplì
See: quinto quarto