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.
| ||salame (di) Milano|
Description: A type of small salami about 13 cm (5 inches) from Milan, made with pork and beef, interspersed with small pieces of pork fat, flavoured with white wine and garlic, cheese and saffron and cured for anything from four months to one year. A popular salami and the sort of default salami - the one most people know, mass produced and widely exported. It is often cut into chunks rather than slices. In Italy the pigs are fed on the by-products of cheese-making.
|Milano salami, with many thanks to the lovely Limoncello on Mill Road in Cambridge||
Pronounced: sah-LAH-meh (dee) mee-LAH-noh
Most frequent country: Italy
Most frequent region: Milan in Lombardy
Better known as: cacciatoro
See places: Italian food and cuisine, Lombardy, Milan
See foods and dishes: alla milanese, crespone, salame, salame di Napoli