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.
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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
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| strolghino (di culatello)
Language: Italian
Description: Strolghino is a salame made from October to March in the region of Parma in Emilian-Romagna. Lean meat from the trimmings of the thigh meat left over from the production of culatello and fiochetto, ground, cured and stuffed into small casings called fisole, giving this salame its traditional thing form. It has a short life and is aged for only 15-20 days. It is a soft, lean and sweet-flavoured sausage.
| A vibrant strolghino, with many thanks to Daylesford Oganics |
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Pronounced: stohl-GHEE-noh (dee koo-lah-TEHL-loh)
Gender: m
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Parma in Emilia-Romagna
See places: Italian food and cuisine, Emilia-Romagna, Parma
See foods and dishes: culatello, fiochetto
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