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 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. 
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Language: Italian
Description: A Roman dish of croquettes, or meatballs, often of veal, made with a coating of rice with butter and grated Parmesan or Caciocavallo cheese and saffron, cooled, wrapped around a filling of some kind, rolled in egg and breadcrumbs and then fried. Known in Sicily as arancini.
Pronounced: soop-PLEE
Ethnicity: Italian
Most frequent country: Italy
Most frequent region: Rome in Lazio
Also known as: arancini, badduzzi di risu
See places: Italian food and cuisine, Lazio, Rome
See foods and dishes: Caciocavallo, Parmigiano-Reggiano
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