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.
Description: Lying on the Mediterranean coast between Catalonia and Andalucia, Valencia, in the Levant, is renowned for its paella. Irrigation systems were built by the Moors in the south of the region and these are still operative, the evidence visible. As you fly into Valencia, looking down you will see mile upon mile of orange groves, other citrus fruits, rice paddies, almond and fig trees, date palms and vegetables. The rice, of course, became the staple food of the region and provide the basis for paella, as well as for other rice dishes using local produce such as eel from lakes, meat and fish, game and snails. Look out for the fideua if you are in the region.
|Valencia, as represented in the Plaza de España in Parque María Luisa in Seville||
Most frequent country: Spain
Most frequent region: Valencia in Levant
See places: Spanish food and cuisine, Bunol, Levante, Valencia
See foods and dishes: aguacate a la valenciana, all i pebre, anguila al ali-pebre, anguila a la valenciana, arroz a la marinera, arroz Valenciana, atún valenciano, bacalao a la valenciana, blanquets valencianos, cocido valenciano, conejo a la valenciana, farton, fideua, paella valenciana, piuleta y tronador, Queso de Ceruera, suc, tortilla de aladroch, valenciana
See drinks, wines etc: Agua de Valencia