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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: A valley in Lombardy in the north of Italy extending from the Ortler mountain group down to Lake Como near Switzerland. It is mainly known for its skiing, its Bitto cheeses and wines made from Chiavennasca (the local name for Nebbiolo) grapes. It provides a pass between Italy and Germany and as such has had strategic importance. Most wines have the appellation DOC and DOCG, the most well-known being: Inferno, Grumello, Sassella and Sforzato (Sfurzat). As Vino Mania Wines say (link below): Everything in Valtellina's terraced, mountainous vineyards must be accomplished by hand as the steepness of the slopes makes mechanization impossible. The variation between day and night temperatures and the breeze from Lake Como results in wines of penetrating flavours and great character.
|Map of Valtellina, with thanks to commons.wikimedia.org||
Most frequent country: Italy
Most frequent region: Valtellina in Lombardy
See places: Italian food and cuisine, Lombardy, Valtellina
See foods and dishes: Bitto della Valtellina, cotecotto, lepre crostata, pizzoccheri
See drinks, wines etc: Chiavennasca, Grumello, Inferno, Sassella, Sforzato, Valgella