This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
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The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on email@example.com. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||mortadella (di Bologna) (today's sample record)|
Description: Bologna sausage, the famous sausage from Emilia-Romagna, the original baloney. A very large salami or cured meat made with a seven-to-three ratio of pork meat to fat pounded to a very fine consistency, mixed with pistachios, green peppercorns, white wine, cubes of pork fat, sugar and olives, sometimes garlic and truffles, and put into a beef bladder casing. It may contain coriander (US: cilantro), or citron. The name is sometimes recorded as coming from the practice of pounding the ingredients in a mortar, or mortaio, but may actually come from the fact that the sausage was tradtionally flavoured with myrtle. A mortadella is steamed for an hour for each half inch of its diameter. It is usually finely sliced and eaten cold.
|Mortadella, with many thanks to the lovely Limoncello on Mill Road in Cambridge||
Pronounced: mohr-tah-DEHL-lah (dee boh-LOHN'yah)
Most frequent country: Widespread
Most frequent region: Bologna in Emilia-Romagna
See places: Italian food and cuisine, Emilia-Romagna, Bologna