Glossary F
Forchetta da scalco is the Italian term for carving fork, a large fork used in carving cooked meat
Formaggio di pecora is the Italian term referring to Cheese made from sheep's or ewe's milk
Formatge de Tupi refers to a Catalan goat's cheese soaked in olive oil. It is one of the traditional cheeses of Catalan which are found in produce markets and specialist cheese shops in Catalonia
La Seu d'Urgell, the Cerdanya district and the Pallars area in the nortwear are the main centres of cheese production in Catalonia
Forno olandese is the Italian term for "dutch oven", oven consisting of a metal box for cooking in front of a fire or an iron or earthenware cooking pot that is used in cooking stews
Forowee refers to a soup made from beef, fish, onion, tomatoes and spices which is one of the local specialties of Guinea-Bissau, aside from Jollof, a rice with tomato puree, spiced meat and vegetables. Forowee is also widely eaten in Ghana, such as Efan Forowee.
Guinea-Bissau is situated in Western Africa between Guinea and Senegal.
Fougasse refers to Monaco's herb-flavored roll.