Manteiga dos Açores refers to a type of butter that originates from the Azores, an archipelago in Portugal. This butter is renowned for its high quality and unique flavor, which is a result of the distinctive environment of the Azores. The Azores are known for their lush, green pastures and a climate that is ideal for dairy farming. The cows in the Azores graze on rich, diverse grasslands, which contributes to the unique taste and quality of the milk they produce. This milk, in turn, is used to make Manteiga dos Açores. The butter has a rich, creamy taste, with a slight hint of saltiness. The flavor is often described as more intense and fuller than regular butter, reflecting the quality of the milk from which it is made. The butter is smooth and spreads easily, making it a favorite for use on bread, in cooking, and baking.
Pootharekulu is a traditional Indian sweet originating from the Atreyapuram village in the state of Andhra Pradesh. Its name translates to "coated sheet" in Telugu, reflecting its unique appearance and method of preparation. Pootharekulu is made from a very thin, almost translucent sheet of rice starch. This sheet is typically brushed with melted ghee (clarified butter) and sprinkled with powdered sugar or jaggery (a type of unrefined sugar made from sugar cane or palm), and sometimes cardamom for added flavor. The preparation of pootharekulu is an art form in itself, often passed down through generations. The rice batter is spread thinly over a special hot plate, and once it dries, it forms a delicate, paper-like sheet. These sheets are then layered and folded into a rectangular or triangular shape, creating a light, flaky sweet that melts in your mouth. It can be filled with various ingredients, like sugar, jaggery, dry fruits, nuts or chocolate powder. Pootharekulu is a popular delicacy during special occasions and festivals in Andhra Pradesh and is also enjoyed as a luxury treat in other parts of India.
Ražnjići are a popular type of grilled meat skewer from the Balkan region, particularly in countries like Serbia, Croatia, Bosnia and Herzegovina, and Montenegro. The word "ražnjići" translates to "skewers" in English. These skewers typically consist of chunks of marinated meat—commonly pork, chicken, beef, or lamb—that are threaded onto sticks and then grilled. The marinades vary but often include a blend of herbs, spices, garlic, and sometimes vinegar or lemon juice to enhance the flavor of the meat. Ražnjići are a staple at barbecues and family gatherings and are also commonly found at local eateries and street food stalls. They are usually served with sides such as bread, fresh salad, and various condiments.
Amlou is a traditional Moroccan spread made from toasted almonds, argan oil, and honey. It has a rich, nutty flavor and a creamy texture similar to natural peanut butter. The preparation of amlou starts with raw almonds, which are toasted to enhance their flavor and crunchiness. Once toasted, the almonds are ground into a smooth paste. The next key ingredient is addition of argan oil, extracted from the kernels of the argan tree and renowned for its nutritional and medicinal properties. This rare oil is prized for its rich, nutty flavor and a host of health benefits, including high levels of Vitamin E and essential fatty acids. The final touch is honey, which adds a natural sweetness and binds the almond paste and argan oil into a smooth, creamy spread. Amlou is enjoyed as a dip or spread on bread or pancakes. In Moroccan culture, amlou is often associated with hospitality and celebration, commonly presented to guests as a symbol of warmth and generosity.
Danish rémoulade is a popular condiment in Denmark, often used as a topping for open sandwiches, especially those featuring roast beef, and as a dip for fried foods like fish and chips. It's somewhat similar to French rémoulade (with which it also shares the name), but has a distinct flavor profile due to its unique ingredients. Danish rémoulade is typically made from a base of mayonnaise, enhanced with mustard, sugar, and finely chopped pickles, which give it a tangy and slightly sweet flavor. Additional ingredients often include chopped onions, carrots, cabbage, and herbs like chives, along with spices such as turmeric or curry powder, which lend it a characteristic yellow color. The sauce is creamy with a balance of sweetness and tanginess, making it versatile for a variety of dishes, particularly seafood and cold cuts. It's a staple in Danish cuisine and can be found in supermarkets around Scandinavia, but it's also easy to make at home with just a few simple ingredients.
Salamella mantovana is a type of Italian sausage that originates from the Mantova (Mantua) region in Lombardy, Italy. It is traditionally made from a mix of pork meat and fat, seasoned with salt and various spices, including garlic and pepper. The sausage is known for its small size and is often grilled or fried, serving as a popular dish in local cuisine. Salamella mantovana is typically enjoyed in a variety of dishes or simply with bread as a snack.
Sack posset also known as posted or pochette was a British hot drink made with spiced cream with either ale or wine. The drink was most commonly used as a remedy for a cold or flu as well as a general treatment for some other minor illnesses and insomnia. The first recipe for posset dates back to 15th century and calls for boiled milk (or cream), wine, spices, and sugar. To keep posset warm enough to curdle, cooks would keep the pot close to a fire or between two cushions. Noblemen would use musk or ambergris to perfume their posset, while regular folk made theirs with ale and bread. The version that used bread as a thickener survived well into the 1950s and was called fig sue. Until the early 19th century, posset was used as a celebratory toast at weddings regardless of the social status. It is also at this point that it began going out of fashion, now it only exists in old cookbooks and lather bound literature.
Antakya künefesi is a traditional kunāfah variety hailing from the ancient Turkish city of Antakya, made from shredded phyllo pastry filled with creamy unsalted cheese. The origins of this dish can be traced back to the Ottoman Empire, and to this day, it has remained one of the authentic representatives of Antakyan culinary heritage and traditions. To make Antakya künefesi, the pastry is first prepared by shredding phyllo dough into thin strips and placing it into a flat, round tray. The dough, in this form known as kadayıfın, is then topped with a mixture of unsalted cheese, traditionally Hatay peyniri, and another layer of shredded phyllo dough. After the concoction is baked on both sides (a step that makes this kunāfah variety unique), it is soaked with hot, sweet syrup made with sugar, water, and lemon juice. Antakya künefesi is served warm and garnished with chopped pistachios, walnuts, or hazelnuts. In 2006, this delicious dessert received the Protected Geographical Indication certificate.
Azeite de dendê or dendê palm oil is a traditional and widely used cooking oil derived from the fruit of the African oil palm tree (lat. Elaeis guineensis), characterized by its rich red color and distinctive, nutty flavor. Although the palm is of African origin and the oil from it is a staple ingredient in the cuisines of many African countries, particularly in West Africa, azeite de dendê has evolved to be a separate variety, emblematic of the Brazilian state of Bahia. The palm was brought to that region in the 16th century but wasn't intensively grown until the abolition of slavery. Then, the quilombolan communities (descendants of the African slaves) started cultivating the plant and producing artisanal oil. It has since become an integral part of the culinary heritage of the region, and there are efforts to preserve the traditional methods of production. Azeite de dendê is used in various traditional local dishes, such as moqueca, bobó de camarão, vatapá and curaru.
Mavro Messenikola is a red wine grape variety from Greece, named after the region of Messenikolas in Thessaly. This grape is used primarily to produce dry red wines. The Mavro Messenikola designation of origin was established in 1989. The wines produced under this designation must be made from at least 85% Mavro Messenikola grapes, with the remainder typically being made up of other local or international red grape varieties. The wines from Mavro Messenikola are known for their rich color, fruity aroma, and their potential to age well.
Sura Kees is a traditional Austrian cheese hailing from the Vorarlberg state, more precisely, the Montafon valley in the Bludenz district. This cheese is unique due to its low-fat content and particular preparation method, which results in a distinctive sour taste (hence, the name which translates to "sour cheese"). Sura Kees is made from skimmed cow's milk, which has had most of its cream (fat) removed. The milk is fermented by adding a special culture of lactic acid bacteria. This process transforms the lactose (milk sugar) into lactic acid, leading to the sour taste characteristic of this cheese. Once the milk has curdled, the curds are cut and stirred to release whey, then formed into a cheese wheel by placing them in a mold and left to age for a short period. The cheese has a crumbly texture and a tangy, slightly acidic taste. It is typically served sliced with a dash of vinegar and oil, sometimes accompanied by onions and fresh herbs. It can be eaten with bread or used as an ingredient in salads, spreads, or traditional Vorarlberger dishes. The sour flavor of Sura Kees is a great counterpoint to richer, heavier ingredients, adding a distinct taste to meals.
Pão alentejano refers to a traditional Portuguese bread originating from the Alentejo region of Portugal. Recognized for its round shape and distinctive crust, this bread is made with a mix of different types of wheat flour and sometimes incorporates a sourdough starter, which lends it a slightly tangy flavor. Its thick, rustic crust contrasts beautifully with the soft, airy crumb inside. The bread's unique taste and texture make it a perfect accompaniment to Portuguese meals, particularly when paired with cheeses, olives, or the region's famed cured meats.
Gemischter Satz, rooted in Austrian viticulture (particularly within Vienna's wine region), is a distinctive wine defined by its blend of grape varieties. Unlike the modern trend of cultivating and producing single-varietal wines, this traditional approach intermingles different grape types in one vineyard. When the harvest season arrives, these varied grapes are plucked collectively and then co-fermented, leading to the creation of this multifaceted wine. The practice of growing multiple grape varieties together harks back to a time when diversifying crops was a hedge against potential loss. If one variety failed due to weather conditions or disease, the others might still thrive. The wine's character is shaped by the combination of grape varieties that go into its making. This interaction often leads to a wine with layered nuances and depth, a reflection of each contributing grape. The specific varieties can vary, but Grüner Veltliner, Riesling, Pinot Blanc, Traminer, Rotgipfler, and Zierfandler are some of the most common ones. The co-harvesting and co-fermentation processes are crucial. While blending different grape varieties post-fermentation can yield interesting results, Gemischter Satz's character emerges from fermenting these grapes together, intertwining their profiles from the very beginning. Understanding its unique contribution to the world of wines, Austria recognized Gemischter Satz with a DAC (Districtus Austriae Controllatus) designation in 2013. This label assures adherence to quality and origin standards, preserving the wine's legacy.
Maíz chulpe is a specific variety of corn native to the Andes, particularly prevalent in countries of Peru, Colombia, and Ecuador. Many farmers have lost interest in cultivating it due to its high maintenance. It must be isolated from other corn varieties to prevent cross-pollination, which would alter its unique characteristics. That is why, in 2015, the Guardianes network initiated a campaign to preserve the endangered chulpe corn and restore its former prominence in cuisine. Maíz chulpe is almost exclusively prepared toasted, similar to popcorn. When the kernels of maíz chulpe are toasted, they pop slightly, but unlike typical popcorn, they don't turn inside out. Instead, the kernels retain their shape, puffing up a bit and becoming crunchy. The unique crunch and flavor of chulpe make it distinct from other toasted corn varieties like cancha.
Loche de Lambayeque refers to a particular type of squash, loche, that is native to the Lambayeque region in northern Peru, and archaeological evidence suggests that loche has been cultivated in the coastal valleys of northern Peru for up to 6,000 years. Loche is a type of winter squash, somewhat similar in appearance to butternut or acorn squash. However, its flesh is softer and has a richer flavor. It has a beige or pale yellow color on the outside, while its interior is a vibrant yellow-orange. It is prized for its creamy texture and sweet, nutty flavor. Loche is versatile and can be used in both savory and sweet preparations. In northern Peru, especially in the Lambayeque region, it's commonly used in traditional dishes such as sopa de loche and arroz con loche. It can also be incorporated into desserts, puddings, and even beverages.
Carachama (lat. Pseudorinelepis genibarbis) is a type of armored catfish native to the freshwater rivers and streams of the Amazon basin in South America. These fish are characterized by their bony plates, which cover much of their body, and by their bottom-dwelling habits. In the culinary context, especially in the Amazonian regions of countries like Peru and Brazil, carachama is a staple. It's frequently used in traditional dishes, such as soups and stews. Beyond its culinary usage, the carachama also plays a role in the local ecosystems. As a bottom feeder, it helps control populations of certain microorganisms and contributes to the health and balance of its aquatic environment.
Achill Island sea salt, naturally harvested from Ireland's Achill Island in the Atlantic Ocean, is a consistent, high-quality product thanks to controlled production steps on the island, involving harvesting, evaporation, crystallization, and drying. The salt's production is intimately linked to the area's geography, benefiting from the Atlantic Ocean's high salinity and Grade A Shellfish Quality waters, unaffected by urban pollution, ensuring the salt's unique flavor and purity. The production method preserves over 20 naturally occurring trace elements, contributing to the salt's distinct texture and taste, with no additives or preservatives added. Historically, salt production on Achill Island dates back to the late 1800s, when it was integral to the local fishing community for preservation and sustenance, marking a tradition that informs the current high-standard production process.
Garam Amed Bali is hand-harvested, unrefined, and free from additives sea salt from Amed on the Indonesian island of Bali. Garam Amed Bali consists of cube and tetragonal-shaped crystals and is white, shiny, and savory with a unique old wood fragrance. It is unrefined, unwashed, and additive-free, characterized by a crunchy and crispy texture. Bunga Garam Amed Bali features light and fine salt flakes that dissolve easily, ideal for use as table salt. Both salts have a strong saltiness without bitterness and share a similar mineral composition, including high sodium chloride content and trace minerals like copper and magnesium.
Sel de l’Île de Ré, and its premium counterpart, fleur de sel de l’Île de Ré', is salt harvested using traditional, centuries-old techniques. These salts are known for their unique coloration, from grey to white with possible yellow to red hues, and for their cubic crystal shape. They are not washed or enriched, preserving their natural characteristics. The production benefits from the island's specific mesoclimate, meaning the evaporation rates are high due to ample sunshine and sea breezes. Because it's hand-harvested, the salt has diverse grain sizes. The Île de Ré's salt marshes were developed in the 12th century and are integral to the island's landscape and economy.
Asín tibuok is a rare and traditional Filipino artisanal sea salt produced by the Boholano people. The appearance of asín tibuok is quite unique, often compared to a dinosaur egg due to its shape and texture. The method used for its preservation and creation dates back to before the Spanish Colonization of the Philippines over 500 years ago. The seawater is filtered through ashes, which gives it a distinctive flavor profile that is sharp, earthy, and has mild smoky undertones. Asinderos, or the group of salt makers, recognize that the asín tibuok is ready when the clay pot used in the production cracks to reveal the round bottom of the salt, which at this point, has solidified and filled the pot. It can then be broken into chunks and grated over food. The salt is known to turn pinkish in color due to the intense heat during its production process, but it turns white when washed with water. Its texture is described as smooth, with small granules.
Lechon, derived from a Spanish word for roasted suckling pig is one of the most popular dishes in the Philippines. The slowly-roasted suckling pig is usually stuffed with lemongrass, tamarind, garlic, onions, and chives, and is then roasted on a large bamboo spit over an open fire. It is traditionally served whole on a platter, at celebrations and festive events such as weddings and Christmas. Once the meat is properly roasted and falls off the bone, people tend to eat every part of the pig, and the crispy, reddish-brown, crackling skin is especially beloved. Lechon is often served with a thick and rich liver sauce that is cooked with sugar, fresh herbs, and vinegar. If anything is left after the feast, the leftovers are often made into lechon slaw, slowly cooked with vinegar, garlic, and liver sauce for that extra bit of flavor. Apart from the Philippines, the dish is especially popular in countries such as Cuba, Puerto Rico, the Dominican Republic, and Spain. Some famous chefs even named lechon the best pig in the world, so it is definitely worth a try.
Picanha is a fresh cut of beef that's especially popular and highly prized in Brazil. In the US, it's called sirloin cap, and in the UK, it's known as the rump cap. Picanha is situated on the back side of the animal, above the butt, where it sits on a fat cap. It's mostly used for churrasco – the meat is first grilled, then sliced off of a skewer. This cut holds very little fat in the meat, so it must be cooked perfectly in order not to make it tough. In Brazil, every churrasco has picanha, and all of the best churrascarias feature picanha on their menus. The name picanha is derived from the word picana, referring to the ranchers' pole used for herding cattle in Portugal and Spain. The technique was brought over to Brazil where the word picanha was used to refer to the part of the cow that was poked by ranchers with the pole.
Pan de bono is a traditional Colombian bread consisting of cassava starch, cornmeal or corn flour, queso fresco, eggs, and sugar. The bread is shaped into bagels or balls that are slightly larger than golf balls. Pan de bono is similar to other South American cheese breads like pan de queso, difference being added conr flour or cornmeal, and a hint of sweeteness due to the addition of sugar. It is usually served warm with a cup of hot chocolate on the side. Some claim that the name pan de bono was created after an Italian baker in Cali who used to yell pane del buono (good bread), while others say that it is named after a place called Hacienda El Bono, where it was first made.
ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.
Roti canai is a traditional pan-fried flatbread made with flour, water, eggs, and fat of Indian origin, but mainly associated with Malaysia, and surrounding countries like Indonesia, Brunei, and Thailand. The dough for roti canai is repeatedly folded, so the final product has a layered texture, a soft interior, and a crispy outer layer. The most common fat used in roti canai is ghee, the traditional Indian clarified butter. It is believed that the dish originated in India when the Indian laborers who migrated to Malaysia brought the recipe and the tradition of preparing this crispy pastry to the foreign country. Usually, it is served plain in its traditional round form, as an accompaniment to curries. It can be served on the side or torn into pieces and mixed with the curry. However, roti canai is often served as the star dish, accompanied by different savory and sweet fillings and ingredients. If additional fillings are added, roti canai is usually shaped into rectangles. For example, in Malaysia, one can find various roti canai types, which are differentiated by the type of filling — egg, onion, egg and onion, banana, sardines, margarine and sugar, Maggi instant noodles, cheese, vegetable, and pork filling are some of the many available. However, roti canai doesn't have to have a filling but only a topping, such as fried eggs, curry, beans, lentils, and coffee beans. But martabak, a thick roti filled with meats, eggs, onions, and spices, is probably the best-known type of roti canai. Apart from Malaysia, it can also be found in Saudi Arabia, Yemen, and a few other countries. Other than Malaysia, a very similar type of flatbread can be found in Singapore, where it's called roti prata. This crispy bread is usually sold by street vendors called mamaks.
This refreshing, cold beetroot soup is a part of traditional Lithuanian cuisine. It consists of a creamy blend of pickled or boiled beetroots and tangy kefir or buttermilk, poured over grated cucumbers and hard-boiled eggs. The whole soup is generously seasoned with dill, and usually left to set until all the flavors are thoroughly combined. It is usually prepared in the summertime, and is best served chilled, preferably with potatoes on the side. It can be enjoyed as an appetizer or a light main course.
The carbonara we know today is prepared by simply tossing spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this dish remains one of Rome's favorites, equally popular throughout the country. Even though carbonara is considered a typical Roman dish today, its origins are quite vague and often disputed. The name is said to have been derived from the carbonari, woodcutters and charcoal-makers who lived in the Appenine mountains northeast of Rome, and who supposedly cooked their pasta over a hardwood charcoal fire and tossed it with eggs and cheese. Another popular theory claims that carbonara was invented after the liberation of Rome in 1944, when food shortages were so severe that Allied troops distributed bacon and powdered eggs, which the local population would then mix with water to make pasta sauce.
This version of eggplant parmigiana is the most popular outside of Italy. Hailing from Campania, this variation on a dish is made with eggplants, olive oil, onions, basil, tomatoes, mozzarella or fior di latte cheese, and grated Parmigiano-Reggiano. The eggplants are peeled, sliced, and shortly fried, then arranged in a baking dish over the tomato sauce along with the cheese, basil leaves, and grated Parmigiano-Reggiano. The layers are repeated, and the final one should end with tomato sauce and grated cheese. The dish is baked until the surface becomes crisp, and it is then served, ideally at room temperature.
This internationally popular, beige-colored spread is traditionally made with mashed chickpeas, tahini sesame paste, lemon juice, and garlic. People across the world love hummus for its tangy flavor and the fact that it is filled with nutrients. When served, it is typically dressed with a drizzle of olive oil, and is then used as a dip for vegetables or a flavorful filling for flatbreads such as pita. Even today, not much is known about its origins, although the earliest mention of hummus dates back to 13th-century Egypt. Hummus is sometimes additionally enriched with spices such as cumin and paprika, and it can be garnished with anything from fresh herbs, cucumbers, and chopped tomatoes to olives, pine nuts, and hard-boiled eggs.
Tagliatelle al ragù alla Bolognese is a traditional Italian dish originating from Bologna, consisting of tagliatelle pasta and a rich ragù made with a mixture of minced beef and pork, and tomatoes as key ingredients. Even though they are often thought to be synonymous, tagliatelle al ragù—one of Bologna's signature dishes—bears little or no resemblance to the dish known as spaghetti Bolognese in the rest of the world. In fact, the world famous Italian ragù alla Bolognese meat sauce is never served with spaghetti in Bologna. Instead, when it isn't served over fresh tagliatelle, you will most often find it topping a bed of some other other ribbon-like pasta, such as fettuccine or pappardelle. Regardless of the type of pasta used, what makes or breaks this classic Emilian dish is the ragù itself. Experts nowadays tend to consider the recipe for ragù alla Bolognese registered by the Italian Academy of Cuisine in October 1982 the most authentic version. However, chances are that every restaurant and trattoria in Emilia Romagna dishes out its own version of tagliatelle al ragù, and each version is surely worth trying.
Escondidinho is a traditional Brazilian casserole. It can be made with a variety of ingredients – beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes. The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.
Marraqueta (also known as pan batido and pan francés) is the most popular bread in Chile and Bolivia, a staple food that is often consumed three times a day. It is made with flour, water, salt, and yeast. Two balls of dough are typically pressed together, then nearly split down the middle before the bread is baked in the oven, usually with a pan of water which gives marraqueta its characteristical crust. The crust is so beloved that some people even pull out the crumb (called miga) before consumption. It is believed that marraqueta dates back to the late 19th and early 20th century, when a large number of Europeans immigrated to Chile and Bolivia. Some claim that the bread was first baked by two French brothers called Teran-Marraquett, and that's how this daily staple got its name.
Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine.
This rich and filling piatto unico (lit. single plate; one-dish meal) is traditionally made from layers of homemade, typically spinach-flavored fresh egg lasagna pasta that is topped with béchamel sauce and a rich meat sauce called ragù alla Bolognese. Lastly, lasagne alla Bolognese is generously sprinkled with the Emilian king of cheeses, Parmigiano-Reggiano, and baked until tender on the inside with a perfectly crisp, browned top. This oven-baked classic is a typical dish of the Emilia-Romagna region, and of the city of Bologna specifically. However, it has become so popular over time that it now enjoys a position as a worldwide symbol of Italian cuisine. Unfortunately, as is often the case with timeless dishes, changes to the original recipe or the substitution of lower-quality ingredients cause many renditions of lasagne alla Bolognese that fail to live up to the splendor of the original. Interestingly enough, in many bolognese households, there is a special deep oven casserole with handles called ruola, made of aluminum and used for baking lasagne alla bolognese.
This traditional Thai stir-fry combines minced meat or seafood with holy basil and various other ingredients such as shallots, garlic, and chili peppers. The dish is flavored with soy sauce, sugar, and fish sauce, and typically comes served with rice, fried eggs, and fish sauce on the side. Interestingly, phat kaphrao is ranked as the fourth most common dish ordered by foreigners in Thailand.
Shashlik is the name for a traditional Central and West Asian barbecue consisting of marinated, skewered, and grilled chunks of meat such as lamb, beef, or pork, depending on regional and religious preferences. Lamb, beef, or pork is usually combined with chunks of vegetables such as bell peppers, onions, mushrooms, or tomatoes. The meat is typically marinated overnight in vinegar, herbs, spices, and dry wine. In Russia, barbecue is traditionally reserved for men, who are in charge of the whole grilling process, while the women are usually busy slicing vegetables and setting the tables. Shashlik is traditionally prepared for events with a large number of people gathered around the fire, cooperating and socializing in the process, making the dish a communal affair. Because the origins of the dish lie between Turkey and Russia, many believe that the name is derived from the Turkish word shish, meaning skewer. In Georgia, shashlik is known as mtsvadi.
Dolma is Türkiye's national dish, and it signifies any sort of vegetable stuffed with a mixture based on rice. For traditional dolma, grape leaves are stuffed with rice and ground meat. Stuffed leaves were first made at the court of King Khusrow II in the early 7th century. The popularity of dolma spread throughout the Muslim world, so there are numerous variations of the dish. Dolma is divided into two groups: dolma without meat and dolma with olive oil. Those without meat and cooked with olive oil are called yalanci, meaning imitation. Meat dolmas must always include rice, or sometimes bulgur. As explorer Pietro della Valle wrote, "If it doesn't contain rice, it is not a Turkish dish." Nevertheless, the end result is always the same–delicious and flavorful stuffed rolls.
Gyros is one of the most popular Greek street food dishes, consisting of meat such as pork and chicken (in Greece) or lamb and veal (popular in other countries) cooked on a vertical spit. The meat is sliced in thin shavings and is then usually placed in a pita bread along with sauces such as tzatziki and vegetables such as tomatoes, onions, lettuce, and cucumbers. Gyros is derived from the Greek word gheereezo, meaning to turn, referring to the constantly rotating vertical spit on which the meat is cooked. Some believe that gyros originated during the time of Alexander the Great, when his soldiers skewered the meat on their swords and cooked it over a fire. Others claim that gyros was introduced to Greece in 1922, with the refugees from Constantinople and Smyrna. Many of the refugees became merchants and opened their shops with tiny holes in the wall, where gyros was sold. After WWII, gyros gained popularity and spread to Europe, Australia, and the United States. Today, gyros is known as one of the most popular street food varieties around the world.
Dakos or ntakos is a traditional Cretan dish consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few generous splashes of high-quality olive oil. It's recommended to use olive varieties such as Koroneiki, Lianes, or Tsounates. Myzithra cheese is traditionally used, and not feta, which is usually reserved for tourist restaurants. The rusk is often gently rubbed with a small piece of garlic and lightly sprinkled with sea salt. If available, kritamo (sea fennel) is also sometimes added to dakos. The dish is usually served as a meze or light dinner.
Italy’s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations – marinara, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and margherita, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed la pizza tricolore, Esposito’s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy’s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.