Long before beef jerky, there was pemmican, a Native American snack with a high fat content that was originally used as travel food. The word pemmican (pimîhkâ) comes from the Cree tribe and is derived from the word pimi, meaning fat or grease. It's made from a mixture of fat and lean meat of buffalos. The meat is thinly sliced, dried, and ground into a powder to make beef jerky, which is later mixed with fat to make pemmican. The flavor is creamy and salty, and pemmican bars are considered an outdoor tradition, useful for hunters, fishermen, and campers alike, as it provides tons of energy in a small package and it also has a very long shelf life. Today, there is a wide variety of pemmican bars made with pepper, cereals, and dried fruit such as cherries and blueberries.
Celtic sea salt is an unrefined sea salt sourced from the coastal region of Brittany in France. It is traditionally harvested and is known for its moist texture and light grey color, which it acquires from the clay found in the salt flats of the area. It is considered less processed than other salts and retains a higher moisture content along with trace minerals like magnesium, calcium, and potassium. Although present in small amounts, these minerals contribute to its distinct taste and are thought to offer health benefits, such as aiding digestion and potentially allowing for a reduced sodium intake due to salt's rich flavor. Celtic Sea Salt also has a different mineral profile compared to other popular salts like Himalayan salt. For instance, it generally has less sodium and more calcium compared to Himalayan salt, which contains more potassium and has a pink color due to iron oxide. The less processed nature and mineral content of Celtic sea salt often leads people to use it in place of other salts to achieve similar flavor enhancement with potentially lower sodium consumption.
Pisang raja (lat. Musa paradisiaca var. Raja) is a highly prized variety of banana in Indonesia and other parts of Southeast Asia. The name pisang raja literally translates to "king of bananas" in Indonesian, reflecting its esteemed status among banana varieties due to its superior taste and texture. Pisang raja bananas are known for their delightful sweetness, creamy texture, and a slight hint of citrus. This makes them highly sought after for both fresh consumption and culinary use. Characteristically, pisang raja bananas have a long and slightly curved shape, with a thick skin that turns a deep yellow with slight green tips when fully ripe. The flesh of the banana is dense, yet it melts in the mouth, offering a burst of rich, sweet flavor with nuances that some describe as similar to honey or vanilla. Pisang raja is especially popular for traditional desserts and culinary preparations. In Indonesia, it is often used in the making of pisang goreng (fried bananas), a popular snack where the bananas are coated in batter and deep-fried until golden brown. The variety's natural sweetness and firm texture make it ideal for cooking, as it holds its shape well and enhances the flavor of the dishes.
Naranjilla or lulo (lat. Solanum quitoense) is a tropical fruit native to the Andes mountains in South America, particularly found in countries like Ecuador and Colombia. The name "naranjilla" translates to "little orange" in Spanish, a nod to its appearance, although it is not closely related to oranges or other citrus fruits. Instead, it belongs to the nightshade family, which also includes tomatoes, potatoes, and eggplants. The fruit is about the size of a small orange or large tomato, with a round shape. The outer skin is green and may turn a yellow-orange color when ripe, covered in a fine, fuzzy layer. Inside, the fruit contains a green, acidic pulp filled with small seeds, similar in texture to a tomato. The flavor of naranjilla is unique and often described as a mix between lime and rhubarb or a combination of citrus and pineapple with a hint of earthiness. Naranjilla is used in a variety of culinary applications, particularly in the form of juices, jams, and desserts. The fruit's tangy flavor makes it a popular ingredient for refreshing beverages in South American cuisine. Cultivating naranjilla outside of its native habitat can be challenging due to its sensitivity to low temperatures and certain diseases, which has limited its commercial production and availability in other parts of the world.
Bò tái chanh is a Vietnamese dish inspired by Cambodian and Lao dishes. It's prepared with a combination of thinly sliced beef, onions, lemon or lime juice, garlic, shallots, red pepper, and fresh herbs such as coriander, rice paddy herb, red perilla, and mint. The beef is seasoned with salt, pepper, and chicken stock, then mixed with lemon or lime juice and sugar. The acidity will cook the beef, which is mixed with fried garlic before the dish is assembled. It's usually served on a bed of fresh herbs that's topped with onions, rare beef in lime juice, and garnishes such as red pepper slices, crushed peanuts, and fried shallots. Bò tái chanh is typically served as an appetizer or a salad with fish sauce for dipping and alcoholic beverages on the side.
Gỏi cá trích is a traditional salad originating from Phú Quốc island. It's made with a combination of herrings, mint, onions, shredded coconut, fresh greens (lettuce, herbs, cucumber slices), rice paper wrappers, and Phú Quốc fish sauce consisting of garlic, chili, lime juice, sugar, and peanuts. The herring should be sliced and raw. The ingredients are combined together, then wrapped in rice paper and dipped in the sauce. Although this dish was once considered rustic, nowadays it can be found in most restaurants on the island.
Kır pidesi is a type of savory pie with many fillings, namely ground meat, potato, spinach, and cheese. It's a closed, canoe-shaped pie that is very popular as it's affordable and can be eaten on the go. The dough is similar to bread dough, and the fillings are enriched with ingredients like onions, paprika, red chili flakes, parsley, tomato paste, and peppers, depending on the filling. Kır pidesi is baked in a regular oven and brushed with butter once baked. It is typically served with ayran.
Hamsi tava is a traditional Turkish dish of battered and fried fish featuring anchovies (hamsi), a staple in the Black Sea region. Fresh anchovies are cleaned, deboned, and lightly salted before being dredged in flour to create a thin, crispy coating. They are arranged in a circular pattern in a frying pan and shallow-fried in oil until golden brown and crispy, with both sides cooked evenly. Served hot with lemon wedges, fresh greens, onion salad, or yogurt sauce, hamsi tava is known for its crispy texture and rich, slightly salty flavor. This dish, a highlight of Turkish coastal cuisine, reflects the simplicity and freshness of the Black Sea region’s culinary traditions, where anchovies hold cultural and dietary importance.
Böhmische knödel, or Bohemian dumplings, are yeast-based dumplings made from a dough of flour, yeast, water or milk, eggs, and a touch of sugar and salt. Unlike typical round dumplings, they are shaped into a log and steamed, resulting in an incredibly fluffy and soft texture that absorbs sauces perfectly. Traditionally served with dishes like goulash, roast pork with sauerkraut, or goose with red cabbage, these dumplings are a staple in Central European cuisine. Optionally, small bread cubes can be incorporated into the dough for added texture. After steaming, it's customary to slice them using a string rather than a knife to achieve cleaner cuts.
The lowland paca (lat. Cuniculus paca) is a nocturnal rodent native to Central and South America. The lowland paca is a large rodent, with adults typically weighing between 6 to 12 kilograms (13 to 26 pounds), although they can become larger. Physically, pacas are distinct for their robust bodies, short limbs, and spotted coat, which helps them blend into the forest floor. They have cheek pouches like squirrels, which they use to carry food. Their diet in the wild consists primarily of fruits and vegetation, though they are also known to eat small invertebrates. The lowland paca lives in a variety of habitats, including rainforests, deciduous forests, and sometimes even in cultivated fields, as long as there is cover and a water source nearby. They are good swimmers and are often found near water bodies. Pacas dig burrows and are mostly solitary animals, coming out at night to feed. Lowland paca is also a traditional source of protein for people living in those regions. Its meat is considered a delicacy in various local cuisines and is featured in traditional dishes. It is often compared to pork in texture and taste, with a slightly gamey flavor. The meat can be prepared in numerous ways, including roasting, stewing, and smoking. The habitat loss and hunting for their meat are potential threats to their population in some areas. Conservation efforts and hunting regulations are important to maintain their populations in the wild.
Mocha coffee from Yemen, often referred to as Yemeni mocha, is a unique, highly prized coffee variety named after the port city of Mocha (or Al Mokha) along Yemen’s Red Sea coast. This city historically served as a major coffee trading center in the 15th century, especially famous for its beans' distinct chocolatey flavor profile. Yemeni mocha coffee beans are grown in the mountainous regions of Yemen, where the arid climate and high altitudes produce a dense, complex coffee bean with natural chocolate, fruity, and wine-like notes. Unlike the modern caffè mocha (a blend of espresso, steamed milk, and chocolate or chocolate syrup), Yemeni mocha coffee is a single-origin coffee known for its rich, earthy taste with hints of cocoa. The coffee is often sun-dried using traditional methods, which enhances its depth of flavor. Today, Yemeni mocha coffee remains one of the world’s most sought-after and rare varieties due to its unique growing conditions and ancient cultivation practices.
Leccino olives are a prominent variety of olives primarily grown in Italy, particularly in the Tuscany region, though they are also cultivated in other parts of the Mediterranean and in regions with similar climates around the world. They are highly esteemed for their versatility and the quality of the olive oil they produce. Leccino olives are medium-sized with an elongated, slightly asymmetrical shape. When they mature, the olives transition from green to a dark purple or black color. The olive oil derived from Leccino olives is celebrated for its mild, balanced flavor. It typically features a fruity aroma with subtle notes of herbs, almonds, and sometimes a hint of green apple. The oil is well-balanced with a mild bitterness and a gentle peppery finish, making it versatile for various culinary uses, from salad dressings to cooking and baking. The Leccino olive tree is known for its hardiness and adaptability. It thrives in the Mediterranean climate but can also adapt to a range of other environments. The trees are relatively resistant to cold temperatures, pests, and diseases, contributing to their popularity among olive growers. They are also known for their high productivity and reliable yield.
Harak osbao is a traditional lentil stew, particularly popular in the region of Damascus. It is made with lentils, pasta, tamarind, and pomegranate molasses, often flavored with garlic, onions, bay leaves, and cilantro. The dish's name translates to "he burned his finger," likely due to the irresistible temptation to eat it while it's still hot. Harak osbao is typically garnished with fried pita bread, caramelized onions, and sometimes pomegranate seeds, adding layers of texture and flavor to this comforting meal.
Kabab be al-karaz is a traditional and beloved Syrian dish of lamb kebab and cherries, especially popular in the city of Aleppo. It is made from minced meat mixed with onions and sour cherries (St. Lucie cherries traditionally), cooked with sugar and either ghee or butter until tender. The meat is shaped into balls or patties and then fried until browned. Cherry sauce is added to the kebab, and the mixture is cooked together until the flavors meld. The dish is garnished with toasted pine nuts and parsley and served with Syrian bread or rice, offering a unique taste that combines sour and sweet flavors. The dish is also popular in neighboring countries, like Armenia, Izrael, Palestine, Lebanon, Jordan, and parts of Türkiye.
Dátiles envueltos en tocino translates to "bacon-wrapped dates" in English. This dish involves wrapping dates in bacon and then baking or frying them until the bacon is crispy. The combination of the sweet, chewy dates and the salty, crispy bacon creates a delicious contrast of flavors and textures. Bacon-wrapped dates are often served as an appetizer or a snack at parties and gatherings, and are one of the Spanish tapas staples. Sometimes, the dates are stuffed with cheese, nuts, or other fillings before being wrapped in bacon, adding another layer of flavor.
Lesser galangal (lat. Alpinia officinarum) is a plant species in the ginger family, closely related to galangal and used widely across Asia for culinary and medicinal purposes. The plant is native to China, growing primarily in the southeastern part of the country. Lesser galangal is notable for its aromatic rhizomes, which are smaller and have a distinct taste compared to the more commonly known greater galangal (lat. Alpinia galanga). The rhizomes (root-like organs) of lesser galangal are used both as a spice and as an herbal remedy. In cooking, it adds a sharp, slightly sweet flavor and is a component in various Asian dishes, including soups, curries, and seafood. It's particularly prevalent in Indonesian, Thai, and Vietnamese cuisines. Medicinally, lesser galangal has been utilized in traditional Chinese and Ayurvedic medicine for its potential benefits, including anti-inflammatory, antimicrobial, and digestive properties. It has been used to treat a range of conditions, such as colds, nausea, indigestion, and pain relief.
Bumbu Bali refers to a complex and flavorful spice mixture from Bali, that typically includes a wide range of ingredients, such as garlic, shallots, galangal, ginger, turmeric, lemongrass, chili peppers, coriander seeds, cumin seeds, and sometimes shrimp paste, among others. These components are finely ground into a paste and used as a marinade or sauce base for various traditional Balinese dishes. Bumbu Bali is celebrated for its depth of flavor, combining sweet, spicy, savory, and umami notes. It's used in a variety of dishes, from meats and seafood to vegetables.
Peach palm fruit is the edible fruit of the peach palm tree (lat. Bactris gasipaes). This tropical palm is cultivated for both its fruit and its heart of palm, making it an important crop in various parts of Central and South America. The fruit itself is small, typically about the size of a large olive or small peach, and has a hard, thick skin ranging in color from yellow to orange to red when ripe. Nutritionally, peach palm fruit is rich in carbohydrates, dietary fiber, vitamins A and C, and contains some protein. Its flesh is dense and starchy, with a texture and taste that can be compared to a combination of pumpkin, potato, and chestnut. Because of its hard flesh, the fruit must be cooked before it can be eaten, usually boiled in salted water for an hour or more until it becomes soft. Once cooked, it can be consumed on its own, often with a dab of mayonnaise or lime juice, or used as an ingredient in various dishes.
Côtes du Rhône-Villages is an appellation within the Côtes du Rhône region that designates wines from specific villages known for producing higher quality wines. This appellation is considered a step above the broader Côtes du Rhône AOC due to stricter regulations and superior terroir quality. Covering approximately 95 communes in the Southern Rhône Valley, the Côtes du Rhône-Villages appellation benefits from a Mediterranean climate with hot summers, mild winters, and the influence of the Mistral wind. The terroir varies significantly across the region, including a mix of soils such as clay-limestone, sandy, and stony soils, contributing to the diversity and complexity of the wines. The primary grape varieties used in red Côtes du Rhône-Villages wines are Grenache, which must make up at least 50% of the blend, Syrah, and Mourvèdre, with other permitted varieties including Carignan and Cinsault. White wines, though less common, are made from Grenache Blanc, Clairette, Marsanne, Roussanne, Viognier, and Bourboulenc, while rosé wines are typically made from the same red varieties with a focus on freshness and fruitiness. The yield limits for these wines are lower than those for basic Côtes du Rhône wines, ensuring higher concentration and quality, with a maximum yield of around 42 hectoliters per hectare. There are also higher minimum alcohol content requirements, usually around 12.5% for reds, ensuring that the wines have sufficient body and structure. Many producers practice sustainable, organic, or biodynamic farming to enhance the expression of the terroir. There are 22 villages that can append their names to the Côtes du Rhône-Villages appellation, reflecting a further distinction in quality. Some of these villages include Cairanne, Rasteau, Sablet, Séguret, and Valréas. These wines often represent the best of the appellation, with stricter production standards and distinctive characteristics unique to each village. Red Côtes du Rhône-Villages wines are robust and full-bodied, with flavors of dark fruits like blackberry and plum, complemented by notes of spices, herbs (garrigue), and earthy undertones. The wines often have firm tannins and good acidity, allowing them to age well. White wines are typically aromatic and fresh, with flavors of citrus, stone fruits, and floral notes, sometimes with a mineral edge. Rosé wines are fresh and fruity, offering flavors of red berries and citrus, making them perfect for warm weather and lighter dishes. Winemaking techniques in the Côtes du Rhône-Villages appellation emphasize traditional methods, with fermentation typically taking place in stainless steel or concrete tanks to preserve fresh fruit flavors. Some producers use oak barrels for aging, particularly for reds, to add complexity and depth. The aging period can vary, but many producers opt for 6 to 12 months or more. Côtes du Rhône-Villages wines are versatile and pair well with a variety of foods. Red wines complement dishes such as grilled meats, stews, and rich casseroles, as well as game and aged cheeses. White wines are excellent with seafood, poultry, and creamy pasta dishes, as well as fresh salads and light appetizers. Rosé wines are perfect for light appetizers, salads, and summer fare, and also pair well with Mediterranean dishes and grilled vegetables. Côtes du Rhône-Villages represents a higher quality tier within the Côtes du Rhône appellation, offering wines with greater complexity, structure, and aging potential. The appellation highlights the unique terroirs and winemaking traditions of specific villages, providing wine enthusiasts with excellent quality and value. Whether labeled with the village name or not, these wines reflect the rich heritage and diverse flavors of the Rhône Valley.
Corpinnat is a collective brand with a protected deonimination of origin (Denominación de Origen Protegida) representing a group of high-quality sparkling wine producers from the Penedès region in Catalonia, Spain. Established in 2018, Corpinnat was created by a group of wineries that decided to distinguish themselves from the traditional Cava DO (Denominación de Origen) by focusing on stringent quality standards, sustainable practices, and a strong emphasis on terroir. All Corpinnat wines are produced in the Penedès region, known for its ideal conditions for growing high-quality grapes. The producers use primarily indigenous grape varieties such as Macabeu, Xarel·lo, Parellada, Subirat Parent, Grenache, Monastrell, Sumoll, and Rosé Xarel·lo, along with others like Chardonnay and Pinot Noir, which are well-suited to the region's climate and soil. The vineyards are cultivated using organic farming methods, promoting biodiversity and environmental sustainability, and minimizing or eliminating the use of synthetic chemicals. Grapes are harvested by hand to ensure that only the best quality fruit is selected for production. Corpinnat wines are made using the traditional method (méthode traditionnelle), involving a second fermentation in the bottle, which is crucial for developing the fine bubbles and complex flavors characteristic of high-quality sparkling wines. All Corpinnat sparkling wines must be aged on their lees for a minimum of 18 months, although many producers exceed this requirement, offering wines with extended aging periods for greater complexity and depth. Each bottle of Corpinnat wine is subject to rigorous quality controls to ensure it meets the high standards set by the collective brand. The name "Corpinnat" itself is a blend of the Catalan words "cor" (heart) and "pinnat" (Penedès), symbolizing the heart of the Penedès region. Some of the founding members and well-known producers within the Corpinnat collective include Gramona, Recaredo, Llopart, Nadal, Sabaté i Coca, and Torelló. Corpinnat was established to differentiate these wines from those produced under the broader Cava DO, which includes a wide range of quality levels. By creating Corpinnat, these producers aim to highlight their commitment to quality, terroir, and sustainable practices.
Pollo con capperi is a traditional dish originating from the Lazio area. The dish is usually made with a combination of a whole chicken, capers, dry white wine, anchovies, garlic, pine nuts, parsley, olive oil, and pepper. The chicken is cut into pieces that are browned in olive oil. White wine is added to the pan and the combination is cooked until the alcohol evaporates. The anchovies, capers, parsley, garlic, and pepper are processed until smooth, and the sauce is then spooned over the chicken pieces. The pan is covered and the dish is cooked for a bit longer with the addition of water to keep everything succulent. The pine nuts are added near the end of cooking and the dish is then served warm.
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.
These thin pancakes are made with wheat flour, and have origins in the French region of Brittany. Although they are a French staple and a national dish, crêpes are so popular that they have spread worldwide since the turn of the 20th century, when white wheat flour became affordable. These delectable treats are made with flour, eggs, milk, and butter whipped into a thin batter, which is then poured in a crêpe pan and fried. The tradition is to flip them in the air as they cook, and they say that if you catch it in the pan, your family will be well-off for the rest of the year. The word crêpe is derived from the Latin root crispa, meaning curdled. Crêpes are one of the best-known French desserts, and they are commonly filled with various sweet fillings such as jam, chocolate, berries, or whipped cream. They can also be stuffed with savory ingredients such as ham, sausages, cheese, spinach, eggs, or mushrooms. Eaten hot or cold and found in crêperies throughout France and beyond, these delicious pancakes are a true worldwide hit.
Also known as the full breakfast, this traditional British dish appears everywhere with a few essentials and some regional additions. First, there is the meat – usually a combination of sausages and bacon. The sausage is plain pork sausage, while the bacon can be streaky or back bacon. Then there are vegetables and legumes – baked beans and tomatoes, both cooked over high heat. The balance of sweetness and acidity in the tomatoes nicely balances out the fattiness on the other side of the plate. Lastly, there is a crispy piece of fried bread and two or three over-easy eggs to tie the whole meal together. Alongside this hearty breakfast, you will usually find a cup of tea, ketchup or brown sauce, and a nice fruit jam. Optionally, black pudding, kidneys, mushrooms, and potatoes can be added to the fry-up, depending on personal taste and regional preferences. Although it is traditionally a breakfast dish, a full English breakfast is more than hearty enough to serve as a mid-day meal.
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.
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 specialty originates from the Croatian island of Krk. It consists of a local pasta variety known as šurlice, combined with onions, garlic, scampi, tomato juice, white wine, and stock. The pasta is sometimes sautéed in butter before being combined with other ingredients. Before serving, it is recommended to top the dish with grated cheese.
Isaw is a popular Filipino street food dish consisting of marinated, boiled, and grilled chicken and pork intestines which are usually coiled and skewered on a stick. Although similar, pork isaw is typically slightly larger and chewier than the chicken version. The marinade is usually prepared with soy sauce, oil, ketchup, garlic, and seasonings. Thoroughly cleaning and boiling the intestines before they are placed on a grill is an essential part of the preparation process because it eliminates all food-born pathogens. The dish is usually dipped in a vinegar-based sauce that is made with chili peppers and onions (sawsawan). Because it is one of the cheapest Filipino street food meals, the dish is extremely popular, and there are even street stalls called isawan, devoted entirely to the preparation of this specialty. Isaw is usually enjoyed as an afternoon snack, and apart from its popularity on the streets, due to its low price, it is also a staple food for numerous university students.
Passatelli is a variety of Italian pasta from Pesaro e Urbino, consisting of breadcrumbs, eggs, salt, and Parmigiano Reggiano cheese. Nutmeg and grated lemon rind are also often used in the preparation of this pasta variety. It is traditionally made by passing the dough through a potato ricer, usually into a boiling broth. The pasta is then served in soup bowls, and it is recommended to finish the dish off with even more grated Parmigiano Reggiano.
This simple dish is one of the most common preparations of salt cod in Portugal. It consists of baked or boiled potatoes that are partially crushed and then salted before they are topped with previously soaked cod that has been grilled or baked separately. The dish is then served doused in olive oil, and it is usually topped with sautéed onions or garlic, red peppers, black olives, or fresh parsley. The origin of the dish is typically associated with the Beira region, but nowadays it is commonly enjoyed throughout the country.
Gelato alle mandorle is a traditional gelato flavor made with almonds, while the base typically includes cream, milk, and sugar or honey. This gelato flavor is usually made with roasted almonds as they have a more intense aroma and flavor. The almonds are finely ground and turned into a paste before they are mixed with the creamy base. The result is creamy ice cream with a dominant almond flavor. It is typically garnished with chopped almonds.
Tacos are the national dish of Mexico, dating back to the Mexican silver mines of the 18th century, when the word taco referred to gunpowder that was wrapped in a piece of paper and inserted into rocks. It was used to excavate the precious ore from mines and was called tacos de minero or miner's tacos. Today, the word is widely known to signify the leading street food and fast food item in Mexico – thin, flat griddle-baked tortillas topped with numerous fillings, folded and eaten without any utensils. A taco is basically anything eaten on a soft tortilla, and there is an infinite variety of them. In Sonora, in the north of Mexico, they eat the classic carne asada - thinly sliced meat grilled over coals and topped with salsa, onions, guacamole, and a lime wedge. In Baja, the topping consists of fried fish with cabbage and an acidic mayonnaise sauce. In Mexico City, sudados (sweated tacos) are the most popular option, filled with cooked and steamed meat. In Jalisco and Michoacan, they prepare carnitas, eaten in the morning or in the early afternoon, filled with deep fried pieces of pork that are sliced according to preference. Similar is the taco de cabeza, filled with pieces of cow's head that was steamed for a long time, and the customers can choose from slices of eyes, brains, tongue, lips, cheek, or ears. Tacos are mainly made of corn, except in the north, where wheat flour is used more often. They also differ in size, from the tiniest white tacos (blancas) to bigger ones, often made with blue corn. Most tacos come in pairs of two, in order to be able to hold all the flavorful and slightly wet ingredients. Some of them are fried until they become crispy and crunchy, in which case they're called tostadas. As anything can be a filling, there is a version made with fried veins from dried chiles, usually accompanied by salt, a tasty treat called tacos de venas. However, the standard is ground or shredded meat, cheese, potatoes, or vegetables and a topping of onions and coriander. Eaten at all times of day and night, one can find them on every corner in Mexico, in restaurants known as taquerias. Alternatively, they can be bought from numerous street vendors.
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.
Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.
Named after the acclaimed Finnish poet, the Runeberg cake is a small, cylinder-shaped delicacy prepared with a combination of wheat and almond flour. The cake is characterized by strong ginger and cardamom flavors, and a tender, dense texture. This dessert comes in various shapes, and the essential addition to each cake is a dollop of raspberry jam, enclosed by a layer of plain white icing. Believed to have been invented by the poet’s wife, this flavor-packed national treat is usually enjoyed throughout January leading up to Runeberg’s birthday, celebrated on the 5th of February.
Espetada is a traditional dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. Since it is a great summer dish, it is recommended to pair espetada with a glass of cold sangria.
Obleas are thin Colombian wafers characterized by their round shape and a slightly brown color. They’re customarily spread with arequipe caramel and other toppings such as fruit jams, grated cheese, or chocolate sprinkles. The shredded cheese is usually added for texture as it doesn't have an overpowering flavor. Obleas are also popular in Venezuela, El Salvador, and Mexico, among other countries. Some people claim that the first obleas were made around Floridablanca in Santander, where the first oblea factory was set up in the 1940s. Depending on regional preferences, the wafers can be served sandwiched with fillings such as condensed milk or Chantilly cream. They are usually bought at street stands packed with stacks of wafers and numerous jars that hold various toppings.
Masabeeb, also known as masabeb, are small, round pancakes, a popular Arabian breakfast or dessert dish. These delightful pancakes are the perfect pairing for Arabic coffee or tea. The batter comprises whole wheat and white flour, eggs, vegetable oil, warm water, yeast, milk, and salt, resulting in a delectable treat enjoyed with the richness of golden honey and traditional ghee.
Sajji is a popular Pakistani dish originating from the province of Balochistan. It consists of marinated, skewered, and roasted lamb or chicken. The meat is typically marinated in salt, although it can also be combined with green papaya paste or stuffed with potatoes and rice. Traditionally, whole chickens are roasted over an open fire so that the burning wood imparts a smoky flavor to the meat. When properly prepared, the meat should be crisp on the outside, yet juicy and tender on the inside, and consumers often squeeze lemon juice over the meat before eating. It is recommended to serve sajji with rice, naan bread, and raita dip.
Idaho hot dog consists of a skinless hot dog that is baked inside a hollowed-out potato. The concoction is then split open and topped with chives, bacon bits, and sour cream. This hot dog variety is also known as Idaho super tuber, and only the famous Idaho potatoes should be used when preparing this unusual, yet tasty snack.