Travel Global, Eat Local.

Shito sauce is a popular Ghanaian hot chili sauce made from a blend of dried fish, dried shrimp, onions, garlic, tomatoes, and various spices. It has a rich, spicy, and umami-packed flavor, and its name “shito” comes from the word for "pepper" in the Ga language, spoken by the Ga people of Ghana. The key ingredients include dried fish and dried shrimp, which give shito its distinctive umami flavor, as well as onions, garlic, tomatoes, hot peppers like scotch bonnet, and a variety of spices such as black pepper and ginger. The sauce is cooked in a generous amount of oil, which helps preserve it for a long time. The ingredients are blended or finely chopped and then slowly cooked in oil until they develop a thick, rich consistency. This slow cooking process helps to deepen the flavors and reduce moisture, giving shito its concentrated, robust taste. Shito is often served as a condiment alongside rice dishes, grilled meats, fried plantains, and yams. It can also be used as a dip for fried snacks, spread on bread, or mixed into stews and soups to add a spicy kick and extra flavor.

Shakriyeh is a traditional Syrian stew made with lamb cooked in a tangy yogurt-based sauce. The meat is simmered with garlic and onions, and then blended with a smooth yogurt sauce flavored with spices such as cinnamon or cloves. It's typically served over rice or alongside bulgur and is a popular dish during family gatherings and special occasions. The creamy, rich sauce and tender meat make shakriyeh a comforting, flavorful meal in Syrian cuisine.

In Nepal, achaar refers to a wide variety of pickles or chutneys, integral to Nepali cuisine. These pickles are made from locally available fruits, vegetables, or legumes, and are flavored with a blend of traditional spices. Achaar is typically served as a side dish, enhancing meals that include rice, lentils, curries, and snacks. The flavors of Nepali achaar can be tangy, spicy, sour, or mildly sweet, depending on the ingredients used. The process of making achaar often involves mixing the chosen ingredients with spices like sesame seeds, mustard seeds, cumin, fenugreek, and coriander. Some achaars are made fresh, while others are preserved in oil or dried in the sun to extend their shelf life.

Polpette di polpo, or octopus meatballs, are a signature dish from Puglia, particularly cherished in Salento for aperitifs. The dish is made by blending boiled octopus with bread soaked in milk, parsley, and sautéed with garlic, oil, and chili pepper. After forming the mixture into meatballs, they are either fried or baked. Some variations include the addition of grated pecorino, adding a zesty twist to this flavorful southern Italian delicacy.

Kabab banjan is an Aleppan specialty combining grilled eggplant and ground beef or lamb kebabs. Thick eggplant slices are alternated with seasoned meat patties on skewers, then grilled over an open flame to develop a rich charred flavor. The skewers are baked with a splash of water after grilling, allowing the eggplant to finish cooking while absorbing the meat's juices. Variations include potatoes, peppers, and spices like cumin or nutmeg. The dish is often served with roasted tomatoes, rice, or pita bread, creating a flavorful and hearty meal.

Barazek is a delicious cookie from Syria, made of dough from flour, ghee, and sugar, covered with roasted sesame and a bit of pistachio. It is served on holidays as a luxury dessert and is one of the most famous Syrian sweets, particularly during Eid.

A Dutch baby pancake is a large, fluffy pancake baked in the oven, usually in a cast-iron skillet. It's made from a simple batter of eggs, flour, milk, and sugar. When baked, it puffs up dramatically around the edges, creating a light, airy texture with crispy edges and a custard-like center. It is typically served with powdered sugar, fresh fruit, syrup, or lemon juice. However, Dutch baby pancake can also made as a savory dish. The Dutch baby pancake has American origins and was popularized in the early 1900s by a restaurant called Manca's Café in Seattle. The name "Dutch Baby" is believed to be a corruption of "Deutsch," as the dish is similar to German pancakes. Unlike traditional pancakes, it is baked in the oven, causing it to puff up dramatically. Its unique texture and dramatic presentation have made it a beloved brunch dish in the United States.

Pinkel is a traditional German sausage from the northwestern region, particularly associated with Lower Saxony, Bremen, and Oldenburg, as well as parts of Friesland. It is commonly eaten during the winter months, especially alongside the regional dish Grünkohl und Pinkel (kale and sausage). Pinkel sausage is made from a combination of pork fat, oat groats (or barley), onions, and a variety of spices. Despite being a sausage, it's relatively coarse in texture due to the inclusion of grains like oats.  

Ovos rotos, a dish originating from Portugal, typically involves fried eggs served over a bed of fried potatoes. Unlike its Spanish counterpart, which often includes chorizo or ham, the Portuguese version might incorporate local sausages like farinheira and chouriço or other regional ingredients. The eggs are usually broken and mixed with the potatoes, allowing the yolk to coat them, creating a rich and flavorful combination. This simple yet hearty dish is a popular comfort food in Portuguese cuisine, often enjoyed as a satisfying meal at any time of the day.

Caldo de cabeza is a traditional dish from the Peruvian Ancash region, a soup which has sheep's head (or ram's head, in which case it's called caldo de cabeza de carnero) as a main ingredient. This dish is colloquially known as the "levanta muerto" (translated to reviver), and is typically consumed very early in the morning. The sheep's head is first cleaned meticulously, often by singeing off any residual wool with fire. Afterward, it's thoroughly rinsed, sometimes using hot water, and then chopped into sizable portions. Alongside the sheep's head, other typical ingredients include potatoes, mirasol chili peppers, hominy, and various local herbs. The meat is simmered in water with the hominy and other ingredients, often for an extended period until the meat becomes tender. During this process, any foam that forms on the surface is frequently skimmed off. Served hot, caldo de cabeza is often garnished with freshly chopped herbs and sometimes additional green onions.

Picada is a Catalan and Valencian specialty sauce consisting of almonds or other nuts, bread, and liquids such as water or different broths. Some cooks like to add cinnamon, cumin, chocolate, saffron, or garlic in order to improve the flavors even further. The sauce is traditionally used as a thickening agent when added to other sauces, or as a seasoning for various meat, fish, and vegetable dishes.

Salsa brava is a traditional Spanish sauce known for its bold and spicy flavor, used as a key component of the popular tapa patatas bravas, which consists of fried potatoes topped with this distinctive sauce. The name "salsa brava" translates to "fierce sauce," highlighting its spiciness. The preparation of salsa brava begins with heating olive oil in a saucepan over medium heat. Once the oil is hot, finely chopped onion is added and cooked until it becomes soft and translucent. Minced garlic is then added to the saucepan and cooked for another minute, being careful not to let it burn. Next, smoked paprika and hot paprika are stirred in, followed by flour. This mixture is cooked for 1-2 minutes, stirring constantly to prevent the flour from burning, which helps to thicken the sauce and develop its flavor. Gradually, chicken broth is whisked in, ensuring there are no lumps, and then tomato sauce or crushed tomatoes are added. The mixture is stirred well to combine all the ingredients. The sauce is brought to a gentle simmer and cooked for about 10-15 minutes, or until it thickens to the desired consistency, with occasional stirring to prevent sticking. The sauce is then tasted and salt is added to liking. For a tangy flavor, a tablespoon of vinegar can be stirred in at this point, and the mixture is cooked for an additional minute or two. For a smoother texture, the sauce can be blended using an immersion blender or transferred to a regular blender and processed until smooth. Salsa brava is traditionally served over crispy fried potatoes, but it can also be used to add a spicy kick to other dishes such as grilled meats, seafood, or vegetables.  

Sapie is a Dai dish from the Yunnan province consisting of a dipping sauce and various cold ingredients that are dipped into the sauce before consumption. The sauce is made with raw beef, spices such as knotweed, culantro, ramson, garlic, and bovine bile, the bile giving it a bitter taste. The so-called cold ingredients are usually rice noodles, tripe, grilled intestine, hot peppers, cabbage, and smoked beef jerky. There are many variations of this dish, most notably the lemon sapie that has lemon juice instead of bovine bile, sapie with ants, fish sapie, and sapie with coagulated pork blood.

Nanpie or nanmi is a spicy and sour Dai dipping sauce that is prepared using a mortar and pestle — the ingredients are crushed until they turn into a mash. It can be made with a myriad of different ingredients, from vegetables and berries to fish, which are combined with a host of herbs and spices such as garlic, ginger, coriander, chili, tea tree leaves, and basil. Some of the better-known kinds are tamarillo nanpie, goby nanpie and black nightshade nanpie. Prior to mashing, the vegetables or berries are roasted or fried while the fish is grilled. Nanpie can taste differently, either salty, sour, spicy, numb, sweet, or bitter, depending on the recipe. A traditional Dai banquet will have several dishes served, each accompanied by its own nanpie. The more nanpie you see served, the more significant and tasty the meal is.

Rosca de yema is a traditional Portuguese sweet bread known for its soft, fluffy texture and rich flavor due to the use of egg yolks (yema) in the dough. The yolks are cooked with a sugar syrup to make an egg yolk custard, which is enveloped in anise-flavored dough and braided and shaped into a ring. It is typically enjoyed during festive occasions and holidays. The bread is often glazed with a sugar syrup or egg glaze and topped with a dusting of sugar. The use of egg yolks gives the rosca its distinct yellow hue and a delicate, tender crumb, making it a popular treat in Portuguese cuisine. It was invented by a local baker in 1958.

Oecher puttes is a Westphalian blood sausage with a spicy flavor. A mixture of pork offal, fat, meat, and blood is spiced with marjoram, nutmeg, thyme, cloves, and pepper before the whole combination is stuffed into casings, smoked, and shaped into rings. The sausage is available both freshly produced and canned. Aachen's butchers prepare this cooked sausage specialty according to a 200-year-old recipe. It's often used as a part of Himmel und Erde, where the sausage is served fried with sides of stewed apples, potatoes, and onions, but it can also be served with mashed potatoes and sauerkraut (Kompes). Oecher Puttes is known even beyond the borders of Aachen, and to protect local sausagemakers against infringement, it has been registered as a protected product with the European Union.

Lobster sauce is a sauce used in American-Chinese and Canadian-Chinese cuisine. It is characterized by a mild flavor and a base of meat stock instead of soy sauce. The sauce has many variations, but it usually contains garlic, ginger, chicken stock, eggs, starch, green onions, and fermented beans, while some recipes add soy sauce and pork mince to the combination. Despite the name, the sauce doesn't contain any lobster as it's a derivation of the dish known as shrimp with lobster sauce, which was invented in North America by Chinese cooks who were inspired by the Cantonese method of preparing lobster, but due to the fact that lobster was too expensive, they opted for shrimps instead.

Croquetes de camarão are traditional Portuguese shrimp croquettes. They are made with a creamy shrimp filling, typically prepared with a mixture of shrimp, flour, butter, milk, and sometimes onions and garlic, all seasoned with herbs and spices. Tomatoes and seafood stock or seasoning are also often included. The filling is shaped into small cylinders or balls, then coated with breadcrumbs and fried until golden and crispy. These savory snacks are popular as appetizers or party foods and are loved for their creamy texture and rich seafood flavor.

Salada de laranja is a refreshing Portuguese orange salad that can have many versions and is typically served as a petiscos. One typical recipe is made with large oranges, thinly sliced red onion, mint leaves, and black olives. The salad is seasoned with salt and black pepper, and dressed with extra virgin olive oil and either sherry or balsamic vinegar. Other possible ingredients are romaine lettuce, tomatoes, cheese, pomegranate, various other herbs, and seasonings.

Posta Mirandesa is a traditional dish from the Trás-os-Montes and Alto-Douro regions of Portugal, made with thick cuts of Mirandesa beef, a high-quality meat from the Mirandesa breed. The meat is typically cut into chunks, about the size of a palm, and should be 3-4 cm (1.5") thick and weigh 250-300 grams (10 oz). The steak is cut from the pojadouro part of the cattle, which is the posterior part of the round. It is grilled with only coarse salt and is known for its exceptional tenderness and rich flavor. Traditionally cooked over wood-fired embers, this dish is served with boiled or roasted potatoes, vegetables, and sometimes mushrooms. It is a hallmark of the region's cuisine, enjoyed year-round in local restaurants.

This decadent cake is one of the most popular Bulgarian desserts. It consists of five delicate walnut sponges layered with dark chocolate. The whole cake is then covered in a glistening chocolate icing or creamy ganache, decorated with walnuts, desiccated coconut, sliced almonds, or chocolate ornaments. The cake was invented by an Austro-Hungarian confectioner Kosta Garash in 1885. At the time, he was working at a lavish hotel in the city of Ruse, where he first served the cake. He later went to Sofia and continued to prepare the cake—which soon became a renowned Bulgarian dessert that is nowadays found on the menus of numerous pâtisseries and restaurants across the country.

Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka.

Mala is a brothy, spicy sauce consisting of Sichuan peppercorns, chili peppers, oil, and a handful of various spices. In Chinese gastronomy, it is considered as one of the most popular sauces with many regional varieties. The sauce is so spicy that it is even implicated in its name, the term málà literally meaning numbing and spicy, caused by the Sichuan peppercorns. Although the origins of the sauce are still unclear, the most popular theory suggests that it was invented in Sichuan in the 19th and 20th century, when it was full of pier workers who were regularly eating cheap foods such as beef stomach, kidney, and solidified blood. The sharp flavors and layers of oil in mala helped to mask the bad scents. Today, mala is used in various stir-fries, stews, and hot pots.

The crisp, buttery palets de dames (lit. ladies' pucks) are a specialty of the North of France and Belgium, and they are found in virtually any pâtisserie. These delectable cookies are typically covered with apricot jam and lemon-flavored sugar icing, while some varieties are flavored with rum, vanilla, or aniseed. Palets are sometimes even studded with currants, raisins, or nuts. These delicate cookies are traditionally enjoyed as a snack with afternoon tea.  

Kasutera is a traditional Japanese sponge cake made with sugar, flour, eggs, and starchy syrup. This Nagasaki specialty is raised solely by egg foam, with no added butter or oil, and has a soft, moist, and spongy texture. The cake is also known as Castella, and was brought to Japan in the 16th century by Portuguese merchants. Its name is derived from pao de Castela, meaning bread from Castille. Today, it is common to find Nagasaki kasutera in many variations, with flavors such as chocolate, green matcha tea, brown sugar, or honey. It is a popular gift and a nice souvenir to give to friends or relatives. Kasutera is so adapted to the Japanese cuisine that there is even a baby kasutera, a small-sized version of the cake that is traditionally prepared for numerous Japanese festivals.

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.

Tombik döner or gobit kebab is a variety of döner kebab where the shredded meat is stuffed in a bun-shaped flatbread known as pide ekmek. The bread has a crispy exterior and a soft interior. This dish is typically served with additional ingredients, depending on the customer's choice, such as tomatoes, onions, lettuce, or other assorted vegetables and sauces.

A type of sweet börek, katmer is a specialty of Gaziantep, or simply Antep – Türkiye's gastronomic capital and a rich melting pot of diverse cultures and cuisines nestled in southeastern Anatolia – an ancient city whose claim to fame is being home to world’s finest pistachios and the delicious Antep baklavası. Katmer is what most locals start their day with: in fact, there are bakeries and cafés in Gaziantep open from early morning until noon serving katmer for breakfast. Traditionally, it is also the first meal eaten by newlyweds after their first wedding night, as it represents the sweetness they hope to find in their marriage. Filled with pistachios and kaymak – Turkish clotted cream made with water buffalo milk, which is often referred to as kaymağın kaymağı, meaning crème de la crème – these flaky, crunchy pastries must be served fresh from the oven, while they're still warm. For a perfect Turkish breakfast, have your katmer drizzled with a little honey, sprinkled with crushed pistachios, and paired with a nice cup of tea.

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.

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.

One of the staples of traditional Turkish cuisine, sarma consists of a filling that is snugly surrounded by leaves or leafy vegetables. There are numerous versions of this dish but the mixture typically combines ingredients such as minced meat, rice or bulgur, various herbs, seasonings, red pepper, paprika, ground sumac, or tomato sauce, while the typical wrapping usually includes vine, cabbage, or sauerkraut leaves, or a variety of leafy vegetables such as collard greens and swiss chard. Having its roots in the Ottoman Empire, sarma is also traditionally consumed in the Balkans, the countries of Central Europe, the South Caucasus, and the Middle East. Although it is commonly enjoyed as a filling lunch or dinner (typically during the winter season), sarma is often prepared on special occasions and holidays. The dish is usually accompanied by plain yogurt, mashed potatoes, and crusty bread on the side.

This specialty coffee is a staple in Viennese coffee houses. It consists of an espresso that is fortified with an orange liqueur such as Grand Marnier or Cointreau. The concoction is sweetened and then topped with whipped cream. It is usually garnished with chocolate shavings or orange rind. As it is evident from the name, the drink was named after Maria Theresa, the Holy Roman Empress, but it is not known whether it hails from the time of her reign.

This Hungarian tube-shaped pastry popularly known as chimney cake traces its origin to the medieval era Székely Land—back then a part of the Kingdom of Hungary. The first known recipe titled Kürtős kaláts’ à la Mrs Poráni was found in a 1784 cookbook written by Transylvanian countess Mária Mikes de Zabola. The pastry shells are made from sweet yeast dough that is rolled in granulated sugar, basted in melted butter, and spit-roasted over charcoal. Freshly baked, kürtőskalács shells can be topped with additional ingredients such as ground walnuts or powdered cinnamon, but they're also often filled with ice cream or whipped cream. Kürtőskalács was once a festive treat favored by the Hungarian upper class, but over time it spread among the common people and became a part of everyday consumption, readily available as a street snack, and a big hit at festivals or similar outdoor events. An almost identical but slightly smaller Czech version of this sweet pastry goes under the name trdelník. Though it is highly disputed where it originally appeared, the pastry has undoubtedly become a vital part of Czech and Hungarian street food culture. Slovakian version, known as Skalický trdelník holds a PGI (Protected Geographical Indication) status under the EU law.

Even though lahmacun is popularly nicknamed Turkish pizza, it's origin is disputed and can be traced to Armenia, Syria, Lebanon, and Turkiye. It can be found at numerous street stalls as well as in virtually any traditional restaurant, but also in kebab eateries where they typically serve mini lahmacuns as appetizers. The perfect lahmacun is made by rolling a ball of sturdy semolina dough into a thin disc which is only lightly spread with meat - either lamb or beef, minced to a paste together with chili, onions, and other seasonings. The dish is then shortly baked in a super-hot (and preferably wood-fired) oven. Lahmacun is best served hot with a drizzle of lemon juice. It is traditionally enjoyed folded around the crispy onions and a parsley salad known as piyaz. It is recommended to pair lahmacun either with the salty, cold yogurt beverage called ayran, or şalgam suyu, the barrel-fermented juice of red carrot pickles, which is salted, spiced, and flavored with the aromatic turnip called çelem.

Also known as Torta de La Serena, this soft cheese is produced in the Spanish southwestern province of Badajoz and made exclusively with raw, whole milk from the Merino sheep breed. To coagulate the milk, only wild milk thistle rennet is used, which is an ancient Moorish and Jewish dietary custom. After about 60 days of aging, La Serena cheese still has a runny consistency and is traditionally eaten by slicing off the top and scooping out the inside with a spoon. If aged for a longer period of time, Queso de La Serena becomes harder and develops a much stronger, creamy to buttery flavor. It pairs best with palate-refreshing white wines but also chilled sherries or semi-sweet red wines such as Fondillón.

Paradeiskraut is a specialty of Burgenland cuisine, consisting of, as the name suggests, tomatoes (paradeis) and cabbage (kraut). This traditional dish is typically made by sautéing chopped white cabbage with caramelized onions and a handful of spices before the cabbage mixture is simmered with tomato paste (paradeismark) and tomato sauce. The dish is usually seasoned with salt, pepper, and cumin, while the use of schmalz (lard) and einbrenn (flour browned in fat) contribute to its unique flavor. Often referred to as Apetloner paradeiskraut, this flavor-packed cabbage-and-tomato stew is particularly associated with Apetlon, where no feast or celebration is complete without a serving of warm paradeiskraut. Typical accompaniments served with this stew include fleischlaibchen (fried meat patties or rissoles), boiled beef (usually from the local gray steppe cattle), and boiled potatoes with parsley.

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.

Tavira sea salt has unique chemical properties differing from those of common salt. It is an unrefined, additive-free artisanal sea salt, which lends a unique taste to the dishes it is used in. This flower of salt is produced using traditional methods and is harvested by hand every two weeks from July to September in the Ria Formosa Natural Park in the southern Portuguese municipality of Faro. Only the water of the Atlantic Ocean, which is rich in salt and minerals, and natural wind and solar energy are used to produce the salt. This salt serves best when used to preserve foods such as meat, fish, and vegetables, or to make bread, butter, and cheese.

Even though today this griddled Italian flatbread is typically enjoyed as a sandwich (one of the most popular fillings includes prosciutto, creamy soft cheeses like squacquerone, tomatoes, and a handful of peppery wild arugula), Piada or piadina Romagnola was once merely a staple of the poor, often made with maize flour and called la pjida ad furmantoun in Romagnolan dialect. In his poem entitled La Piada, which is sort of an ode to the beloved Romagnolan piadina, a 19th century Italian poet Giovanni Pascoli calls it "the bread of poverty, humanity, and freedom", describing it as "smooth as a leaf and as big as the moon." Since then, the humble, rustic piadina has come a long way and even today takes a special place in the regional cuisine, having been awarded the Protected Geographical Indication status. Le piadine, in plural, can take virtually any ingredients as their filling, and they can be easily found freshly prepared at numerous street kiosks called piadinerie, as it is best to eat a piadina only minutes after it comes off the cast-iron griddle while it's still pliable and warm - the perfect frame for the almost-melting soft cheese and delectable, thinly sliced charcuterie.

Roti bom is a traditional variety of roti flatbread originating from Malaysia. It’s usually made with a combination of flour, eggs, salt, sugar, margarine, and condensed milk. This sweet and savory flatbread is much smaller and thicker than its cousin roti canai. Due to the fact that margarine and sugar are layered into the dough, the flavors will be sweet and salty. This folded, round, layered roti is cooked in a pan on high heat with a bit of oil until both sides are golden brown.