Travel Global, Eat Local.

Milanesa a la fugazzeta is a meat dish from Argentina that combines two pillars of the country’s culinary identity: the breaded, fried beef cutlet known as milanesa and the cheese-and-onion topping of fugazzeta, a style of Argentine pizza with Italian roots. The dish emerged in Argentina during the 20th century, a period when waves of Italian immigrants brought their culinary traditions and adapted them to local tastes and ingredients. Milanesa, derived from the Italian cotoletta alla milanese, quickly became a staple of Argentine home cooking, while fugazzeta, created by the Italian community in Buenos Aires, became one of the country’s most distinctive pizzas. The idea of combining the two was a natural evolution that reflected Argentina’s characteristic fusion of European and local culinary practices. Over time, milanesa a la fugazzeta became a popular dish in bodegones (old-style eateries), family kitchens, and casual restaurants. Preparation starts with a thin slice of beef, typically round or rump steak, which is seasoned, dredged in flour, dipped in beaten egg, and coated in breadcrumbs before being fried until golden and crisp. Once cooked, it is topped with a generous layer of mozzarella or provoleta cheese and sweet onions that have been slowly sautéed until soft and lightly caramelized. Some versions also include oregano or a sprinkling of grated cheese to enhance the flavor. The dish is then briefly baked or grilled so that the cheese melts and the flavors blend, creating a rich, savory topping over the crispy cutlet. Milanesa a la fugazzeta is most often served hot as a main course, accompanied by simple sides such as fries, mashed potatoes, or salads. It is a popular choice in casual eateries, especially for lunch or dinner, and pairs well with red wines from Argentina’s Malbec grape or with cold beer, which complements its richness. 

Mydia saganaki is a traditional dish that combines mussels (mydia in Greek) with the cooking style of saganaki. Saganaki refers to the small, two-handled pan in which various Greek dishes are prepared. Therefore, mydia saganaki is a dish where mussels are cooked in the said pan, in a tomato and wine sauce, often with onions, garlic, and various herbs. Also, often feta cheese or another Greek cheese is melted on top. It's typically served right in the small pan it was prepared in, with crusty bread to mop up the delicious sauce. 

Hugo spritz is a light, floral sparkling-wine cocktail made with Prosecco, elderflower syrup or liqueur, soda water, fresh mint, and citrus. Its pale greenish-yellow color, gentle sweetness, and cooling herbal aroma make it softer and less bitter than spritzes based on red aperitifs. The cocktail was created in 2005 by bartender Roland Gruber at the San Zeno wine bar in Naturns, a town in South Tyrol near the Austrian border. Gruber developed it as a lighter alternative to the bitter aperitifs commonly served in the region. His original formula combined 150 milliliters of Prosecco, 20 milliliters of homemade lemon-balm syrup, a splash of soda water, mint, ice, and a lemon slice. He first considered calling the drink Otto, but decided against it and chose Hugo simply because he liked the sound of the name. Lemon-balm syrup was later replaced by elderflower syrup, which was easier for bars to obtain consistently. Elderflower liqueur is now widely used as well, although it makes a stronger cocktail than syrup or cordial. The modern version spread from South Tyrol through northern Italy, Austria, Germany, and Switzerland, becoming one of the best-known alternatives to the Aperol spritz. A large stemmed wine glass is filled generously with solid ice cubes. Several fresh mint leaves are added and lightly pressed or tapped to release their aroma without shredding them. A common modern formula uses around three to four ounces of dry Prosecco, one to two ounces of elderflower syrup or liqueur, and one ounce of soda water. The exact proportions vary according to the sweetness and strength of the elderflower component. The liquids are poured over the ice and stirred briefly with a long bar spoon. The syrup must be fully incorporated, but excessive stirring releases the carbonation. The drink is served well chilled and garnished with a fresh mint sprig and a lime wheel or lemon slice. The citrus adds acidity that balances the floral sweetness. Several variations change its fruit, herbs, or alcohol content. A Rosé Hugo replaces Prosecco with sparkling rosé, giving the drink a fruitier character and light berry notes. A Basil Hugo uses lightly bruised basil instead of mint, creating a more pungent and savory herbal profile. Thin cucumber slices add a cool, crisp, vegetal quality. A Virgin Hugo removes the sparkling wine and elderflower liqueur. It combines non-alcoholic elderflower cordial with soda or sparkling water, fresh mint, and lemon or lime juice. This version keeps the floral, citrus, and herbal character while removing the alcohol entirely.

Terrasses du Larzac is a French wine appellation located in southern France within the Languedoc, covering vineyards at the foothills of the Larzac plateau in the Hérault, where vines are planted at higher elevations on limestone, schist, and clay soils influenced by strong day to night temperature variation. Winegrowing in this zone developed as growers moved plantings away from the coastal plains toward cooler inland terraces, responding to site conditions that favored slower ripening and greater balance, a process that eventually led to formal recognition as a separate appellation distinct from broader Languedoc classifications in the early twenty-first century. Production focuses almost exclusively on red wines made from blends dominated by Syrah, Grenache, and Mourvèdre, with smaller proportions of Carignan and Cinsault, harvested at full maturity and vinified with controlled fermentations followed by aging in tanks, large vats, or oak barrels depending on producer preference. The combination of elevation and cooling winds contributes to wines with firm structure, preserved acidity, and moderate alcohol relative to surrounding areas, and these conditions allow many bottles to develop positively over several years. Wines are generally served at cellar temperature and often benefit from aeration before drinking. They are consumed primarily with meals, pairing well with roasted meats, lamb, stews, grilled vegetables, hard cheeses, and dishes based on herbs and olive oil, and they are also enjoyed on their own at the table during extended meals where the wine is consumed slowly alongside food.

Šimtalapis is a layered pastry from Lithuania that is prepared with yeast dough, poppy seeds, sugar, and butter, assembled in a way that creates a distinctive multi-layered structure. Its name literally translates to “hundred leaves,” describing the appearance of the finished pastry with its many thin, folded sheets of dough. The origins of šimtalapis are linked to the influence of the Tatars of the Alytus region, a community that settled in Lithuania centuries ago and introduced various dishes that became integrated into local cuisine. The method of rolling and folding the dough to achieve numerous layers recalls baking techniques found in other cultures, but in Lithuania the pastry developed into a unique specialty associated with celebrations. Over time it spread beyond Tatar households and became a recognizable part of Lithuanian festive food culture. Making šimtalapis requires patience and skill. The dough, made with flour, yeast, milk, eggs, and butter, is rolled out thinly and layered repeatedly, with generous amounts of melted butter brushed between the sheets to create separation. A sweet filling of finely ground poppy seeds mixed with sugar and sometimes raisins or honey is spread throughout the layers. The folded dough is then shaped, often into a circular or rectangular form, and baked slowly until the exterior is golden and the interior is tender but structured. The result is a pastry with a flaky, layered texture and a rich, nutty sweetness from the poppy seeds. It is usually served in slices with coffee or tea.    

Funche is the Puerto Rican version of polenta. It is made with roasted, then stone-milled corn, milk, and water. Seasoned only with salt, and sometimes a bit of butter, funche is traditionally served for breakfast in numerous Puerto Rican homes, and every family has their own recipe. In the past, this hot and filling breakfast used to be served to slaves by the Puerto Rican sugarcane plantation owners, while nowadays it is especially beloved by the older generations because it is affordable and easy on the stomach.

Spritz is a wine-based cocktail originating from the Veneto region in northeastern Italy. During the Austrian occupation of northern Italy in the 19th century, Austrian soldiers and diplomats found local Italian wines too strong and dry for their liking, so they asked tavern keepers to splash a bit of sparkling water into their glasses to dilute them. They called this action spritzen (the German word for "to spray"), which is how the drink got its name. This formula evolved structurally in the nineteen-twenties when the practice of adding bitter, botanical liqueurs emerged in urban centers like Venice and Padua, introducing standardized commercial components like Aperol, Select, or Campari to the existing wine and water mixture. Preparation requires assembling the ingredients directly inside a large, ice-filled wine glass by pouring three parts of dry Prosecco, followed by two parts of the bitter botanical liqueur, and finishing with one part of highly carbonated soda water, ensuring the density layers remain integrated without aggressive agitation that would dissipate the carbonation. Spritz is served at a temperature of approximately four to six degrees Celsius, presented in wide-bowled, stemmed glassware decorated with a fresh slice of orange for sweeter variants or a large green olive on a pick for savory, Venetian-style variants. It is consumed across domestic piazzas, bars, and private balconies throughout Italy and international metropolitan areas, serving as a primary component of the pre-dinner aperitivo social ritual. For food pairings, the structural bitterness and high carbonation require salty, starchy, and high-fat components to offset the bitter profile and cleanse the tongue, meaning it is consumed alongside small snacks such as potato chips, salted almonds, green olives, local cicchetti tapas, prosciutti-wrapped breadsticks, and small sandwiches containing rich cured meats or creamy cheeses.

Phá lấu is a traditional dish originating from Ho Chi Minh City. The dish is made with offal (pork, chicken, duck, or cow) that's marinated in a mixture of soy sauce, garlic, pepper, salt, sugar, white wine, cinnamon, star anise, and five-spice powder. The offal is then fried and cooked in coconut water (and often curry powder) until fully cooked. Phá lấu is usually accompanied by chili-garlic dipping sauce on the side and loaves of bread or rice. The dish is often served with small wooden chopsticks for picking up the offal and dipping it into the sauce.

Bánh ít trần is a traditional rice dumpling. The dough is made from rice flour, salt, and water, while the filling is often a mixture of mung beans, pork or shrimp, onions, salt, and pepper. Once assembled, they're traditionally wrapped in banana leaves and steamed, then drizzled with onion oil. These savory dumplings are usually served with a dipping fish sauce and a combination of pickled carrots and white onions.

Cucciole are traditional biscuits originating from Corsica. They're made with a combination of flour, sugar, baking soda, olive oil, white wine, and brandy. The crumbly dough is cut into thick diamonds, and it's then sprinkled with powdered sugar and baked until golden brown and crunchy. It's recommended to let cucciole cool down once they're out of the oven. Later on, the cookies are typically served on their own or with a cup of hot coffee. If desired, cucciole can be stored in an airtight container so that they last longer.

Kpekpele is a traditional bread made by steaming fermented cornmeal. The unleavened bread is often consumed with a palm soup that features large amounts of smoked fish. It is traditionally served during the harvest festival known as Homowo, celebrated by the Ga ethnic group. They are known to sprinkle some kpekpele at prescribed locations, a ritual that is used to please the gods and ancestral spirits.

Flanders red ale is a Belgian sour beer style that originates in the province of West Flanders, where it has been produced for generations by family breweries in and around the town of Roeselare. The style is recognized for its deep reddish-brown color and its distinctive balance of sweet malt flavors and sharp, vinous acidity. To brew Flanders red ale, brewers use a mix of pale malt and specialty caramel malts that contribute a rich base of toffee and dark fruit notes. After primary fermentation with standard ale yeast, the beer is transferred to large oak foeders or smaller wooden barrels, where it matures for months or even years. During this time, it undergoes a slow, mixed fermentation that includes lactic acid bacteria and wild yeast, which produce the complex tartness and subtle funk that define the style. Maturation in wood is crucial to the beer’s character. The porous barrels allow gradual oxygen exposure, which softens the flavors and develops layers of dried fruit, balsamic vinegar, and mild tannins. Some breweries blend older, mature beer with younger batches before bottling, which balances acidity with fresh malt sweetness. The resulting beer is ruby to deep brown in appearance with a light tan head. The aroma is vibrant, often showing red berries, sour cherry, plum, and hints of oak. On the palate, Flanders red ale is both crisp and smooth, with bright acidity and a mild sweetness that lingers into the finish. This style is often bottled in corked and capped glass, emphasizing its affinity to wine in both flavor and presentation. It is usually served in tulip-shaped glasses that concentrate the aromas and allow the carbonation to lift the flavors. Flanders red ale pairs well with rich foods like aged cheese, charcuterie, and hearty stews, where its acidity can cut through fat and refresh the palate. While it is less commonly produced than many Belgian ales, Flanders red ale has attracted enthusiasts who appreciate its complexity and the craft required to balance lactic sourness with malt depth. Breweries such as Brouwerij Rodenbach are widely credited with defining the style and setting benchmarks for quality. Many producers maintain their own cultures of bacteria and yeast, handed down over decades, which contribute a signature house character to each batch. The preservation and revival of Flanders red ale show how regional brewing practices remain central to Belgian beer culture, combining heritage methods with patient maturation to produce a beer unlike any other.  

Xīhú chúncài is an aquatic vegetable from Hangzhou’s West Lake region in Zhejiang Province, known for its slender, delicate stems and mild, slightly sweet flavor. It grows in freshwater ponds and lakes around Hangzhou, where the climate and water conditions support its seasonal harvesting, usually in late winter and early spring when the shoots are tender. Its use developed in a setting where lake produce such as fish, shrimp, water shield, and lotus stems formed an important part of local food culture, and cooks incorporated chúncài into light dishes that emphasized clarity and freshness rather than heavy seasoning. Preparation typically begins by washing and trimming the shoots to remove fibrous ends, after which they are briefly blanched or stir-fried to preserve their texture. They are often cooked with a simple broth made from ham, chicken, or freshwater shrimp, creating a clear soup in which the vegetable remains the main component, or they may be lightly stir-fried with ginger and a small amount of oil. A defining feature is the plant’s natural crispness and the way it holds its shape even after brief cooking, distinguishing it from softer aquatic greens. Xīhú chúncài is eaten in homes and restaurants throughout Hangzhou and nearby regions, particularly during its short seasonal availability, and is commonly served as part of multi-course meals that highlight local lake ingredients. It pairs well with mild teas such as Longjing, steamed freshwater fish, or lightly seasoned tofu dishes, all of which complement its gentle flavor without overshadowing it.

Limonada de coco is a blended non-alcoholic cocktail made from coconut milk and lime juice, primarily associated with the Caribbean coastal regions of Colombia, particularly the cities of Cartagena, Santa Marta, and Barranquilla. The drink emerged as a regional adaptation of standard limeade, incorporating the abundant coconut groves of the Atlantic coast into the local refreshment repertoire. While documented evidence of its specific creation date is sparse, it gained widespread popularity during the mid-20th century as tourism in the Bolívar and Magdalena departments increased, leading to its standardization in coastal hospitality. The preparation involves blending fresh coconut milk or cream of coconut with freshly squeezed lime juice, sugar or simple syrup, and a significant amount of crushed ice. The mechanical blending process emulsifies the fats from the coconut milk with the acidic lime juice, resulting in a thick, frothy, and opaque white texture that resembles a milkshake more than a clear juice. A specific technical aspect of the preparation is the ratio of acidity to fat; enough lime juice must be present to cut through the heavy lipids of the coconut without curdling the mixture. The beverage is served immediately in a chilled glass, often garnished with a thin slice of lime or a rim of sugar. It is characterized by a temperature close to freezing and a consistency that remains stable for only a short duration before the ice begins to separate. In its regional context, it is consumed as a refreshing accompaniment to heavy midday meals or as a standalone beverage at beachside establishments. It is eaten almost exclusively alongside fried seafood dishes, most notably fried red snapper, coconut rice, and patacones, where the acidity of the lime and the creamy fat of the coconut help to neutralize the salt and oil of the fried components. While it is rarely paired with other beverages, it is occasionally served with a small side of chilled water to manage the sweetness of the coconut cream.

Chicken with walnuts is a traditional dish originating from Shandong. The dish is usually made with a combination of chicken breast, walnuts, garlic, vegetable oil, rice vinegar, maltose syrup, yellow bean sauce (hugan jiang), and sugar. The garlic is fried in a wok until golden brown, and it's then mixed with chicken pieces, walnuts, and sugar. The ingredients are stir-fried until the walnuts are slightly caramelized. The maltose syrup, rice vinegar, and yellow bean sauce are added to the wok with a bit of water and everything is stirred until the sauce becomes thick and the walnuts are coated with the sauce. This dish is typically served hot on a bed of lettuce. If desired, pork or duck can be prepared in the same way instead of chicken.

Bánh ướt lòng gà is a traditional dish originating from Vietnam, consisting of a steamed wet rice cake that’s similar to a thin pancake. The wet rice cake is topped with boiled shredded chicken, pig or chicken innards, onions, bean sprouts, and herbs. The wet cake is made with rice flour and tapioca starch, while the innards are usually shortly fried with spices in order to preserve the fat and sweetness. Once assembled, usually in a bowl with basil and fried onions, the dish is traditionally served with chili flakes and dipping sauces on the side. Bánh ướt lòng gà can be found throughout Vietnam and it’s usually enjoyed in casual eateries or at street food stands.

Cajun seasoning is a spice blend from Louisiana composed of dried peppers, garlic powder, onion powder, paprika, black pepper, salt, and herbs such as oregano and thyme. It is used to season meats, seafood, rice dishes, and stews across the Gulf Coast and appears in both home kitchens and commercial products throughout the United States. The blend reflects the cooking practices of Cajun communities in southern Louisiana, where cooks relied on shelf-stable spices to build flavor in dishes prepared over long cooking times or on high heat. As dried spices became more widely available through regional trade, cooks began combining them into mixtures suited to blackening, frying, and stewing, and restaurants later standardized their own versions that were packaged for sale alongside prepared foods. Preparation begins with combining dried spices in proportions that balance heat, savoriness, and herbal notes. Paprika provides color and mild sweetness, while cayenne or other dried chiles supply heat. Garlic powder and onion powder contribute depth, and black pepper adds sharpness. Oregano and thyme supply herbal structure, and salt is included to make the seasoning usable as an all-purpose blend. Some versions add white pepper, celery salt, or mustard powder, depending on the dish it is intended for. Because the mixture is entirely dry, it stores well and can be adjusted to specific recipes without losing potency. A notable aspect of Cajun seasoning is the absence of a single fixed formula; cooks adjust it based on whether it will be used for blackened fish, crawfish boils, roasted meats, or rice dishes. Cajun seasoning is eaten across Louisiana and the broader United States in dishes such as blackened catfish, jambalaya, gumbo, fried shrimp, grilled chicken, and crawfish boils. It appears in marinades, dry rubs, soups, and sauces, and it is used heavily in restaurants that specialize in Gulf seafood. Beverage pairings depend on the heat level of the dish, with cold lager, pale ale, iced tea, and citrus-based soft drinks commonly served alongside spicy preparations. White wines with acidity, such as Sauvignon Blanc or dry Riesling, also match well with seafood dishes seasoned with Cajun spice blends.  

Côtes Catalanes is an IGP wine designation from the Pyrénées-Orientales department in France, covering the eastern portion of French Catalonia near the border with Spain. It encompasses red, white, and rosé wines produced across coastal plains, inland valleys, and the lower foothills of the Pyrenees. The zone includes a wide set of permitted grape varieties such as Grenache, Syrah, Mourvèdre, Carignan, Merlot, Cabernet Sauvignon, Chardonnay, Macabeu, Grenache Blanc, Vermentino, and Muscat. The IGP was introduced in 2009 when France reorganized its wine classification system, replacing the former Vin de Pays des Côtes Catalanes designation that had been in use since the late twentieth century. It was created to provide a recognized geographic identity for wines produced outside the stricter AOC rules of the region, while still tying them to a specific area known for viticulture. The emergence of Côtes Catalanes reflects the winegrowing trajectory of the Pyrénées-Orientales, where records show continuous vine cultivation dating back to Roman settlement, expanding during medieval trade through the port of Collioure and later through fortified wine production under the Kingdom of Majorca and subsequent French administration. When the modern Vin de Pays category was established, producers in this part of Roussillon sought a designation that allowed for flexibility in grape choice and winemaking style while acknowledging the region’s geographic coherence. The adoption of the IGP framework in 2009 preserved this flexibility but placed it within the European protected-origin system. Wine production under Côtes Catalanes benefits from dry, windy conditions shaped by the Tramontane, a strong northern wind that reduces humidity and helps maintain healthy vineyard conditions. Soils include schist in the foothills, limestone and clay on inland terraces, and alluvial deposits along the Agly and Têt river basins. These differences permit a range of wine styles: reds may be structured and concentrated when sourced from older vines on poorer soils, or fruit-forward and approachable when produced from vineyards closer to the coast. Whites range from crisp and aromatic to fuller expressions using varieties such as Grenache Blanc or Macabeu. Rosés are typically fermented cool and bottled young to preserve freshness. The IGP’s broad rules allow producers to use stainless steel, concrete, or oak as they choose, and to work with single varietal wines or blends that would not fit into nearby AOCs such as Collioure, Rivesaltes, or Côtes du Roussillon. Côtes Catalanes wines are consumed locally in the Pyrénées-Orientales, throughout France, and abroad. Reds are served at moderate room temperature and pair with grilled meats, cured pork, lamb, and stews seasoned with Mediterranean herbs. Whites are served chilled and accompany seafood, shellfish, vegetable dishes, and mild cheeses. Rosés pair with lighter fare, charcuterie, and coastal dishes common to the region. In local restaurants and homes, these wines appear alongside Catalan-influenced preparations such as grilled sardines, pa amb tomàquet, anchoïade, and dishes featuring olives, peppers, and fresh herbs, reflecting the blend of Mediterranean and Pyrenean ingredients characteristic of the area.  

Sauce Périgueux is a luxurious, truffle-infused brown sauce deeply rooted in the gastronomic heritage of France's Dordogne region. Named for the city of Périgueux, this earthy sauce gained widespread fame across classic French cuisine, famously championed by historical culinary figures like Marie-Antoine Carême. Building the rich flavor profile requires softening finely diced shallots or onions in rendered duck or goose fat until they turn translucent. Dusting the alliums with a little flour creates a delicate roux, which is quickly deglazed with sweet Madeira wine. A generous pour of robust beef or veal stock follows, and the entire mixture simmers gently until it reduces into a dense, velvety liquid. Right before it reaches the table, finely cubed black truffles are stirred into the hot broth to release their intoxicating fragrance, while a final pat of butter is whisked in to provide a flawless, mirror-like sheen. Contemporary recipe developers occasionally modify the classic formula by splashing in a bit of Cognac, or by supplementing the truffles with mushrooms or foie gras, although traditionalists maintain that pure black truffles must stand alone as the star ingredient. Relying on truffle oil or preserved fungi is another modern shortcut, but it noticeably shifts the reduction's authentic, earthy essence. Poured steaming hot, this decadent topping instantly elevates pan-seared tournedos, tender filet mignon, roasted game birds, and racks of lamb. Dining on such a robust, savory accompaniment calls for a suitably structured beverage. Uncorking a full-bodied French red wine, such as an aged Bordeaux, perfectly complements the rich meat stock and highlights the black truffle’s signature earthiness.

Shëndetlie is a dense, moist baked cake from Albania made from a batter of flour, eggs, sugar, oil or butter, and baking soda, enriched with walnuts and soaked after baking with a hot syrup flavored with honey and citrus, resulting in a compact crumb, pronounced sweetness, nutty depth, and a soft yet substantial texture that absorbs syrup evenly without disintegrating. The cake developed within Albanian domestic cooking as oven baking became widespread and sugar and honey-based desserts took a central role in celebratory and hospitality contexts, where syrup cakes provided durability, richness, and the ability to be prepared ahead while improving in texture over time. Preparation centers on beating eggs with sugar until light, incorporating fat and dairy, folding in flour and baking soda, adding chopped walnuts, baking the batter until fully set and lightly browned, and pouring hot syrup over the warm cake so absorption occurs gradually and uniformly, followed by resting to allow the structure to stabilize. Common variations adjust the ratio of honey to sugar in the syrup, include orange or lemon zest, or modify walnut quantity, while the defining feature remains the contrast between a sturdy baked base and deep syrup saturation rather than delicate crumb or layered construction. Shëndetlie is cut into squares or diamonds and eaten at room temperature, most often served as a dessert or with coffee, and it pairs naturally with unsweetened espresso or bitter coffee styles that balance its sweetness and richness.

Even though tiramisù is actually a fairly recent invention, this dessert of coffee-soaked ladyfingers layered with mascarpone cream enjoys an iconic status among Italian desserts. Its name stems from the phrase tirami sù, an Italian expression which literally means pick me up, a reference to the uplifting effects of sugar, liquor, and coffee. The origins of tiramisù are heavily disputed between Veneto and Friuli-Venezia Giulia regions, but it is often suggested that the first was made in Veneto in the early 1960s. The earliest documented recipe for tiramisù (interestingly, without alcohol!) was printed in the 1981 spring edition of Vin Veneto magazine in an article on coffee-based desserts by Giuseppe Maffioli, a renowned food critic and member of the Italian Academy of Cuisine. However, in August 2017, Friuli-Venezia Giulia's tiramisu was officially added to the list of traditional regional dishes, but a Veneto local won the Tiramisu World Cup in November 2017, so the playing field is somewhat levelled once again. Regardless of these disputes, the perfect tiramisù should always deliver a serious caffeine kick from a shot of strong espresso, while brandy-fortified Marsala wine adds a nice sweet buzz. In 2021, Ado Campeol, the owner of the restaurant where tiramisù is widely thought to have been invented, has died.

The name of this pizza literally translates to capricious, and seems quite appropriate, considering that the toppings tend to vary from one region to another. Capricciosa is made with an ever-changing combination of ingredients which most often include tomatoes, mozzarella, mushrooms, artichokes, ham, olives, and a sliced hard-boiled egg, whereas in central and northern Italy, it is not uncommon to add capers, sausages, and sometimes even anchovies. One of Italy's favorite pizza varieties of the 1980s, capricciosa still sells well and is once again becoming increasingly popular.

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.

Motal is an ancient cheese that's produced from goat’s milk (or sometimes sheep's milk) throughout the Caucasus. Right after the goats have been milked by hand, calf rennet is combined with the warm milk, and the combination is then left to cool. The curd gets broken and drained in a cloth, while the remaining mixture is broken into smaller pieces and left in brine-filled molds for at least 40 days. After that period, the curd is crumbled, seasoned with a variety of mountain herbs, and placed in goat or sheep sacks to mature from 3 to 6 months. In some regions, the cheese gets placed into terracotta pots, and it's then sealed with wax and left to age from 35 to 50 days in ashes. The cheese is crumbly and very salty, similar in flavor to mature blue cheeses. It's recommended to serve Motal with bread, flatbreads such as pita or lavash, garlic, onions, and basil. Pair it with dry red wines for the best experience. In Azerbaijan, the cheese originates mainly from two regions - Karabakh and Gazakh.

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.

Argentinian alfajores are sandwich cookies consisting of two round, crumbly sweet cookies with a dulce de leche or milk jam stuffing between them. The combination is then coated with a layer of chocolate or sprinkled with confectioners' sugar. The name alfajor stems from the Arabic word al-hasú, which means stuffed or filled. Although the cookies can be found throughout Latin America, they are originally from Andalusia, Spain. When the Spaniards came to America, they brought their foods and traditions along the way, and with time, almost every country in Latin America has adapted the Spanish alfajor to make it their own. In Argentina, you can find alfajores with different flavors of dulce de leche, like chocolate, vanilla or various fruits. They are also packaged in different shapes and sizes, and are usually enjoyed with tea or coffee.

Aisy Cendre is a traditional cheese hailing from Burgundy. The semi-soft cheese is made from pasteurized cow's milk. The rind is washed in Marc de Bourgogne wine, and it's then covered with oak or grapevine ash before it's left to mature for at least a month. Underneath the rind, the texture is firm when young and smooth and creamy when fully aged. The aromas are nutty, smokey, and earthy, while the flavors are rich, salty, smokey, and herbaceous. It's recommended to serve Aisy Cendre with celery sticks or fresh fruit such as pears and apples. Pair it with a glass of full-bodied and fruity Burgundy wine.

Aji amarillo is a staple in Peruvian cuisine, a chile pepper with a bright orange color and thick flesh. Its heat level ranges from medium to hot, and it is commonly used in a variety of soups and sauces. This chile variety is native to South America and has a distinctive, subtle, and full-bodied fruitiness. It can be bought in a few forms: dried, fresh, canned, or in the form of a paste. When incorporated into sauces, it is often thickened with bread, mayonnaise, and dairy products, and it is then spooned over a variety of meat, fish, and vegetable dishes. When used in its dried and ground form, it is especially good for rice dishes, giving them a sweetish flavor and vibrant color.

Agua de Sevilla is a Spanish cocktail that is typically made with a combination of pineapple juice, sparkling wine, triple sec, whiskey, sugar, and sour mix, although there are numerous recipes and ways of preparation. The drink is a staple at numerous nightclubs in Seville, and it is quite often topped with a layer of whipped cream. Agua de Sevilla is traditionally served in large pitchers that are meant to be shared among a few people.

Aguardiente de Ojén is an anise-flavored spirit that originated in a small village of Ojén in southern Andalusia. The original, which was probably based on a wine distillate, dates from 1830 when Pedro Morales distilled his first batch. The drink was an instant, but short-lasting success, as the original recipe was lost after last Morales died without disclosing the recipe. Another version (White Label Ojén) was created in Jerez by Manuel Fernández. This version was mainly exported, especially to New Orleans, where the original spirit was immensely popular and used in the trendy Ojen cocktail. Since the original recipe was lost, it is not known whether the two spirits were the same. As anise spirits started to decline in popularity, so did Ojén, and in the early 1990s, the production in Spain was discontinued. The reserves lasted until 2009, but Sazerac Company decided to recreate the original, mainly to meet the needs of the local New Orleans market. Sayzerac's version was released in 2016 under the name Legendre Ojen. Interestingly, aguardiente de Ojén was painted into Picasso's Spanish Still Life.  

Kontosouvli is a traditional dish consisting of large pieces of pork marinated in a mixture of herbs and spices, then skewered and slowly cooked on a rotisserie, much like a gyro or souvlaki. The marinade often contains ingredients such as garlic, oregano, thyme, rosemary, paprika, olive oil, lemon juice, and red wine. After marinating, the meat is threaded onto a large skewer and roasted over an open flame, which results in a rich and flavorful outer crust with a juicy, tender interior. The cooked meat is typically served in thick slices, often accompanied by pita bread, tzatziki sauce, and horiatiki salad, among other possible accompaniments. It was traditionally prepared for Easter, but today it can be found on the menus of Greek tavernas throughout the year. 

Agiorgitiko is the most widely planted red grape variety in Greece. It is cultivated in several wine regions, but Nemea, where the grape originated, is its most important region. Agiorgitiko is a versatile grape that can be vinified into several styles, and it is often used as a backbone in many Greek blends. It is best known as a full-bodied red, usually coming from Nemea, but it can also be made into young, light red wines, fresh rosés, or dessert styles. Agiorgitiko wines are typically characterized by fruity aromas, which are sometimes accompanied by notes of sweet spices. The wines are soft, and the tannins are present but never aggressive. The acidity is usually low to moderate. Aged and oak-aged styles are more tannic, with more concentrated, complex flavors. Agiorgitiko wines are usually food-friendly and can pair with a variety of dishes. They are a good match with red meat, sausages, stews, lamb, and pasta dishes. 

Abbaye de Timadeuc is a French cheese hailing from Brehan in the region of Brittany, where it's produced by the monks at the Abbaye Cistercienne Notre-Dame de Timadeuc. The cheese is made from pasteurized cow's milk and it's usually left to age from 2 to 3 weeks before consumption. Underneath its washed rind, the texture is slightly soft, springy, and open with a few irregular eyes scattered throughout the paste. The flavors are generally mild and lactic. It's recommended to pair the cheese with a glass of Gamay de Touraine wine.

Fidget pie is a traditional pie originating from Shropshire. Although there are a few variations on the dish, it’s usually made with a combination of bacon, onions, Granny Smith or Bramley apples, salt, pepper, cider, parsley, cornstarch, beaten eggs, and hot-water crust or shortcrust pastry. The crust or pie shell consists of flour, milk, salt, water, and beef suet, lard, or shortening. It’s placed into a pan pie, then filled with the mixture of bacon, chopped apples, onion, parsley, salt, and pepper. The combination is topped with a mixture of cider and cornstarch. The second crust is then laid on top, sealed, brushed with beaten eggs, then baked until it develops a golden-brown color. Once done, fidget pie is sliced and served warm. If desired, potatoes such as King Edward or Maris Piper can also be added to the pie.

Aceite Monterrubio is an extra virgin olive oil made in the in the province of Badajoz, in the Autonomous Community of Extremadura. This olive oil is made using local olive varieties; Ergot, which gives it a fruity, aromatic and nutty flavor, and Picual or Jabata, responsible for the stability of the oil and its slightly spicy flavor. Aceite Monterrubio is made using only mechanical means that don't alter its natural qualities. Traditional cultivation practices combined with modern technology and strict rules regarding all stages of production are essential to protect the quality and ensure the traceability of this exceptional olive oil.

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 cultivation of garlic in the wider Polesine area goes back to the Roman times when garlic was the most widely spread crop. Due to its commercial importance throughout history, and the rise of industrial cultivation in the mid-1900s, Aglio Bianco Polesano has become known as the White Gold of Polesine. It is still grown across the Veneto plains, locally known as 'the Land of the Great Rivers', nestled between Italy's two largest - Po and Adige. The Aglio Bianco Polesano was derived from a local ecotype and apart from its white color, this variety of garlic is distinguished by a unique, fruity aroma, less pungent than other varieties, and a delicate, fresh taste. Another interesting fact: every summer, in the Arquà Polesine Castle, people from around Veneto gather for the feast of Aglio Polesano.

Pancit Bato is a traditional type of Filipino pancit originating from the town of Bato, hence the name. This noodle soup is usually made with a combination of sun-dried pancit Bato egg noodles, carrots, peas, cabbage, pork slices, oil, salt, pepper, and chicken stock. The pork is sautéed in oil, then covered with the chicken stock and simmered until tender. The cabbage, noodles, peas, and carrots are added to the soup and it is then seasoned with salt and pepper. Once prepared, pancit Bato is served warm in large bowls. There are some variations on the dish with added shrimp and fish sauce.

Milanesa napolitana is a traditional Argentine dish originating from Buenos Aires. It consists of a milanesa steak that's breaded, fried, then topped with a slice of ham, tangy tomato sauce, and thick slices of mozzarella, which will melt under the broiler. It is typically served with french fries on the side. If there are any leftovers, they can be used to make delicious sandwiches called sánguche de milanesa. Milanesa napolitana was supposedly invented in the 1930s or 1940s in a restaurant called Nápoli, hence the name.

Leche de tigre is a highly acidic, intensely flavored citrus marinade primarily used to cure raw seafood, and it also serves as a refreshing standalone beverage or savory appetizer. Initially, this liquid existed simply as the leftover juice sitting at the bottom of a bowl after a meal of raw, cured fish. Over time, consuming this potent residual liquid became a widespread practice due to its reputation for delivering powerful restorative properties, specifically acting as a heavy remedy for severe hangovers and carrying rumors of being a strong aphrodisiac. This reputation directly inspired the name, translating to "tiger's milk," to symbolize the sudden surge of energy and vigor it supposedly provides. As its popularity surged, culinary establishments stopped treating it as a mere byproduct and started building it from scratch as a primary menu item. The preparation begins with aggressively blending freshly squeezed lime juice with aromatic herbs and small pieces of fresh white fish. A standard base drops sharp red onions, potent garlic cloves, fresh cilantro stems, a pinch of salt, and spicy local chili peppers—specifically the fiery aji limo—into a blender alongside cold fish stock. The high-speed blending emulsifies the fish proteins with the citrus, resulting in a distinctly milky, cloudy appearance. The mixture is carefully strained to remove any fibrous chunks, yielding a smooth, savory nectar that balances intense tartness with deep marine flavors. Beyond this sharp baseline, numerous heavy alterations exist to modify the texture and heat. Adding a splash of cold evaporated milk directly into the strained liquid is a heavily favored technique to soften the sharp citrus bite and enhance the creamy mouthfeel. Altering the specific chili peppers completely shifts the visual and aromatic profile; incorporating bright orange aji amarillo paste yields a sweet, fruity heat with a yellow tint, while pureed rocoto peppers dye the liquid a vibrant, deep red and introduce a significantly sharper, biting spice. Plant-based variations bypass seafood entirely, using mushroom broth, celery juice, or coconut milk to mimic savory depth. The tart liquid must be served heavily chilled. It arrives at the table in a tall shot glass or a small, wide-rimmed goblet, meant to be sipped directly from the glass. To turn the drink into a miniature, textured meal, the glass is frequently garnished with plump boiled shrimp, chunks of raw white fish, or crispy rings of deep-fried calamari suspended inside the liquid or hung over the rim. Handfuls of crunchy toasted corn kernels, known as cancha, and large, soft kernels of boiled choclo corn are dropped directly into the glass, while thick cubes of sweet orange potato are served alongside to help offset the aggressive acidity and heavy salt. Additionally, leche de tigre is sometimes mixed with coconut milk, vodka, and white wine for the creation of a unique cocktail.