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Costa d’Amalfi is a wine produced along the Amalfi Coast in the province of Salerno in the Campania region of Italy and regulated under the Costa d'Amalfi DOC, covering white, red, and rosé wines made from grapes grown on steep coastal terraces. Viticulture in this area developed in response to an extreme landscape shaped by cliffs, narrow valleys, and limited arable land, where grape growing persisted through small plots supported by dry-stone walls and manual labor, with continuity reinforced by coastal trade routes and local consumption rather than large-scale commercial farming. Wine production relies on native grape varieties such as Fenile, Ginestra, Biancolella, Piedirosso, and Aglianico, harvested by hand due to terrain constraints, fermented with methods adapted to small volumes, and typically aged briefly to preserve freshness and site expression rather than power or longevity. A defining aspect of Costa d’Amalfi wines is the direct influence of altitude changes over short distances combined with maritime exposure, which results in wines shaped simultaneously by sun, wind, and salt-laden air, and the necessity of terrace cultivation limits yields naturally without mechanical intervention. These wines are consumed primarily in coastal towns and restaurants along the Amalfi Coast, served according to style from well-chilled whites to lightly cool reds, and they pair naturally with seafood, shellfish, vegetables, lemon-based dishes, fresh cheeses, and light meats, while they are most often enjoyed with meals overlooking the coast rather than as standalone tasting wines, reinforcing their role as table wines closely tied to daily eating patterns.

Dojō nabe is a Japanese hot pot dish made with freshwater loach, a small, slender fish simmered in a shallow iron pot with a savory broth seasoned with soy sauce, mirin, and sake. Particularly associated with Tokyo, especially the historic neighborhoods of Asakusa and Komagata, it is known for its tender fish, mildly earthy flavor, and rich, slightly sweet cooking liquid, often accompanied by generous amounts of sliced green onions and Japanese pepper. The dish is closely connected to the food culture of Edo, the former name of Tokyo, where loach was an affordable and widely available source of protein. During the Edo period (1603–1868), freshwater fish such as loach, carp, and eel were commonly consumed by ordinary residents, and loach dishes were especially valued during summer, when they were believed to help maintain strength in hot weather. The fish were caught in rivers, streams, irrigation channels, and rice paddies, making them accessible to households and small restaurants. By the nineteenth century, specialized establishments serving loach had become an established feature of Edo's dining culture. One of the most prominent, Komagata Dozeu, was founded in Asakusa in 1801 by Echigoya Sukeshichi and remains closely associated with the dish. Following a major fire in 1806, the restaurant adopted the distinctive spelling dozeu, which is still used by several establishments specializing in loach. Over time, different preparations developed, including marunabe, made with whole loach, and nuki nabe, prepared with fish that have been opened and deboned. A related dish, yanagawa nabe, combines opened loach with thinly shaved burdock root and beaten eggs, producing a softer, more delicate preparation. The classic Edo-style dojō nabe is particularly associated with marunabe, in which small loaches are cooked whole, including their heads and bones. Preparation begins by selecting fresh loach and thoroughly cleaning it to remove mud and impurities. Older methods involve keeping the fish in clean water before treating it with sake and salt to reduce unwanted odors and surface slime. The loaches are then gently simmered, sometimes first in a miso-based liquid, until the flesh and small bones become tender. A separate cooking sauce, known as warishita, is prepared using soy sauce, mirin, sake, sugar, and sometimes dashi. The cooked fish are arranged in a shallow iron pot, covered with the seasoned liquid, and heated until the flavors combine. Large quantities of finely sliced green onions are commonly added just before serving, allowing them to soften in the hot broth while retaining some freshness. Diners may season individual portions with sansho, an aromatic Japanese pepper that contributes citrusy, slightly numbing notes, or shichimi togarashi, a mixture of chili pepper and other spices. The finished dish has a concentrated savory flavor, with the sweetness of mirin and sugar balancing the saltiness of soy sauce and the earthy character of the fish. In the whole-fish version, prolonged simmering softens the bones sufficiently for them to be eaten, while deboned preparations offer a more delicate texture. Dojō nabe is generally served hot in its cooking vessel, often placed over a small tabletop burner to maintain a gentle simmer throughout the meal. Although historically associated with summer, it is now available throughout the year at specialized restaurants in Tokyo. It is commonly eaten with steamed white rice, pickled vegetables, and additional green onions, while tofu and burdock root may accompany certain variations. In Asakusa, the dish remains closely associated with long-established restaurants that specialize in Edo-style freshwater fish preparations. Its rich, sweet-savory broth pairs particularly well with Japanese sake, especially dry or moderately full-bodied varieties, while lager beer, shochu, and green tea are also common accompaniments.

Gofio is a Nicaraguan sweet made from toasted ground corn, known as pinol, mixed with unrefined cane sugar syrup and aromatic spices. Particularly associated with León and other parts of western and central Nicaragua, it is characterized by its firm, slightly crumbly texture, brownish color, and rich flavor of roasted corn, caramelized sugar, ginger, cinnamon, and anise. The mixture is commonly shaped into small diamonds or rectangular pieces, making it easy to portion, package, and distribute during celebrations. Gofio has deep connections to Nicaragua's agricultural and culinary heritage, combining the indigenous Mesoamerican practice of roasting and grinding corn with the use of sugarcane products introduced during the colonial period. Corn was a central food crop in the region long before European arrival, and roasted corn flour became an important ingredient in numerous foods and beverages. The combination of pinol with cane sugar syrup and spices gradually developed into a recognizable confection, although its exact date of creation is not documented. By the nineteenth century, gofio was established in Nicaraguan household cooking and became closely associated with religious celebrations, particularly La Purísima, held in honor of the Immaculate Conception of the Virgin Mary. During La Gritería on December 7, families prepare and distribute sweets, fruits, and other small gifts known collectively as la gorra to people who gather to sing and celebrate. Gofio is among the characteristic sweets offered during these festivities, alongside cajeta, ayote en miel, and other local confections. The sweet is especially associated with León, where it is also prepared for Marian celebrations in August. Production begins by roasting dried corn kernels until they become aromatic and lightly browned. The corn is then ground into pinol, a relatively fine flour that retains a noticeable toasted flavor. In some preparations, pinolillo, which may include cocoa, is used instead, producing a darker color and additional chocolate notes. Separately, unrefined cane sugar, known locally as atado de dulce or dulce negro, is dissolved in water and heated with spices such as ginger, cinnamon, anise, and sometimes nutmeg or cloves. The mixture is simmered until it develops into a thick syrup capable of binding the ground corn. Once the syrup reaches the desired consistency, it is removed from the heat and gradually combined with the pinol, producing a dense, pliable mixture. The warm mass is kneaded briefly, spread onto a surface dusted with additional pinol, and flattened into an even layer. After cooling and firming, it is cut into small diamonds, squares, or rectangles, often with extra pinol sprinkled over the surface to prevent sticking. The finished gofio has a compact, slightly grainy consistency, with sweetness from the cane sugar balanced by the roasted corn and warming spices. Recipes vary between households and regions, with some emphasizing ginger and a relatively dry texture, while others incorporate more cinnamon, anise, or cocoa. The sweet keeps reasonably well when stored in a dry place, making it convenient for preparing large quantities ahead of celebrations. Gofio is commonly made in Nicaraguan homes and sold by local confectioners and market vendors, particularly during the December festive season. It is eaten at room temperature as a small sweet or snack, often alongside other Nicaraguan confections. Its roasted corn and caramel flavors complement coffee, milk, hot chocolate, and cocoa-based drinks, while its firm texture makes it particularly suitable for serving in small portions during family gatherings and religious festivities.

Mangut lele is a dish from Yogyakarta and parts of Central Java made with catfish cooked in a spicy, aromatic coconut-milk sauce, most characteristically using catfish that has been smoked or grilled before it enters the sauce. The dish belongs to the broader mangut family of Javanese fish preparations, in which freshwater or marine fish are combined with seasoned coconut milk and chilies; over time, catfish became one of the best-known versions, particularly around Bantul and Yogyakarta. The word mangut itself has older roots in Javanese usage and appears in historical texts with meanings connected to fish, while by the 19th century it was already being used in connection with prepared fish dishes. One of the preparations most strongly associated with modern mangut lele is the version served by Mbah Marto in Bantul, whose family has been selling it since the 1960s and whose method helped make the dish widely known in Yogyakarta. Her catfish are cleaned, skewered on bamboo, and smoked or grilled over a wood fire before being added to a coconut-based sauce, giving the fish a firmer texture and a pronounced smoky character. The sauce typically begins with a ground spice paste made from shallots, garlic, chilies, turmeric, candlenuts, and sometimes ginger or kencur, which is fried until fragrant before coconut milk is added. Lemongrass, galangal, kaffir lime leaves, salam leaves, coriander, palm sugar, or basil may also appear depending on the cook and locality. The smoked catfish is then simmered in the sauce long enough to absorb the seasoning while remaining intact, producing a dish that is savory, rich, hot, and slightly smoky rather than simply creamy. Some versions use fried catfish instead of smoked fish, and the quantity of chilies can vary considerably, from moderately spicy household versions to the intensely hot styles for which several Yogyakarta warungs are known. What distinguishes mangut lele from many other coconut-milk fish dishes is the combination of freshwater catfish, smoke, and a heavily seasoned sauce: the fish is usually cooked before it reaches the coconut milk, so it contributes its own roasted or smoked flavor rather than being poached from raw. In Bantul and Yogyakarta, mangut lele is commonly served as part of a full rice meal alongside steamed rice and side dishes such as gudeg, krecek, vegetables, tempeh, tofu, or other cooked dishes, and some well-known warungs still serve it in simple home-style settings where diners select food directly from the kitchen. It is best eaten hot with plain steamed rice, which balances the richness and heat of the coconut sauce, while fresh cucumber, lightly cooked greens, fried tempeh, or tofu make suitable accompaniments. For drinks, unsweetened tea, iced tea, or fresh citrus-based drinks work particularly well, especially with hotter versions, as they refresh the palate without competing with the smoky fish and concentrated spices.

Kuzu tandır is a lamb dish prepared by cooking the meat very slowly until it becomes exceptionally tender, with most versions relying on little more than good-quality lamb, salt, rendered fat, and prolonged heat. The dish is found across several parts of Turkey, especially in Central and Western Anatolia, and although the name suggests one fixed preparation, kuzu tandır actually covers a group of closely related regional techniques. The word kuzu means lamb, while tandır refers to the enclosed clay or masonry oven that has long been used across Anatolia and neighboring regions for baking bread and cooking meat. Tandır cooking developed as an efficient way to retain intense heat for long periods, and large pieces of lamb were particularly well suited to it because slow exposure to heat softened the connective tissue while allowing the fat to render gradually. Over time, different regions adapted the method according to local ovens, available cuts, and serving customs, so kuzu tandır may be roasted directly in a tandır, suspended above the heat, placed on racks, cooked in a deep vessel, or slowly braised in its own fat. Shoulder, leg, ribs, and other bone-in cuts are commonly used, often in relatively large pieces rather than small kebab-sized cubes. The meat is usually seasoned very simply, sometimes only with salt, because the preparation is intended to emphasize the natural flavor of lamb rather than a strong spice mixture. During cooking, fat and juices collect around the meat and help keep it moist, while the long exposure to moderate heat breaks down collagen and produces the characteristic soft texture. In versions cooked directly in a hot tandır, the exterior can develop browned, lightly crisp edges while the interior remains moist and easily separates from the bone. Other regional interpretations are softer and richer, particularly those in which lamb is layered in a vessel and left to cook slowly in rendered fat, producing a texture closer to confit. Some cooks add onion, garlic, bay leaf, black pepper, or thyme, but these are secondary to the basic combination of lamb and slow cooking. The dish is generally prepared without a thick sauce, although its own cooking juices and melted fat are often spooned over the meat or absorbed by the bread and rice served alongside it. Kuzu tandır is commonly accompanied by rice pilaf or bulgur pilaf, pide, lavaş, or other breads, along with raw or grilled onions, tomatoes, peppers, yogurt, or a simple salad. In some regions, the bread is placed beneath or beside the lamb so that it absorbs the rendered juices, while in others the meat is served more plainly with pilaf as the main accompaniment. It is frequently found in lokantas, kebab restaurants, roadside restaurants, and establishments specializing in lamb, but it is also prepared for larger family meals and occasions where slow-cooked meat is served communally. Regional versions can be particularly associated with places such as Afyonkarahisar, Konya, Denizli, and other parts of Anatolia, although the precise cooking technique and terminology vary considerably from one area to another. Kuzu tandır is best eaten immediately after cooking, while the meat is still hot and the fat remains fluid, and it is usually served in generous portions rather than as part of an elaborate plated composition. Ayran is one of the most common beverage pairings because its acidity and lightness balance the richness of the lamb, while şalgam can provide a sharper contrast. When wine is served, medium-bodied Turkish reds with enough acidity to handle fatty meat work well, while the simplest accompaniment remains bread or pilaf, raw onion, and the cooking juices from the lamb itself.

Unajū is a Japanese dish of grilled freshwater eel served over steamed white rice in a rectangular lacquered box called a jūbako, with the eel typically prepared as kabayaki and brushed repeatedly with a sweet-savory tare based on soy sauce and mirin. It is closely associated with the eel restaurants of eastern Japan, especially Tokyo and the wider Kantō region, although versions are found throughout the country. Eel became one of the defining foods of Edo during the Edo period, alongside soba, sushi, and tempura, and by the 18th and 19th centuries kabayaki eel was widely sold both by street vendors and specialist restaurants. Contemporary descriptions from the 19th century record eel served over rice in forms closely related to modern unadon and unajū, while the refined lacquer-box presentation became associated with more formal restaurant service. The preparation begins with Japanese eel, usually Anguilla japonica, which is split, deboned, and skewered before grilling. In the Kantō style, the eel is generally split along the back, grilled without sauce as shirayaki, steamed to soften the flesh and remove some excess fat, then returned to the grill and coated several times with tare until the surface becomes glossy and lightly caramelized. In Kansai, the eel is more commonly split from the belly and grilled directly without steaming, giving it a firmer texture and crisper skin. The sauce is central to the finished dish: soy sauce and mirin form the base, sometimes with sugar or sake depending on the restaurant, and many long-established eel houses maintain their tare by continually replenishing the same sauce over many years. The cooked eel is placed over hot rice, often with additional tare spooned onto the rice so that the grains absorb the seasoning without becoming saturated. The defining feature of unajū is the jūbako rather than the cooking method itself; when essentially the same combination is served in a bowl, it is generally called unadon. The box presentation also allows the eel fillets to be arranged neatly across the rice, with higher-priced versions often distinguished by the quantity or size of eel rather than a fundamentally different recipe. Unajū is commonly accompanied by kimosui, a clear soup containing eel liver, together with pickles and powdered sanshō pepper, whose citrusy, gently numbing character cuts through the richness of the eel and tare. The dish has a particularly strong association with summer and doyō no ushi no hi, the midsummer Day of the Ox, when eating eel became fashionable in Edo as a way of sustaining energy during hot weather; the custom is documented from the late 18th century, although stories crediting a single inventor remain unproven. Today unajū is eaten year-round in specialist unagi restaurants across Japan, from long-established Tokyo houses to regional restaurants using locally farmed or wild eel. It is best served immediately after grilling, while the eel is soft and hot and the tare still coats the surface lightly, and it pairs naturally with green tea, beer, or sake, while the usual accompaniments of clear soup, pickles, and sanshō provide enough contrast that the dish generally needs little else.

Unagi no seiro-mushi is an eel-and-rice dish from Yanagawa in Fukuoka Prefecture, made by combining grilled freshwater eel with sauce-seasoned rice and steaming the two together in a seiro, usually with thin strips of egg placed on top. Yanagawa has long been associated with eel because its network of rivers, canals, and nearby waterways provided access to wild eel, and by the Edo period eel cooking had become firmly established in the area. Local tourism authorities date the appearance of Yanagawa-style seiro-mushi to 1681, while Ganso Motoyoshiya, a restaurant founded in that period, is widely credited locally with developing the method as a way of serving freshly grilled eel and hot rice together. The preparation differs significantly from unadon or unajū even though all three combine kabayaki-style eel with rice. For seiro-mushi, freshly cooked rice is first mixed or coated with the restaurant's tare, usually a sweet-savory sauce based on soy sauce and mirin, and is then steamed so that the seasoning penetrates the grains rather than simply sitting on the surface. The eel is prepared separately as kabayaki, grilled and glazed with tare until browned and aromatic, then arranged over the seasoned rice together with kinshi tamago, very thin strips of cooked egg. The assembled dish is returned to the steamer, allowing the eel, rice, sauce, and egg to heat together and their flavors to integrate. Some established Yanagawa restaurants describe the process as a double steaming: the seasoned rice is steamed first, then steamed again after the eel has been added. This final steaming is the defining feature of the dish. Whereas unajū usually emphasizes the contrast between freshly grilled eel and plain hot rice, seiro-mushi produces softer, moister eel and rice that is more deeply flavored with tare, while keeping the entire meal very hot from the first bite to the last. The eel still retains some of the toasted character produced during grilling, but steaming softens its texture and allows its fat and sauce to permeate the rice underneath. The strips of egg provide a mild, slightly sweet counterpoint and have become such a recognizable part of Yanagawa-style seiro-mushi that they are included by many of the city's specialist eel restaurants. The dish remains one of the foods most closely associated with Yanagawa, where numerous long-established eel restaurants prepare their own versions with differences in sauce concentration, grilling, steaming time, and the proportion of eel to rice. It was recognized under Japan's Agency for Cultural Affairs “100-Year Food” program in fiscal 2021 as a regional food with roots extending back to the Edo period. Unagi no seiro-mushi is generally served directly in its steaming container or a lacquered box and eaten as a complete meal, often accompanied by pickles, clear soup or eel-liver soup, and occasionally a small eel side dish. It is eaten year-round in Yanagawa, particularly in specialist unagi restaurants, and pairs naturally with green tea, Japanese lager, or sake; because the rice and eel are already richly seasoned with tare, simple accompaniments such as clear soup and pickles provide the most useful contrast without competing with the dish.

Languedoc is an AOC wine region in southern France that stretches from the outskirts of Nîmes to the area around Narbonne, with vineyards extending inland toward the Montagne Noire and the foothills of the Cévennes. It includes red, white, and rosé wines and functions as the principal appellation covering a wide, diverse set of terroirs across the former Languedoc-Roussillon area. The designation was formalized in 2007 as AOC Languedoc, replacing and consolidating earlier structures such as Coteaux du Languedoc while allowing for many local zones to operate as named sub-appellations within its framework. The region’s vineyards grow on varied soils including limestone, schist, sandstone, clay, and alluvial terraces, and are influenced by Mediterranean winds, coastal exposure, and warmer inland conditions. The emergence of AOC Languedoc reflects decades of regulatory refinement aimed at organizing a region long associated with high-volume production yet possessing pockets of quality viticulture documented since antiquity. Roman agricultural accounts describe winegrowing along the Mediterranean coast, and medieval archives show monastic involvement in vineyard maintenance and land management. By the twentieth century, replanting after phylloxera and shifts in agricultural policy encouraged producers to reduce yields and adopt varieties better suited to the region’s climate and soils. This development laid the groundwork for restructuring the appellation system, ultimately leading to the creation of AOC Languedoc as a unifying entity while still recognizing distinct sub-regions such as Minervois, Corbières, La Clape, Picpoul de Pinet, and Pic Saint-Loup. Production under AOC Languedoc follows regulations specifying permitted grape varieties and blending requirements. Red wines rely on Grenache, Syrah, Mourvèdre, Carignan, and Cinsault as core components, with proportions varying by area. Whites use varieties such as Vermentino (Rolle), Marsanne, Roussanne, Grenache Blanc, Clairette, and Bourboulenc. Rosés generally combine Grenache, Cinsault, Syrah, and Mourvèdre. Winemaking methods vary across the region: reds may be fermented in stainless steel, concrete, or oak depending on style, with some producers favoring longer macerations to build structure. Whites and rosés are often fermented at controlled temperatures to retain aromatics and freshness. The wide geographic range of the appellation means wines express different levels of ripeness, acidity, and aromatic intensity depending on whether grapes come from coastal plains, river valleys, or elevated foothills. A characteristic feature of AOC Languedoc is its tiered structure, which allows producers to label wines under the broader appellation or under more specific geographic names attached to recognized subzones. This system integrates regional coherence with local expression. Languedoc wines are consumed throughout France and internationally, appearing in restaurants, bistros, wine bars, and home settings. Reds are served at moderate room temperature and pair with grilled meats, lamb, hearty stews, and dishes seasoned with regional herbs such as rosemary and thyme. Rosés, served chilled, are matched with seafood, salads, charcuterie, and lighter Mediterranean fare. Whites complement shellfish, fish dishes, vegetable preparations, and cheeses with mild to moderate intensity. Within the region itself, these wines accompany local cuisine shaped by olive oil, tomatoes, peppers, olives, and seafood from the nearby coast, reflecting the breadth of the Languedoc landscape and its culinary traditions.  

Karasumi is a delicacy made from the salted and dried roe sacs of mullet, particularly the flathead grey mullet, and is most closely associated with Nagasaki Prefecture. It is characterized by its firm yet slightly yielding texture, glossy amber to orange-brown color, and concentrated flavor combining saltiness, rich umami, and a subtle bitterness. Often compared with Mediterranean bottarga, karasumi is valued for its intense seafood flavor and is typically served in thin slices or grated over other foods. The practice of preserving fish roe through salting and drying has existed for centuries in several parts of the world, and similar products were introduced to Japan through maritime trade with continental Asia. Nagasaki, which maintained important commercial connections with China during the Edo period (1603–1868), became the principal center of Japanese karasumi production. Local producers developed methods for curing the mature roe of mullet caught in nearby coastal waters, establishing a product that became highly regarded among wealthy households and the ruling classes. During the Edo period, Nagasaki karasumi was recognized as one of Japan's three great delicacies, or tenka no sanchin, alongside sea urchin roe from Echizen and fermented sea cucumber intestines known as konowata. The name karasumi is commonly explained as a reference to Chinese ink sticks, which resemble the flattened, elongated shape of the dried roe. Production became particularly established around Nagasaki, where mullet with mature roe are caught during autumn and winter. In July 2023, Nagasaki Karasumi received geographical indication protection in Japan, formally recognizing its regional production methods and identity. Production begins by carefully removing the paired roe sacs from freshly caught mullet, keeping their delicate membranes intact. Blood vessels and remaining blood are removed to prevent discoloration and unwanted flavors, after which the roe is salted to draw out moisture and preserve it. The length of salting depends on the size and condition of the roe, and some producers subsequently soak it in water to adjust the salt concentration. The roe sacs are then carefully shaped and dried over a period ranging from several days to several weeks, depending on their size, weather conditions, and the desired texture. Drying may involve exposure to sunlight and circulating air, with the roe regularly turned and gently pressed to maintain an even shape and consistent moisture content. As water evaporates, the roe develops a denser texture, deeper color, and more concentrated flavor. Properly finished karasumi should be firm enough to slice cleanly while retaining some tenderness, rather than becoming excessively hard or brittle. Although some Japanese producers use sake or other ingredients during processing, the protected Nagasaki Karasumi specification permits only salt for curing and drying. The finished product is usually sold as a whole pair of roe sacs, often packaged for gifts or special occasions. Karasumi remains an expensive delicacy because of the limited seasonal availability of mature mullet roe and the labor involved in cleaning, curing, shaping, and drying each piece. It is commonly served as a small appetizer, thinly sliced and eaten on its own or accompanied by fresh daikon radish, whose mild flavor and crisp texture balance the roe's saltiness. Some preparations involve briefly warming or grilling the surface to release additional aromas while keeping the interior tender. Karasumi can also be grated over rice, noodles, pasta, or vegetables, where small quantities provide a concentrated savory flavor. In Nagasaki, it appears in shippoku cuisine, a regional style influenced by Japanese, Chinese, and European cooking, and is frequently served during celebrations and formal meals. It is particularly appreciated as an accompaniment to sake, especially dry varieties, although shochu, crisp white wines, and sparkling wines also pair well with its rich, salty flavor. Other suitable accompaniments include cucumber, steamed rice, tofu, and lightly seasoned seafood, which allow the distinctive taste of the cured roe to remain prominent.

Fagioli di Saluggia are small red dried beans grown around Saluggia in the province of Vercelli, particularly in the agricultural plain between the Dora Baltea and the Po and, to a lesser extent, in the neighboring municipalities of Cigliano, Crescentino, and Livorno Ferraris. They come from a compact, dwarf form of Phaseolus vulgaris with a relatively short growing cycle, usually sown in late June or July after the cereal harvest and collected from September onward. The beans are valued for their firm structure, thin skin, and ability to remain intact during prolonged cooking while developing a soft, creamy interior, qualities that have made them especially suitable for the substantial rice-and-bean dishes of the Vercelli countryside. Local accounts place bean cultivation at Saluggia as early as 1535, although it is uncertain whether references from that period concern the same American Phaseolus beans grown there today; secure documentation of the Saluggia bean as a recognized local variety appears in agricultural records from 1914. Cultivation became an important part of the local rural economy during the 20th century, with production reaching particularly high levels around the 1960s before declining as labor-intensive cultivation became increasingly difficult to mechanize. A producers' consortium was established in 1998, and the bean was subsequently included among Piedmont's officially recognized regional food products. Fagioli di Saluggia are sold dried and normally soaked in cold water for about twelve hours before cooking. They can then be simmered slowly with aromatics such as onion, celery, carrot, bay leaf, sage, or rosemary, sometimes together with pork rind or other cured pork. Their best-known use is in Vercelli-style panissa, where the cooked beans and their broth are combined with rice, lard and, in many versions, salam d'la duja, producing a dense risotto in which the beans retain enough firmness to contrast with the creamy rice. Another characteristic Saluggia preparation is faseuj ant la tupin-a, beans cooked slowly in an earthenware pot with pork rind, onion, herbs, and seasonings and served directly from the cooking vessel. They also appear in the large communal bean dishes prepared during Carnival celebrations around Saluggia, where beans and pork are cooked in substantial quantities for public distribution. Their relatively robust texture also makes them suitable for soups, stews, warm bean salads, and simple preparations dressed with olive oil and onion. In and around Saluggia they remain closely associated with the cooking of the Vercelli plain, especially dishes combining beans with rice or pork; when served in panissa or richer bean stews, they pair naturally with medium-bodied Piedmontese red wines with enough acidity to balance the fat, such as Barbera, while simpler preparations work well alongside roasted or braised meats, sausages, polenta, and other foods of the northern Piedmontese countryside.

Casizolu is a traditional Sardinian cheese made from raw cow’s milk, typically sourced from local breeds such as the Sardo-Modicana and Sardo-Bruna. The cheese is shaped by hand using the pasta filata technique, where the curd is kneaded and stretched in water, resulting in its characteristic pear-like form. Typical of the regions of Montiferru, Planargia, and Marghine in central-northern Sardinia, casizolu has a buttery texture and a mild, slightly tangy flavor when young, which evolves into a firmer, more aromatic, and piquant profile with aging. Traditionally made by women in rural households, casizolu is now protected by the Slow Food Presidia, which supports artisanal and culturally significant food products. It is most commonly served sliced as a table cheese, paired with rustic bread, olives, and local Sardinian wines, or grated when aged.

Amelonado cocoa is a historically significant variety of Forastero cacao, known for its reliability, productivity, and bold chocolate flavor. The name "Amelonado" comes from the shape of its melon-like pods—smooth, rounded, and golden-yellow when ripe. Inside, it holds dark purple beans, a unique trait that points to its rich tannins and pronounced bitterness before fermentation. The beans are also quite fatty, making them excellent for chocolate-making, and they release complex aromas of coffee, wood, and warm spices like cinnamon and vanilla when roasted, offering a profile that is bold, earthy, and deeply satisfying. Once the foundation of global chocolate production, this variety is now increasingly rare, as high-yield hybrid trees take its place in many regions. Amelonado is believed to have eastern Amazonian origins, with traces still found in French Guiana, though it once flourished across West Africa, particularly in Ghana and Côte d’Ivoire. There, it became the cornerstone of commercial chocolate production. However, its presence in the region is steadily diminishing, as hybrid cacao trees—valued for their extreme productivity—replace traditional cultivars like Amelonado. Despite its decline, Amelonado remains a vital part of cocoa history. In regions like Bahia, Brazil, it’s still cultivated using traditional cabruca agroforestry systems, where cacao trees are grown under the shade of native forest canopies, preserving both ecological and cultural heritage.

Falooda sev is a type of thin, silky vermicelli made from cornstarch or arrowroot. It is thin, translucent, and delicate, with a soft and slightly chewy texture when cooked. Traditionally, falooda sev is made by boiling cornstarch or arrowroot and then chilling the noodles before adding them to desserts. It has a neutral flavor, allowing it to absorb the flavors of the dish, such as rose syrup or milk. Falooda sev is a key ingredient in falooda, a popular Indian and Middle Eastern dessert. These noodles have a slightly chewy texture and are used to add a unique texture to the dessert.  

American Adjunct Lager is a style of pale lager beer that originated in the United States and is characterized by its use of adjuncts such as rice, corn, or other fermentable ingredients alongside barley malt. This style emerged in the late 19th and early 20th centuries as American breweries sought to create lighter, more economical beers that could appeal to a broad consumer base, especially during a period of industrial expansion and increasing competition. The addition of adjuncts helped reduce production costs and lighten the beer's body and flavor, distinguishing it from European-style lagers which relied primarily on malted barley. Historically, American Adjunct Lager became the dominant style in the US beer market throughout much of the 20th century, driven by large commercial breweries that perfected the recipe for mass production and consistent flavor. The use of adjuncts allowed for a crisper, cleaner taste and a lighter mouthfeel, qualities that resonated with American consumers seeking refreshing and easy-to-drink beers, especially in warmer climates. This style played a significant role in shaping the identity of American beer, even as craft brewing movements began to challenge its dominance in recent decades. The preparation of American Adjunct Lager involves brewing a wort that combines malted barley with adjunct grains such as rice or corn, which are less expensive and ferment more completely, resulting in a beer with lower residual sweetness and a lighter body. The fermentation process uses clean lager yeast strains, and the beer is cold-conditioned to enhance clarity and smoothness. The flavor profile typically features mild malt sweetness, low bitterness, and subtle grainy or cereal notes from the adjuncts. The final product is usually pale gold in color with moderate carbonation, making it visually appealing and approachable for a wide audience. American Adjunct Lagers are commonly served chilled and enjoyed in casual settings such as barbecues, sporting events, and social gatherings, where their light and refreshing qualities complement a variety of foods and occasions. Despite criticism from some beer aficionados for being overly light or lacking complexity, these lagers remain a staple in American beer culture, prized for their drinkability and widespread availability. They are often consumed in larger volumes, making them a popular choice for celebrations and everyday refreshment alike.  

Südtiroler wine refers to wines produced in South Tyrol, also known as Alto Adige, a mountainous wine region in northern Italy bordering Austria, where both white and red wines are made under the Alto Adige DOC from a mix of international and locally established grape varieties including Pinot Blanc, Gewürztraminer, Sauvignon Blanc, Pinot Noir, Lagrein, and Schiava. Viticulture in Südtirol developed through its position at the intersection of Italian and Central European wine cultures, shaped by monastic vineyards, Alpine farming systems, and long-standing trade routes across the Brenner Pass, with vineyard land gradually organized along valley floors and steep slopes where altitude, exposure, and soil composition encouraged careful site selection and small-scale parcel management. Wine production emphasizes precision farming in challenging terrain, with grapes harvested at varying elevations to balance ripeness and acidity, followed by vinification that often favors stainless steel fermentation for whites and a mix of neutral oak and steel for reds, allowing clarity of fruit and site expression while maintaining freshness, and wines are bottled after controlled aging suited to their structure. Serving practices align with style, with whites and lighter reds served cool and fuller reds at moderate cellar temperature, and decanting applied selectively. A defining aspect of Südtiroler wine is the combination of Alpine climate influence with Mediterranean sunlight, resulting in wines that show ripeness alongside firm acidity across multiple grape varieties rather than a single dominant profile. Südtiroler wines are consumed mainly with meals in South Tyrol, northern Italy, and export markets, paired with foods such as cured meats, poultry, freshwater fish, mushroom dishes, alpine cheeses, and vegetable-based plates, and they also function as everyday table wines due to their balance, moderate alcohol, and adaptability to both Central European and northern Italian cuisines.

In Madagascar, laoka is the name given to a variety of side dishes and accompaniments that are served with rice. Most laokas are served in some type of sauce – in coastal areas the ingredients are usually prepared with coconut milk, while in the highlands the sauce is based on tomatoes. Here are just some of the ingredients used for laoka: cassava leaves, peanuts, groundnuts, seafood, various local greens, yams, maize, and sweet potatoes. Some laokas are also served with a spicy condiment called sakay, made with chili peppers, ginger, and garlic.

Awarma, also spelled qawarma, is preserved meat made by slowly cooking lamb, or sometimes beef, in a large quantity of rendered animal fat and salt. Once cooled, the meat remains enclosed beneath the solidified fat, creating a dense preserve that historically supplied mountain communities with meat through the winter. Its flavor is intensely savory and rich, with the character of lamb fat becoming especially pronounced when sheep-tail fat, known as liyeh, is used. Awarma became especially important in the mountain regions and Bekaa Valley before refrigeration, when meat slaughtered in autumn needed to last through the colder months. It formed part of the wider mouneh cycle of foods stored for winter. Meat was salted, drained, cooked thoroughly in fat, and packed into earthenware jars kept in cool, dark storage. The hardened fat formed a protective layer around the meat and limited its contact with air. Modern versions are generally stored in clean glass jars under refrigeration. Fat-tailed sheep were particularly valuable for this purpose. The Awassi, one of the major sheep breeds of the Levant, naturally stores a substantial reserve of fat in its tail. That fat was an important source of cooking and preserving fat in regions where the breed was common. Older accounts describe sheep being deliberately fattened through summer before slaughter as cooler weather approached. The resulting meat and tail fat were divided among several winter foods, with awarma providing one of the most durable uses. The slaughter season was associated with early autumn rather than one fixed November date. The meat-to-fat ratio varies. A widely used modern formula combines roughly equal quantities of lamb and lamb fat, while older versions could contain considerably more fat than meat. Sheep-tail fat is especially prized, although other lamb fat can be used. Beef may replace the lamb, particularly when combined with sheep-tail fat, creating a milder and usually less gamey version. The fat is cut into small pieces and slowly rendered in a heavy pot until it becomes clear and liquid. Lean lamb or beef is minced or finely diced and salted generously before being added. The meat then cooks slowly in the rendered fat until fully cooked and, crucially, until the water released from the meat has evaporated. Removing moisture is central to the preserving method; the finished mixture should contain meat suspended almost entirely in fat rather than water or broth. Seasoning can be very simple. Salt is essential, while allspice, black pepper, cinnamon, or a seven-spice blend may be added. Some versions remain completely spice-free so that the flavor of lamb and rendered fat dominates. More aromatic variations may include coriander, nutmeg, or clove, although these are optional additions rather than defining ingredients. While still fluid, the meat and fat are transferred to clean, dry jars. As the mixture cools, the fat becomes opaque and firm, surrounding the browned pieces of meat in a white solid block. Earlier versions were kept in sealed earthenware vessels in cool storage rooms or cellars. Historical sources describe awarma as a winter reserve capable of lasting for extended periods, while modern food-safety practice favors refrigeration. Refrigerated awarma can keep for many months when made and stored correctly. Awarma is rarely eaten cold or in large quantities on its own. A spoonful is usually removed from the jar and heated until the solid fat melts and the meat becomes hot and crisp around the edges. One of its best-known uses is bayd bi awarma, in which eggs are cracked directly into the melted meat and fat. The awarma seasons the eggs with salt, lamb, and warm spices while supplying all the fat needed for frying. It is commonly eaten with flatbread and fresh vegetables.  Awarma is also spooned over hummus, where the hot meat and melted fat contrast with the cool, smooth chickpea base. It can enrich kishk, the fermented bulgur-and-yogurt mixture used for soups and stews, adding both meat and fat to the thick, tangy broth. These remain among its most established uses. The preserved meat can also be spread over or enclosed in dough before baking. It appears in awarma fatayer, meat pies, manakish-style breads, and other savory pastries. Heating melts the fat into the dough while the small pieces of meat become concentrated and crisp.

Awaze tibs is a spicy sauté of beef or lamb coated with awaze, the concentrated chile paste that gives the dish its deep red color, pronounced heat, and slightly tangy character. It belongs to the larger family of tibs, Ethiopia’s quick-cooked meat dishes, but differs from drier versions because the meat is finished with enough awaze to form a flavorful coating and sometimes a small amount of sauce. There is no documented date or single place associated with its creation, and it is better understood as a development of Ethiopian tibs cooking combined with the long-established use of berbere-based awaze as a table condiment and seasoning. Awaze itself is generally made by mixing berbere with a liquid such as water, oil, tej, wine, or areke until it becomes a thick paste, and household formulas may also include additional spices or salt. Ethiopian cooks commonly use awaze not only as a dipping sauce but also directly in stir-fried dishes, and its use with tibs became sufficiently established for awaze tibs to be recognized as a distinct preparation. To prepare the dish, beef or lamb is cut into bite-sized pieces and quickly browned in a hot pan, usually with oil or niter kibbeh, Ethiopia’s seasoned clarified butter. Onion, garlic, fresh green chili, and tomato are common additions, while ginger and fresh rosemary may also be used. The meat is cooked over relatively high heat so that it browns rather than slowly stews, after which awaze is stirred through and briefly cooked with the meat until every piece is coated. The amount of sauce varies considerably: some versions are only lightly glazed with awaze, while others contain enough tomato and chile paste to sit somewhere between a sauté and a shallow stew. This distinguishes it clearly from derek tibs, which is cooked until relatively dry and browned, while both preparations may use similar meat, onions, peppers, and aromatics. Beef is especially common, although lamb versions are also widespread, and the level of heat can be adjusted by changing the quantity and strength of the awaze rather than altering the basic cooking technique. Awaze tibs is served immediately while the meat is still hot and juicy, usually over or alongside injera, whose sour flavor and soft texture balance the concentrated chile seasoning and absorb the juices from the pan. It may form part of a larger shared platter with lentils, vegetables, greens, or other Ethiopian dishes, while extra awaze can be provided on the side for additional heat. Mild fresh cheese such as ayibe can provide a cooling contrast, and tej, beer, water, or tea all work naturally alongside the dish, with tej having an especially close connection because Ethiopian honey wine can also be used as the liquid component of the awaze itself.

Betabeles is a traditional beet salad. It's usually made with a combination of beets, sugar, cornstarch, orange juice, lemon juice, grated orange zest, salt, and pepper. The beets are boiled in a saucepan until the skin blisters, and the beets are then drained, cooled, and the skin is peeled off. Other ingredients are mixed in a saucepan and boiled until the sugar and cornstarch dissolve. The beets are added to the pan, the mixture is seasoned with salt and pepper and heated until the beets become hot. This beet salad is served immediately, while still warm.

Schackrutor is a popular Swedish cookie that resembles a checkerboard or chessboard. These are buttery, shortbread-like cookies made by combining two different colored doughs, usually vanilla and chocolate, to create a distinctive checkered appearance. Making schackrutor involves rolling out each dough into a square or rectangular shape, stacking them, and then slicing the stacked dough into smaller squares or rectangles. These are then baked until they are lightly golden and enjoyed with some tea or coffee. 

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.

Although many people get a chill through their spine at the very mention of the word pickles, Koreans have found a way to make fermented pickled vegetables interesting, tasty and titillating. A classic starter or a side dish to any Korean meal, these spicy, salty, sweet and sour vegetables known as kimchi start their way sliced, tied in bundles, and marinated in brine with hot chili peppers, salty fish paste, leeks, ginger, sugar, and garlic. Although the popularity of kimchi is still rising in the West, it is an ancient dish, dating about two thousand years back, when it was first mentioned in written documents. It was originally called chimchae, literally translated to soaked vegetables, because kimchi was soaked only in brine or beef stock in the past, but by the 12th century, other ingredients and seasonings began to be added to the pot. Nowadays, kimchi is made both in North and South Korea, the Southern version being more salty and spicy than the Northern one. Seasons also play a role in the flavors of kimchi - refreshing cucumber kimchi is popular in spring and summer, while winter kimchis may contain radish and mustard leaves. Due to its sharp and pungent odor, it is traditionally fermented outdoors, buried in barrels or crock pots. Even though it is served as an appetizer, it usually stays on the table during the whole meal, accompanying classics such as bulgogi, kalbi, and mandu guk (dumpling soup), while cabbage kimchi is often fried into kimchijeon pancakes and incorporated into numerous soups and stews. A staple of any Korean meal, the dish is so beloved that the locals even shout "kimchi!" when their picture is taken, in the same manner that Americans shout "cheese!".

Beeshee, also known as bishi, is a thin and crispy Armenian fried treat similar to a pancake. It is usually made with a dough consisting of flour, sugar, salt, and warm water that is rolled out into very thin circles, brushed with melted butter, and then shaped into square packet-like pastries. The dough squares are rolled out again into larger squares, brushed with melted butter, and then fried until crisp golden on both sides. These crispy fried Armenian treats are eaten warm with lots of sugar, simple syrup, or honey on top, usually for breakfast.

Sweet and sour sauce is usually associated with the authentic Chinese combination of rice vinegar and sugar. The probable origin of this sweet and sour mixture is the Chinese province of Hunan, where it was originally used as a condiment or a sauce for fish, meat, and vegetables. Some theories claim that the Chinese province of Guangdong was the place where this traditional sauce first appeared, but it is also possible that both sauces were developed independently at the same time in different provinces. The primary form had a pale yellow color, it was usually uncooked and served on the side as a dipping sauce. In some eastern Chinese provinces fruits such as pears and pineapples were used to create different flavor combinations. Later, the addition of various sauces, primarily soy and Worcestershire sauce, and different ingredients such as brown sugar, molasses, and honey, enabled the creation of numerous flavor varieties. The western versions usually add ketchup, which contributes to the distinctive red color of the sauce. In China, sweet and sour sauce is mostly used for dipping and is usually incorporated in stir-fries. The sauce is highly versatile, and can act as an accompaniment to seafood, meat, and even vegetable dishes. In the United States and Europe, it has become one of the most popular condiments and sauces, which has surpassed its original purposes, and is now commonly served in fast food chains and restaurants. This flavorful sauce is easily prepared at home, but can also be found in every better-equipped supermarket in China, Europe, and North America.

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.

Sbreghette are traditional Venetian almond biscuits that are quite firm and slightly sweet, made from a simple dough that includes wheat flour, eggs, butter, and whole almonds. They are baked twice to achieve a hard, crunchy texture, making them perfect for dipping in sweet wines, especially dessert wines like Vin Santo or fortified white wines. Sbreghette are enjoyed as an end-of-meal treat and are part of the long-standing culinary tradition of Venice, where many local pastries and biscuits are crafted with simplicity, using few ingredients but creating a distinct and satisfying flavor.  

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.

These rustic cornmeal cookies get their name from the word zálo, which means "yellow" in the Venetian dialect. They are typically flavored with lemon zest, studded with rum-soaked raisins, and traditionally made without sugar, while a splash of grappa if often added to the dough. Zaletti are excellent for dipping in milk, tea, or coffee, which makes them a popular breakfast choice in Venice, though they are also often enjoyed as an after-meal snack, paired with a glass of dessert wine like Vin Santo.

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.

Karasumi is a delicacy made from the salted and dried roe sacs of mullet, particularly the flathead grey mullet, and is most closely associated with Nagasaki Prefecture. It is characterized by its firm yet slightly yielding texture, glossy amber to orange-brown color, and concentrated flavor combining saltiness, rich umami, and a subtle bitterness. Often compared with Mediterranean bottarga, karasumi is valued for its intense seafood flavor and is typically served in thin slices or grated over other foods. The practice of preserving fish roe through salting and drying has existed for centuries in several parts of the world, and similar products were introduced to Japan through maritime trade with continental Asia. Nagasaki, which maintained important commercial connections with China during the Edo period (1603–1868), became the principal center of Japanese karasumi production. Local producers developed methods for curing the mature roe of mullet caught in nearby coastal waters, establishing a product that became highly regarded among wealthy households and the ruling classes. During the Edo period, Nagasaki karasumi was recognized as one of Japan's three great delicacies, or tenka no sanchin, alongside sea urchin roe from Echizen and fermented sea cucumber intestines known as konowata. The name karasumi is commonly explained as a reference to Chinese ink sticks, which resemble the flattened, elongated shape of the dried roe. Production became particularly established around Nagasaki, where mullet with mature roe are caught during autumn and winter. In July 2023, Nagasaki Karasumi received geographical indication protection in Japan, formally recognizing its regional production methods and identity. Production begins by carefully removing the paired roe sacs from freshly caught mullet, keeping their delicate membranes intact. Blood vessels and remaining blood are removed to prevent discoloration and unwanted flavors, after which the roe is salted to draw out moisture and preserve it. The length of salting depends on the size and condition of the roe, and some producers subsequently soak it in water to adjust the salt concentration. The roe sacs are then carefully shaped and dried over a period ranging from several days to several weeks, depending on their size, weather conditions, and the desired texture. Drying may involve exposure to sunlight and circulating air, with the roe regularly turned and gently pressed to maintain an even shape and consistent moisture content. As water evaporates, the roe develops a denser texture, deeper color, and more concentrated flavor. Properly finished karasumi should be firm enough to slice cleanly while retaining some tenderness, rather than becoming excessively hard or brittle. Although some Japanese producers use sake or other ingredients during processing, the protected Nagasaki Karasumi specification permits only salt for curing and drying. The finished product is usually sold as a whole pair of roe sacs, often packaged for gifts or special occasions. Karasumi remains an expensive delicacy because of the limited seasonal availability of mature mullet roe and the labor involved in cleaning, curing, shaping, and drying each piece. It is commonly served as a small appetizer, thinly sliced and eaten on its own or accompanied by fresh daikon radish, whose mild flavor and crisp texture balance the roe's saltiness. Some preparations involve briefly warming or grilling the surface to release additional aromas while keeping the interior tender. Karasumi can also be grated over rice, noodles, pasta, or vegetables, where small quantities provide a concentrated savory flavor. In Nagasaki, it appears in shippoku cuisine, a regional style influenced by Japanese, Chinese, and European cooking, and is frequently served during celebrations and formal meals. It is particularly appreciated as an accompaniment to sake, especially dry varieties, although shochu, crisp white wines, and sparkling wines also pair well with its rich, salty flavor. Other suitable accompaniments include cucumber, steamed rice, tofu, and lightly seasoned seafood, which allow the distinctive taste of the cured roe to remain prominent.

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.

Invented in the 18th century by a Venetian baker, baicoli are small, slightly sweet biscotti consisting of flour, butter, sugar, yeast, egg whites, milk, and a pinch of salt. The name baicoli, meaning sea bass, refers to the shape of these cookies, which is similar to that of a small sea bass, elongated and slightly flattened. Due to their prolonged shelf life, baicoli were also a staple on numerous boats and war ships. Today, they are most often served with coffee and a light, foamy dessert known as zabaglione.

Řízek is the Czech version of the famous Austrian Wiener schnitzel, consisting of thin, tenderized pieces of meat that are coated in a combination of breadcrumbs, flour, and eggs. The meat is then gently fried in oil or butter. The Austrian version is exclusively made with veal, and it is one of their unique delicacies. The Czech interpretation is only occasionally made with veal, and more commonly employs pork chops or pork cutlets. Chicken or turkey breasts are also frequent and represent a lighter version of this classic dish. Řízek is found in numerous restaurants in the Czech Republic and is often prepared as a family meal. It is usually served with mashed or plain boiled potatoes on the side, or between two bread slices in order to create the famous bread and schnitzel sandwich.

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. 

Baci di dama, meaning lady's kisses, are traditional hazelnut butter cookies with a layer of chocolate-hazelnut spread sandwiched between them. They originated in pastry shops in Tortona, Piedmont (famous for its hazelnuts), in the second half of the 19th century. The name of these cookies refers to their visual appearance, since it is reminiscent of two mouths kissing, or the mouth of a lady (ladies didn't use to open their mouths while kissing, as it was considered crude). Baci di dama is often used as a holiday cookie, and they are sometimes even referred to as the Italian version of popular Oreo cookies.

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.

This famous Italian sweet bread studded with raisins and candied orange and lemon peels is traditionally enjoyed for Christmas. Often exchanged as a gift among friends and family, panettone represents an act of kindness and a wish for a happy holiday. This delicious treat is typically consumed with hot chocolate, ice cream, or eggnog. Legend has it that panettone was invented by a Milanese noble named Ugheto Atellani as a means of conquering the heart of Adalgisa, the local baker's daughter with whom he fell in love, and the bread was supposedly served at their wedding. At the time - being made with lots of butter, honey, and raisins - it was known as pan de ton, meaning the bread of luxury, hence the name panettone. There are many more stories about the origin of this sweet bread, but regardless of its true origin, panettone remains one of the most popular Italian delicacies as well as one of Italy's most exported products. 

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.

Schackrutor is a popular Swedish cookie that resembles a checkerboard or chessboard. These are buttery, shortbread-like cookies made by combining two different colored doughs, usually vanilla and chocolate, to create a distinctive checkered appearance. Making schackrutor involves rolling out each dough into a square or rectangular shape, stacking them, and then slicing the stacked dough into smaller squares or rectangles. These are then baked until they are lightly golden and enjoyed with some tea or coffee. 

Pupusa de arroz is a Salvadoran stuffed griddle cake made with rice flour instead of the more common nixtamalized corn masa, and it is especially associated with Olocuilta in the department of La Paz, where it has become one of the town’s defining foods. The style emerged in Olocuilta during the first half of the 20th century, when locally available rice began to be milled into flour and used for pupusa dough, creating a regional alternative to the corn-based versions eaten throughout El Salvador. Over time, Olocuilta became so closely identified with rice pupusas that roadside pupuserías and restaurants along the route south of San Salvador helped spread their reputation far beyond the town. The dough is made by combining finely milled rice flour with warm water and salt until it becomes soft enough to shape but firm enough to hold a filling. Portions are flattened by hand, filled, closed, and pressed into thick discs before being cooked on a hot comal with little or no added fat. Cheese is one of the most common fillings, but revueltas with cheese, refried beans, and seasoned pork are equally characteristic, while loroco, chicharrón, beans, or combinations of these ingredients may also be used. Rice flour gives the cooked pupusa a noticeably different texture from corn masa: the exterior tends to become slightly crisper and more delicate, while the interior remains soft and pleasantly chewy. The flavor is milder and less distinctly corn-like, allowing the cheese or meat filling to stand out more clearly. Pupusas de arroz are eaten hot, usually straight from the comal, and are served in the same way as other Salvadoran pupusas, with curtido, the lightly fermented cabbage and carrot relish, and a thin tomato salsa. They are especially associated with Olocuilta’s pupuserías, roadside restaurants, and family-run food businesses, but they are now found throughout El Salvador and in Salvadoran communities abroad. A plate of rice pupusas is commonly eaten for breakfast, dinner, or as a substantial snack, and it pairs naturally with curtido and salsa roja, while coffee, horchata, tamarind drink, or cold soft drinks are common beverages alongside them.