Food World

Oil Down

Oil Down is Grenada national one-pot dish, layering breadfruit, salted meat, callaloo and coconut milk, cooked until the liquid is absorbed.

Grenada · Nationwide

Italy · Emilia-Romagna - Modena, Bologna and Parma

Meat & Grills

Ossobuco

Ossobuco is a Milanese braise of veal shank cooked slowly with broth, wine and vegetables until tender.

Italy · Lombardy

Noodles & Pasta

Passatelli

Passatelli are the breadcrumb-and-parmesan noodles of Emilia-Romagna, pressed through a ferretto into capon broth and served at Christmas Eve tables from Modena to Parma.

Breads & Pastries

Pastilla

Sweet-savoury pie of spiced poultry in crisp filo, dusted with sugar.

Morocco · Fez

Cyprus · Cyprus / Troodos & Paphos villages (Lefkara, Platres, Paphos, Larnaca)

Patates Antinaxtes

Slow-cooked Cypriot baby potatoes with coriander, olive oil, and lemon, served at every taverna from Lefkara to the Troodos foothills.

Desserts & Sweets

Pavlova

Crisp-shelled meringue with soft marshmallow centre and fruit.

New Zealand · Nationwide

Dumplings

Pelmeni

Tiny meat dumplings served with sour cream or butter.

Russia · Siberia

India · India (North India, Gujarat, Maharashtra, Punjab)

Breads & Pastries

Phulka

Puffed whole-wheat flatbread from the Indian subcontinent, rolled thin, partly cooked on a tava, then finished over a flame until it balloons with steam.

Uzbekistan · Central Asia

Rice Dishes

Pilaf

Pilaf is a rice dish cooked with onion, carrot and meat, one of the defining dishes of Central Asian and wider world cooking.

Snacks & Appetizers

Prik Gaeng Massaman

The curry paste behind Thailand's massaman curry - dried red chillies pounded with Persian-influenced cardamom, cinnamon, and star anise, plus lemongrass, galangal, and shrimp paste.

Thailand · Central Thailand (Ayutthaya historical roots, popular across Thailand and the south)

Latvia · Latvia (particularly Latgale and Vidzeme in eastern and central Latvia)

Noodles & Pasta

Ravioli di Magro

Ravioli di magro are meatless Italian filled pasta, typically ricotta with spinach and parsley, served with butter and sage in northern Italy.

Italy · Liguria

Breads & Pastries

Salinātā Rudzu Rupjmaize

A sweetened dark Latvian rye bread, baked slowly in a tall tin so the crust turns sticky and caramelised - sliced thick for breakfast with butter or served at Midsummer and Christmas tables.

Sambar

Tangy lentil and vegetable stew of the South.

India · South India

Shiro

Creamy spiced chickpea-flour stew for fasting days.

Ethiopia · Nationwide

Shopska Salata

Shopska salata is a Bulgarian salad of tomato, cucumber, onion and peppers topped with grated white brined cheese.

Bulgaria · Nationwide

Shurpa

Shurpa is a hearty Central Asian lamb soup with potatoes, carrots and herbs, long simmered and served in deep bowls.

Uzbekistan · Nationwide

Thailand · Southeast Asia

Som Tam

Som tam is a Thai salad of shredded green papaya pounded with lime, fish sauce, chilli, garlic and peanuts, balancing sour, salty, sweet and hot.

Italy · Italy (Piedmont, Tuscany, Emilia-Romagna, Trentino - Cuneo, Siena, Bologna, Trento, Bolzano)

Snacks & Appetizers

Sugo di Funghi

A rich northern and central Italian mushroom sauce slow-cooked with soffritto, garlic, white wine, tomato and mixed porcini, champignon and dried porcini for pasta, polenta, risotto and bruschetta.

China · Shanghai (Jiangnan)

Street Food

Takoyaki

Molten battered balls filled with octopus, off a special griddle.

Japan · Osaka

Snacks & Appetizers

Tamales

Steamed corn-dough parcels wrapped in husks, sweet or savoury.

Mexico · Nationwide

Dumplings

Tangbao

Tangbao are Chinese soup-filled dumplings, best known as Shanghai xiaolongbao, with rich broth sealed inside a pleated wrapper and dipped in black vinegar and ginger.

Meat & Grills

Tanjia

Tanjia is a Marrakesh dish of beef slow-cooked with spices and preserved lemon in a sealed clay jar, rich and tender.

Morocco · Marrakesh

Tea Leaf Salad

Fermented tea leaves tossed with crunchy beans and nuts.

Myanmar · Nationwide