www.tasteatlas.com
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Submitted URL: http://www.tasteatlas.com/
Effective URL: https://www.tasteatlas.com/
Submission: On June 21 via api from US — Scanned from DE
Effective URL: https://www.tasteatlas.com/
Submission: On June 21 via api from US — Scanned from DE
Form analysis
10 forms found in the DOMPOST account/ExternalLogin
<form id="fb_login_form_social_login" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
autocomplete="off">
<div class="btn btn--lowercase btn--blue-background btn--large btn--bold" ng-click="$ctrl.submitFbLogin()"><i class="icon icon--facebook-login"></i> <span>Log in with Facebook</span></div>
</form>
POST account/ExternalLogin
<form id="fb_google_form_social_login" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
autocomplete="off">
<div class="btn btn--lowercase btn--gray-border btn--large btn--bold" ng-click="$ctrl.submitGoogleLogin()"><i class="icon icon--google-login"></i> <span>Log in with Google</span></div>
</form>
POST account/LoginAjax
<form action="account/LoginAjax" method="post" class="ng-pristine ng-valid"><input type="text" class="input input--uppercase ng-pristine ng-untouched ng-valid ng-empty" autocomplete="off" name="email" ng-model="$ctrl.email"
placeholder="email address" value=""><!-- ngIf: $ctrl.notValidEmail -->
<div class="input-password-wrapper"><input type="password" class="input input--uppercase input--password ng-pristine ng-untouched ng-valid ng-empty" autocomplete="off" name="password" ng-model="$ctrl.password" placeholder="Password"
id="password-field">
<div class="eye-toggle-wrapper" ng-click="$ctrl.passwordVisibilityHandler()"><!-- ngIf: !$ctrl.isPasswordVisible --><img class="eye-toggle eye-toggle--show ng-scope" src="/Content/layout-shared/layout/icons/eye-show.svg"
ng-if="!$ctrl.isPasswordVisible"><!-- end ngIf: !$ctrl.isPasswordVisible --> <!-- ngIf: $ctrl.isPasswordVisible --></div>
</div><!-- ngIf: $ctrl.notValidPassword -->
<div class="login-error-msg ng-binding"></div>
<div class="login__footer">
<div class="login__footer--left"><input type="checkbox" ng-model="$ctrl.remember" id="remember_regular_login" class="checkbox ng-pristine ng-untouched ng-valid ng-empty"> <span>Remember me</span></div>
<a style="color: #828282;" href="account/resetpassword" class="login__footer--right">Forgot password?</a>
</div>
<div class="btn btn--red-background ng-binding" type="submit" ng-disabled="$ctrl.isSubmitting" ng-click="$ctrl.login($event)">Log in</div>
</form>
POST account/ExternalLogin
<form id="fb_login_form_social_register" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
autocomplete="off">
<div class="btn btn--lowercase btn--blue-background btn--large btn--bold" ng-click="$ctrl.submitFbLogin()"><i class="icon icon--facebook-login"></i> <span>Log in with Facebook</span></div>
</form>
POST account/ExternalLogin
<form id="fb_google_form_social_register" action="account/ExternalLogin" method="post" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off"> <input type="hidden" name="returnUrl" value="/"
autocomplete="off">
<div class="btn btn--lowercase btn--gray-border btn--large btn--bold" ng-click="$ctrl.submitGoogleLogin()"><i class="icon icon--google-login"></i> <span>Log in with Google</span></div>
</form>
Name: registerForm — POST
<form name="registerForm" ng-submit="$ctrl.register(registerForm)" method="POST" novalidate="" class="ng-pristine ng-invalid ng-invalid-required ng-valid-email ng-valid-minlength ng-valid-maxlength">
<div class="form-box"><label class="hidden" for="email"></label> <input type="email" class="input input--uppercase ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required ng-valid-email" autocomplete="off" name="email" ng-required="true"
ng-model="$ctrl.email" placeholder="email address" required="required"><!-- ngIf: !registerForm.email.$valid && registerForm.$submitted --></div>
<div class="form-box"><label class="hidden" for="name"></label> <input type="text" class="input ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required" autocomplete="off" name="firstName" ng-required="true" ng-model="$ctrl.firstName"
placeholder="name" required="required">
<div ng-show="!registerForm.firstName.$valid && registerForm.$submitted" class="ng-hide">
<p ng-show="registerForm.firstName.$error.required" class="form-box__error">First name is required.</p>
</div>
</div>
<div class="form-box"><label class="hidden" for="lastName"></label> <input type="text" class="input ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required" autocomplete="off" name="lastName" ng-required="true" ng-model="$ctrl.lastName"
placeholder="Last Name" required="required">
<div ng-show="!registerForm.lastName.$valid && registerForm.$submitted" class="ng-hide">
<p ng-show="registerForm.lastName.$error.required" class="form-box__error">Last name is required.</p>
</div>
</div>
<div class="form-box input-password-wrapper"><label class="hidden" for="password"></label> <input type="password"
class="input input--uppercase input--password ng-pristine ng-untouched ng-empty ng-invalid ng-invalid-required ng-valid-minlength ng-valid-maxlength" autocomplete="off" name="password" ng-required="true" ng-minlength="6" ng-maxlength="20"
ng-model="$ctrl.password" placeholder="Password" id="password-field" required="required">
<div class="eye-toggle-wrapper" ng-click="$ctrl.passwordVisibilityHandler()"><!-- ngIf: !$ctrl.isPasswordVisible --><img class="eye-toggle eye-toggle--show ng-scope" src="/Content/layout-shared/layout/icons/eye-show.svg"
ng-if="!$ctrl.isPasswordVisible"><!-- end ngIf: !$ctrl.isPasswordVisible --> <!-- ngIf: $ctrl.isPasswordVisible --></div>
<div ng-show="!registerForm.password.$valid && registerForm.$submitted" class="ng-hide">
<p ng-show="registerForm.password.$error.required || registerForm.password.$error.minlength || registerForm.password.$error.maxlength" class="form-box__error">Invalid password length.</p>
</div>
</div>
<div class="form-box form-box--turnstile">
<div id="turnstileWidget"><iframe src="https://challenges.cloudflare.com/cdn-cgi/challenge-platform/h/b/turnstile/if/ov2/av0/rcv0/0/2own9/0x4AAAAAAAMjvcS1XT4GI3th/light/normal" allow="cross-origin-isolated; fullscreen; autoplay"
sandbox="allow-same-origin allow-scripts allow-popups" id="cf-chl-widget-2own9" tabindex="0" title="Widget containing a Cloudflare security challenge" style="border: none; overflow: hidden; width: 300px; height: 65px;"></iframe><input
type="hidden" name="cf-turnstile-response" id="cf-chl-widget-2own9_response"></div>
</div>
<div class="form-box ng-hide" ng-show="$ctrl.serverError"><!-- ngIf: !$ctrl.serverErrorMessage -->
<p ng-if="!$ctrl.serverErrorMessage" class="form-box__error ng-scope">An error occured.</p><!-- end ngIf: !$ctrl.serverErrorMessage --><!-- ngIf: $ctrl.serverErrorMessage -->
</div><button class="btn btn-block btn--red-background ng-binding" style="width: 100%" ng-disabled="registerForm.$invalid || !$ctrl.tokenIsReady" type="submit" disabled="disabled">Sign up</button>
</form>
<form autocomplete="off" class="ng-pristine ng-valid"><input type="text" autocomplete="off" name="email" ng-model="$ctrl.email" placeholder="email address" value=""
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidEmail --><input type="text" autocomplete="off" name="firstName" ng-model="$ctrl.firstName" placeholder="First name" value="/"
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidName --><input type="text" autocomplete="off" name="lastName" ng-model="$ctrl.lastName" placeholder="Last name"
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidSurname --><input type="password" autocomplete="new-password" name="password" ng-model="$ctrl.password" placeholder="Create a password"
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidPassword -->
<div class="btn btn--red-background ng-binding" ng-click="register()">Sign up</div>
<div class="ng-binding"></div>
</form>
POST account/ExternalLogin
<form id="fb_login_form_home_login" action="account/ExternalLogin" method="post" style="padding:0;border:0;" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Facebook" autocomplete="off"> <input type="hidden" name="returnUrl"
value="/" autocomplete="off">
<div class="btn btn--blue-background" ng-click="submitFbLogin()"><i class="fa fa-facebook"></i> <span>Log in with Facebook</span></div>
</form>
POST account/ExternalLogin
<form id="fb_google_form_home_login" action="account/ExternalLogin" method="post" style="padding:0;border:0;" class="ng-pristine ng-valid"><input type="hidden" name="provider" value="Google" autocomplete="off">
<div class="btn btn--gray-border" ng-click="submitGoogleLogin()"><i class="social-icons social-icons--google"></i> <span>Log in with Google</span></div>
</form>
POST account/LoginAjax
<form action="account/LoginAjax" method="post" class="ng-pristine ng-valid"><input type="text" autocomplete="off" name="email" ng-model="$ctrl.email" placeholder="email address" value=""
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidEmail --><input type="password" autocomplete="off" name="password" ng-model="$ctrl.password" placeholder="Password"
class="ng-pristine ng-untouched ng-valid ng-empty"><!-- ngIf: $ctrl.notValidPassword -->
<div class="checkbox">
<div class="left flex">
<div class="checkbox__wrap"><input type="checkbox" ng-model="$ctrl.remember" id="remember_home_login" class="ng-pristine ng-untouched ng-valid ng-empty"> <label for="remember_home_login"></label></div><span>Remember me</span>
</div><span class="right">Forgot password?</span>
</div>
<div class="btn btn--red-background ng-binding" type="submit" ng-disabled="$ctrl.isSubmitting" ng-click="loginRegular()">Login</div>
<div class="ng-binding"></div>
</form>
Text Content
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Log in CREATE ACCOUNT By creating or logging into an account, you agree to our Conditions of Use and Privacy Policy Log in with Facebook Log in with Google OR First name is required. Last name is required. Invalid password length. An error occured. Sign up RETURN TO LOG IN By creating or logging into an account, you agree to our Conditions of Use and Privacy Policy Near Me Destinations Foods Recipes Map Quality Labels Quiz Best Food 23/24 Log in with Facebook Log in with Google OR Sign up Already have an account? Log in Log in with Facebook Log in with Google OR Remember me Forgot password? Login TRAVEL GLOBAL, EAT LOCAL. Near MeSurprise EXPLORE MAP SHOW ME LOCAL FOOD NEAR ME LOCAL FOOD NEAR ME DISCOVER Rating: DISCOVER Rating: Something went wrong. Please try again. We don’t know your current location. Turn on location services NEWLY CATALOGED CRÊPE COMPLÈTE Brittany, France n/a Rate It A crêpe complète is a type of French galette made with buckwheat flour and filled with ham, cheese, and an egg. The egg can be cooked on the galette so it's either soft or hard. It is a savory version of the more widely known sweet crêpes that are often filled with things like sugar, fruit, chocolate, or whipped cream. The "complète" in its name suggests that it is a full meal, combining protein, dairy, and the crêpe itself to make a satisfying dish. This dish is particularly popular in the region of Brittany, France, where crêpes are a traditional specialty, but it has gained popularity all over France and in crêpe restaurants worldwide. The dish is versatile and can be eaten for breakfast, lunch, or dinner. SUP KEPALA IKAN Indonesia n/a Rate It Sup kepala ikan is Indonesian for "fish head soup," a popular dish that centers around the head of a fish, typically from a large fish like snapper, grouper, or salmon, which is known for its tender and flavorful meat. The soup often incorporates ingredients such as tomatoes, lemongrass, galangal, turmeric, garlic, and tamarind juice, contributing to a rich broth that's both tangy and aromatic. The preparation of sup kepala ikan might vary slightly from one region to another, reflecting local tastes and available ingredients. It can include vegetables like okra, eggplant, and daikon radish, and it's commonly flavored with a variety of herbs and spices, giving it a distinctive taste that's both comforting and hearty. The fish head is valued for its soft, gelatinous textures and is considered a delicacy. It's often served with rice or noodles, making it a wholesome and satisfying meal. TUM AYAM Bali, Indonesia n/a Rate It Tum ayam is a traditional Balinese dish consisting of seasoned chicken wrapped and cooked in banana leaves. The preparation of tum ayam involves marinating minced or finely chopped chicken with a blend of aromatic Balinese spices and herbs such as lemongrass, galangal, turmeric, garlic, shallots, and chili peppers, along with grated coconut, lime leaves, and sometimes shrimp paste for added depth of flavor. This mixture is then wrapped in banana leaves, which are folded into small packets and secured with bamboo sticks or toothpicks. The packets are then steamed or grilled, allowing the banana leaves to impart a subtle, earthy aroma to the chicken while keeping it moist and flavorful. The cooking process infuses the chicken with the rich blend of spices, creating a dish that is aromatic, savory, and slightly spicy. Tum ayam can be served as a main dish or as part of a larger Balinese feast, often accompanied by rice and other traditional Balinese side dishes. TACOS DE COSTILLA Mexico n/a Rate It Tacos de costilla are Mexican tacos made with costilla, which translates to "rib" in English. Typically, this refers to beef ribs, but it can also include pork ribs depending on regional preferences or individual tastes. The ribs are seasoned and cooked until tender—often slow-cooked, grilled, or braised—to easily pull the meat off the bone. Once cooked, the rib meat is chopped or shredded and then placed on small, warm corn tortillas. Tacos de costilla are commonly garnished with chopped onions, cilantro, and a squeeze of lime, much like other traditional Mexican tacos. Salsas, such as salsa verde or a spicy red salsa, are frequently added to complement the rich, deep flavors of the meat. VIRADO São Paulo, Brazil n/a Rate It Virado, also known as virado à Paulista, is a traditional and hearty dish from the state of São Paulo, Brazil. It dates back to the early Portuguese settlers in the region. The dish consists of a rich platter that includes several components: beans cooked with sautéed onions, garlic, and fat; dried, toasted manioc flour; pork; fried sausage; breaded and fried plantain; eggs (usually with a soft yolk); braised kale; rice; and crispy pork rind. Virado became popular during the colonial period as a practical meal for explorers known as bandeirantes, who traveled into the interior of Brazil. They carried beans, pork, and corn flour, which would mix in their bags, hence the name "virado" (turned or mixed in Portuguese). Virado is traditionally served on Mondays in São Paulo and has become an integral part of the city's culinary heritage, with about 500,000 plates served weekly. ENSALADA RUSA Spain n/a Rate It Ensalada rusa is a popular Spanish variation of the Olivier salad, that consists of a mixture of diced boiled potatoes, carrots, peas, and sometimes green beans, all combined with mayonnaise to create a creamy texture. In Spain, the salad usually includes additional ingredients such as hard-boiled eggs, pickles, and tuna or chicken. This dish is typically served cold and is a staple in many tapas bars. The preparation involves boiling the vegetables until tender, then dicing them into small, uniform pieces. These vegetables are mixed with mayonnaise and other ingredients like diced pickles, hard-boiled eggs, and tuna or chicken Salt and pepper are added to taste. After mixing, the salad is chilled to allow the flavors to meld together. DEVONSHIRE CREAM TEA Devon, England n/a Rate It Devonshire Cream tea is a traditional English afternoon treat that originates from the county of Devon. It consists of freshly baked scones, which are typically served warm and split in half. The scones are generously topped with clotted cream, a rich, thick cream made by slowly heating unpasteurized cow's milk. A dollop of strawberry jam is added on top of the clotted cream, creating a delightful contrast of flavors and textures. This indulgent snack is usually accompanied by a pot of hot tea, making it a quintessentially British experience enjoyed by locals and tourists alike. CORNISH CREAM TEA Cornwall, England n/a Rate It Cornish cream tea is a beloved British afternoon tea tradition that hails from Cornwall. It features freshly baked scones, which are typically split in half and enjoyed while still warm. In the Cornish version, the scones are first spread with a layer of strawberry jam, followed by a generous dollop of clotted cream on top. The clotted cream is a rich, thick cream made by slowly heating full-cream cow's milk, resulting in its unique texture and flavor. This delightful treat is typically accompanied by a pot of hot tea, providing a comforting and indulgent experience. BUCHADA DE BODE Brazil n/a Rate It Buchada de bode is a traditional Brazilian dish made from goat's offal, specifically the stomach and intestines, along with other internal organs like the liver, lungs, and heart. The organs are cleaned, chopped, and seasoned with a mixture of herbs and spices before being stuffed back into the goat's stomach, which acts as a casing. This stuffed stomach is then sewn up and boiled until fully cooked, resulting in a flavorful and hearty dish. Buchada de bode is particularly popular in the northeastern region of Brazil, especially in states like Ceará and Pernambuco. It is often served with rice, beans, and farinha (manioc flour), providing a rich and satisfying meal that showcases the region's culinary heritage. CUY AL PALO Cusco Region, Peru n/a Rate It Cuy al palo is a traditional Peruvian dish consisting of guinea pig on a stick. The dish is enjoyed throughout the country, but it's especially popular in Cusco and Arequipa due to tourism. In addition to the guinea pigs, the ingredients for cuy al palo often include salt, pepper, oil, cumin, garlic, and huacatay (black mint or southern marigold). The guinea pig is marinated in the mixture of those ingredients, and it's then skewered and grilled over an open fire. The stick must be turned regularly so that the whole guinea pig becomes crispy and fully roasted. Once done, the guinea pig on a stick is often served with salsa or baked tomatoes. TARTE AUX PRALINES Lyon, France n/a Rate It Tarte aux pralines, or praline tart, is a traditional French dessert that hails from the Lyon region. It is celebrated for its vibrant pink color and sweet, nutty flavor. The tart consists of a buttery, flaky pastry crust, typically made from a shortcrust pastry (pâte sucrée), filled with a mixture of crushed pink pralines and heavy cream. To prepare the pastry crust, you mix flour, sugar, and butter to form a dough, which is then chilled, rolled out, and fitted into a tart pan. The crust is blind-baked until golden. For the praline filling, pink pralines are crushed into small pieces and heated with heavy cream until melted and combined. This mixture is then poured into the pre-baked tart shell. The tart is baked until the filling is set, and it is allowed to cool completely before serving to let the filling solidify. Tarte aux pralines is often enjoyed as a dessert or a sweet treat with coffee. COUSSIN DE LYON Lyon, France n/a Rate It Coussin de Lyon is a traditional French confection originating from Lyon. This delicacy is a type of marzipan candy, characterized by its unique shape and vibrant green color. The candy is made from high-quality almond paste (marzipan) and filled with chocolate ganache flavored with curaçao, an orange-flavored liqueur. Shaped like a small, rectangular cushion, it is usually bright green with gold or silver decorative accents. The name comes from its resemblance to a small, decorative cushion. The confection was created by the famous Lyon-based chocolatier Voisin in the 1960, and was inspired by a historical event during the plague in the 17th century when the aldermen of Lyon offered a gold cushion with a wax candle to the Virgin Mary, hoping to be spared from the epidemic. Traditionally handmade, Coussin de Lyon ensures that each piece maintains its quality and distinctive appearance. These confections are available at fine chocolate shops in Lyon and can also be purchased online from various gourmet retailers. HORSESHOE SANDWICH Springfield, United States of America 3.1 Rate It This open-faced sandwich is a specialty of Springfield, Illinois, where it was originally invented. A horseshoe typically consists of two slices of toast topped with two meat patties or slices of ham, french fries, and a cheesy sauce. Originally, it was served on a hot metal plate known as anvil, with ham and fries representing the horseshoe nails, hence the name. There is also a variety of this sandwich called a pony shoe sandwich, which is half of a regular horseshoe portion. The sandwich was invented in the late 1920s by a chef named Joe Schweska at Leland Hotel in Springfield. GHAHWA Saudi Arabia n/a Rate It Saudi coffee, known locally as "ghahwa", "gahwa" or "qahwa", is a traditional Arabic coffee that holds significant cultural and social importance in Saudi Arabia. This distinctive beverage stands out not only for its unique preparation and flavor but also for the cultural rituals and traditions surrounding its consumption. Saudi coffee is made from lightly roasted coffee beans, giving it a lighter color compared to the dark roasts commonly used in Western coffee. The preparation process is unique and meticulous. The coffee is typically flavored with aromatic spices such as cardamom, saffron, cloves, and sometimes cinnamon. These spices infuse the coffee with a unique and fragrant flavor profile. The brewing process involves using a special pot called a "dallah." The water is boiled, ground coffee is added, and the mixture is allowed to steep. The spices are usually incorporated during or after brewing, enhancing the coffee’s aromatic qualities. Saudi coffee is traditionally served in small, handleless cups called "finjan." Unlike Western coffee servings, only a small amount of coffee is poured into the cup, just enough to cover the bottom. This practice is part of the coffee’s cultural etiquette. Serving ghahwa is a cornerstone of Saudi hospitality. It is often accompanied by dates and other sweets, creating a harmonious balance of flavors. The act of serving coffee usually begins with the most important guest, reflecting the values of respect and honor. PETIT SALÉ AUX LENTILLES France 4.0 Rate It Petit salé aux lentilles is a classic French stew made with salt pork and puy lentils. Apart from the two main ingredients, the dish also contains butter, stock, shallots, carrots, garlic, onions, and bouquet garni (bay leaves, thyme, parsley). The salt pork is rubbed with sea salt and seasoned with pepper and thyme before being boiled until tender with garlic, onions, carrots, and herbs. The lentils and stock are added later, and the whole combination is simmered again until the lentils become soft. The dish is served by placing a thick slice of salt pork on top of the lentils, preferably with a few carrots on the side. This dish was traditionally prepared to make use of winter's preserved and salted meat by combining it with the pulses and any available vegetables. If desired, serve the dish with a simple green salad on the side. HOBAK NAMUL South Korea n/a Rate It Hobak namul is a traditional side dish originating from South Korea. This version of namul is made with zucchini as key ingredients. Although regular zucchini can be used, it's recommended to use aehobak or Korean zucchini, if available, because it has more delicate flesh and thinner skin. The zucchini are sliced in half lengthwise, then once again into thin disks. The pieces are stir-fried and mixed with a combination of scallions, garlic, sugar, sesame oil, soy sauce, salt, and red pepper flakes. Once prepared, hobak namul is left to cool down, and it can be eaten chilled or at room temperature. The dish is traditionally served with steamed rice on the side, but it can also accompany galbi and bulgogi, or it can be used in bibimbap. IGA SENYET Surabaya, Indonesia n/a Rate It Iga senyet is a traditional Indonesian meat dish originating from Surabaya, but nowadays it's popular throughout the country. The dish consists of squeezed beef spare ribs and sambal sauce. In order to prepare the dish, beef spare ribs are cooked until tender with herbs such as lemongrass and galangal. Coconut milk is added to the pan, and the ribs are shortly cooked until the coconut milk starts to boil. The spicy sambal paste is placed into a mortar, and the ribs are then placed on top and crushed with a pestle so that the meat becomes even more tender. A bit later, the spare ribs are fried until golden brown. When served, iga senyet is often accompanied by lalap vegetable salad and steamed white rice on the side. ROSTBRATEN Germany 3.6 Rate It The term rostbraten is used in German-speaking countries, including Germany and Austria, to refer to certain cuts of beef as well as dishes made from these cuts. Regarding cuts, the rostbraten usually refers to a section from the rump or loin of the cow, which corresponds to parts of the sirloin or rump steak in the UK and the US. This cut is known for being lean and quite tender, making it well-suited to various cooking methods, including roasting, grilling, or pan-frying. When used in a dish also called rostbraten, this cut of beef is often seared in a hot pan and then further cooked in the oven or simmered with onions and broth, depending on regional variations of the recipe. BÁNH MÌ XÍU MẠI Southern Vietnam, Vietnam 3.7 Rate It Bánh mì xíu mại is a traditional Vietnamese bánh mì sandwich variety made with ground pork meatballs as the main ingredient. The meatballs are usually made with a combination of ground pork, corn starch, fish sauce, garlic, black pepper, scallions, and jicama. They’re cooked in a sauce consisting of tomatoes, garlic, oil, sugar, and fish sauce. In order to prepare the sandwich, the meatballs are placed into a sliced bánh mì roll along with the sauce, and bánh mì xíu mại is then typically topped with coriander, pickled daikon and carrots, and sliced chili peppers, if desired. GOONG TEN Northeastern Thailand, Thailand n/a Rate It Goong ten, also known as "dancing shrimp", is a traditional and adventurous street food specialty from Northern Thailand. It features small, live freshwater shrimp as its main ingredient, typically sourced from freshwater. The dish includes a mix of fresh herbs such as cilantro, mint, and lemongrass, along with Thai chili peppers for heat. Lime juice adds a tangy flavor, while fish sauce provides a salty, umami taste. Shallots and garlic are used to enhance the overall flavor. The flavor profile of goong ten is known for being bold and vibrant, combining spicy, tangy, and savory elements. The fresh herbs and lime juice provide a refreshing contrast to the heat of the chili peppers and the umami of the fish sauce. To prepare goong ten, the live shrimp are rinsed and then mixed with the herbs, spices, lime juice, fish sauce, and other seasonings just before serving. The mixture is usually prepared and consumed quickly to ensure the shrimp remain alive and moving, contributing to the "dancing" effect. The dish is typically served as an appetizer or a snack, often accompanied by sticky rice and fresh vegetables to balance the intense flavors. TRENDING FOODS 1 INDIGIRKA SALAD Republic of Sakha (Yakutia), Russia 3.0 Rate It Indigirka is a Russian fish salad that has its origins in Yakutia (Sakha). It consists of diced frozen fish that is combined with onions, oil, salt, and pepper. The salad is typically made from whitefish such as broad whitefish (also known as chir), nelma, and muksun, and it is traditionally served in ice bowls. Indigirka salad first appeared in the middle of the 20th century and was named after the Indigirka River, one of the major Yakutian rivers. It is believed it was created by chef Innokenty Tarbakhov, who based it on a similar ethnic Yakutian dish made with raw fish called raw in the Yakut language or five minutes in Russian. The salad is occasionally accompanied by lemon wedges, but modern variations may include fish roe, fennel, as well as various dressings. This well-chilled appetizer ideally pairs with vodka. 2 MAKROUD EL LOUSE Algeria 4.6 Rate It Makroud el louse are flourless Algerian cookies consisting of almonds, eggs, sugar, and a flavoring of orange flower water. Baked until lightly browned, these cookies are typically tossed in powdered sugar in order to be completely coated. Once consumed, makroud el louse should melt in the mouth. It is recommended to serve these cookies with a cup of tea or coffee on the side. 3 MILLE-FEUILLE France 4.0 Rate It Creamy, flaky, and delicate, this French dessert can be literally translated as a thousand leaves. Mille-feuille consists of thin layers of pastry and fillings topped with cocoa, almond, or vanilla icing. Fillings may include jam, whipped cream, custard, puréed fruit, or nut paste. The first recipe for this decadent dessert appeared in La Varenne’s 1651 cookbook Le Cuisinier François. Mille-feuille’s alternative name, the Napoleon, refers not to the emperor but to the Italian city of Naples, which is known for its layered desserts. There is also a savory version of the mille-feuille filled with cheese and spinach, and it is usually served as an appetizer, especially in Italy and the United States. 4 PASTEL DE NATA Lisbon District, Portugal 4.7 Rate It Pastel de nata is a traditional Portuguese egg custard tart that is popular throughout the world. It is believed that for the best result, the filling should not be too sweet and should not have flavors of lemon nor vanilla. Instead, the tarts should be sprinkled with cinnamon and, ideally, paired with a cup of coffee. Originally, this treat was made before the 18th century by Catholic monks and nuns in Santa Maria de Belém in Lisbon. The tart was made from leftover egg yolks that were used in the clearing of wines and starching of clothes. Later on, the clerics made a deal with a nearby bakery to start selling pastel de nata commercially, and the product was a huge success. It is still hugely popular, and the fact can be supported by long lines of people who are waiting on their pastel de nata in front of numerous Portuguese bakeries. However, pastel de Belém's recipe is kept secret, and only the ones produced at the Fábrica Pastéis de Belém can be called pastel de Belém, while all the other egg custard tarts from other producers in Lisbon are called pastel de nata. 5 SILVANAS Philippines 4.0 Rate It Silvanas are the snack version of a traditional Filipino dessert known as sans rival. These frozen cookie sandwiches are made with two cashew-meringue wafers that are held together with a thick layer of buttercream and are generously coated in cashew crumbs. Although plain versions are the most common, silvanas occasionally come in various flavors such as chocolate, strawberry, mocha, or mango. Popular throughout the country, these cookies have to be refrigerated and are best served well-chilled or frozen. 6 KEPTA DUONA Lithuania 4.6 Rate It Kepta duona is a simple Lithuanian snack consisting of sliced rye bread that is shortly fried until crispy. The bread is usually sliced into thin strips before it is pan-fried in oil, and it is usually rubbed with garlic (duona su česnaku), while modern varieties often come topped with cheese (duona su sūriu) or mayonnaise. This snack is commonly served in bars, and it is often paired with beer or gira (kvass). 7 PARMIGIANA Sicily, Italy 4.4 Rate It Found throughout southern Italy, parmigiana di melanzane is a type of gratinated vegetable casserole traditionally made of fried or grilled slices of eggplant layered with basil-flavored tomato sauce and topped with one or more cheeses, such as mozzarella, pecorino Siciliano, scamorza, and caciocavallo Silano. Contrary to popular belief, parmigiana has nothing to do with parmigiano Reggiano cheese, even though it is used in many recipes as it makes for a crunchier crust. Nor, in fact, does it have any connection with the city of Parma whatsoever. In fact, the name of this scrumptious summer dish supposedly stems from parmisciana, the word for “Persian” in the Sicilian dialect, and it is often suggested that the word is rooted in the Arabic badhnajan or Turkish patlıcan, both of which mean “eggplant”. Although the eggplant was introduced to Italy by the Arabs as early as the 8th century, the parmigiana we know today may have originated in Sicily at around the 16th century, when tomatoes were first brought to Italy from the New World by the Spaniards. Later, the eggplant casserole spread across the country, taking on a version of its own in each region. Regardless of its true origins and the many different takes on the classic recipe, parmigiana di melanzane remains Southern Italian comfort food at its best, and is one of the most popular Italian dishes today. 8 NIKOLASCHKA Germany n/a Rate It Nikolaschka is a German after-dinner drink made by pouring cognac into a snifter glass which is topped with a lemon disk, sugar, and powdered coffee. The cocktail is consumed by drinking the cognac, then eating the lemon with sugar and coffee. One of the most popular varieties of the drink is called Nikolaschka Pillkallen, where all ingredients are replaced – cognac with Kirschwasser, lemon with a slice of salami, and the sugar-coffee mixture with French mustard. 9 LECHON Philippines 4.4 Rate It 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. 10 STEAK TARTARE France 4.2 Rate It Steak tartare is an appetizer made with finely chopped raw beef or horse meat that is seasoned with salt, pepper, Worcestershire sauce, Tabasco, and mustard. The meat is combined with a raw egg yolk, capers, shallots, parsley, and (sometimes) chopped gherkins. When served, steak tartare is usually accompanied by toasted bread, rye bread, or french fries. It is believed that steak tartare was originally a variation on beefsteack à l'Américaine, a dish of raw chopped beefsteak that first appeared in France at the turn of the 20th century. This variation, steak tartare, was originally served with tartar sauce, and anything that was served with it was known as à la tartare, hence the name. 11 ENSAÏMADA DE MALLORCA Mallorca, Spain 4.2 Rate It Ensaimada de Mallorca is a spiral-shaped sweet pastry made with yeast dough that is combined with eggs and lard. This type of pastry has been made on the island of Mallorca since the 17th century and the recipe has remained unchanged to this day. The word ensaïmada comes from saïm, meaning lard, which is the essential ingredient in this recipe. The base recipe for ensaimada de Mallorca is very simple and includes only flour, sugar, eggs, yeast, and water. However, there are many variations of this recipe which had been developed during the centuries, including the likes of those with pumpkin, cream, or chocolate. 12 SUSHI Japan 4.6 Rate It Sushi is Japan's most famous culinary representative, typically made with rice and fillings which have been rolled inside a sheet of dry seaweed. However, the term sushi is actually an umbrella term covering a wide range of subvarieties which can be made with a myriad of different ingredients and in as many forms and presentations. Although the dish has become wrongly synonymous with raw fish, the primary ingredient of every type of sushi is only vinegared rice. Originally, sushi was only a method of preserving fish - first developed in Southeast Asia, but it reached Japan in the 8th century. Over time, the dish slowly transformed. Rice was no longer fermented but vinegared and eaten together with fish, and by the 19th century, sushi as we know it today was invented. Besides rice, which can be white or brown, other ingredients include seafood, meat, and vegetables that can be either raw or cooked. Termed as the original type of sushi, nigirizushi is prepared by draping a mound of rice with a sliced topping, frequently with some wasabi in between or on the side, while probably the most popular type of sushi known worldwide is makizushi; small, usually bite-sized cylindrical pieces most commonly wrapped in nori — a sheet of dry seaweed. Other best-known types of sushi include chirashizushi, served as a bowl of rice topped with a selection of raw ingredients; the pressed variety called oshizushi; inarizushi - deep-fried tofu sacs containing a filling; the traditional narezushi made with fermented rice; and temaki, cone-shaped pieces of seaweed filled with ingredients. Sushi can be eaten with chopsticks or fingers, and it is typically served on a platter or in a bento box with a compartment for dips (usually soy sauce). Due to the worldwide popularity of sushi, many variations of the dish developed outside of Japan. 13 MĀNUKA HONEY New Zealand 4.3 Rate It Mānuka is a honey variety that is popular in Australia and New Zealand, characterized by its high viscosity and a dark cream or dark brown color. It is produced by European honey bees who forage on the mānuka tree. The honey has a strong, florid, complex, rich, and slightly bitter flavor. Although many people say that this honey has unique medicinal properties, there is still no conclusive evidence for those claims. It contains methylglyoxal, which is under research for its potential for boosting the immune system, helping skin wounds to heal, and fighting against bacteria. Sadly, as the prices grew higher because of its supposed health benefits, so too have counterfeits. Due to the fact that not all Mānuka honey is the same and some have varying levels of methylglyoxal, New Zealand founded an advocacy group and a rating system called UMF (Unique Mānuka Factor Honey Association), which rates the strength of different Mānuka batches so that the customers wouldn't be duped into buying an inferior product. Mānuka honey is often used as a sweetener for tea, milk, and smoothies, but it's best to eat it raw off a spoon, because just like most honey types, the more you heat it, the more potential there is for reducing its nutritional value. 14 ESPETADA Madeira, Portugal 4.5 Rate It Espetada is a traditional Portuguese dish and a specialty of the island of Madeira. It consists of big pieces of beef that are marinated in salt and garlic, then skewered on a bay leaf stick. The stick is placed over hot coals until the meat is properly cooked. It is the most popular dish to serve at picnics or parties in Madeira. Espetada is often served with the skewer hung vertically from a hook, so that the flavorful juices can drip down onto a plate filled with thick-sliced, crusty bread. Pork, sausages, and squid can all act as a substitute for beef in espetada, but then it is not a typical Madeira dish anymore. Since it is a great summer dish, it is recommended to pair espetada with a glass of cold sangria. 16 PAPPARDELLE AL CINGHIALE Tuscany, Italy 4.5 Rate It Pappardelle is a famous Tuscan pasta variety. When paired with ragù di cinghiale (made with wild boar), they become one of the region's best gastronomic experiences. Unlike classic ragù, the one prepared with wild boar has an intense, much stronger flavor achieved by long, slow simmering in a rich sauce of tomatoes and red wine. The tender meat paired with fresh egg pasta is a combination full of flavors and tradition in every single bite - rich and delicious, topped with a generous amount of chopped fresh parsley and a sprinkle of Parmigiano, pappardelle al ragù di cinghiale make a perfect, comforting winter dish, especially when paired with a glass of Tuscan red wine. 17 LE VIEUX PANE Mayenne, France 3.6 Rate It Le Vieux Pane is an industrial French cheese that's been produced since 1928 in the region of Mayenne. The cheese is made from pasteurized cow's milk. Underneath its thin, pungent, moist, and sticky washed rind, the texture is soft, springy, and melting in the mouth. The cheese usually ages for about 3 months before consumption. The aromas are intense and pungent, while the flavors are creamy, mild, and smooth, with a slightly bitter aftertaste. Due to the fact that it's industrially-produced, it doesn't have a season and remains the same throughout the year. It's recommended to spread the cheese on crusty bread and pair it with a glass of white wine on the side. For the best eating experience, take the cheese out of the fridge and let it get to room temperature before serving. 18 MARUBINI Province of Cremona, Italy n/a Rate It Marubini is a traditional Italian stuffed pasta dish origianting from Cremona in Lombardy. The pasta dough is made with flour and eggs. It is shaped into little scalloped rounds, similar to ravioli, which are filled either with breadcrumbs, melted beef marrow, parmesan, and eggs, or with a combination of beef marrow, parmesan, and braised beef, roast pork, or veal, but every cook has their own version of the filling. Once stuffed, the marubini are traditionally cooked in a rich meat stock. They are drained and dressed with a mixture of melted butter and grated Parmigiano-Reggiano. 19 PIZZA CAKE Canada 2.6 Rate It The infamous pizza cake came to life in April of 2014 when a Canadian-based chain Boston Pizza started a campaign called Pizza Game Changers, where the public was called in to vote on the next big thing when it comes to pizza-related products. Pizza cake won the race by miles and since its appearance had people either salivating or shaking their heads in denial. The cake in question is actually made up of multiple layers of pizza that are baked in a pot or a cake pan with tall sides. The recipes vary in the number of pizza layers, ranging from three to six, but the stuffing is always the same; tomato sauce, pepperoni, and heaps of cheese. 20 ADJARIAN KHACHAPURI Adjara, Georgia 4.5 Rate It One of the most popular khachapuri varieties, adjarian is an open-faced pie that is filled with a combination of cheese and eggs. The base is made from yeasted dough that is rolled into an oblong shape and traditionally comes filled with Sulguni or Imeretian cheese, or the combination of both. The dish is finished off with an egg that is placed on top, and the pie is then additionally baked until the egg is partially set. This boat-shaped pie hails from the coastal Adjaria region, and it is usually served with a slice of butter on top. * * * * NEW FOOD CATALOGED ROASTED DUCK RICE Singapore Singaporean Duck Dish #2. Roasted duck rice is a Singaporean dish consisting of roasted duck served either over rice or yam rice and accompanied by a sauce and various extras, like braised eggs, tofu, beancurd, gizzards, and pork belly. It can be made and served in two ways — Hokkien-style or Teochew-style, meaning either doused in a thick, flavorful sauce or lighter sauce. The roasting of the duck starts with filling the cavity of the duck with spices and aromatics. The cavity is then closed, and the duck is poured over several times with a sauce and then air-dried before being glazed and roasted in the oven. AUTHENTIC RECIPE MASSAMAN CURRY Thailand PREP 20min COOK 50min READY IN 1h 10min This recipe teaches you how to make chicken massaman curry the classic way, with bone-in chicken, coconut milk, potatoes, onions, and roasted peanuts, all flavored with massaman curry paste and with added tamarind juice, palm sugar, and fish sauce for the balance of sweet, sour, and spicy flavors. If you'd like to use other kinds of meat, like beef, for example, you can, but then you need to cook it longer, about 2 hours total. Also, adjust the amount of fish sauce you add depending on how salty your massaman curry paste is, as each brand is different. Beef Chicken Massaman Curry Paste Coconut Milk Tamarind Potatoes * * * * DISH OF THE DAY MISO SOUP Japan TOP 100 #60 best rated vegetarian dish Miso soup is a traditional Japanese soy-based soup made from a stock called dashi, miso paste, and various additional ingredients such as seaweed or tofu. It is estimated that more than 70% of Japeanese people consume the soup for breakfast, although it is commonly available at any time of the day. In Japanese restaurants in the United States, miso soup is often offered as an appetizer. The soup is thought to have medicinal properties, as it alkalizes the blood and revives the nervous system. The main ingredient is called miso - a combination of rice, salt, water, and fermented soybeans, shaped into a paste that is similar to peanut butter in texture. Miso is centuries old, and its roots are in chiang - a fermented soybean paste invented in China by Buddhist priests more than 2500 years ago. Since miso soup is relatively quick and easy to prepare, in Japan, there are even instant cups of the soup available in vending machines for a small amount of money, acting as a testament to the soup's enormous popularity. Read more Authentic Recipe Best Restaurants HELLO! Log in or Sign Up to track your experience Best rated Most ratings No results COUNTDOWN SLIDER 94 BEST SOUTHEAST ASIAN NOODLE DISHES 92 PHỞ SẮN QUẾ SƠN TRỘN SỐT CAY Quảng Nam Province, Vietnam n/a Rate It Phở sắn Quế Sơn trộn sốt cay is a traditional Vietnamese noodle dish originating from the province of Quang Nam. The noodles used in the dish are made from tapioca, giving them a unique texture. They’re served with a spicy sauce and tropical herbs such as basil, mint, coriander, and bean sprouts, which give this noodle dish a stimulating flavor. 91 LAM MEE Penang, Malaysia n/a Rate It Lam mee is a traditional Malaysian dish of Nyonya people. It's made by cooking yellow rice noodles in a gravy made from the stock of prawns and chicken or pork ribs. The gravy is the real star of this dish, with a great mix of seafood flavors from the prawns and sweetness coming from the pork ribs. Once prepared, the dish is topped with prawns, pork ribs, chives, shallots, and shredded eggs. The standard accompaniment for lam mee is sambal belacan, a condiment consisting of lime juice, salt, sugar, and red chili peppers. In Penang, this dish is typically served for birthdays as it symbolizes longevity. 90 TUARAN MEE Tuaran, Malaysia n/a Rate It Tuaran mee is a traditional Malaysian noodle dish originating from Tuaran, hence the name. This fried noodle dish is made with golden Tuaran egg noodles and consists of eggs, char siu, choy sum, pork egg rolls, and of course, egg noodles. If properly prepared, a plate of fried Tuaran mee should be aromatic, eggy, and slightly smoky as a result of charring in the hot wok. Additional protein such as beef, chicken, pork, or seafood is often added on top of the dish, and once served, it’s recommended to accompany it with sambal chili sauce on the side. 89 CRAB BEE HOON Singapore n/a Rate It Apart from the traditional chili crab and black pepper crab, Singaporean cuisine offers another delicacy that features the prized crustacean - crab bee hoon. This hawker-style dish consists of rice vermicelli (bee hoon) and succulent Sri Lankan crab meat. Both are cooked with an aromatic chicken or seafood stock. Depending on the cooking process, the dish may come in two different versions: a dry version or a soup. Infused with a smoky wok-hei flavor, the first version calls for the ingredients to be stir-fried and braised in a wok over high heat, resulting in a dish of noodles and crab meat doused with gravy. Often served in a clay pot, the other version is a type of soup in which the noodles and pieces of crab are more or less submerged in clear or milky broth. Interestingly, the late celebrity chef Anthony Bourdain highly recommended the stir-fried version of crab bee hoon served at the Sin Huat Eating House on his show. 88 PANCIT BATIL PATONG Tuguegarao, Philippines n/a Rate It Pancit Batil Patong is a traditional type of Filipino pancit originating from Tuguegarao City in Cagayan. The dish consists of two main elements – noodles with toppings, and a sauce. The first part is made with a combination of egg noodles, ground beef or water buffalo meat, pork liver, onions, mung bean sprouts, scallions, cabbage, carrots, eggs, soy sauce, black pepper, and oil, while the sauce is made with beef stock, eggs, carrots, onions, and celery – the final result should look similar to egg drop soup. Once prepared, the sauce is poured over the noodles and meat, and the dish is enjoyed while still warm. There are many variations on the dish, so it's often served with an egg on top, while lemon or calamansi wedges are often served on the side. 87 SUKI HAENG Thailand n/a Rate It Suki haeng is the lesser-known, dry version of the popular Thai suki. Unlike the traditional variety that is cooked in broth, suki haeng is prepared in a wok, but it includes similar ingredients – meat, seafood, various vegetables, and glass noodles. All the elements are usually coated in eggs, shortly fried in a wok, and served accompanied by a signature, chili-flavored suki dipping sauce. Both versions are typically enjoyed at specialized suki restaurants. 86 KHAO PIAK SEN Laos n/a Rate It Khao piak sen is a traditional Lao noodle soup that is commonly served for breakfast. It is made by simmering chicken broth with galangal, kaffir lime leaves, lemongrass, garlic, and fish sauce. The thick, chewy noodles (made from rice flour and tapioca starch) are later added to the broth and release some of their starch, thickening the soup a bit in the process. The dish is garnished with shredded chicken, cilantro, cabbage, sliced green onions, fried garlic slices, and lime juice. Khao piak sen is usually made in large batches and it is typically served at family gatherings and similar social events. 85 MIẾN LƯƠN Vietnam n/a Rate It This Vietnamese dish consists of a hearty broth that is filled with pieces of eel and cellophane noodles. The eel can be fried (giòn) or steamed (mềm) before it is added to the dish. Additional elements often include banana flowers, morning glory, and bean sprouts. Miến lươn is usually accompanied by lime wedges and nước chấm sauce. 84 BÁNH CANH CUA Vietnam n/a Rate It Banh canh cua is a traditional Vietnamese noodle soup. The noodles contain both rice and tapioca flour and they're characterized by their thickness, similar to the famous Japanese udon. These thick and slightly chewy noodles are enriched with crab meat and a rich broth. Common additions include quail eggs, shallots, garlic, or shrimp balls. It's recommended to slurp loudly while eating these noodles because that's how the dish is traditionally eaten. Banh canh cua is typically garnished with chopped green onions, cilantro, and bean sprouts, while lime wedges are often served on the side. 83 KUAY TEOW NEUA Thailand n/a Rate It Kuay teow neua is a Thai beef noodle dish, where "kuay teow" translates to "noodles" and "neua" means "beef." It's a popular street food in Thailand, especially in Bangkok. The dish typically consists of rice noodles (often the flat, wide kind, similar to what's used in pad thai) served in a beef broth, accompanied by slices of beef (it could be a mix of tender beef slices and beef balls). The broth is simmered for hours, usually with bones, spices, and herbs, to achieve a rich and flavorful taste. It's often seasoned with various spices and condiments, such as star anise, cinnamon, and soy sauce. You'll commonly find it garnished with bean sprouts, cilantro, green onions, and fried garlic. On the side or at the table, there might be condiments like sugar, chili flakes, fish sauce, and lime wedges for diners to adjust the flavor to their liking. 82 PANCIT SOTANGHON Philippines n/a Rate It Pancit sotanghon is a traditional type of pancit originating from the Philippines. The dish is usually made with a combination of sotanghon (cellophane or glass) noodles, shredded chicken meat, Chinese sausage, pork slices, parsley, soy sauce, carrots, snap peas, cabbage, onions, garlic, salt, pepper, and oil. This type of pancit is made in a wok or a large pan, and all ingredients are sautéed and stir-fried until everything becomes tender and fully cooked. This noodle dish is typically served straight out of the pan, while still hot, and it's traditionally accompanied by lemon or calamansi wedges on the side. 81 SATAY BEE HOON Singapore n/a Rate It This hawker-style Singaporean dish earned its name because of the similarity between the peanut sauce used in it and satay peanut sauce. Satay bee hoon consists of blanched bee hoon noodles (rice vermicelli) served with a sweet, salty, and spicy peanut sauce. A paste based on roasted and ground peanuts is combined with a mixture of ingredients such as dried chilis, spices, garlic, shallots, lemongrass, candlenuts, galangal, tamarind juice, and shrimp paste, and the combination is then simmered to make the sauce. Typical accompaniments to this dish include water spinach (kang kong), fried beancurd puffs (tau pok), prawns, shelled cockles, strips of cuttlefish, and slices of pork. Although the exact origins of the dish are unknown, satay bee hoon might’ve been introduced to Singapore by Teochew immigrants. 79 KHAO POON Laos n/a Rate It Khao poon (also known as lao laksa) is a spicy rice noodle soup originating from Laos. Over time, it has garnered extensive popularity in most of the Southeast Asian countries and in the US. It is considered a healthy and comforting dish due to a small amount of fat and a wide array of flavors. The classic recipe is made with boiled vermicelli noodles, shredded chicken, red curry paste, lemongrass, coconut milk, garlic, shallots, galangal, and bamboo shoots. The spiciness depends on the amount of curry paste and (optionally) fresh chilis used in the dish. For garnishes, fresh local greens are used - cilantro, shredded cabbage, mint leaves, and bean sprouts. The soup is typically served as a first course in Lao weddings and similar festive events. 78 BÚN MĂNG VỊT Vietnam n/a Rate It Bún măng vịt is a traditional Vietnamese soup made with duck and dried bamboo shoots as the main ingredients. Other ingredients usually include vermicelli noodles, ginger, onions, fish sauce, cabbage, shallots, chili peppers, and fresh herbs such as cilantro, mint, and perilla. The broth should be rich and fragrant. Once prepared, the duck meat is usually dipped in the ginger fish sauce that's traditionally served as an accompaniment to the dish. The dish is typically garnished with sliced green onions and coriander. 77 BÚN CÁ SỨA Nha Trang, Vietnam n/a Rate It Bún cá sứa is a traditional Vietnamese dish originating from Nha Trang. This rice vermicelli soup is served with jellyfish and fried fish paste. In order to make the broth and the fish paste, one must choose fresh paradise fish or leatherjacket fish. The jellyfish is soaked into alum water, rinsed with water, cut into small slices, then parboiled. When served, the noodles are placed into the bowl first, followed by jellyfish slices and fried fish paste, and the dish is finished by pouring the broth over the combination. Other ingredients commonly used in the dish include raw vegetables, lemon slices, and chili peppers on the side. 76 CRAB BEE HOON SOUP Singapore n/a Rate It Crab bee hoon soup is a Singaporean delicacy that consists of bee hoon noodles (rice vermicelli) and succulent crab meat drenched in a silky, aromatic broth. Sri Lankan mud crabs are most commonly used in this dish, while the broth is usually made with a combination of chicken broth, butter, evaporated milk, ginger, garlic, white pepper, sesame oil, fish sauce or oyster sauce, and a splash of Chinese rice wine, brandy, or XO Cognac. The soupy broth is also typically enhanced with leafy vegetables such as baby bok choy or chye sim, scallions, and cilantro leaves. This savory specialty is often served in a clay pot, while chili-based dipping sauces usually accompany it on the side. 75 FEU Laos n/a Rate It Feu is a Lao beef noodle soup, believed to be a variation of the Vietnamese dish phở. It is made by pouring a boiling broth over rice noodles, thin slices of beef, and a variety of fresh local herbs and vegetables. This can include onions, garlic, cilantro, galanga, lemongrass, Thai basil, kaffir lime leaves, and mint. Feu is generally eaten as a breakfast dish but can be easily found at local street stands during the entire day. Some variations of feu are not served with noodles, but as a stew that is meant to be enjoyed with sticky rice, another local favorite. 74 VEGETARIAN BEE HOON Singapore n/a Rate It Vegetarian bee hoon is a hawker-style Singaporean dish that combines bee hoon noodles (rice vermicelli) and a mixture of stir-fried vegetables. Typical vegetables include cabbage, carrots, french beans, baby bok choy, and bean sprouts. Other common ingredients used in this dish include shiitake mushrooms, light soy sauce, dark soy sauce, sugar, salt, pepper, and (optionally) garlic and ginger. The combination is usually simmered in vegetable stock until the ingredients soak up the liquid. Some versions have a more soupy consistency, in which case the noodles can be served either with the sauce poured over them or on the side. Pieces of crispy fried mock goose or mock chicken, fried shallots, spring onions, pickled green chilis, and a sweet hot chili sauce usually accompany the vegetarian bee hoon, and it is also commonly enjoyed as a breakfast. 73 KYAY OH Myanmar n/a Rate It Kyay oh is a popular Burmese dish consisting of vermicelli noodles, eggs, and meatballs in a broth made with chicken, fish, or pork. The dish is usually not made at home, as there are a lot of restaurants serving it - usually at very high prices. Traditionally, kyay oh is served in a copper pot. 72 BÚN MẮM DA NANG Đà Nẵng, Vietnam n/a Rate It Bún mắm Da Nang is a traditional Vietnamese dish and a variation on bun mam. The dish originates from Central Vietnam. It consists of fresh vegetables (lettuce, mint), shredded papaya, roasted pork skin, bún noodles, peanuts, and a combination of chili, white vinegar, and fermented fish sauce. Bún mắm Da Nang is characterized by its pungent aromas, and it's usually served with chili sauce on top and lime wedges on the side. 71 PANCIT BATO Province of Camarines Sur, Philippines n/a Rate It 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. 70 MEESHAY Shan, Myanmar n/a Rate It Meeshay is a traditional noodle dish originating from Myanmar. It consists of rice noodles and a meat-based sauce (usually chicken or pork), along with an array of toppings. The dish has origins with the Chinese Mixian, but over time it became a delicacy of the Shan people living in Eastern Myanmar. There are several versions of meeshay, but the two main versions are Shan or Mogok meeshay and Mandalay meeshay. The Shan version uses meat cooked in a sauce with onions, rice noodles, rice vinegar, and a dressing of fried peanut oil, chili oil, and soy sauce. The dish is garnished with fried onions, coriander, and spring onions. The Mandalay version has a thicker and oilier meat sauce and a dressing of fried peanut oil, chili oil, and fermented soybeans. This version is garnished with daikon, crushed garlic, coriander, and bean sprouts. Meeshay is enjoyed as a breakfast or light lunch throughout the country. 69 PANCIT CABAGAN Cabagan, Philippines n/a Rate It Pancit Cabagan is a traditional Filipino type of pancit originating from Cabagan. The dish is usually made with a combination of lechon carajay (crispy pork belly that's boiled with spices and deep-fried), egg noodles, quail eggs, carrots, bell peppers, parsley, pork shoulder, cabbage, garlic, beef stock, soy sauce, fish sauce, scallions, oil, and black pepper. The garlic is sautéed in oil, then stir-fried with the pork slices. Soy sauce, fish sauce, and beef stock are added to the mix and everything is simmered until the pork becomes tender. The rest of the ingredients are then added to the pan and the dish is cooked for a few more minutes before it's topped with lechon carajay and served warm. This type of pancit has more sauce than most other pancit varieties. 68 MIẾN XÀO CUA Vietnam n/a Rate It Miến xào cua is a traditional Vietnamese dish of stir-fried glass noodles and crab meat. Other ingredients that are commonly used in the dish include wood-ear mushrooms, shiitake mushrooms, carrots, and bean sprouts. The ingredients are stir-fried in a big pan, then dressed with a combination of lime juice, minced garlic, sugar, water, and fish sauce. Once done, miến xào cua is garnished with chopped green onions and cilantro before serving. This traditional dish often appears in restaurants, but it's also prepared at home for special occasions. 67 OHN NO KHAO SWÈ Myanmar n/a Rate It Ohn no khao swè, meaning noodles with coconut milk, is a traditional Burmese dish that is believed to have inspired the creation of Thailand’s khao sai. It consists of boiled egg noodles and pieces of curried chicken smothered in a creamy coconut-milk-and-chicken soup. The soup is typically thickened with chickpea flour, and it usually comes with an array of different garnishes and condiments. Typical ingredients added to this dish for enhanced flavor and texture include slices of hard-boiled eggs, crispy fried noodles, bean or chickpea fritters, fresh cilantro, green onions, soaked yellow onions, lime or lemon slices, ngapi fish sauce, and red chili flakes. In Myanmar, this specialty is a popular street food item, and it is commonly enjoyed for breakfast, lunch, or dinner. Ohn no khao swè can also be found in numerous eateries, restaurants, cafés, and hotels across the country. 66 HỦ TIẾU KHÔ Southern Vietnam, Vietnam n/a Rate It Hủ tiếu khô is a traditional noodle dish originating from Southern Vietnam. The noodles in this dish are dry, without the usual broth that accompanies them. The dish is usually made with a combination of white radish, shrimp, ground pork, boiled quail eggs, garlic, soy sauce, oil, scallions, shallots, salt, sugar, and pepper. The broth is served on the side, in a small bowl, and it’s made with shrimp, white radish, sliced pork tenderloin, and pig bones. Roasted peanuts and chili sauce are also often served on the side, along with the accompanying vegetables such as herbs, chives, cabbage, bean sprouts, and curry lettuce. 65 PANCIT LUCBAN Lucban, Philippines n/a Rate It Pancit habhab or pancit Lucban is a traditional Filipino type of pancit originating from the Quezon province. The dish is usually made with a combination of dried flour noodles (miki Lucban), pork belly slices, beef stock, shrimp, pig liver, bok choy, peas, carrots, onions, garlic, soy sauce, oil, and black pepper. The ingredients are sautéed and stir-fried until everything is tender, and the dish is then served on a banana leaf and topped with shrimp and vegetables. Lime wedges are often served on the side. Pancit habhab is enjoyed without utensils – you pick up the banana leaf and eat the noodle dish like a sandwich, just don't eat the banana leaf wrapper. 64 MEE SUP Malaysia n/a Rate It Mee sup (translated simply as noodle soup) is a traditional Malaysian dish with a spicy broth base. There are many different varieties of mee sup that combine either tofu, prawns, pork, or other types of meat with a variable blend of vegetables like onions, garlic, and shallots. As is common in the region, bean sprouts can also be used as a garnish. Each cook has their own recipe and applies their own mix of spices, so you can always find something new in mee sup. 63 KINALAS Bicol, Philippines 2.8 Rate It Kinalas is a traditional Filipino dish originating from the Bicol area. It's made with a combination of noodles, spices, pork or beef brains, and scraped meat from pork or beef head. This noodle soup is served in a shrimpy, garlicky brown gravy consisting of dried shrimps, vinegar, garlic, shallots, soy sauce, and fish sauce. Kinalas is often garnished with spring onions, fried garlic, or chili peppers, but some people like to add a hard-boiled egg on top. The dish is always served hot, and its name is derived after the Bicolano word kalas, meaning to remove the meat from the bones. 62 PAD WOON SEN Thailand 2.9 Rate It Pad woon sen is a traditional Thai noodles dish. It consists of silky glass noodles that are stir-fried with vegetables such as carrots and cabbage, then topped with Thai bird chili and cilantro. The noodles should be soaked before the preparation. The sauce is made with water, soy sauce, oyster sauce, fish sauce, sugar, and white pepper. Other common ingredients used in the dish include eggs, onions, garlic, bean sprouts, spring onions, and sometimes chicken, if desired. Before serving, it's recommended to garnish the dish with cilantro and sliced chili peppers. 61 MEE SIAM Malaysia 3.0 Rate It Mee siam or Siamese noodles is a dish that is popular in Malaysia and Singapore, and it is believed to have been inspired by Thai cuisine and flavors. It is made with vermicelli noodles which are fried with small shrimps, bean sprouts, soybeans, and chili paste. The dish is usually topped with spring onions, red chili peppers, fried onions, coriander, and omelet strips, while lime wedges are always served on the side so that each person can drizzle mee siam with lime juice to their preference. This dish is usually prepared in large quantities on special occasions such as end-of-school parties. 60 YEN TA FO Thailand 3.1 Rate It The pink-colored yen ta fo is a Thai soup consisting of various types of noodles served in a hearty chicken or pork broth seasoned with the pungent, fermented red bean curd. Each bowl of this flavor-packed soup is topped with various condiments such as fish balls, squid, shrimps, fried tofu, and the leafy water morning glory. Typically served in traditional Thai restaurants and sold at numerous street stalls, yen ta fo is popular throughout the country and is usually enjoyed as a filling main course. 59 FILIPINO SPAGHETTI Philippines 3.3 Rate It Filipino spaghetti is a dish that has slowly become a national dish in the Philippines, showing up on menus across the country at least once a week. Unlike the Italian version, Filipino spaghetti are sweet, combining the noodles with ground meat, hot dogs, banana ketchup, and sugar. It is believed that the dish was invented by Filipino mothers who noticed that their children love sugar, so they put a spin on the classic spaghetti dishes. Today, this inexpensive meal is known as the one that unites families, and is consumed by both poor and rich people. 58 PAN MEE Malaysia 3.4 Rate It Although it is hard to trace its exact origin, this hearty noodle dish is believed to be a classic fusion of Chinese and Malaysian culinary traditions. The dish usually consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced pork, and mushrooms. Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients. Occasionally, it also comes in a dry version, which is usually complemented by soy sauce and a poached egg. 57 GOONG OB WOON SEN Thailand 3.4 Rate It This simple Thai stir-fry combines glass noodles and whole shrimps. The dish is usually prepared in clay pots with larger tiger prawns or freshwater shrimps and comes topped with soy sauce, peppercorns, coriander, and ginger, while variations may include bacon slices, oyster sauce, garlic, shallots, or different herbs and spices. Although it is believed that the dish was created under Chinese culinary influence, it is now a staple in numerous seafood restaurants in Thailand. 56 MOHINGA Myanmar 3.5 Rate It Crowned as the unofficial national dish of Burma, mohinga is a fish and rice noodle soup that can, depending on the region, be enriched with an array of different ingredients by adding them to the soup or using them as a dressing or garnish. When it comes to the origin, various accounts exist, some of them dating as far back to the first century. By the 19th century, mohinga was regarded as a working-class meal due to its low cost, but over time, it has become so popular that today it can even be purchased as a ready-made soup. Although this fish soup is typically consumed for breakfast, it evolved into an all-day dish that is traditionally sold by street hawkers and roadside sellers. 55 MAGGI GORENG Malaysia 3.5 Rate It Maggi goreng is an instant-noodle dish, popular in the Mamak (Indian-Muslim) sub-culture of Malaysia. The name comes from the well-known brand of instant noodles Maggi, but the recipe doesn't necessarily use this particular brand. The basic structure of the dish incorporates pre-boiled instant noodles that are thrown in a wok and stir-fried alongside a mix of vegetables, eggs, and soy sauce. The rest of the recipe is variable, depending on the cook: some eateries include chicken, prawn, or tofu, but the possibilities are endless. It is unclear exactly where maggi goreng originated from, but the mamak sub-culture traces its roots to southern India. The dish is extremely popular in mamak food stalls, and it can be eaten at any time of the day - even as a late night snack! 54 BÚN CHẢ CÁ Đà Nẵng, Vietnam 3.6 Rate It Bún chả cá is a specialty of Da Nang and a traditional Vietnamese noodle soup topped with fish cakes. The broth for this noodle soup is traditionally prepared with fish or pork bones and tomatoes, while the fish cakes should be prepared from dense, meaty, and firm white fish fillets. Other common ingredients in the soup include vermicelli noodles, fish sauce, shallots, garlic, cilantro, dill, mam tom shrimp paste, and black pepper. The hot broth is ladled over the noodles, and the dish is then topped with fish cakes. Bún chả cá is especially popular in seaside towns. 53 KOLO MEE Kuching, Malaysia 3.6 Rate It Kolo mee is a traditional Malaysian dish hailing from Sarawak. This simple dish consists of egg noodles that are tossed in sauce and topped or served with sliced barbecued pork (char siu), minced pork, and fried onions. In hawker stalls, the dish is often made with lard. Kolo mee can be additionally enriched with fish balls, wontons, and vegetables such as choy sum (a leafy vegetable). It's believed that the dish was created under the influence of Chinese cuisine, and today it's served for breakfast, lunch, and dinner in Sarawak, especially in Kuching. 52 MEE KROB Thailand 3.6 Rate It A perfect blend of texture and authentic Thai flavors, mee krob or mi krop is a dish that consists of crispy fried rice vermicelli noodles which are covered with a sweet and sour sauce made with lime juice, Thai fish sauce, tomato paste, kaffir lime leaves, chilis, and palm sugar. This delicious noodle dish is typically mixed with fried tofu, fried shrimp or pork meat, or a combination of both, and topped with scallions, bean sprouts, cilantro, chilis, and fried egg strips. 51 KHANOM CHIN NAM YA Central Thailand, Thailand 3.6 Rate It This fiery Thai fish curry is usually associated with Central Thailand, although similar varieties can be found throughout the country. The most popular version consists of fresh rice noodles (khanom chin) that are served with a thick and spicy curry which is based on coconut milk, white fish, and a thick curry paste that usually combines freshly ground chilis, lemongrass, shrimp paste, turmeric, and garlic. The dish is traditionally accompanied by fresh vegetables, lemon basil, and fried chilis. Traditionally, it comes topped with hard-boiled eggs. 50 YAM WUN SEN Thailand 3.6 Rate It Yom wun sen is a traditional glass noodle salad originating from Thailand. The salad is characterized by bright and refreshing flavors and crunchy texture. It's made with a combination of glass noodles, fried garlic, cilantro, chili peppers, dried shrimp, lime juice, fish sauce, onions, Chinese celery, and roasted peanuts. Ground pork or beef can also be added to the salad for extra protein content. Yom wun sen is usually served cold or lukewarm and it's especially popular in the summer. It can be found in many Thai restaurants, but it's also often prepared at home. 49 BÁNH ĐA CUA Haiphong, Vietnam 3.7 Rate It This colorful noodle soup is a local specialty hailing from Hai Phong. It consists of pork-based broth that is topped with a variety of ingredients such as crab meat, fresh herbs, pork balls, chả lụa sausage, or ground meat wrapped with betel leaves (bò lá lốt). The ingredients may vary, but each bowl needs to have a serving of locally made noodles (bánh đa) that are characterized by their light red hue. Lime wedges, lettuce, perilla leaves, or sliced chili peppers are usually served on the side. 48 BÚN MẮM Sóc Trăng Province, Vietnam 3.7 Rate It Bún mắm is a traditional Vietnamese dish originating from the province of Soc Trang. The dish consists of bún rice vermicelli noodles, the murky, salty, and fermented fish-flavored mắm broth, squid, shrimp, catfish, eggplant (which soaks up the broth), fish cakes, and roasted pork belly. Some of the most important ingredients include fresh herbs such as rau dang (bitter knotgrass), gia (bean sprouts), he (chives), bap chuoi (banana blossom), keo neo (yellow velvetleaf), rau nhut (water mimosa), and rau muong (morning glory). The aromas of bún mắm are very rich and often pungent. The dish is usually served with lime wedges and sliced red chili on the side. 47 LARD NA Laos 3.8 Rate It Lard na is a stir-fried rice noodle dish, popular as local street food in Laos and northern Thailand. The dish is prepared with a rich sauce made with beef, pork, chicken or even tofu. The meat and noodles are accompanied by Chinese broccoli, carrots, mushroom, and chopped garlic. After the vegetables have simmered in chicken stock, tapioca starch is added to thicken the gravy, along with yellow bean sauce, fish sauce, and soy sauce. The result is a filling and healthy dish that is enjoyed as comfort food, especially in the Chinese communities in Laos. 46 PANCIT LOMI Philippines 3.8 Rate It Pancit lomi is a hearty Filipino soup consisting of fresh egg noodles served in a rich, flavorful broth. Many regional varieties are thickened with flour or eggs and incorporate pork or chicken, sliced pork liver, and a variety of vegetables. The most famous version of pancit lomi originates from Batangas and often employs sliced kikiam, ham, or meatballs. This Chinese-influenced dish is always served hot and it is usually sold by numerous street vendors throughout the Philippines. 45 MIE KOCOK Bandung, Indonesia 3.8 Rate It Hailing from Bandung, mie kocok is an aromatic soup that combines sliced beef, beef offal, or meatballs with flat yellow noodles and other accompaniments such as crackers, bean sprouts, sliced scallions, and fried shallots. All ingredients are served in a clear beef broth, while spicy sambal paste and soy sauce may be served as condiments. The name mie kocok roughly translates as shaken noodles, presumably because the noodles are shaken in a strainer before they are added to the soup. 44 CAO LẦU Hội An, Vietnam 3.8 Rate It Cao lầu is a signature dish from Hội An consisting of noodles made from fresh, locally grown rice, lye solution made with ashes of local trees, and water from the local well (Ba Le). Along with the steamed rice noodles, a bowl of cao lầu also consists of thinly sliced roasted pork (char siu), greens, bean sprouts, croutons that are made with the same ingredients as the noodles, and just a splash of flavorful stock. The origin of the dish is vague, and while some believe it was inspired by Chinese cuisine, some claim that it was modeled on Japanese culinary tradition. Regardless of its origin, cao lầu remains a unique delicacy that is not found outside Hội An. 43 KUAI-TIAO RUEA Central Thailand, Thailand 3.8 Rate It Roughly translated as boat noodle soup, this Thai dish was initially sold from boats that navigated through Bangkok canals. The base is made with different types of noodles that are doused in a flavorsome beef broth, while the toppings usually include beef or pork, meatballs, bean sprouts, morning glory, and pork’s liver. Traditionally, the dish is finished off with the addition of animal blood, which provides thickness and imparts a distinctive flavor. Nowadays, boat noodles can be enjoyed in restaurants and various street stalls, but locals and tourists alike flock to the so-called boat noodle alley, where most vendors specialize in the preparation of this dish. 42 BÁNH CANH Vietnam 3.8 Rate It Bánh canh is a traditional Vietnamese noodle soup. The thick noodles are made from tapioca or rice flour, while the soup is prepared with different kinds of ingredients such as ham (bánh canh gio heo), snakehead fish (bánh canh ca loc), or crab (bánh canh cua). This noodle soup is usually thicker than other Vietnamese soups, and the consistency of the liquid is more similar to a gravy than a brothy soup. The base is typically made from pork bones or sometimes chicken, and it's seasoned with sugar, salt, and fish sauce. Common garnishes include Vietnamese mint and finely chopped spring onions. 41 NUM BANH CHOK Cambodia 3.9 Rate It Num banh chok or Khmer noodles is a Cambodian dish that is typically served for breakfast or consumed as an afternoon snack. These fermented rice noodles are hand-made in stone or wooden mills, then topped with fish gravy and raw vegetables such as banana blossom, cucumbers, and water lily stems, along with a variety of fresh herbs such as mint and basil. Nowadays, there are many variations on this noodle dish that is typically eaten in warm weather, and some even say that the Chinese got the idea for rice noodles from the Cambodians, referring to a legend about Thun Chey who was exiled from the Khmer Empire to China. 40 LOR MEE Malaysia 3.9 Rate It Lor mee is a noodle dish that can be found in Malaysia and Singapore. It consists of thick yellow noodles in a starchy gravy made with eggs, cornstarch, and spices. The noodles are additionally enriched with seafood, fish cakes, hard-boiled eggs, pork or chicken dumplings, and pork belly slices. This dish can be found at lor mee stalls, and the vendors will usually add coriander, minced garlic, black vinegar, or chili paste to the dish in order to give it extra flavor. 39 HOKKIEN MEE Singapore 3.9 Rate It Hokkien mee is a dish usually consisting of round wheat noodles and thin rice noodles that are fried together with prawns, eggs, pork, and bean sprouts. While they stir-fry, all the ingredients are coated in a flavorful stock usually made from prawns, pork, and other types of seafood. Standard additions include fish cakes, prawns, squids, spring onions, pork lard (optional), and chives, while sambal sauce and lime are typically served on the side. The exact origins of the dish are believed to be among the Hokkien community, a dialect group that mostly came from Fujian province. It is said that the dish was invented at Rochor Market and that it was initially known as Rochor mee, only later gaining its current name. Although a similar dish with the same name exists in Malaysia, it is significantly different than the classic Singaporean version. 38 PANCIT CANTON Philippines 3.9 Rate It Pancit canton is a Filipino dish of Chinese origin which combines yellow wheat noodles and a variety of meat, seafood, and vegetables, blended with a flavorful mixture of soy and oyster sauce. The ingredients are easily adjusted to taste, availability, and preference and can be prepared separately or shortly stir-fried alongside noodles. Since long and thick noodles symbolize long and prosperous life, this versatile and colorful dish is usually served on special occasions, such as various celebrations and birthday parties. 37 PANCIT Philippines 3.9 Rate It Pancit is a staple Filipino dish found at numerous feasts and celebrations, consisting of stir-fried noodles with meat and vegetables such as chicken, pork, shrimp, celery, carrots, onions, garlic, and cabbage. The dish has Chinese origins, and the name of the dish is derived from the Hokkien phrase pian i sit, meaning something convenient, cooked fast. Over time, pancit evolved and became a signature Filipino dish, so today, there are numerous variations of pancit such as pancit canton and pancit bihon. Egg noodles are used for pancit canton, while thin, translucent rice noodles are used for pancit bihon. The dishes are often prepared for birthday celebrations as they symbolize longevity and health according to ancient Filipino superstitions. 36 PAD KEE MAO Thailand 4.0 Rate It Pad kee mao (more commonly known as drunken noodles) is a stir-fry noodle dish originating from Thailand, similar to phat si-io. It is made with broad rice noodles, chicken thighs (or breast), garlic, red chilis, kaffir lime leaves, galangal, baby corn, brown sugar, fish sauce, soy sauce, and holy basil. Other versions of the dish use squid or different seafood as the main ingredient. There are many theories as to the origin of its name, but the most commonly accepted one is that pad kee mao is a popular food of choice for late-night drinking. Nowadays, the dish is also found in Thai-fusion cooking, with some versions made with instant noodles or even spaghetti. 35 HỦ TIẾU NAM VANG Ho Chi Minh City, Vietnam 4.0 Rate It Hủ tiếu Nam Vang is a popular Vietnamese street food with Cambodian-Chinese roots. The dish is named after the Cambodian capital Phnom Penh (Nam Vang), and the recipe is tweaked to adapt to Vietnamese flavors. The noodle soup should have a clear and rich broth made from pork bones, pork, and dried squid and shrimp. The noodles can be transparent rice noodles, chewy tapioca noodles, or thin Chinese egg noodles. Toppings include a combination of sliced pork liver, cooked pork meat, sautéed ground pork, quail eggs, fried shallots, garlic, and poached shrimp. The dish is typically served with an assortment of garnishes on the side – Chinese chives, Chinese celery, green onions, cilantro, and lettuce. 34 KHOW SUEY Shan, Myanmar 4.0 Rate It Khow suey is a Burmese one-pot dish consisting of coconut-milk-based curry, noodles, and an array of toppings such as hard-boiled eggs, potato sticks, fried garlic, leeks, and spring onions. Both the dish and the toppings are traditionally served in bowls. It is believed that khow suey spread from Burma to East India during World War II. 33 PHỞ XÀO Vietnam 4.0 Rate It Often regarded as a more convenient variation of the classic phở, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain the broth. Phở xào is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables. All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. Phở xào is traditionally accompanied by a plate of fresh herbs or sliced raw vegetables. 32 PANCIT BIHON Philippines 4.0 Rate It Pancit bihon is a famous Filipino stir-fry consisting of rice noodles combined with sliced pork or chicken and various vegetables. The dish is infused with soy sauce and it is usually lightly seasoned with lemon juice. Just like other pancit varieties, this version is often found at numerous street stands throughout the country and is a staple dish served on special and festive occasions. 31 PHỞ TRỘN Hanoi, Vietnam 4.1 Rate It Phở trộn or mixed pho is a classic Vietnamese pho variety. This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especially popular during summer. The sliced meat is marinated in salt, ginger, pepper, garlic, lime juice, and five spice powder. It's then browned in a pan and mixed with fresh greens (mint, Thai basil, lettuce, cilantro, bean sprouts), fried shallots, rice noodles, and a dressing consisting of vinegar, fish sauce, sugar, and tamarind paste. The noodle salad is often garnished with chopped peanuts and red chili peppers, while lime wedges are usually served on the side. 30 MEE REBUS Malaysia 4.1 Rate It Mee rebus is a Malay noodle dish that is also popular in Indonesia and Singapore. It consists of yellow egg noodles that are doused in a rich and flavorful sauce that is highly versatile but usually includes various combinations of shrimps and shallots, as well as different spices and herbs, while some versions can also be thickened with mashed potatoes. The dish is usually topped with sliced chilies, halved boiled eggs, bean sprouts, or fried shallots, and it is typically served with sliced limes or soy sauce. 29 MEE GORENG MAMAK Malaysia 4.1 Rate It Mee goreng mamak is a versatile stir-fry noodle dish from the Maritime Southeast Asia region, initially introduced by the Indian-Muslim community. It is a spicy-savory course that pairs the noodles with a combination of fish cakes, chicken, prawns, garlic, scallions, tomato sauce, curry spice, sweet soy sauce, boiled potatoes, and eggs. For toppings, the most commonly used are red chilies, crispy fried onions, and lime juice. Traditionally, the dish is served alongside calamansi wedges - a citrus hybrid native to the region (can be substituted with lime wedges). Mee goreng mamak is a favorite in Malaysia and can be found everywhere, from street vendors to sit-down restaurants. 28 PANCIT MALABON Malabon, Philippines 4.1 Rate It Pancit Malabon belongs to a broad group of traditional Filipino stir-fried noodle dishes. It is prepared with thick rice noodles doused in a flavorful shrimp-infused sauce and usually incorporates various seafood ingredients such as shrimps, squids, or mussels. The dish is often served topped with hard-boiled eggs, pork cracklings, sliced cabbage, and fish flakes. As the name suggests, it stems from the coastal region of Malabon, famous for its abundance of fresh seafood ingredients. Like other pancit varieties, this local favorite is also traditionally served on special occasions. 27 HOKKIEN MEE MALAYSIA Malaysia 4.1 Rate It This popular noodle dish hails from Malaysia, and it should not be confused with the similar Singaporean version or significantly different variety that comes from Penang—but which curiously share the same name. Malaysian Hokkien mee that is mainly associated with Kuala Lumpur usually consists of egg-based wheat noodles that are braised with sliced pork, pork lard, prawns, and cabbage. The whole dish is generously coated in a thick and dark sauce that is based on soy sauce and prawn stock. It is usually served with sliced scallions and chili or shrimp paste (belacan) on the side. Because of its name, Malaysian Hokkien mee is also believed to have its origins among the Hokkien community, an ethnic group native to Chinese Fujian. 26 MIE ACEH Aceh, Indonesia 4.1 Rate It Named after its place of origin, this spicy noodle dish comes fried (goreng) and in the form of a soup (kuah). In addition to thick yellow noodles, it usually consists of beef, lamb, or seafood, as well as vegetables such as spring onions, garlic, bean sprouts, cabbage, and tomatoes. The dish is generously seasoned with a spicy blend that typically incorporates chili peppers, shallots, garlic, cardamom, and cumin. Mie Aceh is typically served topped with fried shallots, cucumber, and crackers, and it is commonly sold by street vendors or at hawker-style restaurants. 25 BÚN ĐẬU MẮM TÔM Hanoi, Vietnam 4.1 Rate It This traditional Vietnamese dish consists of rice vermicelli noodles, fried tofu, and fermented shrimp paste. All the elements are served separately, along with a heap of fresh green herbs. The dish is occasionally accompanied by slices of boiled pork, and before serving the shrimp paste is traditionally drizzled with few drops of lemon or kumquat juice. Bún đậu mắm tôm is mainly associated with Northern Vietnam, and it is especially popular in Hanoi. Although it is served in restaurants, this unique combination is best known as a street food item that is sold by numerous street vendors. 24 BÚN RIÊU Vietnam 4.1 Rate It Bún riêu is a crab-based Vietnamese noodle soup. The dish is made in several versions, but the most popular one is made with a tomato base and goes under the name bún riêu cua. The soups are prepared with different broths, but they are always infused with crab paste and come served with vermicelli noodles, while the toppings typically include crab meat, pork, tofu, tomatoes, blood jelly, and a selection of fresh greens such as perilla or bean sprouts. The combination of sweet and sour flavors make bún riêu one of the favorite noodle dishes in the country. 23 PHO CHAY Vietnam 4.2 Rate It Pho chay is a vegan version of pho noodle soup. The broth is usually based on mushrooms, ginger, onions, soy sauce, and spices, although there are numerous variations on the dish. The spices often include cloves, cinnamon, coriander seeds, and black cardamom. All that's left is to cook the large pho noodles, combine them with the broth, then add the toppings such as bean sprouts, tofu, large mushrooms, and sliced chili peppers. The dish can be enriched with a variety of vegetables such as leeks, carrots, pak choi, and even fruit such as apples. Before serving, this pho variety is often sprinkled with fresh coriander and accompanied by nuoc cham fish sauce on the side (the fish sauce, however, is not vegan). 22 PANCIT PALABOK Philippines 4.2 Rate It Pancit palabok is a traditional Filipino dish consisting of thin rice noodles doused in a creamy shrimp-infused sauce and complemented with various toppings such as hard-boiled eggs, pork cracklings, shrimps, pork, fish flakes, and scallions. This classic is one of the most famous varieties of the traditional pancit dishes and it is considered to be an authentic Filipino invention, unlike other Chinese-influenced versions. Even though it is commonly prepared at many Filipino households, this national favorite is typically prepared for special and festive occasions. 21 PHAT SI-IO Thailand 4.2 Rate It Phat si-io is a Chinese-style noodle dish originating from Thailand. The dish is often prepared and served from street stalls and consists of big noodles or vermicelli which are stir-fried with thinly sliced pork, beef, chicken, or seafood. The dish is popular because of its fragrant aroma coming from fried soy sauce (both light and dark varieties), garlic, eggs, and Chinese broccoli, which are also included in the pan. The dish is also spelled as pad see ew, with pad meaning fried, and see ew meaning soy sauce, so the name literally means fried soy sauce. Once done, it's recommended to serve phat si-io with chili sauce. 20 PHỞ GÀ Vietnam 4.2 Rate It Phở gà is a traditional Vietnamese pho variety made with chicken. It can usually be ordered as bình thường (normal) with white breast meat, dark meat, fat, and skin, or gà nạc (lean chicken) with sliced breast meat. The broth in phở gà is much lighter and clearer than the one found in phở bò (beef pho). Other ingredients used in the preparation of chicken pho often include ginger, fish sauce, rice noodles, shallots, green onions, and cilantro. Garnishes include lime wedges, mint, sliced chili peppers, bean sprouts, and Thai basil sprigs. It is believed that this pho variety was invented in the 1930s, when beef wasn't available in Vietnamese markets on Mondays and Fridays. 19 PHỞ BÒ TÁI CHÍN Northern Vietnam, Vietnam 4.3 Rate It Phở bò tái chín is a Northern Vietnamese version of phở bò (beef pho). This soup is prepared with well-done (chín) and rare or half-done beef (tái) that's cooked by the broth when served. Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls. Phở bò tái chín is usually garnished with Thai chili peppers, bean sprouts, cilantro, and Asian basil, while lime wedges are often served on the side. 18 BEEF KWAY TEOW Singapore 4.3 Rate It Beef kway teow is a Singaporean and Malaysian noodle dish that can be served either as a quick meal or as a side dish to bigger meals. In order to prepare it, broad and flat rice noodles are stir-fried with vegetables and herbs, and topped with slices of beef. There is also a version of this dish in a form of a soup similar to Thai beef soup, but it is usually prepared as a "dry" dish, in a thick gravy flavored with chili, soy sauce, and sesame oil. A variety of the dish is popular in Indonesia, where it’s commonly enriched with garlic, meatballs, cabbage, soy sauce, and black pepper. 17 PENANG LAKSA Penang, Malaysia 4.3 Rate It The perfect blend of spicy, sweet, savory, and umami flavors, penang laksa is a popular Malaysian street food, originating from the north-western state of Penang. This hearty noodle soup is made with poached mackerel (or sardines), tamarind, lemongrass, and chili peppers as the base ingredients. Other commonly used garnishes include ginger flower buds, pineapple slices, onions, mint, and shrimp paste (hae ko). But, regardless of all the specific recipes, the result is always a rich and strong-flavored dish that has earned the adoration of both locals and travelers alike. So much so, that in 2011 CNN Go ranked penang laksa #7 in their "World's 50 Best Foods" list - and it's the only Malaysian dish included. 16 ASSAM LAKSA Penang, Malaysia 4.3 Rate It Assam laksa is a traditional Malaysian fish-based sour noodle soup. It is the one of the numerous varieties of laksa, popular noodle soups widespread throughout Southeast Asia. The dish consists of rice noodles, shredded fish, and sliced vegetables, most commonly cucumber, onion, and lettuce. It has a distinctively tangy taste, which is attributed to tamarind, the sour ingredient generously used to spice the dish. The exact origin of the dish is unknown, but it is believed that it has originated in the coastal areas of Malaysia among the local fishermen who assembled the dish out of available ingredients. Through history, the dish evolved into assam laksa that we know today. Regardless of its origin, nowadays it is a signature dish of the Malaysian region of Penang. It is one of the most famous street dishes found in the area, and a favorite with both locals and tourists. In Penang, street vendors prepare assam laksa from the early morning until late in the evening. Traditionally, the dish should be served with hae ko, a dark and rich Malaysian-style shrimp paste. 15 BÚN CHẢ Hanoi, Vietnam 4.3 Rate It Bún chả is a pork and noodle dish that is intricately connected to Hanoi, where it is believed to have originated. The dish combines three elements: a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens such as perilla leaves, lettuce, coriander, and morning glory. Although bún chả or similar varieties can be found in other parts of Vietnam, the local Hanoi version is held in high regard. Not much is known about its history or origin, but the dish became internationally recognized in 2016 when it was featured on the show Parts Unknown – in which the host Anthony Bourdain enjoyed bún chả together with the former president Barack Obama. 14 CURRY MEE Malaysia 4.3 Rate It Curry mee is a spicy noodle soup commonly eaten in Malaysia and Singapore (where it's often called curry laksa). It is a true fusion dish, influenced by Indian, Chinese, and Southeast Asian culinary traditions. It is one of the numerous varieties of laksa, the quintessential noodle soups of Southeast Asia. The basis for this creamy dish is made with curry and coconut milk which form the unusual sweet and spicy sauce. Although very similar to curry, the sauce for curry mee is usually much thinner, but still has a strong and rich flavor. Traditionally, thin rice noodles are used in curry mee, and they are often cut into smaller pieces in order to ease the consumption. Other ingredients include tofu puffs, prawns, and fishcakes. The most traditional versions of curry mee also include a very unusual ingredient - cockles, saltwater clams which are usually served raw. Before serving, the dish is spiced with a dollop of traditional chili sauce and chopped coriander leaves. Curry laksa is the favorite variety in Singapore, where it is often referred to only as laksa. In Singapore, it is the most common hawker-style dish, and many vendors prepare curry laksa as their signature dish. 13 LAKSA Indonesia 4.3 Rate It Characterized by its rich and spicy broth, this comforting noodle soup is one of the classic dishes found in many Southeast Asian countries. It was developed under the influence of different culinary traditions, which has led to the creation of numerous regional varieties that differ in flavors and ingredients. Two of the most famous versions are the sour, tamarind-based asam laksa and the creamy curry laksa. Especially favored in Malaysia, Singapore, and Indonesia, laksa is usually prepared and enjoyed at hawker centers as a hearty main course. 12 PHO Vietnam 4.3 Rate It Pho is a Vietnamese noodle soup, Vietnam's national dish, street food, comfort food, and a way of life. It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity. Although it is classified as a soup, pho is served as the main course and the two bowls of it never taste the same. It is traditionally made with chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is perfect. The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level. There are two main types of Pho in Vietnam - one is Pho Bac, made in the northern parts of the country, with a clear, simple, delicate flavor and spices, without the herbs and garnishes found in Pho Nam, which is made in the southern parts of the country, with added spices, bean sprouts, various toppings, fish, and hoisin sauce. It is believed that pho derived from the French pot au feu, but regardless of the legend's truthfulness, pho still remains a staple of comfort food - warm, hearty, and delicious. 11 PENANG HOKKIEN MEE Penang, Malaysia 4.4 Rate It Penang version of the dish known as Hokkien mee is significantly different from the varieties that can be found in other parts of Malaysia and Singapore. Often referred as prawn mee, the dish consists of a broth that is flavored with prawns and pork ribs, and which comes topped with ingredients such as sliced pork, rice and wheat noodles, bean sprouts, prawns, kangkong (water spinach), fried shallots, and boiled eggs. This hawker classic is usually served with a chili-based sauce. As the name suggests, the origins of the dish are among the Hokkien community who emigrated from Chinese province of Fujian. 10 LAKSAM Terengganu, Malaysia 4.4 Rate It Traditionally associated with the regions of Kelantan and Terengganu, this flavorful Malaysian soup consists of rolled rice noodles served in a creamy fish broth. The noodles are prepared with a thin rice flour batter that is poured on a flat surface, steamed, and then rolled and sliced into bite-sized pieces. The broth served alongside the noodles is made with coconut milk and creamy fish paste, and is usually seasoned with ginger, shallots, and garlic. The whole dish is complemented by various vegetables such as sliced cucumbers or green beans and is usually accompanied by spicy sambal. Laksam is traditionally enjoyed as a warm, hearty breakfast. 9 BÚN THỊT NƯỚNG Vietnam 4.4 Rate It This Vietnamese dish combines marinated grilled pork, rice vermicelli noodles, and fresh leafy green vegetables and herbs. The ingredients are usually placed in a bowl and are then combined with nước chấm – a fish sauce that is typically enriched with lime or lemon juice, water, and sugar. Bún thịt nướng is usually associated with Southern Vietnam, and it is closely related to bún chả, which is regarded as a local specialty in Hanoi. Apart from its basic form, the dish has several regional varieties that may employ tofu or other types of meat and seafood. 8 PHỞ BÒ Vietnam 4.4 Rate It This beef-based version of pho is prepared with assorted cuts and parts of beef – the stock is made from beef bones, shank, ox tail, and neck, while the toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên), but the latter version is not that popular in Vietnam. Beef pho is usually flavored with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander. The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions. On the side, you can often find a platter with bean sprouts, lime wedges, and sliced hot peppers so each person can add the garnishes to his or her liking. Hoisin and Sriracha sauces are also often-seen staples on the side. 7 CHAR KWAY TEOW Singapore 4.4 Rate It Char kway teow is one of the most popular street dishes in Malaysia and Singapore. Despite numerous regional varieties, it is usually made with flat rice noodles, shrimps, eggs, cockles, bean sprouts, chives, and Chinese sausage. All the ingredients are usually fried and coated in soy sauce, while some versions also incorporate shrimp paste, garlic, fried pork lard, and sometimes even yellow wheat noodles. Among the numerous theories about the origin of the dish, the most popular claims that it was invented in the Singaporean Teochew community by Chinese immigrants, while the name stems from Hokkien, char meaning fried and kway teow denoting flat rice noodles. Classic Teochew variety that is lighter and slightly drier than the Singaporean counterpart is especially popular in Malaysian Penang where it is considered to be a signature dish of the region. Originally, char kway teow was a poor man’s dish made by farmers and fishermen out of leftover ingredients. Realizing how delicious this combination is, they started selling it on the street, and it quickly caught on. Apart from Singapore and Malaysian Penang, a variety of char kway teow is also found in Indonesia. In Penang, some vendors still serve it on banana and palm leaves, the way it was traditionally served from its beginnings. 6 PAD THAI Thailand 4.4 Rate It Pad Thai is Thailand's national dish, a flavorful stir-fry (pad in Thai) dish consisting of rice noodles, tofu, dried shrimp, bean sprouts, and eggs. If it's made with meat, chicken and pork are some of the most popular choices. The flavors are an intricate combination of sweet, sour, and salty, with a well-balanced contrast of textures. Pad Thai is probably one of the most popular Thai dishes abroad. Its origins can be traced to a period of nationalism in the country, after the 1932 revolution that ended the absolute monarchy. There was a public contest to find a new national noodle dish, and the winner was a Pad Thai consisting of noodles, radish, sprouts, peanuts, and eggs. Tender rice noodles are additionally flavored with sugar, tamarind, lime juice, vinegar, and fish sauce, and the dish is traditionally served with ground red chilis, white vinegar, sugar, fresh lime wedges, and fish sauce on the side, so each consumer can garnish the meal to their preference. 5 BÚN BÒ NAM BỘ South Central Coast, Vietnam 4.5 Rate It Bun bo nam bo is a traditional Vietnamese dish. The name holds a key to its basic ingredients and the location – bun means noodle, bo is for beef, and nam bo refers to the South of the country. The main ingredients include beef, rice vermicelli noodles, garlic, fresh herbs (cilantro, mint), and vegetables (carrots, cucumbers, lettuce, bean sprouts), while roasted peanuts and fried shallots are entirely optional. The noodles, vegetables, and herbs are arranged in bowls, while the beef is stir-fried and added on top. The whole bowl is garnished with peanuts and shallots before the dish is served. 4 MÌ QUẢNG Quảng Nam Province, Vietnam 4.5 Rate It This Vietnamese classic consists of a combination of flat rice noodles and yellow egg noodles that are served with a small amount of flavorful meat broth and crispy fresh vegetables and herbs such as banana blossoms, lettuce, cilantro, scallions, and Vietnamese coriander. The dish is incredibly versatile and usually comes topped with pork belly, chicken, shrimps, fish, boiled eggs, roasted peanuts, and fish crackers. Though it originated in Central Vietnam, more precisely the Quảng Nam Province, mì quảng is nowadays enjoyed throughout the country. 3 BÚN THỊT NƯỚNG CHẢ GIÒ Southern Vietnam, Vietnam 4.6 Rate It Bún thịt nướng chả giò is a Vietnamese dish that combines marinated grilled pork, rice vermicelli noodles, crispy fried spring rolls, vegetables, and herbs. The dish is served in bowls and it's typically accompanied by nuoc cham fish sauce for dipping. Bún thịt nướng chả giò is associated with Southern Vietnam and it's praised for its contrast of hot and cold flavors and textures. Apart from this form, the dish also has several other regional versions that may employ other types of meat, seafood, or tofu. 2 MEE BANDUNG Muar, Malaysia 4.6 Rate It Mee bandung is a Malay noodle dish that originated in Muar. The dish combines yellow noodles with a thick, spicy sauce that consists of chilies, onions, shrimp paste, and dried shrimps. Each mee bandung is topped with a variety of condiments that typically include halved boiled eggs, shrimps, fishcakes, vegetables, and occasionally beef, while the dish is best finished off with a splash of lime juice. The term bandung roughly translates as mixed or paired and is not related to a namesake Indonesian city. 1 KHAO SOI Northern Thailand, Thailand 4.6 Rate It A signature dish of Northern Thailand, khao soi is a delicious coconut soup in which numerous regional influences were combined to create a truly spectacular dish. The base of the soup is a slightly spicy broth which combines coconut milk and red curry paste. The broth is served with flat egg noodles and a choice of meat, which usually includes chicken, beef, and pork. It is topped with a handful of crisp fried noodles and chopped cilantro. The dish is commonly served alongside a variety of condiments such as fresh lime, pickled cabbage, shallots, and chilis. Even though the dish originated in the north of the country, it is still not totally clear how and when this famous noodle soup was created. The most probable theory claims that khao soi is a fusion dish which originated under the influence of Chinese Muslims, traveling from the Yunnan region through Myanmar, Thailand, and Laos. It is also believed that the soup is a variety of an old Myanmarese coconut soup made with rice noodles, which were also primarily used in khao soi and were later replaced with the more traditional egg noodles. Regardless of its confusing origin, today this flavorful soup is a genuine product of Northern Thailand, found in numerous eateries and restaurants across the region, representing an irreplaceable dish among the locals and a favorite among the tourists. Khao soi is also popular in the neighboring Laos. However, the Lao version employs other ingredients and is somewhat different than the Thai counterpart. Log in to track how many foods you’ve tried. SPOTLIGHT SAVOIE France 7 dishes 22 food products Rating: 4.1 Most popular dish BOUDOIRS 3.5 Most popular food product TRUFFE AU CHOCOLAT 4.5 Most popular beverage VERMOUTH BLANC 3.7 Best rated Food TRUFFE AU CHOCOLAT 4.5 FRANCE 467 dishes 759 food products Rating: 3.9 * * * * TOP 68 SERBIAN FOODS Karađorđeva šnicla moved to 34th place - Karađorđeva šnicla is a traditional Serbian dish consisting of veal or pork cutlet that is filled with kajmak, then rolled in breadcrumbs and fried in hot oil. The cutlet was created in 1956 by a chef Mića Stojanović, who would later become a personal chef to Josip Broz Tito, the president of the former republic of Yugoslavia. The chef claims he invented it out of necessity at the restaurant Golf in Belgrade, and named it after the Serbian Prince Karađorđe. Today, the dish is a staple at many traditional restaurants and is typically accompanied by roasted potatoes, a lemon wedge, and tartar sauce on the side. The other name, devojački san (maiden's dream) refers to the phallic shape of the dish. * * * * NEW BEVERAGE CATALOGED COLLI DI CONEGLIANO REFRONTOLO PASSITO Italy Italian Wine Appellation #144. Although the name Colli di Conegliano is mainly associated with sparkling Prosecco, this DOCG appellation that shares the same name only covers still wines, including red, white, and dessert styles. The most prominent of the group is the sweet dessert wine produced from sun-dried grapes (passito technique). This intriguing wine is made with Marzemino variety. The technique of drying the grapes allows the sugar and flavor to concentrate, resulting in luscious wines with a rich, honeyed texture and intense aromas reminiscent of ripe fruit, cherries, blackberries, cinnamon, and honey. These full-bodied wines can be enjoyed on their own, but they would also pair well with chocolate and fruit tarts. BEST LOCAL RESTAURANTS İZMIR, TURKIYE 4.7 3.4k ZEYNEL ERGIN GEVREK FIRINI İzmir Famous for Simit 4.5 6.7k ALSANCAK DOSTLAR FIRINI İzmir Famous for Boyoz 4.4 105 FATIH PIDE İzmir Famous for Lahmacun COCKTAIL OF THE DAY B-53 United States of America B-53 is a popular layered shooter belonging to the B-50 family of cocktails, with B-52 being the most popular variety. This shooter is made with equal parts Kahlua, Bailey’s, and sambuca. In order to prepare it, Kahlua is first poured into a shot glass, followed by Bailey’s and sambuca, which should be floated by pouring them over the back of a bar spoon. However, there are many different recipes for this drink, and one of the most popular varieties uses Kahlua, sambuca, and Grand Marnier instead of Bailey’s Irish cream. COUNTDOWN SLIDER 65 BEST AMERICAN SEAFOOD DISHES 64 POMPANO EN PAPILLOTE New Orleans, United States of America n/a Rate It Pompano en papillote is an American dish hailing from New Orleans, where it was invented by Jules Alciatore at the famous Antoine's restaurant in honor of Brazilian balloonist Alberto Santos-Dumont. The dish is made using a French baking method in parchment paper called en papillote, hence the name of the dish. It's made with a combination of pompano fillets that are baked in parchment paper with a sauce consisting of white wine, shrimp, and crabmeat. Once packed, the dish is baked in a hot oven, and the steam will puff the paper up, so it will look similar to a balloon. Pompano en papillote is served in the same paper, and each patron slices the paper open before eating. Nowadays, there are many versions of the dish with additions such as sherry, mushrooms, tomatoes, flour, parsley, or paprika. 63 OYSTERS KIRKPATRICK San Francisco, United States of America n/a Rate It This American dish consists of shucked oysters that are left in the shell, and are then topped with bacon bits and various additions such as Worcestershire sauce, ketchup, butter, cheese, or parsley before they are shortly broiled. The most popular theory claims that the dish was invented at the Palace Hotel in San Franciso by the chef Ernest Arbogast who named it after the hotel manager John C. Kirkpatrick. Over time, other theories emerged, and the dish nowadays appears in many variations, and it is known under various names. In Australia, it is known as oysters Kilpatrick, and it typically includes a splash of Tabasco. 61 MINORCAN CLAM CHOWDER St. Augustine, United States of America n/a Rate It Minorcan clam chowder is a Floridian dish hailing from St. Augustine. This Manhattan-style, tomato-based chowder is made with a combination of onions, bacon, green bell peppers, clams with their juice, crushed tomatoes, celery, thyme, bay leaves, potatoes, and datil chili pepper, which is grown in the St. Augustine area. The chowder is cooked until the potatoes are fully cooked. If the broth is too thick, it's recommended to dilute it with water or tomato juice. However, the consistency should remain on the thick and chunky side. Some claim that Minorcan clam chowder is even better if reheated the next day. The dish was brought over by the Minorcans to St. Augustine in 1777. 60 PECAN-CRUSTED FISH Southern United States, United States of America n/a Rate It Pecan-crusted fish is a traditional dish of the American South. It's sometimes made with a combination of mayonnaise, crushed pecans, honey, and white fish fillets. The fish is dipped into the mixture of mayonnaise and honey, and it's then coated with crushed pecans. Finally, the dish is baked until the fish becomes flaky. It's important not to overcook the fish because it will become very dry. The dish can also be prepared with a standard mix of butter, Creole seasoning, and garlic for the fish coating. Pecan-crusted fish is often served with a variety of side dishes and garnishes such as baked potatoes, lemon wedges, tartar sauce, yellow rice, or fresh salad. 59 SHRIMP REMOULADE Louisiana, United States of America n/a Rate It Shrimp remoulade is a traditional American dish originating from Louisiana. The dish features fresh shrimp served with a creamy remoulade sauce over crispy iceberg lettuce. The ingredients for red Creole remoulade (the French one is white and based on mayonnaise) include scallions, celery, mustard, Worcestershire sauce, horseradish, garlic, cayenne pepper, paprika, ketchup, and wine vinegar. The sauce is chilled, then combined with the shrimp and the dish is traditionally served as a cold appetizer in numerous Louisiana restaurants. 57 HALIBUT CADDY GANTY Alaska, United States of America n/a Rate It Halibut Caddy Ganty is a traditional American dish originating from Alaska, where it was invented by the female owner of Pelican Cold Storage Company. The dish is prepared with a combination of halibut, white wine, sour cream, mayonnaise, breadcrumbs, paprika, minced onion, salt, and pepper. The halibut fillets are marinated in white wine, dredged in breadcrumbs, then baked under a topping of sour cream, mayonnaise, paprika, and minced onions. Once prepared, the fish is often garnished with chopped dill, and the dish is served with roasted vegetables, white rice, or baked potatoes on the side. 56 RED CONCH CHOWDER Florida Keys, United States of America n/a Rate It Red conch chowder is a Caribbean dish that's especially popular in The Bahamas, Cayman Islands, and the Florida Keys. The conch is pounded with a hammer in order to make it tender, and it's then chopped and combined with onions, celery, green onions, hot peppers, tomatoes and tomato paste, potatoes, beans, and herbs and spices. The combination is boiled for a few hours until all the flavors blend together. This red-colored chowder is light and brothy when first prepared, but if it's left overnight and eaten the next day, its consistency slightly thickens due to the starches coming from the potatoes. Red conch chowder is always served hot, and it's recommended to add a few dashes of pepper sherry on top before serving. 55 LOBSTER NEWBURG New York City, United States of America n/a Rate It This American classic consists of lobster tail chunks, clarified butter, cream, egg yolks, Madeira wine, and cayenne pepper. It was invented in 1876 by Charles Ranhofer, a chef at Delmonico's in New York City, although some claim that the dish was invented by Ben Wenberg, Ranhofer's friend, but there is still not any actual proof for those claims. The dish was quite popular in the 1880s, when it was the favorite lobster specialty on Coney Island. Today, lobster Newburg is traditionally served warm on a plate, while the creamy, flavorful sauce is poured on top. 54 CATFISH STEW Southern United States, United States of America n/a Rate It Catfish stew is a dish consisting of catfish fillets that have been boiled together with tomatoes, potatoes, and onions, and are often seasoned with hot sauce or Tabasco. A version without tomatoes, known as white catfish stew, is commonly prepared with added milk, and it is also widely popular. The stew originates from, and is mainly consumed in the southern parts of the USA. 53 SHRIMP DEJONGHE Chicago, United States of America n/a Rate It The garlic and sherry flavored shrimp DeJonghe is a casserole dish made with whole peeled shrimps blanketed in herbed breadcrumbs which are broiled until golden brown. This dish is often said to be the oldest specialty of Chicagoan cuisine, having been created in the 1920s at DeJonghe's hotel and restaurant on Chicago's Monroe Street. The recipe has been attributed either to the owners, Belgian immigrants Henri, Pierre, and Charles DeJonghe, or to their chef, Emil Zehr. Today, shrimp DeJonghe can be found at a variety of Chicagoan restaurants, ranging from casual taverns and eateries to seafood spots and even steakhouses. 52 CRAWFISH MONICA New Orleans, United States of America n/a Rate It Crawfish Monica is an American dish consisting of rotini pasta, crawfish tails, garlic, Creole seasoning, butter, and cream. The dish was invented in Louisiana by Pierre Hilzim, who named it after his wife, Monica Davidson. The recipe is kept a secret, and the name of the dish is trademarked. In the 1980s, Davidson and Hilzim started to sell their dish at Jazzfest, and it didn't take a long time for crawfish Monica to become one of the most popular dishes at the festival. 51 SOUTHERN FRIED CRAPPIE Oklahoma, United States of America n/a Rate It Southern fried crappie is a beloved dish from Oklahoma, consisting of crappie fish fillets that are rolled in cornmeal, seasonings, and Cayenne pepper, then deep-fried until golden brown in color. The dish is commonly sprinkled with lemon juice and served either with French fries, onions, or hushpuppies. A glass of sweet tea or a cold beer can be used as perfect accompaniments to this hearty dish. 49 CRAWFISH BOUDIN Louisiana, United States of America n/a Rate It Crawfish boudin is a specialty of Cajun cuisine, a sausage that is traditionally prepared with freshly chopped crawfish meat and sautéed finely cut vegetables such as onions, celery, green onion tops, bell peppers, garlic, and parsley. The crawfish mixture is then combined with cooked white rice before being stuffed into natural casings. If no casings are available, the sausage mixture can alternatively be shaped into balls which are then dredged in breadcrumbs and fried. Typical seasonings include red pepper or cayenne pepper, salt, and white pepper or black pepper. Crawfish boudin can be steamed, smoked, or fried, eaten on top of saltine crackers, or drizzled with hot sauce or mustard. This sausage makes an excellent savory snack or a side. 47 ROLLED OYSTER Louisville, United States of America n/a Rate It Rolled oyster is a traditional American dish originating from and around Louisville, Kentucky. It consists of three raw oysters that are dipped in pastinga batter (eggs, cornmeal, and milk), rolled in cracker crumbs, then deep-fried to crispy perfection. As the exterior seals and becomes golden brown, the oysters inside get steamed and burst, while the oyster juices give the breading an oyster-like flavor. It is believed that this dish was first served in 1884 by Italian immigrant Phillip Mazzoni in his tavern on Third and Market. This bar snack is usually served with ketchup or tartar sauce. 46 CLAMS OREGANATA United States of America n/a Rate It Clams oreganata is an Italian-American dish made with a combination of 6 or 12 clams (usually littleneck clams), butter, breadcrumbs, oregano, parsley, garlic, lemon zest, and white wine. The clams in their shells are topped with a mixture of butter, breadcrumbs, oregano, garlic, parsley, and lemon zest before baking. The name of the dish refers to the addition of oregano to the breadcrumb mixture. Clams oreganata is a must-have appetizer for the Feast of the seven fishes, an Italian-American celebration of Christmas Eve which incorporates various fish and seafood dishes. 45 OYSTERS BIENVILLE New Orleans, United States of America n/a Rate It Originally invented in New Orleans' French Quarter, these oysters are baked in their shells with bread crumbs, grated cheese, onions, mushrooms, shrimp, wine, and a buttery roux. The oysters are baked until lightly browned, then served immediately, preferably garnished with chopped green onions and lemon wedges. This elegant appetizer is served in many fine dining restaurants in New Orleans, including the famous Antoine's and Arnaud's. 44 LOBSTER FRA DIAVOLO New York City, United States of America n/a Rate It Lobster fra diavolo is an Italian-American dish, a blend of American ingredients with the Italian-style of cooking, where a lobster in a spicy red tomato sauce is paired with pasta. The origins of the dish are still debated; some claim it’s a completely American invention, while others trace it back to southern Italy. 39 OYSTER ROAST South Carolina, United States of America n/a Rate It Oyster roast is a traditional American event originating from the Low Country, an area along the South Carolina coast. Similar to a clambake in the Northeast, the oysters are placed into a roasting kettle, covered with a burlap sack, then placed over hot coals until fully cooked. Once done, they are traditionally served on picnic tables lined with newspapers and pried open with special knives. The oyster roast has some standard accompaniments such as crackers, cocktail sauce, hot sauce, and sometimes horseradish. When hosting an oyster roast, it's recommended to have a few bottles of cold beer on hand, or gin and whiskey-based cocktails. 38 CRAB LOUIE San Francisco, United States of America 3.0 Rate It Crab Louie is an American salad dating back to the beginning of the 20th century. The salad is prepared with a combination of Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), while olives, green onions, and bell peppers are optional, but can be added if desired. The origins of the dish are quite murky, but many sources claim that the dish was served as early as 1914 in a San Francisco restaurant called Solari's. This tasty salad is mostly served as an appetizer. 37 MANHATTAN CLAM CHOWDER New York City, United States of America 3.3 Rate It Although New England clam chowder boasts with its salt pork, mollusk, potato, and onion mixture, New Yorkers have their own Manhattan variety of the dish, a light tomato stew similar to minestrone, filled with carrots, onions, potatoes, celery, and lots of large, chopped chowder clams accompanied by aromatic herbs such as thyme, oregano, and pepper. It is said that the flavor significantly improves after a day, so if making it at home, it's best to let it sit and reheat it the next day. As for its origins, some claim that it was invented in Rhode Island regardless of Manhattan in its name and that the original recipe was inspired by immigrants from Italy or Portugal. Since the dish has tomatoes in it, and they were thought to be suspicious, if not poisonous in New England until the mid-1800s, Manhattan clam chowder would have to date back from at least the period after those years. It differs from the New England version as it doesn't have any milk in it, and the New England version doesn't contain tomatoes, so the dish is sometimes called red chowder, while the New England version is called white chowder. The rivalry between the two is so great that in 1939, a bill was introduced in the state of Maine in order to make it illegal to add tomatoes to the dish. Regardless of the dispute, Manhattan clam chowder is a unique and special stew that must be tried, and it's never bad to have two different versions of a universally loved dish. 36 STUFFED CLAM New England, United States of America 3.4 Rate It A regional specialty hailing from New England, stuffed clam is usually made with a mixture of clam meat, onions, garlic, breadcrumbs or crumbled crackers, butter, and parsley. This mixture is stuffed into clam shells before being baked. Other typical ingredients include red and green peppers, celery, lemon juice, paprika, red pepper, and cayenne pepper. Often referred to as stuffies, the dish is typically made with the meat of large clams such as quahogs or cherrystone clams, and it can also be enhanced with grated parmesan cheese. Some variations of the dish call for a chunkier or smoother filling, while others use a variety of additions in the mixture, such as crispy bacon strips or lingucia, a type of Portuguese sausage. While the dish is usually consumed as an appetizer, it can also be served as a main meal for lunch or dinner, when it is accompanied by other foods. Stuffed clams are a typical treat at festive occasions and can be commonly found throughout New England’s coast. 35 TROUT AMANDINE New Orleans, United States of America 3.5 Rate It A gastronomic delight of French Creole cuisine, trout amandine is a simple dish that pairs pan-fried trout with a delicious, buttery, and nutty sauce consisting of brown butter (beurre noisette), almonds, lemon juice, and parsley. Considered a variation on trout meunière, which in turn is itself a variation on the French classic sole meunière, trout amandine also makes use of meunière (meaning miller’s wife in French), a method of cooking that calls for coating food in flour before sautéing it in brown butter with lemon juice and herbs. In this case, the sauce is enhanced with the addition of browned almonds, hence the name trout amandine, from the French culinary term amandine, which refers to a specialty that’s been garnished or prepared with almonds. Also known as trout almondine (almondine being the preferred American spelling), this delicacy is a quintessential and one of the most beloved seafood delicacies in New Orleans. The dish is most commonly prepared with skinless speckled trout (spotted sea trout) fillets instead of whole fish, as is usually the case in traditional French cooking. Trout amandine is typically enjoyed as an entrée in New Orleans’ restaurants, and it is usually accompanied by buttered new potatoes, steamed french green beans, and lemon wedges. 33 CLAM CAKE New England, United States of America 3.6 Rate It Clam cakes are a summer tradition throughout New England, most commonly found in Rhode Island, Connecticut, and Massachusetts. It is a deep-fried combination of chopped clams (usually quahog clams) and batter, usually consisting of flour, milk, clam juice, eggs, and a leavening agent. The cakes are crispy and golden brown on the exterior, with a light and fluffy texture on the interior. They are especially popular during the clamming season, when clams are in abundance and must be used quickly so they do not spoil over time. Clam cakes are served throughout coastal New England, at restaurants and roadside stands, typically consumed as finger food and accompanied by a bowl of clam chowder for dipping. 32 CLAMS CASINO Rhode Island, United States of America 3.6 Rate It Originating from Rhode Island, clams casino is made with littlenecks or cherrystone clams and bacon that are first seasoned and cooked, then placed together with breading on a half of a clam shell, and finished by either baking or broiling the concoction. Despite many variations, the one constant ingredient is bacon, and the finished clams are often sprinkled with fresh parsley. The dish became extremely popular with Italian-Americans and is served in almost every trattoria in Manhattan’s Little Italy. 31 FROGMORE STEW Frogmore, United States of America 3.7 Rate It Although the name suggests otherwise, Frogmore stew does not contain any frogs nor is it a stew. It is a classic low country South Carolina dish where the main ingredients are fresh shrimp and freshly shucked yellow corn which are simply boiled, while additional ingredients like potatoes, crabs, or even sausages can all be added to suit one’s preferences. This is a messy meal to eat, so it often comes served on paper plates, accompanied by ice-cold beer or similar beverages. It is believed that the first iteration of the dish was made by a National Guardsman called Richard Gay who used it as a way to feed a hundred hungry soldiers. The dish was named after his hometown, but once the town by the name of Frogmore was no more (it's more of a community nowadays), it started to get called Lowcountry boil. 30 KING SALMON STRIPS Alaska, United States of America 3.8 Rate It Hailing from Alaska, king salmon strips is a fish delicacy that is typically made with a species of wild-caught Alaskan salmon, known locally as king salmon. The preparation of this dish was a traditional way of preserving the fish that has long been practiced within the coastal communities in the country. The fish is skinned, gutted, and deboned, then sliced into long strips before it is brined. Traditional brining uses only salt, such as sea salt or rock salt, but these days, other ingredients are also often added to the brine, including brown sugar, maple syrup, molasses, or soy sauce. The cured fish strips are then allowed to dry on wooden racks in the wind for several days before they are cold-smoked with cottonwood, cherry, or alder chips. These days, it is a common practice to soak salmon strips in a sweet and salty mixture combined with liquid smoke for additional flavor, and then bake the marinated strips until hard and dry and enjoy them as snacks. 29 SHRIMP COCKTAIL Las Vegas, United States of America 3.8 Rate It Shrimp or prawn cocktail is a seafood dish consisting of cooked prawns served in a glass with cocktail sauce. The dish has vague origins, but most people claim that it was invented by a 19th-century miner from California who first used oysters in a glass with a sauce, but the Golden Gate Hotel in Las Vegas was the first to offer a 50-cent shrimp cocktail in 1959. It was served in a tulip glass with cocktail sauce. The cocktail sauce usually consists of ketchup and horseradish or ketchup and mayonnaise. This iconic dish was especially popular from the 1960s to the 1980s. 28 SHRIMP CREOLE Louisiana, United States of America 3.9 Rate It Shrimp Creole is a classic seafood dish with origins from South Louisiana, which has an abundance of gulf shrimp. The shrimp are traditionally simmered in a flavorful tomato sauce, while the whole dish is usually served over white rice. The tomato sauce typically consists of whole, diced, or canned tomatoes, bell peppers, onions, celery, and traditional spices based on hot peppers. According to many, the secret is in adding the shrimp near the end of cooking so that they don't become rubbery and overcooked. 27 FRIED OYSTERS Southern United States, United States of America 3.9 Rate It The technique of frying oysters is traditionally associated with the coastal areas of the United States, namely the West and the Southeast. It is said that pan-fried oysters were initially a frugal dish, but by the 19th century they became a well-known delicacy, while the technique of deep-frying developed in the 20th century. When shucked, the oysters are usually dipped in batter, optionally coated in breadcrumbs and various seasonings, and finally shortly fried until crispy and golden. The batter is occasionally made with buttermilk, which creates a lighter, slightly sour coating that perfectly complements the oysters. Today, this crispy delicacy is found in different parts of the United States, predominately in the coastal regions that abound in fresh and harvested oysters. Fried oysters pair well with hot sauces or citrusy flavors and can be enjoyed as a snack or an accompaniment to soups, salads, and various fried dishes. 26 FRIED CLAMS Essex, United States of America 3.9 Rate It Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which have a fuller flavor than regular clams. Although clams have been fried since 1840, the modern version of deep-fried, breaded clams is credited to Lawrence Henry Woodman from Massachusetts, who supposedly created the first version of the dish in 1916. 25 CRAB RANGOON United States of America 3.9 Rate It Crab rangoon is an American-Chinese dish consisting of a deep-fried dumpling that is stuffed with crab meat, garlic, scallions, and cream cheese. It is believed that the first crab rangoon was invented at Trader Vic's bar in either Oakland or San Francisco, although some claim that it was invented in Missouri for the World's Fair in 1904. Regardless of the origins, today this appetizer can be found in numerous Chinese-style restaurants throughout America, where it is often served with dips such as mustard, soy sauce, or plum sauce on the side. 24 CALIFORNIAN CLAM CHOWDER San Francisco, United States of America 4.0 Rate It Following in the footsteps of the classic New England-style clam chowder, Californian clam chowder is a creamy stew containing clams, potatoes, and onions. The key to making it Californian-style is to carefully tuck the chowder inside a sourdough bread bowl, which is the Californian way to enjoy this iconic American dish. Clam chowder in a sourdough bread bowl is believed to have originated in 1849, in the San Francisco restaurant called Boudin, and has since become the signature dish of the city. 23 MAINE-STYLE LOBSTER ROLL Maine, United States of America 4.0 Rate It One of New England cuisine staples, the Maine-style lobster roll consists of a chilled lobster salad tucked into New England-style split-top buns. The lobster salad, at its basic, is made with knuckle and claw meat that is dressed in mayonnaise and mixed with finely chopped celery, seasoned only with salt and pepper. Variations typically include ingredients like lemon juice, mustard, and chives. Because the buns are buttered and toasted, the result is a lobster roll with contrasting texture and flavor: a warm, buttery, toasted bun vs. a cold, crunchy lobster salad. It is unknown when it was invented and by whom. What is known is that it started to first appear sometime in the 1950s due to the explosion of summer tourism, but it boomed in the 1970s thanks to the increase in the roadside lobster roll stands. Red Eat's, the most famous restaurant on Route 1 in Maine, had a big role in popularizing it. Also, even though the Connecticut-style lobster roll appeared earlier, the Maine-style one is the more popular of the two. When it comes to serving, the most typical pairing is a Maine lobster roll and either creamy clam chowder or seafood chowder. But at seafood shacks or food stands, it is typically served with salt and vinegar potato chips, coleslaw, pickles, and onion rings. 22 OYSTERS ROCKEFELLER New Orleans, United States of America 4.0 Rate It Oysters Rockefeller is a popular American appetizer consisting of oysters served on half-shells that are topped with ingredients such as butter sauce, bread crumbs, and various green herbs such as parsley. They are then either broiled or baked. The appetizer was invented in 1899 in America's oldest family-run restaurant called Antoine's in New Orleans, when Jules Alciatore, the original owner's son adapted his father's signature dish known as escargot Bourguignon, but he replaced the snails with oysters, a local food source that was abundant in the area. Oyster Rockefeller was born, and the original recipe is still a closely-guarded secret of Antoine's. 21 CIOPPINO San Francisco, United States of America 4.0 Rate It Often described as a nourishing, hearty stew, and one of San Francisco's greatest contributions to culinary history, cioppino is a fish stew that is traditionally made from the catch of the day, combined with tomatoes and wine sauce. Cioppino is often made with crabs, clams, shrimp, scallops, squid, and mussels, while the typical accompaniment might include a local favorite - toasted sourdough bread. According to a food historian named Jean Anderson, this Italian-sounding dish was invented by the fishermen from Genoa who immigrated to the US and settled in California's Bay Area. It is most likely that cioppino originated on the fishing boats, when the fishermen made use of what was readily available to make their dinner, similar to the French bouillabaisse. As for its name, some believe it stems from ciuppin, a Ligurian word meaning to chop or chopped, referring to chopping up of the various leftovers of the day's catch. 20 FRIED CATFISH Alabama, United States of America 4.0 Rate It Fried catfish or southern fried catfish is a traditional fish specialty from the American South. Catfish fillets are first soaked in buttermilk and then rolled in cornmeal mixture before they are deep-fried in hot oil. The cornmeal crust gives the fish a unique flavor and nice crispiness on the outside while remaining tender and moist on the inside. Fried catfish is traditionally served alongside cornmeal dumplings, known as hush puppies, tartar sauce, coleslaw, and (sometimes) fried pickles. This beloved Southern fish dish is available in numerous fish fry eateries in the South. 18 CHARBROILED OYSTERS New Orleans, United States of America 4.1 Rate It Charbroiled oysters is a traditional American dish originating from New Orleans. In order to make the dish, freshly shucked Louisiana oysters on the half shell are placed on the hot grill and cooked in their own juices until bubbling and the edges start to curl. The oysters are topped with a sauce consisting of butter, garlic, parsley, salt, pepper, cayenne, lemon juice, and grated Pecorino Romano. Once the sauce has started to bubble, each oyster is sprinkled with grated Pecorino and garnished with minced parsley. Charbroiled oysters are typically accompanied by hot French bread and lemon wedges on the side. The dish is served immediately. 17 SHRIMP AND GRITS Southern United States, United States of America 4.1 Rate It What started as a simple fisherman's dish made with shrimp cooked in bacon grease, then served over creamy grits is today a cult Southern dish due to the fact that Craig Claiborne mentioned it in the New York Times in 1985, after he tried the dish at Crook's Corner, a restaurant in North Carolina. That version of shrimp and grits was made by a chef called Bill Neal, who also added mushrooms, bacon, and cheddar cheese into the dish. Today, there are numerous variations of the dish found throughout the South, with added hot spices, barbecue sauces, tomatoes, and fried eggs. The dish is so popular that each September, there is the annual Shrimp & Grits Festival held on Jekyll Island in Georgia. 16 BOILED CRAWFISH Louisiana, United States of America 4.1 Rate It The season of Lent before Easter means backyard crawfish boils in Louisiana. All that’s needed for this feast is a large pot and a heater, water, vegetables, seasoning, and crustaceans. The crawfish are typically placed in big strainers, then hosed down and washed before being placed in the pot with vegetables and fruits such as lemons, garlic, onions, celery, and potatoes, all cut in half, while frozen corn is added later in order to cool down the boil. Sausages and mushrooms might also be added to the pot, depending on personal preferences. It is believed that the secret to a great crawfish boil is not in boiling the crustaceans, but poaching them in hot water, which allows them to soak up all the flavors as they finish cooking. 15 FISH FRY Wisconsin, United States of America 4.1 Rate It Fish fry refers both to the meal and the popular Friday night tradition in Wisconsin. The fish is battered or breaded, then deep-fried, which is the fastest way to cook large quantities of fish. The Friday night event dates back to the medieval Roman Catholic times. Friday is connected to the crucifixion of Christ, so the day signifies abstinence - in this case, from meat, but fish got a free pass since it is considered that it doesn't come from a warm-blooded creature. The fish fry practice came from Irish, Polish, and German Catholic immigrants who had settled in Wisconsin. Any fish will do, but the most usual varieties are cod, walleye, lake perch, and bluegill. Traditionally, fried fish is accompanied by coleslaw, potato salad, French fries, tartar sauce, hushpuppies, or lemon slices. Fish fry is more than just a dish - it is a communal affair that celebrates the end of the week in Wisconsin. 14 CRAB CAKE United States of America 4.1 Rate It Crab cake is a popular American type of fishcake consisting of shellfish meat, breadcrumbs, eggs, and flavorings such as mustard, Worcestershire sauce, and fresh herbs. The concept of minced fish meat combined with other ingredients dates back to the ancient times when ingredients were scarce. It is believed that a type of crab cake was first introduced to the early colonies by English settlers. There are numerous recipes for crab cakes from the 19th century, and many of them combined bread crumbs and spices, while some of them were fried. However, they were called crab patties or crab croquettes before the term crab cake appeared in the 20th century. Today, crab cakes are the most popular in New England, the Gulf Coast, the Pacific Northwest, and the Northern California coast. They are usually served on a hamburger bun, accompanied by saltine crackers, lemon wedges, french fries, cole slaw, or potatoes. 13 SHE-CRAB SOUP Southern United States, United States of America 4.2 Rate It She-crab soup, somewhat of a cross between a bisque and a chowder, is a soup made with heavy cream or milk, crabmeat, sherry, fish or crab stock, and roe—a key ingredient in the dish that improves the flavor and is responsible for the color. The soup is thickened with a roux or puréed boiled rice, and it is usually seasoned with either mace, onions, or shallots. A regional specialty of Tidewater, Virginia, the South Carolina Lowcountry, and Georgia coast, it was first introduced to these parts by the Scottish settlers in the 1700s in the form of partan-bree, a famous seafood bisque, but it was not until the 1900s that the soup gained its present-day form. 12 MARYLAND CRAB CAKES Maryland, United States of America 4.2 Rate It No other dish represents Maryland's cuisine better than the crab cake - a fishcake consisting of crab meat and ingredients such as mayonnaise, eggs, bread crumbs, milk, and seasonings. The blue crab is considered to be the ideal choice of crab for the cakes. They are usually served on a bun, accompanied by french fries, coleslaw, or macaroni salad. Originally, the dish was first prepared by the Natives, long before the arrival of the settlers. It was one of the first dishes that were adopted by the Chesapeake Bay region settlers. The first recipe, called Baltimore's Crab Cake, was published in 1930. In the 1940s, as the dish gained more popularity, Old Bay seasoning was added to the dish, and crab cakes have remained a staple of Maryland ever since, both for their exceptional taste and the benefit to the local economy. 11 NEW ENGLAND CLAM CHOWDER New England, United States of America 4.2 Rate It One of the earliest and quintessential American dishes, New England-style clam chowder is a creamy stew made with briny clams, chunks of salt pork, sweet onions, potatoes, and milk. The dish was invented by the Pilgrims who had landed near Plymouth Rock in 1620. Hungry and with nothing to eat, they turned to delicious clams that are commonly found on New England's shores and cooked them in pots filled with water over an open flame. As for the word chowder, some claim it stems from the French chaudiére, denoting an iron cooking pot, while others claim it stems from chaudeau, meaning hot water. The creamy version we all know and love today started to become popular at the beginning of the 19th century, and by the end of it, there were also some regional versions of the dish. Some of them added crushed crackers, butter, or chopped fish to the already flavourful broth. Aromatic and sea-flavored, it is almost a sacred dish in New England, regularly celebrated with various competitions, festivals, chowder lovers societies, and boat races. Today, there are many versions of clam chowder in Manhattan, Rhode Island, Long Island, Minorcan, Hatteras, Delaware, and New Jersey. 10 DUNGENESS CRAB CAKE Washington, United States of America 4.3 Rate It Dungeness crab cake is a specialty from Washington that features the succulent meat of the Dungeness crab, a crustacean inhabiting the waters of the Pacific Ocean on the West Coast of North America. This dish is typically made by combining Dungeness crabmeat with mayonnaise, red bell peppers, celery, onions, herbs, panko breadcrumbs, seasonings, and eggs, and then shaping the resulting mixture into round cakes. The crab cakes are rolled in additional panko breadcrumbs and fried or baked until crispy. The meat of the Dungeness crab is renowned for its sweet flavor and its delicate texture. The dish is typically served as an appetizer, a snack, or a main meal for lunch or dinner. 9 SHRIMP BISQUE Louisiana, United States of America 4.3 Rate It Shrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings. The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley. It's recommended to serve shrimp bisque with French bread on the side for mopping up the juices. 8 CLAM BAKE New England, United States of America 4.3 Rate It What was once a Native American tradition of cooking clams and lobsters in sand pits dating back 2000 years is nowadays a popular New England dish consisting of lobsters, mussels, crabs, and clams steamed in sand pits over several layers of seaweed. The tradition of digging up sand pits stems from the Natives, who did not own any cooking pots, so earth was used as a cooking vessel instead. As the dish evolved over the years, people have started to add vegetables such as corn, onions, and carrots into it. By the end of the 19th century, clambake became a unique American tradition, and is now typically prepared at festive events throughout New England. It is an activity that lasts all day, but yields favorable results that act as a reminder of ancestry, humility, and the connection between the sea and the earth. 7 TUNA TARTARE Los Angeles, United States of America 4.3 Rate It Tuna tartare is an elegant starter originating from Los Angeles. The dish is made with a combination of raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper. It was invented in 1984 by chef Shigefumi Tachibe at the Chaya Brasserie when a few customers came in wanting beef tartare, but one of them didn't eat beef, so the chef tried tuna, and it was an instant success. Nowadays, it's usually served as a visually attractive appetizer with crackers or toast. 6 SURF AND TURF United States of America 4.3 Rate It A variety of foods might be included in a surf and turf, but traditionally, it is an entrée that includes both a portion of meat and a portion of seafood. The meat is usually a steak, while the seafood might be anything from lobster to shrimps or prawns. The origins of surf and turf are hard to pinpoint, but steak and seafood meals became popular throughout the United States during the 1960s. The meat is typically grilled and served with an accompanying thick sauce, while the seafood is usually grilled, fried, baked, or boiled, depending on the choice of seafood. Although surf and turf is sometimes associated with low-quality food, it can often be the most expensive item on a menu, since it uses expensive ingredients. However, surf and turf dishes are still quite popular, and there is even a food holiday called National Surf and Turf Day, celebrated every leap year on February 29. 5 NEW ORLEANS-STYLE BBQ SHRIMP New Orleans, United States of America 4.4 Rate It BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices. 4 ÉTOUFFÉE New Orleans, United States of America 4.4 Rate It Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce. The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking. 3 LOBSTER ROLL Maine, United States of America 4.4 Rate It Lobster roll is a Maine specialty consisting of cooked lobster meat that is, ideally, drizzled with melted butter and placed into long hot dog rolls. Additionally, the sandwich might include lettuce, lemon juice, salt, and black pepper. Traditional accompaniments include potato chips or french fries on the side. Some claim that lobster roll first appeared at Perry's in Milford, Connecticut, while others claim it was first prepared at Red's in Wiscasset, Maine. Regardless of the origins, the entire state of Maine continues to honor the tradition by offering more version of lobster rolls than the first inventor could have possibly imagined, starting an endless debate over how it should be made and who makes the best rolls. For example, most Mainers eat the roll filled with cold lobster salad made with mayonnaise, sometimes with the addition of diced celery and no melted butter whatsoever. 2 BOILED MAINE LOBSTER Maine, United States of America 4.5 Rate It Boiling is the most popular and simplest way of preparing a Maine lobster. Live lobsters are plopped into a large pot of boiling water seasoned with sea salt and cooked depending on the size of the lobster — the bigger the lobster, the longer the cooking time. Once the lobster is in the water, it’s important to time the cooking so it doesn’t overcook, as the meat will be tough and rubbery. Also, lobsters need to be treated humanely. Hence, placing the lobsters in the freezer for 30-60 minutes before cooking is recommended so they fall asleep. When sleeping lobsters are placed in boiling water, they will not feel any pain. Serve with melted butter, bibs, and a bucket for shells. 1 POKE Hawaii, United States of America 4.5 Rate It Poke is a traditional Hawaiian dish that is made with small pieces of fresh and raw fish or seafood, which are combined with finely chopped vegetables, herbs, condiments, and seasonings. Although traditional poke uses either ahi tuna (yellowfin tuna) or octopus, the variations on this dish are endless these days, including poke with salmon, mussels, crabmeat, or oysters, as well as vegetarian versions with diced avocados. Typical ingredients apart from the raw fish or seafood include sweet onions, garlic, shallots, scallions, sesame seeds, seaweeds, candlenuts, limu (brown algae), soy sauce, honey, sesame oil, red pepper flakes, and Hawaiian sea salt. The creation of poke has been attributed to local fishermen who used to combine freshly-caught small reef fish with few seasonings such as sea salt, candlenuts, limu, and seaweed for a filling snack. Poke is typically consumed on its own as an appetizer or with steamed white rice for a full meal. In Hawaii, it is available in most supermarkets and is a common dish prepared for special occasions. Log in to track how many foods you’ve tried. FOOD ANATOMY MONTREAL STEAK SEASONING Montreal, Canada TOP 50 #30 best rated herb/spice This spice rub is so popular that the version produced by McCormick is readily available in most Canadian grocery stores, although it can also easily be made at home. It provides heat and flavor to steaks, burgers, and potatoes even without the floral herbs of numerous old world spice blends. Montreal steak seasoning usually consists of coarse salt, black pepper, cayenne pepper, garlic, paprika, onions, coriander, and dill, but regarding the ingredients used in it, there are numerous variations throughout Canada. AUTHENTIC RECIPE TORRONE Italy PREP 10min COOK 1h READY IN 1h 10min The region of Veneto calls their variety of torrone mandorlato, indicating that the almonds are the main ingredient. This recipe, adapted from accademiaitalianadellacucina.it, suggests flavoring the mandorlato with ground cinnamon, and letting it rest for a while before serving. Sugar Honey Almonds Hazelnuts Vanilla Eggs Lemon * * * * 10 BEST RATED SEAFOOD DISHES WITH SHELLFISH AND RICE Bisque moved to 4th place - This thick, creamy, and rich puréed soup traditionally includes ingredients such as cream, seafood, cognac or wine, and a combination of spices. The origin of its name is still debated – some claim that the word refers to a soup that is cooked twice (bis cuits), since the traditional way of making the soup involves first roasting the shellfish and then simmering them again in the flavorful broth. Another theory suggests it is related to the Bay of Biscay, whose cuisine typically uses spicy ingredients similar to those used in bisque. Bisque was first mentioned as a shellfish soup in the 17th century, leading food historians to suggest that it was originally a fisherman’s dish that was designed to get the most flavor out of whatever ingredients were available. Today, the most popular version of the dish is lobster bisque, which is made using a long cooking process designed to make the dish as flavorful as possible. FOOD ANATOMY PISTOU Provence, France TOP 100 #75 best rated sauce A distant cousin of Italian pesto, this classic Provençal cold sauce traditionally consists of olive oil, fresh basil, and crushed garlic. The name pistou comes from the Provençal word for “crushed”, due to the fact that the sauce is ideally prepared by crushing the combined ingredients in a mortar and pestle until the sauce reaches a smooth texture. The best-known use for this sauce is in Soupe au Pistou, a Provençal soup full of various garden vegetables that, according to legend, was invented in the 18th century by a duchess who wanted to seduce a marquis. Pistou can also be used as a sauce for pasta dishes, or as a flavoring for chicken and grilled fish. * * * * NEW FOOD CATALOGED BALALEET United Arab Emirates Emirati Breakfast #1. The sweet and savory balaleet is a breakfast dish that can be found in the Arab states of the Persian Gulf. It is typically made with vermicelli, eggs, cardamom, saffron, butter, and water, but it can also include rosewater, nuts, dried fruits, and honey. The aromatic mixture is topped with an omelet and served hot or cold, usually for breakfast. During the month of Ramadan, however, it is also served for dinner. COUNTDOWN SLIDER 100 BEST NORTHERN EUROPEAN FOODS 100 KASVISSOSEKEITTO Finland 3.7 Rate It Kasvissosekeitto is a traditional vegetable soup originating from Finland. The soup is usually made with a combination of vegetable stock, onions, potatoes, carrots, celery, cream, salt, and black pepper. The vegetables are boiled in the stock until soft and then mashed or puréed and strained. Salt, pepper, and cream are added to the mixture, and the soup is heated and stirred until thick and creamy. Once done, kasvissosekeitto is often garnished with dill or parsley and served piping hot. 99 STEKT FISK Norway 3.7 Rate It Stekt fisk is a traditional Norwegian fish specialty that is made by braising seasoned and floured fish fillets in melted butter. Although it usually features smaller fish varieties, this dish can be prepared with various types of fish. With a slightly crispy crust on the outside, the tender pieces of fish are typically drizzled with the braising sauce before serving, and they are usually paired with some creamed peas or creamed carrots and boiled potatoes on the side. 98 RUNEBERGINTORTTU Porvoo, Finland 3.7 Rate It Named after the acclaimed Finnish poet, the Runeberg cake is a small, cylinder-shaped delicacy prepared with a combination of wheat and almond flour. The cake is characterized by strong ginger and cardamom flavors, and a tender, dense texture. This dessert comes in various shapes, and the essential addition to each cake is a dollop of raspberry jam, enclosed by a layer of plain white icing. Believed to have been invented by the poet’s wife, this flavor-packed national treat is usually enjoyed throughout January leading up to Runeberg’s birthday, celebrated on the 5th of February. 97 RAEJUUSTO Finland 3.7 Rate It Raejuusto is the Finnish version of cottage cheese. This semi-soft, low-fat cheese is made from cow’s milk and has a high content of protein. It is typically served on its own, sprinkled over salads and soups, or combined with olive oil, cucumbers, and black pepper. 96 BLÅBÄRSSOPPA Sweden 3.7 Rate It This dark-purple dessert soup is a Swedish staple that is traditionally prepared with a combination of fresh bilberries or (optionally) blueberries, cornstarch, sugar, and water. It can be served hot or cold, depending on the season, and is often regarded as a health remedy. Although it is usually enjoyed as sweet soup, preferably topped with a dollop of whipped cream, it is best known as a beverage that is served during Vasaloppet - the world's oldest, longest, and biggest cross-country ski race that takes place in Sweden. 95 KRUMKAKE Norway 3.7 Rate It Krumkake are traditional Norwegian wafer cookies. The batter is made with a combination of eggs, sugar, vanilla, flour, baking powder, cardamom, and butter. Once prepared, the batter is cooked on a special griddle that imprints the wafers with a visually attractive design. After they've been baked, these wafer cookies are rolled, then often filled with whipped cream and dusted with powdered sugar. Krumkake are prepared and consumed throughout Scandinavia, and they're especially popular during the festive Christmas season. 94 KORV STROGANOFF Sweden 3.7 Rate It Korv Stroganoff is the Swedish version of a popular dish known as beef Stroganoff. Instead of beef, the dish is prepared with a Swedish sausage called falukorv, made with a combination of pork, beef, potato starch, and spices. Korv Stroganoff is beloved by children and takes only about 10 minutes to prepare. Apart from falukorv sausage, the dish is made with onions, tomato purée, chopped tomatoes, and crème fraiche. All ingredients are simmered and seasoned, and this warming, comforting dish is then served, ideally with boiled rice on the side. 93 GEITOST Norway 3.7 Rate It Produced on Norwegian mountain farms for 500 years, Geitost is a processed brown cheese made with whey and cream (goat's milk) that are slowly cooked for 8 to 10 hours. Technically, geitost is a type of brunost and it's not a cheese at all because it's made from a secondary product. Geitost is pressed into square molds and turns brown because of the lactose sugar. Its flavor is sweet with hints of burnt caramel, which is the reason why Norwegian children often eat it for breakfast. Geitost is traditionally sliced extra-thin, and it is typically served on Norwegian flatbread. 92 LAPSKAUS Norway 3.7 Rate It Lapskaus is a traditional stew originating from Norway. The stew is usually made with a combination of beef (lamb, pork, and chicken are also viable options), onions, potatoes, carrots, celery, rutabaga, stock, flour (optional), bay leaves, thyme, salt, and pepper. The beef is cooked in water with the vegetables, herbs, and seasonings. As the stew cooks, the broth becomes thicker, and once it develops the right consistency, it's served warm with a few slices of bread or lefse flatbread on the side. If desired, the broth can be thickened with a bit of flour. However, the dish has many variations, and some people like their broth to be thin and watery. This hearty stew is especially popular in autumn and winter. Like most stews, lapskaus tastes even better the next day. 91 LEVERPOSTEJ Copenhagen, Denmark 3.7 Rate It This versatile liver pâté is one of the most common Danish spreads known as leverpostej. Since it is incredibly popular throughout the country, it appears in numerous varieties which differ in ingredients, flavors, and textures. Next to pork or beef liver, most types consist of lard and onions, but can be adapted with various spices and ingredients. The pâté mixture is usually baked in rectangular pans and can be served lukewarm or chilled. Liver pâté has been present in Danish gastronomy since the mid-19th century and has initially represented an expensive meal, reserved only for the richest citizens. It was introduced by a Frenchman named François Louis Beauvais, who first prepared this delicacy at his Copenhagen shop. Many Danish butchers followed his example, and when the process was industrialized, the pâté became more available and gained a huge popularity. Leverpostej is usually used as a spread on open-faced smørrebrød sandwiches, when it is typically topped with a variety of different ingredients. 90 FLÆSKESTEG Denmark 3.7 Rate It Flæskesteg is a traditional Danish pork roast characterized by a crispy rind. It is usually accompanied by classic Danish sides such as braised red cabbage and caramelized or boiled potatoes. The dish is traditionally associated with Christmastime, although it is also commonly served on various special occasions or as a hearty weekend meal. Thin slices of roasted meat are often incorporated in various snacks, such as the flæskesteg sandwich or the open-faced flæskesteg smørrebrød. 89 KNÄCK Sweden 3.7 Rate It Knäck is a Swedish toffee prepared with caramelized sugar and butter or heavy cream. It is often additionally sweetened with syrups and may be enriched with various chopped nuts. The caramelized mixture is usually left to set in miniature paper molds, or it can be cut into bite-sized pieces. The name of this Christmas staple name translates as crack or break, referring to the typically crispy texture of toffee. 88 KRINGLE Northern Europe 3.7 Rate It Originally a creation of Roman-Catholic monks, and now popular internationally, kringle is a delicious flaky pastry, usually shaped as a pretzel and filled with various ingredients. It was primarily introduced in Denmark, under the influence of Austrian bakers, and later it spread throughout Nordic countries and eventually to the United States, where it gained great success. Each region has created its distinct varieties, using local and seasonally available ingredients. In Denmark, kringle is usually made with either puff pastry or yeasted dough, filled with sweet concoctions that include butter and sugar, marzipan, and raisins. In the 19th century, Danish bakers introduced the tradition of preparing kringle to the United States, specifically Racine Wisconsin, where the pastry was slightly adapted to the now-famous oval shape. Kringle in Racine is always made with traditional Danish laminated dough, in which the pastry layers are generously spread with butter and filled with the lavish combination of fruits, nuts, or cream cheese. Both American and European kringle can be found in bakeries and grocery shops, but while the luscious American creations are usually enjoyed as desserts, the Danish prefer to eat their traditional pastry as an afternoon snack or a perfect accompaniment to coffee or tea. 87 JULEKRYDRET RIBBE Norway 3.8 Rate It Julekrydret ribbe is a traditional Norwegian meat dish consisting of spiced ribs. The preparation of spiced ribs is typically reserved for Christmas festivities. The ribs are rubbed with a mixture of ground anise seeds, minced ginger, salt, and black pepper before they're tightly covered and chilled. Whole cloves are studded into the meat and the rind. After a day or two, the ribs are placed into a baking pan with the rind up, covered with a bit of water, covered with foil, and baked. After a few hours, the ribs should be fully cooked, the rind will become crisp, and the dish is then ready to be served. 86 LEFSERULL MED RØKELAKS Norway 3.8 Rate It Lefserull med røkelaks is a popular Norwegian dish consisting of smoked salmon and lefse—traditional Norwegian flatbread with a soft texture that is easily folded and wrapped. The dish belongs to a broader group of lefse rolls (lefseruller), which are usually enjoyed as a snack or an appetizer. This salmon version is simple, and it involves spreading the flatbread with cream cheese and then placing thin slices of smoked salmon on top of it. The bread is rolled into a thin log, which is then cut into smaller pieces and served. The dish is versatile, and it often includes salads or herbs. 85 ICELANDIC FISH AND CHIPS Iceland 3.8 Rate It This dish is an Icelandic version of the classic English fish and chips. In the UK, the batter is made with flour, vinegar, salt, beer, and baking soda, while the Icelandic version is made from spelt flour and without beer, making the rape seed oil-fried fish lighter and similar to tempura in texture. The fish is typically caught from the Icelandic waters and it's always as fresh as possible. Icelandic organic chips are not fried, but roasted in the oven and topped with chopped parsley, resulting in a texture that's crispy on the exterior and creamy within. Regarding the accompaniments, Skyronnes dip is a staple of Icelandic fish and chips, made with a combination of skyr, olive oil, and fresh herbs and spices. 84 HALLONGROTTA Sweden 3.8 Rate It Hallongrotta is the name for Swedish cookies which have been prepared and consumed at least since the 1800s, at Swedish coffee parties called kafferep. The cookies are typically made with butter, flour, baking powder, sugar, vanilla, and raspberry jam, which goes in the indentation (usually made with one's thumb) in the middle of each cookie. The name hallongrotta means raspberry cave, and in the United States, these tiny treats are better known as thumbprint cookies. It is recommended to serve them with tea, coffee, or milk on the side. 83 FÄRSKPOTATISSALLAD Sweden 3.8 Rate It Färskpotatissallad is a traditional Swedish potato salad. Although there are many variations, the salad is usually made with a combination of new potatoes, sour cream or crème fraîche, chopped dill, and mayonnaise. The new potatoes are scrubbed and boiled in salted water until soft. They're drained and cut into smaller chunks. The crème fraîche or sour cream is mixed with the mayonnaise and dill, and the potato chunks are then folded into the mixture. Färkspotatissallad is well-chilled for at least one hour before serving. This potato salad is often served as part of a smorgäsbord buffet or Swedish Midsummer's Eve picnics. 82 RÚGBRAUÐ Iceland 3.8 Rate It Characterized by its dark brown color, rúgbrauð is a rich and dense Icelandic bread that was initially prepared solely with rye flour. It was traditionally steamed in underground pits that were located near numerous Icelandic geysers, and which provided heat for steaming. Nowadays, the somewhat heavy rye flour is usually combined with other flour types, buttermilk, and molasses to produce a lighter version of this classic. Often combined with various spreads and toppings, this subtly sweet bread is also blended with milk or buttermilk and enjoyed as a porridge or a nutritious dessert. 81 MEDISTERPØLSE Denmark 3.8 Rate It The spicy medisterpølse is one of the classic Danish pork sausages. Nowadays, it is usually prepared with pork, lard, onions, and a variety of spices such as cloves, allspice, and pepper. It is typically poached for a few minutes before it is cut into smaller pieces, fried, and served doused in brown gravy alongside potatoes, mustard, and pickled vegetables. 80 HUSHÅLLSOST Sweden 3.8 Rate It Hushållsost is a cylindrical, creamy, semi-hard, traditional cheese made from cows' whole milk on Swedish farms, literally translated as 'household cheese'. Consistent to its name, it is the most popular cheese in Sweden, with 15,000 tons of it consumed every year. It has small holes dispersed throughout its body, slices easily and has great melting properties. Hushållsost cheese weighs between one and two kilograms, gets wrapped in a plastic casing and is then matured for sixty days and develops a mild, yet sour flavor. Goes well in sandwiches, pizzas, casseroles or paired with fig jam. 79 KVÆFJORDKAKE Hinnøya Island, Norway 3.8 Rate It Kvæfjordkake is a traditional Norwegian cake originating from Kvæfjord on the island of Hinnøya. It consists of layers of cake, meringue, vanilla cream, and chopped almonds. Rich, yet light, the cake is made with a combination of butter, sugar, egg yolks, flour, baking powder, milk, and vanilla sugar. The meringue is made with egg whites, salt, sugar, and almonds, while the vanilla custard contains sugar, egg yolks, starch, whole milk, and vanilla. Kvæfjordkake is also known as verdens beste, which means world's best cake. 78 SILAKAT Finland 3.8 Rate It Small Baltic herring, called silakka in Finnish, is the key ingredient of this traditional fish specialty hailing from Finland. Silakat is typically made by dredging whole cleaned herrings (or herring fillets with their skin attached) in flour combined with pepper, salt, and sometimes lime zest before pan-frying them in hot oil or butter. The crispy herring fillets are then generously seasoned with crushed sea salt and accompanied by a side of mashed potatoes, pickled cucumbers, or lime wedges. After frying, silakat can also be pickled with vinegar, and served with carrots, bay leaves, and onions. 77 FISKEFRIKADELLER Denmark 3.8 Rate It Danish fiskefrikadeller are traditional pan-fried fish patties. They are made with a creamy mixture of ground white fish fillets, eggs, milk, onions, and various spices and fresh herbs. Some varieties often incorporate cream, breadcrumbs, and other seafood ingredients such as salmon and shrimps. These nutritious fish cakes are enjoyed as the main course and are usually accompanied by buttered boiled potatoes, Danish rémoulade, and lemon wedges. 76 INLAGD SILL Sweden 3.8 Rate It Inlagd sill or pickled herring is a Swedish fish dish that has long been served in Sweden at Midsummer, Christmas, and Easter celebrations. The dish consists of cleaned, skinned, and salted herring that is soaked in a marinade of vinegar, sugar, chopped onions and carrots, allspice, bay leaves, pepper, and crushed peppercorns. Before serving, the fish is cut into thick slices and it is traditionally garnished with minced red onion and sprigs of fresh dill. As always, Swedish snaps (shots of strong alcoholic beverages) are more than welcome to accompany this dish. 75 KARJALANPIIRAKKA North Karelia, Finland 3.8 Rate It Karjalanpiirakka is a traditional Finnish pasty consisting of various fillings wrapped in a thin rye crust. It is traditionally formed into an oval shape, and the top is always left open to showcase the creamy filling that is nowadays mainly prepared with rice or barley porridge and mashed potatoes. When baked, each piece is brushed with melted butter and usually enjoyed as a hearty breakfast or lunch. Traditionally, Karelian pasty is served topped with munavoi—a creamy butter and egg spread. 74 BLA CASTELLO Denmark 3.9 Rate It Bla Castello (also known as Blue Castello) is a traditional Danish cheese made from cow's milk. It was developed in the 1960s to meet the demand for creamy and mild blue cheeses. This soft cheese has a rich, buttery, Brie-like texture underneath its unique rind that can develop a combination of blue-green and red molds. The aroma has hints of mushrooms, while the flavor is buttery, tangy, and mildly spicy due to blue veins in the body. The cheese ages from 8 to 10 weeks. It's recommended to serve it with Danish crispbread and Danish beer, but it's also often added to salads. 73 SURSILD Norway 3.9 Rate It Sursild is a Norwegian pickled fish delicacy that is traditionally consumed during the winter holiday season, particularly on Christmas. The dish is usually made by combining slices of salted herring, onion slices, and a variety of spices such as allspice, black peppercorns, and mustard seeds in a jar, which is then filled with a boiled vinegar-based mixture. A common breakfast meal, the pickled fish is usually consumed with slices of fresh bread, smeared with butter, and topped with onion slices, or with a side of boiled potatoes as a part of a large dinner. In Norway, jars of pre-made pickled herrings are also sold in numerous supermarkets in the country. 72 HØNS I ASPARGES Denmark 3.9 Rate It These delicious mini-tarts consist of a puff pastry shell that is filled with a creamy combination of chicken and asparagus. Dating back to the beginning of the 20th century, this Danish classic is usually enjoyed as an appetizer, a light main course, or a part of a festive buffet table. These tartlets sometimes include various vegetables and can be served either lukewarm or well chilled. 71 BRUNSVIGER Funen, Denmark 3.9 Rate It Brunsviger is a traditional cake originating from the island of Fyn (Funen) in Denmark. The cake is made with a combination of flour, butter, milk, sugar, and yeast, while the sugary topping consists of butter, brown sugar, and milk or heavy cream. The dough is placed into a square pan, flattened, and left to rise. Indentations are made in the dough with the fingers, and the sugary topping is then poured across the dough. The cake is baked in the oven until golden, and it’s always left to cool down slightly before it’s cut into square shapes and served warm. Brunsviger is especially popular in the mornings and afternoons, with a cup of coffee or tea on the side. 70 ANDESTEG Denmark 3.9 Rate It Roast duck or andesteg is one of the classic Danish dishes. The duck is usually seasoned with salt and pepper, stuffed with sliced apples and prunes, then slowly roasted until golden-brown and crispy. It is traditionally served alongside caramelized potatoes, braised red cabbage, and a flavorful sauce made with reserved duck fat, whiskey, and wine. Even though it is consumed throughout the year, roast duck is a staple dish of numerous Christmas Eve dinners. 69 LASKIAISPULLA Finland 3.9 Rate It Closely resembling Swedish semla, this sweet Finnish pastry is prepared with yeasted, cardamom-spiced dough that is shaped into buns and baked until golden. Each bun is cut in half and filled with strawberry or raspberry jam and whipped cream. Following the Swedish tradition, fruit jams are occasionally replaced with a layer of creamy almond paste. Laskiaispulla is traditionally associated with Shrove Tuesday, but it is a popular mainstay throughout the winter season. It is usually served decorated with powdered or coarse sugar. 68 FRUGTSALAT Denmark 3.9 Rate It Frugtsalat is a slightly sweet and highly versatile Danish fruit salad. It consists of various fruits, nuts, chocolate, and marzipan, but it is easily adjusted to any taste and preference. The ingredients are commonly topped with whipped cream or vanilla custard, garnished with chocolate, and served in decorative serving bowls. Danes prefer to enjoy frugtsalat as a refreshing summer dessert. 67 MØRBRADBØFFER I FLØDESOVS Denmark 3.9 Rate It This Danish classic employs pork tenderloin that is coupled with hefty amounts of onions, all doused in a creamy sauce. The dish is usually baked as a casserole and is often complemented with mushrooms or crispy bacon bits. It is typically enjoyed as a hearty home-cooked meal and mainly comes served alongside potatoes, rice, and pickles. 66 LIMPPU Eastern Finland, Finland 3.9 Rate It Limppu is a whole rye bread that is traditionally prepared in eastern Finland. It typically consists of a sourdough starter, whole rye flour, warm water, and salt, and it is allowed to ferment overnight. Traditionally, the bread calls for using dried pieces of previous bread dough or a lump of dough saved from the previous bake as a starter. The soft and airy dough is shaped into a cone, and following the change of the cone shape into a flattened round loaf, the bread is baked until it’s nicely colored and produces a hollow sound when tapped on the bottom. The natural fermentation process gives limppu a distinctive, strongly acidic flavor and a slightly sweet nuttiness, while its consistency is rather dense with a soft crumb. This traditional rye bread is typically accompanied by butter, hard cheese, cold cuts, slices of smoked reindeer, and a glass of milk on the side. In Finland, people often prepare a loaf of limppu as a housewarming gift. 65 JORDGUBBSTÅRTA Sweden 3.9 Rate It Jordgubbstårta is a traditional strawberry cake originating from Sweden. It usually consists of five parts: sponge cake (flour, sugar, eggs, cornstarch, vanilla); lemon syrup (lemon juice, water, sugar); pastry cream (eggs, sugar, vanilla, flour, butter, milk); mascarpone whipped cream (mascarpone cheese, crème fraiche, sugar, vanilla), and a garnish of fresh strawberries. In order to assemble the cake, the sponge cake is brushed with lemon syrup, topped with pastry cream and quartered strawberries, and then with whipped cream. The process is repeated two more times, and the cake is then covered with mascarpone whipped cream and the remaining strawberries. This strawberry and cream cake is often prepared for the Midsommar feast. 64 PULLA Finland 3.9 Rate It The soft, cardamom-spiced pulla is a popular Finnish sweet bread made with rich yeasted dough that is usually served sprinkled with coarse sugar, almonds, or walnuts. Whether it is shaped into buns, rolls, or braided loaves, pulla is traditionally enjoyed as a sweet snack accompanied by coffee, tea, or a glass of milk. It is served on various special occasions, but it can also be found in many bakeries, grocery stores, and coffee shops throughout the country. A similar type of cardamom-spiced bread is also commonly found in Sweden, where it is better known as vetebröd or bulle. 63 SAGA Denmark 3.9 Rate It Saga is a combination of blue cheese and brie. The cheese originates from Denmark. It has a soft and creamy texture underneath its white mold. The aroma is very mild, just like the flavors of this unusual cheese. Saga is typically aged for at least 60 days. This cheese pairs well with fruits and wine, but it can also be crumbled in salads or served as a snack on a cracker. 62 SMULPAJ Sweden 3.9 Rate It Smulpaj, from the Swedish words smula, meaning crumb, and paj, meaning pie, is a delicious Swedish crumb pie. It consists of a crumbly mixture poured evenly over diced fruits and berries (typically blueberries and raspberries). It is flavored with sugar and cinnamon, then baked until crisp. This scrumptious Swedish treat is usually topped with whipped cream, vanilla custard, or ice cream. A crisp and crunchy crumb united with an irresistibly sweet and moist filling make smulpaj a popular treat served in many cafés throughout Sweden. 61 DRØMMEKAGE Hjallerup, Denmark 3.9 Rate It Drømmekage (lit. Dream cake) is a traditional Danish cake originating from Hjallerup in Jutland. The cake is made with a combination of flour, sugar, butter, eggs, milk, baking powder, and vanilla. Once prepared, the smooth batter is placed in a baking tin and baked until golden brown. It's then taken out of the oven and topped with a coconut-caramel topping consisting of butter, milk, brown sugar, and desiccated coconut. The cake is baked for ten more minutes, and it's left to cool before serving. It is believed that drømmekage dates back to 1960 when a woman named Jytte Andersen took part in a cake-baking competition that was organized by a large Danish food company. Her drømmekage was so good that it won, and the rest is sweet history. 60 DANABLU Denmark 3.9 Rate It Danablu is a semi-soft blue cheese made from full-fat cow's milk in Denmark. While the milk is hardening, the curds are pricked with needles to develop the blue-gray mold which spreads evenly throughout the cheese. The cheeses mature for 5 to 6 weeks and develop a creamy, crumbly texture and a white or light yellow color. Its flavor is intense, sharp, salty and slightly bitter, while the aromas are pure and piquant. Although it does not develop a rind, it has a tight and firm outer layer. Danablu can be enjoyed in many ways, served on cheeseboards, on bread, as an ingredient in sauces, dressings and salads, grilled or paired with roasted almonds, sliced pears, walnuts, honey, or stout beer. 59 HERNEKEITTO Finland 3.9 Rate It Considered an essential part of the Finnish food culture, hernekeitto is a thick split pea soup cooked with pork that is traditionally prepared and served every Thursday throughout the country. Followed by a delicious pannukakku – an oven-baked pancake served with a big spoonful of berry jam, this well-rounded dish holds a special place in every Finn's heart. The custom of indulging in such calorie-laden, homemade meals is rooted in the tradition of celebrating Laskiainen. This pagan holiday is related to Christian Lenten, dates back to the early Middle Ages, and marks the beginning of spring fasting, prior to which Finns feast on rich, fatty foods. Only a remnant of religious practices, Laskiainen is nowadays celebrated as a secular family holiday during which people visit numerous fairs and other outdoor events where hernekeitto can be enjoyed fresh from the steaming pots simmering over bonfires. Flavored with marjoram and black pepper, this hearty soup is topped with a dab of zingy mustard and served with rye bread. 58 KAMMERJUNKER Denmark 3.9 Rate It Kammerjunker are popular Danish double-baked cookies. Made with wheat flour and butter, the dough is primarily rolled into a log and baked, then sliced and baked again until crispy. The cookies are usually small in size, typically flavored with cardamom, vanilla, and lemon zest. Even though they can be eaten plain, they are usually enjoyed alongside koldskål, a creamy and refreshing buttermilk dessert. 57 KJØTTBOLLER Norway 3.9 Rate It Kjøttboller or kjøttkaker are traditional Norwegian meatballs. Even though they share many similarities to their Swedish counterpart, they are usually larger in size and more often shaped as meat patties or meat cakes. Among the numerous varieties, traditional versions mainly employ minced beef that is generously seasoned with nutmeg and ginger, and occasionally combined with eggs, onions, oats, and cornstarch. Norwegians prefer to pan-fry the meatballs and enjoy them as a main course, accompanied by a creamy sauce or a thick gravy. Boiled or mashed potatoes, mashed peas, lingonberry jam, creamed cabbage, or caramelized onions are the most common sides served with this hearty and satisfying meal. 56 JARLSBERG Vestfold County, Norway 3.9 Rate It Jarlsberg is a Norwegian cheese made with cow's milk. It has a semi-soft texture, while the flavors are mild, buttery, and slightly nutty. The cheese was invented by Anders Larsen Bakke in the village of Vale, not far away from Oslo. Jarlsberg has characteristical irregular holes dispersed throughout its body, which is why it's often marketed as a Swiss cheese. The cheese melts exceptionally well, and as a result it is used in fondues, quiches, and sandwiches. It is recommended to pair Jarlsberg with a glass of Merlot. 55 SKYR Iceland 3.9 Rate It Skyr is an Icelandic cultured dairy product made from cheese, characterized by its thick and creamy texture. Although it is so thick that it can almost be sliced, it contains 0% milk fat. It is said that skyr dates back to the 9th century, when Norwegian settlers first arrived in Iceland. Today, it is sold in stores and comes in a variety of flavors such as blueberry or vanilla. Skyr is incredibly versatile and can be consumed on its own, made into a smoothie with added fresh fruit and ice, or act as a replacement for sour cream. Traditionally, it is served cold and topped with sugar or honey. Skyr may also be used in a traditional Icelandic dish called hræringur, consisting of porridge and skyr in equal amounts. It's important to note that Skyr belongs to a category that's somewhere between cheese and yogurt. 54 KANTTARELLIKEITTO Finland 4.0 Rate It Kanttarellikeitto is a traditional soup originating from Finland. The soup is usually made with a combination of chanterelle mushrooms, butter, onions, parsley, flour, vegetable stock, heavy cream, salt, and pepper. The mushrooms are chopped and sautéed with onions and parsley in butter over medium-low heat. Once the moisture evaporates, the mixture is sprinkled with flour and stirred. The stock is added gradually, and the soup is then simmered for some time before cream is added to the pot. Kanttarellikeitto is seasoned with salt and pepper, garnished with chopped parsley, and served hot. 53 RØDSPÆTTEFILET Denmark 4.0 Rate It In Denmark, fried plaice fillets are a restaurant staple as well as a common home cooked meal. They are usually breaded or lightly dusted with rye flour before they are pan-fried until golden and crispy. Fillets are often incorporated in the open-faced stjerneskud, a variety of smørrebrød, but are also commonly enjoyed as the main course, usually accompanied by potatoes, Danish rémoulade, parsley sauce, salads, sautéed vegetables, or lemon wedges. 52 BØFSANDWICH Denmark 4.0 Rate It This traditional Danish version of the American hamburger is prepared with a thick beef patty that is served on a bun or a bread roll. It is usually accompanied by various sides and condiments such as pickles, onions, ketchup, or mustard. Due to its popularity, there is also a unique variety of the dish – a local specialty of the Jutland region – where the whole hamburger is doused in brown gravy before serving. Since their first first appearance in 1949, hamburgers have become an important part of Danish food culture, traditionally enjoyed at numerous burger bars across the country. 51 NÄKKILEIPÄ Finland 4.0 Rate It Finnish näkkileipä is a crispy, thick flatbread that is usually prepared with rye flour and closely resembles Swedish knäckebröd. It was traditionally round, but today it appears in various forms and can be prepared with seeds and different types of flour. Nowadays it is mainly factory-produced and makes a convenient, quick snack that is often paired with creamy spreads and various toppings. 50 KAVRING Skåne County, Sweden 4.0 Rate It Kavring is a classic Swedish bread that started by traveling through the Nordic countries. It originated as a crisp rye bread in Norway, and then, in the late 1800s, it evolved into a slightly sweet, tender, and fragrant loaf in southern Sweden. The bread is typically made with a combination of plain flour, rye flour, salt, dark treacle syrup, baking powder, fennel, and caraway seeds. Traditionally, it is consumed at Midsommar, Easter, or Christmas with gravlax, pickled herring, Christmas ham, pickles, or hard-boiled eggs. On regular days, it is often consumed for breakfast with butter, cheese, or fruit jams, but it is also used for a variety of delicious sandwiches. 49 SKOLEBRØD Norway 4.0 Rate It Skolebrød are traditional Norwegian custard buns. They're made with a combination of butter, milk, yeast, sugar, flour, and cardamom for flavoring. The custard is made with milk, cream, egg yolks, sugar, cornflour, and vanilla. The cardamom buns are stuffed with custard, then topped with desiccated coconut. These sweet rolls are typical children's treats in Norway, and the name is a reference to the fact that skolebrød was a part of school lunches. 48 KALOPS Sweden 4.0 Rate It Kalops is a rich and comforting Swedish beef stew. It is prepared with chunks of beef that are slowly cooked with onions and spices such as whole peppercorns, bay leaves, and allspice. The most popular variation of the stew is Skånsk kalops, typical for Skåne region, which usually includes the addition of carrots. Kalops is believed to have originated in the 18th century and has been a wintertime classic ever since. It is traditionally served alongside potatoes and pickled beets. 47 WALLENBERGARE Sweden 4.0 Rate It Wallenbergare is a classic Swedish patty made with ground veal which is mixed with egg yolks and cream, then rolled in breadcrumbs. The usual accompaniments include green peas, carrots, boiled or mashed potatoes, and lingonberry jam. There are different stories regarding the origin of this dish, but it is certain that it was named after Marcus Wallenberg, a member of a renowned Swedish family. One story suggests that Wallenberg, after his return from a business trip, went to his favorite restaurant Cecile in Stockholm, and asked the chef, Julius Carlsson, to make a dish similar to the one he consumed on his trip. Another story suggests that the dish was created by Wallenberg's father-in-law Charles Emile Hagdahl, a famous Swedish chef, in the late 1800s. Whatever the case may be, this classic Swedish dish is very popular throughout the country. 46 SURKÅL Norway 4.0 Rate It Even though it is popular in many Scandinavian countries, surkål is traditionally associated with Norway. Characterized by the unusual combination of sweet and sour flavors, this simple dish consists of finely sliced green or red cabbage stewed in vinegar, sugar, and various spices, with the occasional addition of sliced apples and caraway seeds. In many Scandinavian households, it is one of the essential side dishes served during the festive Christmas period. 45 MUNAVOI Finland 4.0 Rate It Munavoi is a simple Finnish spread consisting of whipped butter combined with mashed hard-boiled eggs. Characterized by a unique coarse texture and a mild, buttery flavor, it is only lightly seasoned with salt and pepper. Apart from Finland, where it is usually spread on bread or served atop Karelian pies, this simple and easily prepared delicacy is also a staple of traditional Estonian cuisine. 44 SKILLINGSBOLLER Bergen, Norway 4.0 Rate It Skillingsboller is a traditional Norwegian version of a cinnamon roll. This circular pastry is usually associated with Bergen. The rolls are made with a combination of flour, milk, yeast, eggs, sugar, cardamom, lots of butter, and chopped almonds (optional). After the baking, skillingsbolle are brushed with additional butter on the top and the bottom while they are still hot. The top is also sprinkled with extra sugar and cinnamon. The name skillingsboller means penny bun. They're usually eaten as an afternoon snack with a cup of coffee on the side, but some people like to eat them with brown cheese (Brunost). 43 STEGT FLÆSK Denmark 4.0 Rate It Stegt flæsk is a quintessential Danish dish which consists of fried, grilled, or oven-roasted pork belly. Thick and crispy pork belly slices are traditionally served alongside boiled potatoes and a flavorful parsley sauce. The dish originally appeared in the 19th century, and since then it has become one of the most popular Danish dishes, usually enjoyed as a common everyday meal. 42 RISENGRØD Denmark 4.0 Rate It Danish risengrød is a luscious and sweet rice pudding, an ancient dessert considered a luxurious and rare treat that is reserved for Christmas. It consists of short-grained rice cooked in a mixture of milk and water, with the addition of salt, and, occasionally, vanilla essence. The rice is vigorously stirred until the dish turns into a thick and creamy pudding. The essential addition to a bowl of warm risengrød is a sprinkle of cinnamon sugar on top and a dollop of butter. Cinnamon, sugar, and butter uplift this simple dish and transform it into a fragrant and satisfying treat. Traditionally, this Danish classic is associated with Christmas, when large portions are usually made and enjoyed on Christmas Eve. The leftovers are usually used for another Danish delicacy, risalamande, usually eaten on the days following Christmas. The ancient Danish folk tale claims that risengrød is the favorite dish of a mythological creature known as nisse, the Scandinavian version of the Christmas elf. Nisse is usually described as a short figure with a long beard who lives in the house and acts as a guardian, but also as the one who excites mischief. Since this traditional rice pudding is its favorite treat, a plate of risengrød is usually left exclusively for him, to keep him happy, satisfied, and away from trouble. Similar varieties of this festive dish can also be found in other Nordic countries, such as Sweden, Finland, Norway, and Iceland. 41 HÖNÖKAKA Hönö, Sweden 4.0 Rate It Hönökaka is a classic Swedish flatbread with a light, almost cake-like texture. It's made with a combination of milk, butter, white flour, rye flour, sea salt, yeast, ljus sirap (light syrup), and hjorthornssalt. The final ingredient gives the flatbread its fluffy and light texture – hjorthornssalt was originally made from deer antlers, but nowadays ammonium carbonate is used instead. The dough is left to double in size, and it's then kneaded and flattened before being pricked with a kruskavel (a knobbly rolling pin) and baked in the oven. Once done, it's recommended to serve hönökaka warm with cheese, jams, honey, butter, or pickled herrings on the side. 40 RUGBRØD Denmark 4.0 Rate It Rugbrød is a brown rye bread from Denmark, typically used as a base for popular Danish open sandwiches. Usually, it is sliced thinly, buttered, and topped with ingredients such as smoked fish, shrimp, boiled eggs, liver pate, cucumbers, or mayonnaise. The bread is popular for being low in fat, containing no sugar or oil, and it is also very rich in dietary fiber and whole grains. It can be found at most Danish supermarkets or baked at home, and it comes in a few popular varieties: light rye bread, dark rye bread, sourdough rye bread, and coarse rye bread. Although it is a staple at most Danish tables, rye bread in its numerous varieties is also very popular in Finland, Russia, Iceland, Estonia, Germany, and Latvia. 39 LEFSE Norway 4.0 Rate It Lefse is a traditional Norwegian flatbread, visually looking like a huge, round tortilla. It comes in many varieties such as plain, sweet, thin, or thick. There is also a popular version of lefse with potatoes incorporated in the dough, and it is a favorite of the Telemark region. Originally, potatoes were not included in the flatbread since potatoes were introduced to Norway just about 250 years ago. Today, lefse is usually dipped into a bowl of water to absorb it, and is then consumed with butter, cinnamon, and sugar. For serving, it is recommended to roll the flatbread and cut it at an angle. All of the lefse varieties can also be used to make appetizers or sandwiches, when they are filled with cheese, salad, seafood, or meat. Potato lefse is especially good for canapés due to its unique flavor. In Norway, lefse can be bought at most supermarkets or baked at home, and it is also popular in the United States of America, in cities with high percentages of Norwegian ancestors such as Minnesota, North Dakota, and Seattle. 38 FRIKADELLER Denmark 4.0 Rate It Frikadeller are popular Danish meatballs that are usually made with ground pork, with the occasional addition of ground veal. These small meatballs have been prepared and consumed in Denmark for more than 200 years. They are enjoyed all year round in all parts of the country. The term frikadelle is German, and there are also many frikadeller sold as street food in Germany, Poland, and throughout Scandinavia. Danish frikadeller are typically served with boiled potatoes and traditional Danish brown sauce on the side, a dish that is usually enjoyed as a hearty weekend meal. Pickled vegetables, mustard, rye bread, and a variety of other vegetables can also be served alongside frikadeller. However, modern versions use frikadeller in the creation of new dishes such as frikadeller sandwich or frikadeller smørrebrød. 37 RUISREIKÄLEIPÄ Western Finland, Finland 4.1 Rate It Usually associated with Western Finland, ruisreikäleipä is one of many rye bread varieties present in traditional Finnish cuisine. This dense, rustic bread is traditionally baked in the form of a flat, round loaf with a hole in the middle. The hole was used to hang the bread on a pole, usually above the oven, allowing it to mature in a warm environment. With its pleasant sweet and sour flavors, it is a perfect accompaniment to hearty Finnish dishes and a common snack that is usually complemented by butter. 36 PORONKÄRISTYS Lapland, Finland 4.1 Rate It Poronkäristys is the traditional dish of Sámi people in Finland, Norway and Sweden, prepared by sautéing reindeer meat. The dish originates from the Arctic Lapland where the semi-nomadic, indigenous people called Sámi have been herding reindeers for a very long time. Thin slices of reindeer meat are usually sautéed in butter, with or without onions, and slowly simmered in beer or stock until they develop a tender and succulent texture. The most common and traditional accompaniments for the dish include creamy mashed potatoes and lingonberry jam, but it can also be accompanied by pasta or rice. Although the dish can often be found in restaurants throughout Scandinavia, frozen meat can also be bought in most supermarkets. According to recent studies, along with being extremely tasty, reindeer meat is one the healthiest foods, high in B-12, omega-3, and omega-6, a possible reason why poronkäristys is consumed throughout the year. 35 JOULUTORTTU Finland 4.1 Rate It Translated as Christmas tart, the Finnish joulutorttu is a traditional, crispy pastry that is usually consumed during the Christmas period. It is prepared with thin puff pastry sheets filled with plum jam, with each corner wrapped to resemble a star or a pinwheel. Baked until golden brown in color, this festive pastry is usually served dusted with powdered sugar. Apart from Finland, it is also popular in some parts of Sweden, where it is also enjoyed as a traditional Christmas treat. 34 HAKKEBØF Denmark 4.1 Rate It Hakkebøf is the Danish variety of a hamburger patty made with coarsely minced beef. Pan-fried until perfectly crispy, it is typically served alongside caramelized onions and boiled potatoes, a dish often referred to as hakkebøffer med bløde løg. Since it is one of the most common and favorite dishes in Denmark, it appears in numerous versions, and the ready-made varieties are available in most grocery stores. It is believed that hakkebøf was invented in the outskirts of Copenhagen, and that the famous American hamburger was the real inspiration for its creation. 33 RISALAMANDE Denmark 4.1 Rate It Traditionally prepared and enjoyed during Christmastime, the creamy risalamande is an uplifted, lighter version of the classic Danish rice pudding. While the already flavorful plain pudding is enjoyed on Christmas Eve, on the following day it is typically blended with whipped cream and almonds, then well chilled and served topped with a thick cherry sauce. Ancient tradition suggests that one whole almond is placed inside the pudding, and whoever finds it earns a symbolic prize. Even though risalamande first appeared in the late 19th century, today it represents a valuable part of Danish Christmas tradition. In Norway, the dessert is known as riskrem. 32 LEIPÄJUUSTO Ostrobothnia, Finland 4.1 Rate It Leipäjuusto or Juustoleipä is a Finnish cheese characterized by the sound it makes against the teeth when one bites into its firm and chewy body, which is why it’s also known as Finnish squeaky cheese. The cheese is made from cow’s or reindeer’s milk (rarely goat's) and has a pleasantly sweet and fresh aroma. Its flavor can best be described as mild, salty, and sweet, while its name can be translated to bread cheese or cheese bread, since it is lightly toasted during the preparation. In the past, people often let the cheese get fully dried so it could be stored for up to several years. Because it was almost rock hard, they heated it over a fire in order to soften and to develop its typical appetizing aroma. It is recommended to pair it with a drizzle of honey or a dollop of fruit jam. Alternatively, do it like the Finns – dunk the strips of cheese in your coffee so that the heat softens it. 31 MUNKKI Finland 4.1 Rate It Munkki, translated as monks, are popular Finnish deep-fried doughnuts made with buttery, cardamom-flavored, leavened dough. They are usually shaped into round forms that are occasionally complemented with sweet and fruity fillings, or in the shape of thick rings rolled in fine sugar. Numerous theories surround the origin of their name, from the idea that the round shape resembles the traditional hairstyle or the brown attire of the monks, to the claim that the monks originally prepared these deep-fried delicacies during Lent. Today, munkki are traditionally associated with May Day; the national festivity celebrated on May 1st. 30 HASSELBACKSPOTATIS Stockholm, Sweden 4.1 Rate It Hasselbackspotatis are Swedish roasted potatoes. The dish is made in a unique way – the potatoes are cut into thin slices about halfway through, making them visually attractive. Various toppings can be added on the potatoes, such as breadcrumbs, cheese, sour cream, bacon bits, or parsley. The dish was invented in 1953 by Leif Elisson, a trainee chef at the Hasselbacken restaurant in Stockholm, hence the name. It is recommended to serve hasselbackspotatis with roasted meat or poultry dishes. 29 RØDKÅL Denmark 4.1 Rate It Rødkål is a Danish dish consisting of shredded red cabbage that is shortly simmered with red currant juice, vinegar, sugar, and various spices. Quick and easy to prepare, this dish is often enriched with other ingredients such as plain or duck butter and shredded apples. It is one of the most common Danish dishes consumed throughout the year, but also an indispensable part of traditional Christmas feasts when it is usually served as an accompaniment to roasted meat dishes. 28 ÆBLESKIVER Denmark 4.1 Rate It These light, small-sized Danish pancakes are prepared with a leavened egg batter that is poured and baked in specially designed hollowed pans. Even though they were initially prepared with apples – hence the name – today, they rarely appear in their original form and mostly incorporate ingredients such as vanilla, citrus zest, or cardamom. Traditionally associated with Christmastime, these sweet treats are usually served dusted with powdered sugar or complemented with various fruit preserves. 27 PØLSER Denmark 4.1 Rate It This famous snack is often referred to as the rød pølser, and it is the most common fast food eaten in Denmark. In fact, nothing is considered to be more Danish than eating freshly prepared pølser followed by a refreshing bottle of beer. It consists of a traditional Danish sausage served in a bun and is held to be a sort of a gourmet hot dog. The original pølser is distinguished by its unusual red color and is traditionally made with pure pork. The first pølser originated around 1921. It quickly became popular, and has since become an important heritage and fast food tradition all over Denmark. It is sold on the streets at mobile food stands called pølsevogns, where many types of hot dogs are served, but pølser is the absolute crowd pleaser. There are more than 120 pølsevogns in Copenhagen, and they are present all year round. Pølser is usually served with the sausage sticking out of the bun on both sides, and the traditional condiments served with the sausage are ketchup, mustard and Danish remoulade. The traditional Danish pølser is crowned by the addition of chopped onions, a heap of fried onions, and sliced pickles on top. 26 VÅFFLOR Sweden 4.1 Rate It Våfflor are extremely popular Swedish waffles, consumed since the early 1600s, when they were shaped into squares. Today, the waffles are traditionally shaped into hearts and served with fruit jams, whipped cream, and ice cream. Because våfflor are made without yeast, they are much thinner than Belgian waffles, with a texture that is similar to pancakes. There are two popular waffle varieties - egg waffles and crispy waffles, the egg variety being more filling than the other one. Waffles are consumed throughout the year in Sweden, but they are at the peak of their popularity on March 25th, which is known as Waffle Day. Earlier, it was an important day because it marks the start of the crop-growing season, and with it, the increased availability of eggs and milk used in the production of waffles. Today, there is also a variety of salted, savory waffles that are served with various ingredients, from shrimps to cheese. 25 PRÄSTOST Sweden 4.2 Rate It Prästost is a cheddar-style cheese originating from Sweden. Its name means Priest Cheese, referring to the fact that it was made in churches in the 16th through 19th centuries, and the cheese was used as a form of payment instead of money. Nowadays, it's mostly produced in factories. Prästost has a creamy semi-soft texture, the aromas are intense and rich, while the flavors are strong, salty, and spicy. Due to its strong flavors, it's often enjoyed as a snack or in soups. There are also versions of this cheese that are cured in whiskey (Saaland Pfarr cheese) or Absolut vodka (VODCheese). 24 GREVÉ Örnsköldsvik, Sweden 4.2 Rate It Grevé is a traditional Swedish semi-hard cheese. It's made from pasteurized cow's milk and aged for about 10 months. This emmental-style cheese was first produced in Örnsköldsvik in 1964. Underneath its green waxed rind, the texture is smooth and creamy, with large, walnut-sized eyes dispersed throughout the body. The flavors are mild and nutty with a slightly sharp finish. It's recommended to use Grevé as a table cheese and pair it with a glass of beer or white wine. Grevé also melts well and it can be used in various baked dishes. 23 KARDEMOMMEBOLLER Sweden 4.2 Rate It Kardemommeboller are traditional Swedish cardamom buns. This sweet knotted pastry is usually made with a combination of milk, butter, yeast, sugar, flour, crushed cardamom seeds, and salt. The milk is scalded and mixed with butter until everything is melted. The combination is mixed with the sugar, salt, cardamom, yeast, and flour in order to make a stiff dough. The dough is left to rise and it's then rolled and folded over into knots. They're baked for a few minutes, then brushed with butter while still hot. These cardamom buns are typically served on Santa Lucia day and Christmas, but they can also be enjoyed a few days later. 22 AGURKSALAT Norway 4.2 Rate It Agurksalat is a traditional cucumber salad originating from Norway. This refreshing salad is especially popular in the summer and has many variations. It's usually made with sliced cucumbers, water, sugar, salt, white pepper, parsley, and white wine vinegar. Thinly sliced cucumbers are simply mixed with the dressing, chilled for about half an hour, sprinkled with chopped parsley, then served, often as an accompaniment to fish such as salmon or mackerel. If properly prepared, the salad should be crunchy and have a nice balance of sour and salt with hints of sweetness from the sugar. 21 KÅLDOLMAR Sweden 4.2 Rate It Kåldolmar, or Swedish stuffed cabbage rolls, is a traditional Swedish dish loved by children and adults alike. Each cabbage roll is prepared separately by stuffing a blanched cabbage leaf with a meat filling consisting of rice, pork or beef mince, milk, onions, eggs, and seasonings. The rolls are covered with beef stock and milk, then baked until nicely browned. Once baked, they are generously drizzled with a sauce made with the liquid in which they were cooked, along with cream, flour, and seasonings. Stuffed cabbage rolls are usually served with boiled or mashed potatoes, a few dollops of lingonberry jam, and brown sauce. It is believed that Swedish King Carl XII brought the recipe for this dish to Sweden from Turkey, where he tried vine leaves stuffed with finely chopped meat, or Turkish dolma, hence the name kåldolmar (cabbage dolma). Commonly eaten for lunch or dinner, this Swedish specialty is often present on the Christmas smörgåsbord. 20 ÆBLEKAGE Denmark 4.2 Rate It Although the name æblekage can be translated as apple cake, this traditional Danish dessert is a sweet treat that has more in common with a trifle or a crumble. It consists of a creamy, cinnamon-spiced apple sauce that is layered between crispy breadcrumbs or crumbled cookies. It is usually prepared and served in bowls or decorative glasses, while the top is often covered with a generous layer of whipped cream. Enjoyed throughout the year, æblekage is always served cold, and it is recommended to garnish it with various fruit preserves. 19 LIHAPULLAT Finland 4.2 Rate It The crispy, golden Finnish meatballs are traditionally made with beef, with the occasional addition of ground pork. The meat is frequently seasoned with allspice and combined with a mixture of breadcrumbs, eggs, and onions. Although they appear in numerous varieties throughout the country, Finnish meatballs are usually round and small in size, with a light, airy texture. Typically consumed as the main course doused in a creamy brown sauce, they can also be enjoyed as a light cocktail snack. 18 PINNEKJØTT Norway 4.2 Rate It Pinnekjøtt is a traditional Norwegian Christmas dish predominantly enjoyed in the northern and western parts of the country. It is usually prepared with racks of lamb or mutton, which are brined and air-dried or smoked before they are sliced into individual ribs and cooked. Traditionally, the ribs are placed on birch branches and steamed until all the water evaporates and the meat becomes juicy and tender. This flavorful Norwegian classic stems from the traditional methods of meat preservation and is usually complemented with mashed or boiled potatoes, pureed Swedish turnip, and various salads. 17 TOAST SKAGEN Sweden 4.2 Rate It Toast Skagen is a classic and elegant Swedish open-faced sandwich that's typically served as an appetizer. It's made with white bread, shrimps, mayonnaise, Dijon mustard, whitefish roe, dill, lemon, and butter. The crusts are removed from the bread, which is then sautéed in butter until goden brown. The shrimps are chopped and mixed with mayonnaise, mustard, and dill. The mixture is then placed on the bread and the roe is placed on top of each sandwich. It's recommended to garnish each toast Skagen with a sprig of dill and serve it with a lemon slice on the side. This sandwich was invented right after WWII by a famous Swedish resteaurateur Tore Wretman, and it was named after a fishing port in Denmark. 16 HAVARTI Denmark 4.2 Rate It Havarti is a Danish hard cheese made from pasteurized cow's milk. It must mature for at least 3 months, after which it develops small holes throughout its body. It is known as a pumped-curd cheese, a process in which the curd is molded and then melted. The interior is ivory to yellow, with a soft, easily sliceable texture. The flavor is mild, aromatic, creamy and slightly acidic, and the flavors get even more intense as the cheese matures. Additional seasonings may be added in the process, such as dill, garlic, red pepper or chives, adding a new dimension of flavor to the cheese. It pairs especially well with sliced apples, honey, pickled vegetables and red wines. 15 GRÄDDOST Sweden 4.3 Rate It Gräddost is a traditional cheese originating from Sweden, its name meaning cream cheese when translated. The cheese is made from pasteurized cow's milk and it's usually left to age for up to 7 months. Underneath its waxed rind, the texture is smooth and creamy with small eyes dispersed throughout the body. The aromas are nutty, while the flavors are usually mild, sweet, and nutty with fresh and tangy hints. Due to the fact that Gräddost melts well, it's often used on pizzas or in sandwiches. It's recommended to pair the cheese with Sauvignon Blanc, Merlot, and Chenin Blanc. 14 FLÆSKESTEGSSANDWICH Denmark 4.3 Rate It This Danish sandwich consists of a bun that is filled with thinly sliced flæskesteg—a traditional pork roast with a crispy rind. It is usually complemented by braised red cabbage, pickles, mustard, ketchup, or mayonnaise. Flæskestegssandwich is a popular street food item that is often served at traditional hot dog stands and fast food establishments. 13 BRUNEDE KARTOFLER Denmark 4.3 Rate It Traditionally associated with Christmastime, brunede kartofler (lit. caramelized potatoes) is a simple, yet immensely flavorful Danish dish. The potatoes are cooked, peeled, and then simmered in a mixture of sugar and butter until they are completely coated in the caramelized glaze. They are usually served as a side dish during traditional Christmas Eve dinners. 12 MUSTIKKAPIIRAKKA Finland 4.3 Rate It Mustikkapiirakka is a traditional blueberry pie originating from Finland. The crust for the pie is usually made with a combination of flour, butter, sugar, eggs, and baking powder. The dough is pressed into a tart pan, pricked with a fork, and pre-baked. It is then topped with fresh blueberries (in Finland they traditionally use bilberries, which are very similar, but different to North American blueberries) mixed with sour cream, eggs, sugar, vanilla, and cardamom, if desired. The pie is placed back in the oven and it's baked until the middle is set and the edges have browned. Once baked, mustikkapiirakka is cut into slices and enjoyed warm or cold. It's recommended to pair it with a dollop of whipped cream or a scoop of vanilla ice cream on the side. 11 VÄSTERBOTTEN Burträsk, Sweden 4.3 Rate It Västerbotten is a Swedish cheese made from cow's milk. The name refers to the Västerbotten region in northern Sweden. The paste is adorned with tiny eyes and has a firm, granular texture. In flavor, the cheese is salty and sweet, similar to a cross between Cheddar and Parmesan. Every wheel must age for at least 14 months before it can be consumed. It is believed that the cheese was invented in 1872 by Ulrika Eleonora Lindström, a dairy maid who was left alone while stirring the curd, but she also had regular meetings with her lover, so the cheese was considered a failure at first, but when it was tasted, people thought it had a special flavor. Nowadays, Västerbotten is left to age on spruce shelves, and in order to know when the cheese is ready, one of the master cheese makers extracts a small piece of the cheese with a drill and then assesses it. It is recommended to pair this cheese with pickled herrings, knäckebröd, and fruit such as grapes, cloudberries, and figs. 10 WIENERBRØD Denmark 4.3 Rate It The epitome of a cozy Sunday breakfast in Denmark is a crispy sweet treat known as Danish pastry. It is made with laminated dough, where the dough is repeatedly covered with butter and folded over itself. The result is a creation that is quite similar to puff pastry. The dough is shaped into different forms and filled with flavorful, creamy fillings. Traditional fruit fillings such as apple and raspberry, vanilla custard, and almond paste are Danish favorites, but due to its popularity, the fillings are usually region-specific. For example, cinnamon is more favored during the winter season, while readily available fresh fruit is occasionally incorporated into Danish pastry during the warmer months. The pastry is often decorated with almond flakes or lemon drizzle, which contribute to a more sophisticated look and provide more interesting flavors and textures. It is believed that Danish pastry was created by Austrian bakers who were hired in Denmark during the bakers' strike in 1850, and they brought a tradition of preparing laminated dough to the country. They modified the recipe by adding more butter to create what is today known as Danish pastry. However, in Denmark, Sweden, and Norway it is referred to as wienerbrød, originating from the name Viennese bread, and in Vienna, it is often called Kopenhagener plunder. Today, this pastry is an internationally recognized baked product that is found in many European countries and both North and South America. With intricate designs and a variety of flavors, it represents a staple pastry of every bakery and a favorite sweet breakfast of many people. 9 KÖTTBULLAR Sweden 4.3 Rate It Köttbullar are famous Swedish meatballs with a crispy brown exterior, and light, airy and tender texture on the interior. The original recipe for the dish first appeared in Cajsa Warg's 1754 cookbook. The meatballs usually consist of beef mixed with pork or veal, and the combination is typically seasoned with onions, salt, pepper, and allspice. The mixture is shaped into small, round meatballs and browned in hot butter. This dish is traditionally accompanied by lingonberry sauce, creamy mashed potatoes, and a thick gravy on the side, although lighter side dishes such as cucumber salad or red cabbage are also quite popular. In southern Sweden, people like their meat with a little extra fat, and that is the reason why they use pork in the meat mixture, but the further north one goes, the less pork there is in the mixture. Köttbullar are a key part of numerous buffets and smorgasbords all over Sweden, tempting the potential consumers with their unique aroma and flavor. 8 KOLDSKÅL Denmark 4.4 Rate It Koldskål is a popular Danish buttermilk dessert that is also occasionally enjoyed as a creamy drink. Even though there are numerous regional varieties, most of them combine buttermilk with yogurt, sugar, lemon juice, vanilla essence, and eggs. The dish is always served cold and it is mainly enjoyed as a refreshing summer treat. Although it can be eaten plain, it is traditionally complemented with crispy kammerjunkere cookies. 7 SALMON SUSHI Norway 4.4 Rate It Sake nigiri sushi is a Japanese type of nigiri sushi, with origins in Norway. It consists of hand-pressed sushi rice that's topped with slices of salmon. The dish has a soft texture and a clean finish that makes it good for sushi newcomers, although the flavor can be a bit fishier than maguro (tuna) nigiri sushi. Traditionally, this type of sushi is eaten by hand in a single bite. It's usually accompanied by soy sauce, wasabi, or pickled ginger (gari) on the side. 6 KALAKEITTO Finland 4.5 Rate It Kalakeitto or fish soup has been a staple of traditional Finnish cuisine for a long time. Although there are numerous ways to prepare this classic Finnish specialty, it typically consists of cleaned and filleted fish chunks and diced vegetables that are simmered in a rich, buttery fish broth. Carrots, potatoes, onions, and leeks are among the most common vegetables used for the soup’s preparation, while the choice of fish includes salmon, rainbow trout, vendace, pike, perch, zander, or burbot. Traditionally, the soup is enhanced with the addition of butter and cooking cream (ruokakermaa), and it is usually flavored with dill, allspice, bay leaves, salt, and pepper. In Finland, a bowl of steaming hot fish soup is typically enjoyed for lunch or dinner, but it can also be served as an appetizer, accompanied by traditional Finnish rye bread and lemon wedges on the side. As of 2018, the country has started celebrating its National Fish Soup Day (Kalakeittopäivä) on the second Tuesday of February, a manifestation that has begun with the aim of boosting people’s consumption of fish. 5 LOHIKEITTO Finland 4.5 Rate It Lohikeitto is a creamy Finish salmon soup, similar to laxsoppa in Sweden. Apart from chunks of salmon fillet, it traditionally incorporates diced potatoes and carrots cooked in a flavorful, buttery broth infused with fish stock and cream. This comforting winter dish is generously seasoned with dill and served alongside buttered rye bread or lemon wedges. 4 GRAVLAX Northern Europe 4.5 Rate It Gravlax is a Scandinavian dish consisting of raw, salt-cured salmon that is traditionally seasoned with dill. Originally, the dish was made by fishermen who used to bury the salt, sugar, and dill-rubbed salmon above the line of high tide and leave it to ferment. At the time, it was characterized by its pungent flavor and odor, but today, gravlax is cured under refrigeration. The name gravlax comes from a combination of two words, grav, meaning buried, and lax, meaning salmon, referring to the original method of production. This delicacy is usually thinly sliced and served as an appetizer. It pairs well with crackers and pickled vegetables, but it can also be used as a stuffing for bagel sandwiches. 3 KLADDKAKA Sweden 4.5 Rate It One of the most popular Swedish desserts is a rich chocolate cake known as kladdkaka. This classic Swedish creation combines eggs, cocoa (or chocolate), butter, sugar, and flour into a dense and luscious dessert. During baking, the cake should always remain moist in the center, while the outer layer is transformed into a thin, crunchy coating. Since the cake is incredibly dense, and typically heavy on the bitter chocolate or cocoa, it is usually dusted with a delicate layer of powdered sugar, and traditionally served with a dollop of ice cream or whipped cream on the side. It is one the most beloved Swedish desserts, typically enjoyed during fika, a traditional Swedish coffee break. 2 KANELBULLE Sweden 4.5 Rate It The cinnamon roll or kanelbulle is a famous Swedish pastry made with yeasted, butter-rich, sweetened, and cardamom-flavored dough and has a cinnamon, butter, and sugar filling. Traditionally, kanelbulle will also have pearl sugar on top, although some variants can have either cardamom sugar or slivered almonds instead. Cinnamon rolls are typically associated with fika, a well-established Swedish coffee-and-cake form of socializing. Although the origin of these tasty swirls is still subject to considerable debate, the pastry has its own day in Sweden – October 4th, known as Cinnamon Roll Day. 1 LOIMULOHI Finland 4.6 Rate It Loimulohi is a traditional Finnish method of preparing salmon or rainbow trout. The fish is smoked on a wooden plank that's placed vertically over an open fire. Before the process, the salmon is usually seasoned with sea salt and drizzled or brushed with lemon juice, honey, or juniper berries. The cooking time depends on the distance from the coals. Once done, the smoky fish can be eaten straight off the plank. Log in to track how many foods you’ve tried. AUTHENTIC RECIPE CROISSANT France PREP 20min COOK 20min READY IN 4h 40min Adapted from The New Larousse Gastronomique cookbook, this recipe offers an alternative approach to the classic puff pastry croissants. In this version, they are prepared with leavened dough which makes the process significantly shorter. Wheat Flour Butter Yeast Eggs Sugar Milk Salt WORLD’S BEST TRADITIONAL RESTAURANTS MALA HIŽA Mačkovec, Croatia 4.7 1.1k Opened in 2001 in the small village of Mačkovec, Mala Hiža is a gastronomic jewel offering traditional cuisine from Međimurje region. The restaurant serves dishes with a focus on high-quality local ingredients and offers an extensive list of Croatian and international wines. * * * * TOP 16 FRUIT BRANDIES IN THE WORLD Abricotine moved to 12th place - Abricotine is a clear, colorless fruit brandy that is characterized by its dominant apricot flavor and subtle almond nuances. It is distilled from pitted and fermented Luizet apricots that are cultivated in the Valais area and are especially suitable for distillation. The final distillate is cut with water to achieve the desired 40% ABV. Abricotine is best appreciated as a digestif, preferably served neat and well-chilled, but it also incorporates well in cocktails and desserts. COUNTDOWN SLIDER 100 BEST FRENCH BEVERAGES 100 IROULÉGUY BLANC Pyrénées-Atlantiques, France n/a Rate It White Irouléguy wines are produced in the French Basque country from Petit Courbu (Ondaria Zuria), Petit Mansengs (Ichiriota Zuria Ttipia), and Gros Mansengs (Izkiriota Zuria). These straw-colored wines are characterized by their dense texture and typical floral and citrus aromas. White Irouléguy wines can age well, and they are usually balanced and well structured, while their character is lively, clean, and fresh. They are enjoyed as an aperitif, but they can also match a wide selection of dishes, including various appetizers and cold cuts, as well as fish served in creamy sauces, and even robust meat dishes, stews, and casseroles. 99 ALTESSE Savoie, France n/a Rate It Altesse is a grape variety that is mostly cultivated in the Savoie region of eastern France. It is believed that this a native French variety, but its origin has not yet been clarified. In Savoie, this white-skinned grape is mostly used in the production of dry white wines, though it is also suitable for sparkling wines. Altesse-based wines are usually characterized by good acidity and mineral character, as well as hazelnut, almond, violet, and bergamot aromas. They typically age well, and with time, tend to develop richer nutty and tropical fruit notes but retain their characteristic acidity. Some producers age the wine in tanks, while some opt for oak-aging. The most important Altesse appellations are Roussette de Savoie (100% Altesse) and Roussette du Bugey. The grape is also sometimes referred to as Roussette. The wines made with Altesse pair well with appetizers, salads, seafood, and cheese or cheese-based dishes. 98 IROULÉGUY ROUGE Pyrénées-Atlantiques, France n/a Rate It This small French appellation is located in the French Basque country. Although white and rosé wines are also produced, fruity and tannic red wines are the hallmark of the region. The principal grapes used in the area are Tannat and Cabernet Franc with small percentages of Cabernet Sauvignon. Irouléguy wines have firm tannins, appealing robustness, and typical aromas of red and black fruit that are complemented by notes of spices and undergrowth which may become more prominent with age. The wines are a perfect match to local delicacies including cold cuts, terrines, pâtés, hearty stews, grilled meat, and cheese. 97 COTEAUX DE L'AUBANCE Maine-et-Loire, France n/a Rate It Coteaux de l'Aubance is a French appellation located in the Loire valley. The region exclusively produces sweet white wines that are based on Chenin Blanc (Pineau de la Loire). These fresh and mineral wines tend to display aromas of white fruit and white flowers, while their texture is delicate and lively. They showcase a perfect balance of sweetness and acidity, and they can match a variety of dishes, including foie gras, lamb, fish, and poultry. Coteaux de l'Aubance makes a great aperitif, but it can also pair well with appetizers, fresh fruit, desserts, or pastries. 96 SANTENAY ROUGE Côte-d'Or, France n/a Rate It Santenay is a French appellation located in Côte de Beaune region of Burgundy. More precisely, in the area that is shared between the communes Santenay and Remigny. Although Santenay includes some percentage of white Chardonnay-based wines, it is mostly focused on the production of dark red wines that are exclusively made from Pinot Noir. These wines are often described as rustic, and their aromas include red and dark berries, spices, and violets, sometimes with a hint of licorice. With age, they may develop expressions of candied or macerated fruits and leather. Supple tannins in Santenay wines will work well with pâté, rillettes, braised meat, stews, game, beef, and soft-centered cheese varieties. 95 CHEVALIER-MONTRACHET Côte-d'Or, France n/a Rate It Chevalier-Montrachet is French appellation and a grand cru vineyard located in Côte de Beaune (Côte-d’Or) wine region of Burgundy. These white Chardonnay-based wines are complex, concentrated, well-structured, and elegant, with a smooth texture and a great aging potential. They typically display aromas of apple, yellow and exotic fruit, as well as almonds and cinnamon. Because of their mineral quality, Chevalier wines go exceptionally well with creamy sauces and fish or seafood such as lobster, crayfish, or scallops. It can also be a match to foie gras, poultry, and mushrooms. 94 SAINT-VÉRAN Saint-Vérand, France n/a Rate It Saint-Véran is a French wine region that produces Chardonnay-based white wines. The appellation is located around Saint-Vérand, a commune in the Saône-et-Loire department of Bourgogne. The wines produced in the region are mineral, lively, and fresh. They are usually pale yellow and crystal clear with typical floral and fruity notes reminiscent of peach, pear, acacia, and honeysuckle. With age, they tend to develop richer expressions of honey and nuts, and they can also display nuances of citrus and exotic fruit. Saint-Véran wines can be a good match with seafood, veal, and poultry. They can also pair well with different cheese varieties. 93 GRIOTTE-CHAMBERTIN Côte-d'Or, France n/a Rate It Griotte-Chambertin is a grand cru vineyard located in the Côte de Nuits (Côte-d’Or) region of Burgundy. This small region produces Pinot Noir-based red wines that are characterized by dominant aromas of red fruit which develop into floral and spicy nuances reminiscent of licorice, violets, or underbrush. These lighter expressions of Pinot Noir are elegant and refined with a silky texture and well-balanced, firm tannins. They are a great match to roast poultry, lamb, or red meat, but they also work well with soft-center cheese varieties. 92 RINQUINQUIN Provence, France n/a Rate It Rinquinquin is a popular, peach-flavored Provençal aperitif. The base is made with white wine, while the flavorings come from peaches and peach leaves. The resulting drink has an intense aroma dominated by peach notes, while the flavor is pleasant, sweet, and fruity. Rinquinquin is usually enjoyed as an aperitif, and it should always be served well-chilled. Enjoy it neat, on the rocks, or topped with tonic or sparkling water. It can also make a great cocktail ingredient. Rinquinquin is a classic French aperitif made with a traditional recipe at the Distilleries et Domaines de Provence. The name was inspired by the local term requincilhar, which means to cheer up or invigorate. 91 GRANDS ÉCHEZEAUX Côte-d'Or, France n/a Rate It Grands Échezeaux is a French grand cru vineyard located in Côte de Nuits region (Côte-d’Or) of Burgundy. The region produces Pinot Noir based wines that are characterized by their ruby red color and fruity aromas complemented by animal notes which may develop into expressions of spices, underbrush, truffles, and leather. The well-balanced and powerful tannins, along with the silky texture of Grands Échezeaux wines make them a perfect match to game, lamb, and red meat, as well as soft-centered cheese varieties. 90 LA ROMANÉE Vosne-Romanée, France n/a Rate It La Romanée is the smallest French appellation and a grand cru vineyard located in the famous village of Vosne-Romanée (Côte de Nuits). The entire appellation is under the monopole of Domaine du Comte Liger-Belair, and it produces highly sought-after red wines that are based on Pinot Noir. These exceptional wines should be aged for at least ten years, preferably more, to attain their typical character dominated by aromas of black fruit, violets, and spices, as well as complex notes of leather, fur, and undergrowth. La Romanée wines are incredibly well structured, combining both power and finesse. They are a perfect match to grilled or braised game meat, truffles, pâtés, and terrines. 89 MAURY Pyrénées-Orientales, France n/a Rate It Maury is a French appellation located in Roussillon that produces vin doux naturel—fortified wine styles with a high quantity of natural sugars. The principal grape is Grenache (Noir, Blanc, and Gris), though small amounts of other grapes can be used as well. Most Maury wines are red and produced from Grenache Noir. These rich and smooth wines are often compared to Banyuls, another Grenache-based fortified wine, but Maury wines are typically more robust and tannic, though they can come in a variety of styles, including light and purple young versions to incredibly aromatic and refined aged styles. A separate label can also include Maury Rancio—wines that have matured in sun-exposed oak barrels. Maury wines are an excellent match to chocolate desserts, as well as fresh fruit, tarts, creamy desserts and cakes, foie gras, and blue cheese. They can also pair well with spicy or sweet and sour dishes. Maury wines should always be served slightly chilled. 88 CORTON-CHARLEMAGNE Côte-d'Or, France n/a Rate It Corton-Charlemagne is a grand cru vineyard located in Côte de Beaune (Côte-d’Or) wine region of Burgundy. The region produced Chardonnay-based white wines that are characterized by their pale gold to amber color and an aromatic combination of fruit and herbal aromas such as buttery baked apples or pears, pineapple, cinnamon, flint, citrus, bracken, juniper, or lime. With age, the wines tend to display more complex nuances of truffles, pepper, leather, and exotic fruit. Because of their well-structured minerality, these prized wines are an excellent match to crustaceans, foie gras, fish or white meat served in creamy sauces, mushrooms, scallops, and soft-centered cheese varieties. 87 SAINTE-CROIX-DU-MONT Gironde, France n/a Rate It Sainte-Croix-du-Mont is a French appellation for sweet white wines located in Bordeaux. Muscadelle, Sauvignon Blanc, and Sémillon are the principal grape varieties used in their production. These wines are usually deep yellow with golden highlights. They are full-bodied, rich, and complex, with a great balance of sweetness and acidity, while the typical flavors and aromas include candied fruit, raisins, white flowers, honey, and acacia. Although less prestigious than the neighboring Sauternes, Sainte-Croix-du-Mont wines share a similar character and can also age well. They are best paired with desserts, foie gras, or poultry served in rich, creamy sauces. 86 CORNAS Rhône-Alpes, France n/a Rate It Cornas is a small French appellation located in the eponymous commune that is situated on the western banks of the Rhone river. The region produces full-bodied and robust wines that are exclusively made from Syrah. They are typically dark, rich, mineral, and concentrated, while their aromatic profile usually displays a combination of blackberry and licorice that often develops into spicy aromas of musk, truffles, and leather. Cornas wines are best paired with red meat, game, mushrooms, and truffles. 85 BARSAC Gironde, France n/a Rate It Barsac is a white dessert wine that gets its name from a small village south of Bordeaux in the south-west of France. It is mainly produced from Semillon grapes, though Sauvignon Blanc, Sauvignon Gris, and Muscadelle may also be used in the blend. Barsac wine-growers have a privilege to use the AOC label Sauternes for their wines, while they also have a separate Barsac appellation. Young Barsac wines are light-bodied with an intense golden color that develops into deep amber with aging. They are well-balanced, concentrated, and fresh, with notes of stone fruit, white flowers, almonds, and honey. Barsac wines can be enjoyed as an aperitif, but they also go well with foie gras, cheese, crustaceans, oysters, and pair naturally with fruit-based desserts. 84 COTEAUX DU LAYON Maine-et-Loire, France n/a Rate It Coteaux du Layon is a French appellation located in the Loire wine region. It is known for their sweet Chenin Blanc (Pineau de Loire) wines that are produced from late harvested or noble rot grapes. Typical aromas found in these well-balanced wines include acacia flowers, honey, and yellow fruit such as apricot or quince. They can be enjoyed young, but the best examples can age quite well and develop a typical amber color and a more complex aromatic profile that displays aromas of candied fruit. Because of their creamy texture and fresh acidity, Coteaux du Layon are an excellent match to blue cheese, foie gras, and tangy frangipane or fruit-based desserts. 83 CONDRIEU Rhône-Alpes, France n/a Rate It Condrieu is a French appellation from the northern Rhône that is well-known for its exceptional dry white wines produced from Viognier grapes. The wines produced in the region have a specific style that is not found anywhere else in the world. Full-bodied and intense, with a creamy texture, freshness, and well-structured minerality, Condrieu is especially aromatic in its youth when it typically displays floral and fruity aromas reminiscent of peaches and apricots, while aged varieties will often include aromas of honey and dried fruit. These wines are best paired with fish, shellfish, and crustaceans, but they can also be a good match to pork, chicken, veal, cheese, and vegetables. 82 DEATH IN THE AFTERNOON Paris, France 2.4 Rate It A decadent cocktail made with absinthe and champagne is known as Death in the Afternoon. Thanks to its inventor - Ernest Hemingway, it is often referred to as the Hemingway Champagne, or simply The Hemingway. The cocktail originates from 1930's Paris, when the writer spent time in the city writing and enjoying absinthe. Due to the emulsification of absinthe, the cocktail is milky in appearance, with a bubbly structure, and Hemingway’s instructions were to drink three to five of these cocktails slowly from a champagne glass. 81 SUZE Thuir, France 2.7 Rate It First marketed in 1889, this French liqueur was an invention of Fernand Moureaux who originally produced it in the commune Maisons-Alfort. He decided to distill the roots of wild gentian root, together with a secret combination of other herbs and spices, to create this complex aperitif that is characterized by floral, bitter, and spicy flavors. While the dominant aroma is imparted with mashed gentian roots, the drink displays subtle, earthy notes of citrus, vanilla, apricots, and caramel. Suze is typically served cold, as a long drink when it is usually paired with tonic or orange juice. It also works well in cocktails, and it can be sipped neat as an aperitif. Suze is now produced in Thuir, Pyrénées Orientales. 80 ANISETTE France 2.8 Rate It Anisette, anisetta, or simply anis is a term that encompasses various anise-based liqueurs. These types of liqueurs don’t have a single origin, but they are mostly associated with Mediterranean countries, such as Italy, Spain, France, Greece, and Turkey. The drink is mostly distilled from a base that is flavored with anise plant, sometimes together with other botanicals. The distillate is then usually sweetened or additional flavored. Most varieties range from 40 to 60% ABV. Anise liqueurs are usually enjoyed neat, mixed with water, or served over ice, but they can also be added to espresso (café corretto), or incorporated into cocktails and long drinks. 79 PERNOD France 3.1 Rate It Pernod is the oldest French aniseed-based spirit. It was first produced in 1805, and it was technically absinthe. Following the European ban on absinthe, the drink was reformulated in 1926 as an anise-based spirit. Pernod is a clear, pale golden drink with a clean and refreshing flavor and herbaceous aroma reminiscent of aniseed and licorice. It is traditionally diluted with water and plenty of ice—which produces a slightly cloudy drink—but it also blends well in cocktails and other long drinks. Pernod is bottled at 40% ABV. 78 CRÈME DE MENTHE Angers, France 3.1 Rate It Crème de menthe is a liqueur that is flavored with mint (menthe). Although it is typically bright green, it also comes in a colorless (white) version. While traditional technique includes steeping dried mint leaves in alcohol, some styles are also made with mint extract and alcohol. The green color may be imparted by the addition of mint leaves or with artificial coloring. French pharmacist Emile Giffard is often cited as the inventor of crème de menthe. In 1885, he allegedly first served his creation to the guests at the Grand Hotel in Angers. Nowadays, this herbaceous liqueur is made by several producers. The drink is typically sweet with typical minty aromas and flavors. Although it can be enjoyed on its own, usually as digestif or an aperitif, the liqueur is best known as a cocktail ingredient, and it is one of the essential elements in classics such as Grasshopper and Stinger. 77 BIÈRE DE GARDE Nord-Pas-de-Calais, France 3.1 Rate It Roughly translated as beer for keeping, this strong pale ale originated in French Flanders as a traditional farmhouse ale. Its name stems from the practice of brewing beer during colder months and then storing it until spring and summer. The style was almost forgotten by the 20th century, but it has seen its revival in the 1950s. Brasserie Duyck’s Jenlain Bière de Garde is considered as the prototype of the modern bière de garde style. The beers that fall into this category range from gold to copper or dark brown, and are often classified as blonde, the classic amber (ambrèe), or brown (brune). Depending on the style, malty flavors and intensity of the beer will increase with the color of the beer. These medium to medium-light brews are low in hops, though lighter versions may have more pronounced hop flavors. However, all versions will lean more towards malty elements that are usually reminiscent of toffee, toast, biscuits, and light caramel. The beer is often not filtered, while its finish is usually medium-dry to dry and all versions will typically have a malty aftertaste. Bière de Garde is a natural pairing with traditional French dishes, including chicken, duck, and hearty stews. Lighter versions may work well with seafood and salads. 76 RICARD Marseille, France 3.1 Rate It This best-selling anise-based spirit was invented by Paul Ricard. He experimented with the distillation of fennel, anise and Provençal plants until he perfected the recipe in 1932, and started to market it as the real pastis of Marseille. Despite the war turmoil and short suspension of production, in 1951 Ricard was able to produce it again, and bottle it at the desired 45% ABV. Ricard is best appreciated as an aperitif, when it is served cold and diluted with cold water, which produces a slightly opaque drink that has a strong fresh flavor of anise and licorice, with underlying tones of Provençal herbs. It can also incorporate well in cocktails, especially when mixed with fruit juices or sweeter distilled spirits. The drink is now produced by the French company Pernod Ricard group. 75 PASTIS Provence, France 3.2 Rate It This French national drink is made with the potently sweet star anise—which gives pastis its unmistakable flavor—as well as herbs and spices such as sage, melissa, verbena, licorice, cinnamon, cardamom, and pepper. Its name stems from the Provençal pastisson which means concoction, but it is also commonly known by the nicknames la jaune (yellow) or pastaga. Apart from being country's favorite aperitif, you can find it as a key ingredient in numerous classic French recipes. Pastis was first commercialized by Paul Ricard in 1932, and it has enjoyed substantial popularity ever since, especially around Marseille and in the southern regions of the country. Pastis is considered to be the embodiment of the Provençal lifestyle, and it is traditionally associated with boules—the favorite summer sport of the Provençal people. Pastis can be enjoyed on the rocks, but as a rule, it is always served diluted with ice-cold water which makes this refreshing summertime drink turn cloudy. 74 CABERNET D’ANJOU Maine-et-Loire, France 3.3 Rate It Cabernet d'Anjou is a French appellation located in Anjou, mainly in Maine-et-Loire, which it is exclusively reserved for rosé wines made from Cabernet Sauvignon and Cabernet Franc. These bright and clear wines are typically deep pink with salmon hues. They are vibrant, dense, velvety, and smooth, while typical aromas include red fruit and roses. Cabernet d'Anjou wines are praised for their well-balanced acidity and tannic structure, and though they are usually enjoyed young, some examples can age well. These wines are a perfect accompaniment to appetizers, fusion cuisine, and fruit-based desserts. 73 CACOLAC Gironde, France 3.4 Rate It This classic Bordeaux drink combines fresh milk from Lot-et-Garonne, cocoa, and sugar. It was first created in 1952, and it is still produced following the original secret recipe. The drink was first sold from the back of the vans that were driving across the country and was originally exclusively sold in glass bottles. In the following years, it became widely available in grocery stores and the company soon introduced can and carton packaging. Apart from the classic flavor, Cacolac also comes in hazelnut-praline and caramel variety. Nowadays, it is widely available throughout the country. 72 MÂCON-VILLAGES Saône-et-Loire, France 3.4 Rate It This French appellation includes twenty-six villages in the Mâconnais wine region of southern Burgundy. The region of Mâcon-Villages produces Chardonnay-based wines that may slightly differ in character due to different soil composition, but they are typically smooth, medium-bodied, light, and refreshing. Their color ranges from pale to straw yellow, while the typical aromas include acacia, honeysuckle, citrus, and white flowers, as well as herbal notes of fern, verbena, or fennel. These wines make a great aperitif, but they can also match various appetizers such as and creamy meat or fish-based dishes. 71 VS COGNAC Cognac, France 3.4 Rate It Very special Cognac is the youngest that is allowed on the market. It must be aged for at least three years, with the reference date being October 1. The fresh and lively character of these labels makes them an excellent option for cocktails and mixed drinks. 70 BÉNÉDICTINE Fécamp, France 3.4 Rate It Although the true origin of this French herbal liqueur is somewhat mysterious, one theory claims that Alexandre Le Grande obtained the original recipe from a Benedictine monk. Le Grande started to produce the drink under its current name in 1863, and Bénédictine is still produced following the original, secret recipe that includes 27 herbs and spices. After distillation and careful blending, the final combination is infused with saffron and honey that provide for its typical amber hues and sweetness. Bénédictine is a rich liqueur that displays notes of citrus fruit, spices, and herbs. It is best enjoyed neat or on the rocks, but it also nicely pairs with tonic water and lime. The drink is still produced at the original Palais Bénédictine distillery in Fécamp. 69 DRY VERMOUTH Marseille, France 3.4 Rate It The origin of dry vermouth is mostly associated with France. This light vermouth usually has herbaceous notes and a distinctive dry finish. The examples of the style are typically clear, but some will have subtle golden hues. They can be served neat or on the rocks, but they are mostly used in cocktails. The style was internationally popularized through cocktail culture, especially in the United States. Noilly Prat is probably the most important example of dry vermouth—and it is often considered as the original version that influenced the emergence of the entire style. Although vermouth is mostly divided into French (dry) and Italian varieties (sweet or red), most brands nowadays include several vermouth types and are not entirely devoted to a singular style. 68 PICON Marseille, France 3.4 Rate It Picon is a bittersweet orange-flavored French liqueur, officially classified as a bitter, which is commonly paired with beer. It was created in 1932 by Gaétan Picon, who was an apprentice at a distillery before he was stationed in Algeria. Like many other French soldiers, he was exposed to malaria, and soon after he invented Picon—a combination of neutral alcohol, caramel, and various herbs and spices such as orange zest, gentian root, and cinchona bark (known to yield quinine which was an effective treatment against malaria). The drink was first produced in Algeria, but after he improved his formula and won a bronze medal at the London World's Fair in 1862, Picon relocated his factory to Marseille, where the drink is still produced. Picon is often mixed with white wine, while the combination of beer and Picon is a favorite in the French-speaking part of Belgium. Since 1995, Picon is produced as the original Picon bière—meant to be combined with beer—and as Picon club—intended to be mixed with white wine. Picon is mostly enjoyed in northern and eastern France, and apart from classic combinations, it is also commonly used as a cocktail ingredient. 67 BLUE LAGOON Paris, France 3.5 Rate It Blue Lagoon is a refreshing summer cocktail made with a combination of vodka, blue curaçao, and lemonade. In order to prepare it, vodka and curaçao are shaken with ice, then strained into a highball glass filled with ice, and topped with lemonade. The cocktail is typically garnished with an orange or lemon slice before serving. It is believed that Blue Lagoon was invented by Harry MacElhone’s son, Andy, at Harry’s New York Bar in Paris in 1972. 66 CHAMBORD LIQUEUR Cour-Cheverny, France 3.5 Rate It Chambord is a raspberry liqueur that was modeled on an ancient liqueur from the Loire valley. The base of the drink is made with a combination of raspberries and blackberries that are macerated in a neutral French spirit. The berry infusion is then blended with only natural essences that include juice of black raspberries and blackcurrants, Cognac, vanilla from Madagascar, honey, and botanicals. No artificial additions are used in its production. Finally, the master blender will create the final filtered version, which is bottled at 16.5% ABV. The liqueur is dark purple, dense, richly-flavored, silky, aromatic, and not overly sweet. It is a perfect choice for cocktails, and it works especially well mixed with Champagne, vodka, rum, or gin. The liqueur is produced by Brown-Forman at Cour-Cheverny near Chambord. 65 BOULEVARDIER Paris, France 3.5 Rate It Sometimes described as "Negroni’s long-lost autumnal cousin," Boulevardier is a mixed drink made with a combination of Campari, sweet vermouth, and bourbon or rye whiskey. The ingredients are mixed with ice, then strained into a chilled cocktail glass. The cocktail often garnished with a twist of orange peel or a cherry. The first version of Boulevardier can be found in Harry McElhone’s 1927 bar guide, Barflies and Cocktails. This cocktail was the signature drink of Erskine Gwynne, who edited a monthly magazine in Paris, named The Boulevardier. 64 POIRE WILLIAMS France 3.5 Rate It Poire Williams is a type of eau-de-vie (fruit brandy) that is distilled from fermented Williams pears. The production of this clear and colorless spirit is mostly associated with France, Switzerland, and Germany. The drink is often sold with a whole pear inside the bottle—this is achieved by attaching the bottle to a branch with a small pear. The fruit is tucked inside and then allowed to grow inside the bottle. When it’s ripe, the fruit is cut off, and the distilled spirit is then poured inside. This brandy is usually of high quality, with clean and crisp flavor and ripe pear aromas. It is traditionally enjoyed as a digestif. 63 BEAUJOLAIS NOUVEAU Rhône-Alpes, France 3.5 Rate It Beaujolais Nouveau is a light red wine that is produced in Beaujolais region from the Gamay grapes. Because of an excellent global promotion in the second half of the 20th century, this young wine soared in popularity in France and worldwide. It is released each year on the third Thursday in November, a day which is often celebrated as Beaujolais Day. Since it is released after only six to eight weeks in the cellar, the wine is low in tannins and high in acidity, with fruity and vibrant aromas of grapes, red berries, figs, and bananas. Depending on the lightness and body of the wine, Beaujolais Nouveau can be enjoyed as an aperitif, but it can also go well salads or charcuterie. It is recommended to serve it slightly chilled. 62 CRÈME DE MÛRE France 3.6 Rate It Crème de mûre is a French-style blackberry liqueur. The drink is traditionally made by macerating blackberries in neutral spirit, while the additions usually include fresh blackberry juice, lemon or lime juice, and a sweetener. The liqueur should be dark purple and thick, while the aromas and flavors should be reminiscent of fresh blackberries and blackberry jam. This aromatic liqueur can be enjoyed as an aperitif, but it also works well in mixed drinks and cocktails. 61 MARGAUX Gironde, France 3.6 Rate It Margaux is a French appellation located in Médoc region of Bordeaux. The wines produced in the region are mainly based on Cabernet Sauvignon with the addition of Merlot, Cabernet Franc, or Petit Verdot. Margaux wines are often dubbed as the most elegant and perfumed in the entire Bordeaux, while their aromatic profile tends to display a combination of floral and red fruit aromas that are complemented by nuances of spices, tobacco, and truffles. Although full-bodied, these wines tend to be lighter, smoother, and mellower than other Bordeaux appellations. They naturally pair with lamb, but they can also match other roasted or braised meat dishes, as well as roasted game. The most famous estates from the area are Château Margaux and Château Palmer. 60 HAUT-MÉDOC Gironde, France 3.6 Rate It Haut-Médoc is a French appellation located in the renowned Médoc wine region. Cabernet Sauvignon, Merlot, and Cabernet Franc are the signature grapes in the region, but some percentages of Malbec, Carménère and Petit Verdot are also used. The whole appellation includes twenty-nine communes, out which six (Margaux, Saint-Julien, Pauillac, Saint-Estèphe, Moulis and Listrac) have their separate appellations, and are considered to produce some of the best wines in the world. The wines produced under the general Haut-Médoc label are elegant, complex and not overpowering. They usually display notes of blackberries and blackcurrant that are often accompanied by nuances of spices and wood. Haut-Médoc wines can age quite well, becoming less tannic and silkier with notes of prunes, undergrowth, or truffles. These wines are best paired with grilled or roasted meat, especially game, red meat, pork, or lamb. They can also be a good match to roasted poultry, mushrooms, terrines, foie gras, charcuterie, and hard or soft cheese. 59 TRIPLE SEC France 3.6 Rate It Triple sec is a French term for clear, orange-flavored liqueurs. They are traditionally distilled from a macerate of dried orange peels and a neutral spirit. The origin of triple sec is undoubtedly French, though it is disputed who was the first to use and market the term, as well as the true meaning of the name triple sec, which translates as triple dry. Combier distillery from Saumur claims that their triple sec is the earliest version, first made in 1834, though some name Cointreau as the original producer. Regardless, the two companies are still the biggest competitors and the most important triple sec brands. High-quality triple sec liqueurs will have a potent orange flavor as well as aromas of bitter oranges and orange blossom. They range from 20 to 40% ABV, though better quality versions tend to have higher alcohol content, which usually goes from 38 to 42%. Although they can be enjoyed neat or on the rocks, triple sec liqueurs are most commonly used in cocktails. 58 CÔTES DE PROVENCE ROSÉ Provence, France 3.7 Rate It Although the appellation Côtes de Provence also produces red and white wines, most of its production is focused on light and fresh rosés that are mainly based on Grenache, Syrah, Mourvèdre, Cinsaut, and the native Provencal Tibouren variety. Rosés from Provence are typically pale pink, and they tend to display a complex aromatic profile that combines fruity and floral aromas of exotic fruit, citrus, white flowers, and herbs. Some vintages that are barrel aged may also develop notes of dried fruit, caramel, spices, and vanilla. They make a great aperitif, but they also work well with veal, lamb, fish, scallops, or crustaceans and typical Provencal dishes such as ratatouille, aïoli, soupe au pistou, bouillabaisse, as well as with fruit-based desserts. 57 CRÈME DE CASSIS Burgundy, France 3.7 Rate It Crème de cassis is a blackcurrant liqueur that has its origins in French Burgundy. Although it is believed that it first appeared in the 16th century, commercial production started in the mid-1800s. The drink is produced by macerating blackcurrants in a neutral spirit. It is characterized by its dark purple color and a perfect balance of sweetness and subtle tartness. Crème de cassis is mainly used as a cocktail ingredient in classics such as Kir and its numerous varieties, as well as Arnaud, El Diablo, or Vermouth Cassis. 56 PAUILLAC Gironde, France 3.7 Rate It Pauillac is a French appellation located in the Médoc wine region of Bordeaux. The area is renowned for great-quality red wines that are primarily based on Cabernet Sauvignon with the addition of Merlot, Cabernet Franc, or Petit Verdot. The wines are deep ruby red, robust, and dense with bright notes of red and black fruit that develop into aromas of cassis, oak, vanilla, licorice, and leather. Pauillac wines are full-bodied, with firm but elegant tannins that age exceptionally well. They are a perfect match to grilled beef, as well as other types of roasted or braised meat dishes, and they perfectly complement mushrooms and truffles. The appellation is home to one of the best wineries in the world that include Château Lafite, Château Latour, and Château Mouton-Rothschild. 55 VERMOUTH BLANC Chambéry, France 3.7 Rate It White vermouth is one of the vermouth categories that is somewhere between dry and sweet vermouth. Most examples of the style are medium sweet and pale, and producers tend to use warm spices such as vanilla to make the sweetness more pronounced. Apart from vanilla, typical aromas include herbaceous and floral notes. White vermouth can be used in cocktails, but it also makes a great aperitif, preferably served on the rocks. The origin of white vermouth is not entirely clear, but it is widely accepted that the French brand Dolin from Chambéry created the first version in the 19th century. 54 SANCERRE Cher, France 3.7 Rate It Sancerre is a French appellation located in Loire Valley (Cher department) that is mainly known for the production of dry white wines from Sauvignon Blanc grapes. The wines are praised for mineral notes and freshness, while three different soils—terres blanches, les caillottes, and silex (flint)—may influence their final character. Those produced on terres blanches soils are often more aromatic and full-bodied, while caillottes (marl and gravel) tend to create lighter and fruitier expressions. Silex terroir gives Sancerre wine typical mineral and gunflint notes. The most common aromas found in Sancerre are reminiscent of white flowers, citrus, white fruit, and herbal notes. These refreshing wines can be enjoyed on their own, but they also pair amazingly well with goat cheese, seafood, vegetables, pork, and chicken. 53 GÉNÉPI Savoie, France 3.8 Rate It Génépi is a herbal liqueur that is usually made by macerating dried herbs in neutral alcohol or grain spirit, with added sugar. Although small amounts of other herbs may be added to the macerate, the most prominent are the alpine shrubs of the genus Artemisia (wormwood), which impart the drink with a distinctive subtly bitter flavor. The drink is believed to have originated in the Savoy region and has earned a PGI status for beverages produced in Savoy. It remains a favorite après-ski aperitif in the Alpine mountain huts, especially in the Aosta valley. Génépi is mostly light green or pale yellow, with a well-balanced and delicate floral flavor that is complemented by hints of sweetness and bitterness. It is usually enjoyed neat as an aperitif or digestif, but recently it has also been promoted as an excellent cocktail ingredient, as well as a great addition to desserts and coffee. 52 GIGONDAS Vaucluse, France 3.8 Rate It This powerful red wine hails from the southern Rhône, and it is mostly based on Grenache with small proportions of Syrah and Mourvedre. Often compared to the more famous Châteauneuf-du-Pape, these robust wines are characterized by their deep ruby color and complex aromas of ripe red and black fruit that are complemented by spicy and earthy nuances of licorice, cocoa, or chocolate. Gigondas is a full-bodied wine with powerful tannins that tend to mellow with age, resulting in more refined expressions. They are an excellent match to braised dishes, stews, or casseroles. 51 BROUILLY Rhône, France 3.8 Rate It Brouilly is the southernmost and the largest of all Beaujolais crus. The region is situated around Brouilly mountain and is known for light and approachable Gamay-based wines that tend to be fruit-driven, lively, and aromatic. The appellation spreads across different terroirs, which influences the final character of these wines, but most examples are deep ruby, fruity, and juicy with mellow tannins and medium body. They are packed with fruity aromas reminiscent of red berries, plums, and peaches, which are often complemented with a subtle mineral character. Brouilly wines are best enjoyed young, and they pair well with appetizers, white meat, poultry, pasta, and cheese. They can also be served as an aperitif. 50 FRENCH 75 Paris, France 3.8 Rate It French 75 is a classic cocktail made with gin, lemon juice, sugar syrup, and champagne. To prepare it, gin, lemon juice, and sugar syrup are shaken with ice, strained into a glass, then topped with champagne and garnished with lemon peel. It is believed that the cocktail was invented by Scott Harry McElhone, the owner of Harry’s American Bar in Paris in 1926, who named it after a strong artillery gun used by the French military. Shortly after, American soldiers fell in love with the cocktail and brought it back to the United States, where it was a huge hit, especially at New York City’s famous Stork Club. Although it is said that French 75 was made with cognac instead of gin in its early history, nowadays there are countless ways to prepare variations of this refreshing classic. An interesting fact for movie lovers: French 75 appears in one of the most beloved classics, Michael Curtiz's Casablanca. 49 FRENCH PRESS France 3.8 Rate It French press is a brewing vessel and a brewing technique consisting of a cylinder-shaped glass and a plunger that is attached to a metal mesh. Coffee is steeped inside the pot, and the mesh is then used to press down the coffee grounds—leaving filtered coffee on the top. Although the name might suggest otherwise, the invention of the French press is often disputed. The prototype was patented in 1852 by the Frenchmen Mayer and Delforge, while the upgraded version, which is more similar to what is used today, was created in the 1920s by Italians Attilio Calimani and Giulio Moneta. Coffee brewed in a French press is viscous and has a rich body and texture, while some coffee particles can be left behind. The French press is one of the most convenient ways of brewing coffee, and it remains one of the most popular home-brewing methods. 48 CALVADOS Lower Normandy, France 3.8 Rate It Calvados is a brandy distilled from apple cider or a combination of apples and pears. The fermented juice is usually double distilled to create the base of the brandy, which is then aged, and finally blended. The production of Calvados is strictly regulated, and final products are classified according to the length of maturation, with two years being the minimum aging period. The appellation Calvados is divided into three sub-regions that slightly differ in the base ingredient, terroir, and the distillation process. All these factors, including aging, influence the final character of Calvados. Young varieties typically display aromas and flavors of ripe fall fruit, cinnamon, mint, and citrus. With age, they tend to develop into heavier, more rustic aromas of nuts, chocolate, or butterscotch. Calvados is mainly enjoyed as a digestif, preferably served neat in a tulip glass, but its character can match a wide array of dishes, especially apple, chocolate, or caramel-based desserts. It is also used for flambéing or deglazing. 47 CRÉMANT DE SAVOIE Savoie, France 3.9 Rate It Crémant de Savoie is a French appellation for sparkling white wines made from local grape varieties and with méthode traditionnelle—a technique in which the second fermentation takes place in the bottle. The blend has to be based on Altesse and Jacquère varieties, while the latter has to make at least 40% of the blend. The use of Aligoté, Chasselas, and Chardonnay is also allowed. These refreshing wines have fine bubbles and fruity and floral notes reminiscent of white flowers and citrus fruit. They usually have a pleasant mineral finish. The appellation was established in 2014, making it the latest appellation for French crémants. Crémant de Savoie wines can be enjoyed as an aperitif, but they can also pair well with appetizers, seafood, desserts, and cheese. 46 POUILLY-FUMÉ Nièvre, France 3.9 Rate It Pouilly-Fumé is a French appellation located in the Loire Valley that produces what is believed to be some of the best expressions of Sauvignon Blanc grapes in the world. These prized full-bodied wines are often distinguished for their unmistakable flint aromas that are often accompanied by the notes of green and citrus fruit as well as white flowers, hazelnuts, or acacia. They can be enjoyed young, but some vintages can also age quite well. Because of their lively character that is accompanied by good minerality, these wines can match grilled or roasted fish, scallops, white meat served in creamy sauces, and goat cheese. 45 MONBAZILLAC Dordogne, France 3.9 Rate It Monbazillac is a French appellation in the Bergerac wine region that mainly produces late-harvest sweet wines from Semillon, Sauvignon Blanc, and Muscadelle grapes that were affected by noble rot. The wines produced in the area are typically full-bodied with well-balanced acidity, alcohol, and sweetness. They often display aromas of honey, flowers, candied and citrus fruit, and they sometimes have a distinctive nutty aftertaste. Monbazillac wines are suitable for long aging, and though most are aged for at least ten years, the best expressions are suitable for longer aging. These rich wines are a perfect match to various creamy dishes, foie gras, fresh fruit, and fruit-based desserts. 44 HERMITAGE ROUGE Drôme, France 3.9 Rate It Often considered as one of the most exceptional wines in the world, red Hermitage wines are produced in the northern Rhône with Syrah as the principal grape variety. Especially praised for their longevity, these powerful, full-bodied, complex, and great-quality wines can also be opulent in their youth, displaying bright aromas of red fruit, as well as spicy and floral nuances. However, best Hermitage reds are long-lived and can be aged for decades, becoming more robust and harmonious with beautiful roundness and a long finish, while the complex aromatics display licorice, minerals, herbs, tobacco, and spices. These master-class wines can match a variety of dishes, and they naturally pair with game and beef, as well as truffles, terrines, and hearty stews. 43 CHENIN BLANC Pays de la Loire, France 3.9 Rate It Chenin Blanc is a grape variety grown in the Loire valley of France, from where it spread to South Africa and became popular as Steen. Due to its versatility, it comes in a few varieties, such as bubbly, dry, or sweet. The dry version of Chenin Blanc from the Loire has a good aging potential with its assertive acids and typical honey, apple, pear, and quince aromas while the great Loire Chenins are the sweet wines of Vouvray, Bonnezeaux, Coteaux du Layon, and Quarts de Chaume. Depending on the style and character, Chenin Blanc wines can match a variety of dishes, while dry styles may accompany poultry, pork, fish, terrines or pâtes, sweeter versions would be a good match to desserts, Asian cuisine, cheese, and creamy sauces. 42 KIR France 3.9 Rate It A cocktail made with blackcurrant liqueur (typically crème de cassis) and white wine is known as Kir, a traditional French beverage that is usually consumed as an apéritif. The cocktail got its name after Felix Kir, who popularized it after World War II through the twinning movement, which promoted friendship between towns, cities, countries, and cultures. In the past, it was called blanc-cassis, when it was made exclusively with a measure of liqueur topped up with Bourgogne Aligoté, but nowadays it is reinvented and includes various white wines in the preparation process. Traditional Kir is typically served in a flute glass, but if Champagne is added instead of white wine, it becomes Kir Royale. Depending on the ingredients used in this cocktail, there are also numerous other variations of Kir such as Kir Berrichon, Kir Bianco, Kir Breton, Kir Impérial, Kir Pêche, Pink Russian, and Tarantino. 41 COINTREAU Saint-Barthélemy-d'Anjou, France 3.9 Rate It This classic triple sec was created by the Cointreau brothers, who managed to distill sweet and bitter orange peels to create a slightly sweet, fresh liqueur with incredibly concentrated flavor. The brand was first registered as triple sec in 1885, and since then it has remained one of the best-selling, premium options. Cointreau is mainly used as the essential ingredient in various cocktails such as the classics Sidecar, Margarita, or Cosmopolitan. 40 BEAUJOLAIS Rhône-Alpes, France 3.9 Rate It Beaujolais is a light-bodied red wine, with relatively high amounts of acidity. It is made in the historical wine producing region Province of Beaujolais, mostly from thin-skinned Gamay grape, which makes it very low in tannins, and therefore it is often treated like a white wine and served slightly chilled. Although it rarely needs decanting, after being open for a while, it will gain some aromatic complexity, with a fresh cherry and blackberry fruit nose and spicy, earthy notes in the background. It is classified in three categories: Beaujolais AOC, Beaujolais Villages AOC, and Cru Beaujolais. According to the body, Beaujolais can be paired with a wide range of dishes. Beaujolais Nouveau, the lightest and mass-produced style of this wine is typically used as an aperitif with salads; the lighter Cru Beaujolais, such as Brouilly, Régnié and Chiroubles, pairs well with poultry, while the heavier and richer, fullest bodied of Cru Beaujolais, like Morgon, Régnié, and Juliénas, pair better with red meats and stews. 39 COGNAC Cognac, France 3.9 Rate It This classic French brandy is distilled from grapes in order to produce eau-de-vie, which is then aged and blended to make cognac. The drink originated when it was revealed that eau-de-vie brandy of the Charente region develops different and more sophisticated flavors when aged in oak casks. Since its introduction to the global market, cognac became a sought-after drink, especially enjoyed by the British aristocracy. With the influx of low-quality drinks that were marketed as cognac, it was necessary to control its production. In 1936, cognac was regulated by the Appellation d’Origine Contrôlée (AOC), which restricted its production to six different terroirs and the area that includes the entire department of the Charente-Maritime, most of the department of Charente, and small parts of the Deux-Sèvres and Dordogne. Cognac is produced from white grape varieties, predominately Ugni Blanc, Folle Blanche or Colombard, which have low alcohol content and high level of acidity. It can be aged for a minimum of two years, while most varieties reach their peak of maturation after 60 years. The official quality grades of each cognac are strictly controlled and include VS (aged for at least two years), VSOP (aged for at least four years), XO or Napoléon (aged for at least six years), and Hors d'âge (high-quality, aged beyond the official scale). The great art of cognac is in the blending process, and if done properly, the final blend will result in a balanced and harmonious product. Younger varieties are typically characterized by floral and fruity notes, while the older varieties develop more complex, spicy flavors with subtle notes of vanilla, cinnamon, and coffee. High-quality cognac can be enjoyed neat, over ice, or diluted with water. It is traditionally served in a balloon or tulip glass, which helps to release its bouquet. If used in cocktails, it is recommended to opt for younger cognac varieties. Some of the prominent cognac brands include Hennessy, Martell, Courvoisier, Camus and Rémy Martin. 38 FARMHOUSE ALE France 4.0 Rate It Farmhouse ale is best described as an ancient beer style that was brewed by European farmers who used their grains and hops. These brews were made with techniques that are not used in modern brewing, and because they were brewed in various European regions, the examples are incredibly versatile and include a variety of different sub-styles that are usually very region-specific. Farmhouse ales were made in places where people cultivated grains, and in the early 20th century, it was a prevalent style throughout northern Europe. These beers were a part of everyday life. In some places, they were prepared and enjoyed on special occasions, and in the regions where grains were plentiful, they were enjoyed on a daily basis. The choice of grains depended on availability, barley was the most common, but rye or oats were also used. The techniques were also different, and other ingredients such as herbs and spices were often added to the brew. This is why the examples significantly vary, but most were crisp and dry, with a funky and somewhat earthy character. Examples of the style include Bière de garde (France), Saison (Belgium), and Sahti. (Finland). Some farmhouse ales are still brewed, but the practice mostly disappeared in the 20th century, along with the decline in farming. However, some craft breweries try to imitate the style and include farmhouse ale labels. It should be noted that these brews often do not have much in common with the traditional farmhouse ales. 37 VIN DE SAVOIE BLANC Savoie, France 4.0 Rate It Vin de Savoie, or simply Savoie, is a wine appellation located in eastern France. This is a large, central appellation, which spreads throughout four departments and includes 16 crus that produce white, rosé, red, and sparkling wines. Most production, around 70% percent, is designated for light and fresh white wines. White Savoie wines are mainly produced from Roussette (Altesse), Chardonnay, Chasselas, and Jacquère as the prevalent regional grape, but several other varieties are also permitted. Because it includes such a large area and numerous grape varieties, it isn't easy to give a general overview of white Savoie wines. However, most examples can be described as fresh and crisp, often having a distinctive alpine-like character. Depending on the terroir and the dominant grape, certain styles tend to be more mineral, while others have a floral and fruity profile. Most of these wines are approachable and easy-drinking, making them a suitable pairing with various dishes. The choice of food can also greatly depend on the style, but most examples would go well with appetizers and seafood. 36 ST-GERMAIN France 4.0 Rate It St-Germain is a French elderflower liqueur that was first introduced in 2007. It is produced by an artisanal technique which starts by macerating fresh elderflowers in warm water. The infusion is then filtered and combined with fruit brandy, water, sugar, and neutral grain spirit. The elderflowers are picked once a year, and it is said that each bottle of St-Germain contains up to a thousand elderflower blossoms. The liqueur is balanced and refined with floral notes and aromas reminiscent of tropical fruit, pear, peach, honeysuckle, and citrus. No artificial coloring is added to the liqueur, and its subtle yellow hue is obtained only from pollen. The name and the design of this fragrant French liqueur were inspired by St~Germain-Des-Prés, the Parisian quarter of Paris that was especially influential during Art Déco and Belle Époque movements. St-Germain is an excellent liqueur for cocktails and mixed drinks, and it complements various types of drinks, including grain spirits, sparkling wine, gin, vodka, or white wine. It was created by the late Robert Cooper and is now owned by Bacardi. 35 CHOUCHEN Brittany, France 4.0 Rate It Chouchen is a variety of mead that hails from Brittany. It is usually made from fermented honey that is mixed with apple juice. The drink is matured for at least a year, and its alcohol content typically varies from 12 to 15% ABV. Chouchen is rich and dense with typical notes of honey, vanilla, and apples. The drink presumably has Celtic origin, and in the past it was usually made with buckwheat honey, which was commonly used in Brittany. Chouchen is traditionally enjoyed as an aperitif or a digestif, preferably served well-chilled, but it also works as a warm winter drink or a cooking ingredient. 34 CRÉMANT DE LOIRE Pays de la Loire, France 4.0 Rate It These white and rosé sparkling wines are produced in Anjou, Saumur, and Touraine wine regions located in Loire valley. The principal grape variety used in its production is Chenin Blanc, but the permitted varieties include Chardonnay, Cabernet Franc, Cabernet Sauvignon, and Pineau d’Aunis. White Crémant de Loire wines are fresh and crisp, with typical notes of white fruits, almond, and vanilla, while rosé varieties usually display notes of red berries. Both types can be enjoyed as an aperitif or an accompaniment to different appetizers, cheese, charcuterie, or desserts, but the white version can also be an excellent match to fish from the Loire river, seafood, and poultry. 33 CRÉMANT D'ALSACE Alsace, France 4.0 Rate It These white and rosé sparkling wines are produced in the French wine region of Alsace, with Pinot Blanc as the principal grape variety, though Auxerrois, Pinot Gris, Riesling, Chardonnay, and Pinot Noir are also permitted. The wines are produced with a traditional method—in which the second fermentation takes place in the bottle—and they must be aged for a minimum of nine months. Crémant d'Alsace wines are usually lively and fresh, with fine bubbles and fruity notes of apples, pears, apricots, and peaches. Although they can be enjoyed as an aperitif, these vibrant wines are food-friendly and can match different appetizers, various seafood dishes, poultry, and cheese, while semi-dry varieties can pair well with desserts. 32 CHAMBOLLE-MUSIGNY Côte-d'Or, France 4.0 Rate It Chambolle-Musigny is a French appellation located in Burgundy, more precisely in Côte de Nuits (Côte d'Or) wine region. The whole appellation includes twenty-five Premier Cru designations, as well as Musigny and Bonnes Mares as two Grand Cru vineyards with separate appellations. The wines produced in the region are based on Pinot Noir and are generally regarded as one of the best expression of this renowned grape. Delicate and elegant Chambolle-Musigny wines typically display aromas of red fruit and violets that with age may develop into more complex notes of ripe fruit, truffles, and underbrush. Because of its smooth and velvety texture, these wines perfectly pair with game meat, roasted lamb, and beef, as well as soft-center cheese varieties such as Brillat-Savarin or Reblochon. 31 LILLET Podensac, France 4.0 Rate It Hailing from Pondesac, Lillet is a fortified wine that is produced with a combination of fruits, peels, and barks that are macerated in neutral alcohol and then combined with wine. The final blend is usually aged for several months in oak barrels. The drink was first marketed as Kina Lillet—because it incorporated quinine liqueur—and it originally came as a white Blanc version. Following its success in the United States, the company also distributed Lillet Dry—more suitable for use in cocktails and long drinks—as well as the red wine-based Rouge version. Both Blanc and Rouge Lillet aperitifs are typically served chilled, neat or on the rocks, and usually with orange, lemon, or lime slices. They also incorporate well in a wide variety of cocktails and long drinks. 30 GRAND MARNIER France 4.0 Rate It Created in 1880 by Louis Alexandre Marnier Lapostolle, Grand Marnier Cordon Rouge (lit. red ribbon) is a sophisticated blend of cognacs infused with the distilled essence of bitter oranges. In addition to Lapostolle's secret touch, the liqueur gets its incomparable roundness by slow aging in French oak casks. It can be enjoyed neat, used in mixed drinks, or even added to desserts. In France, Grand Marnier is one of the essential ingredients of the famous crêpes Suzette. Apart from the original Grand Marnier, there's also the Cordon Jaune version (lit. yellow ribbon) which is made with a base of neutral grain spirits. 29 CHARTREUSE Saint-Pierre-de-Chartreuse, France 4.0 Rate It Chartreuse is one of the oldest and most popular French liqueurs. It is believed that the drink originates from an ancient manuscript that was sent to the Grande Chartreuse monastery at the beginning of the 18th century. In 1764, the Carthusian Monks decoded the paper and produced the first version of a health elixir that was mostly used as a medicine. The monks then adapted the recipe in 1840 to create the original Green Chartreuse—the first version of Chartreuse liqueur that is still prepared following a secret formula that includes around 130 herbs, spices, and other botanicals. The macerate is distilled and then aged in oak casks. Chartreuse comes in several varieties, including the original Green Chartreuse (55% ABV) characterized by its complex herbal and floral aromas. Yellow Chartreuse (43% ABV) is produced in the same manner, but it results in a slightly milder and sweeter drink due to the use of different herbs. Chartreuse is best appreciated as a digestif, served neat or on the rocks. It can also work well as a cocktail ingredient. Limited editions of the drink included various flavored versions such as orange, anise, or myrtle. 28 CAFÉ AU LAIT France 4.0 Rate It Although it is often compared to other European variations, especially the espresso-based Italian caffè latte, this French version of coffee and warmed milk is mostly made with brewed coffee, traditionally using the French press. The ratio of the ingredients also differs, and café au lait will usually have equal amounts of both, and it mostly does not have any foam on top, unlike caffè latte. The confusion between the two beverages often appears because the terms are interchangeably used in some European countries that do not make a clear distinction between the two types. Also, café au lait can sometimes be made with espresso. Similar variations that combine coffee and milk are enjoyed in most European countries. 27 MUSCADET SÈVRE ET MAINE Loire-Atlantique, France 4.1 Rate It Muscadet Sèvre et Maine is the best-known region of the Muscadet appellation. The region is also one of the largest in terms of production and size. It spreads across twenty communes in the Loire-Atlantique department. The name is a reference to the two rivers that flow through the area, Sèvre Nantaise and Maine. All the wines are produced from Melon de Bourgogne variety. The entire region is focused on the production of dry white wines and sur lie (aged on lees) styles. The wines are quite versatile and terroir-driven. They include floral, fruity, and mineral examples. Most have an appealing golden color, and a rich, round, and well structured palate, while the aroma is reminiscent of citrus and dried fruit. These wines would nicely pair with appetizers or main courses. They are best paired with seafood, but poultry could also work. 26 CLAIRETTE DE DIE Drôme, France 4.1 Rate It Clairette de Die is a small French appellation located in the department of Drôme that produces sparkling wines based on Muscat Blanc à Petits Grains and Clairette grapes. They are produced with méthode dioise ancestrale—a unique technique in which the wine is fermented once, starting in the tanks and continuing in the bottle, without the addition of yeast or sugars. These light and fruity wines are usually enjoyed young, while their aromatic profile usually displays aromas of peaches, apricots, roses, and citrus. It is recommended to serve them well-chilled, preferably in champagne glasses. The wines can pair well with canapés, foie gras, fruit salads, and fruit tarts, but they also make a great aperitif. 25 CRÉMANT DE BOURGOGNE Burgundy, France 4.1 Rate It Crémant de Bourgogne are the white or rosé sparkling wines produced in Burgundy, with Pinot Noir and Chardonnay as the principal grape varieties, but the blends can also include Gamay, Aligoté, Melon, and Sacy. The wines are produced with a traditional method (méthode traditionnelle) in which the second fermentation must take place in the bottle. Depending on the grape structure, the wines come in several versions. Floral and citrusy blanc pairs well with poultry, while the Chardonnay-based blanc de blancs is a perfect accompaniment to fish and shellfish. The well-structured blanc de noirs is characterized by the notes of small fruit, and it works well with poultry or snails, while the fruity and floral rosé can be a good match with fruit-based desserts. All varieties are suitable to be enjoyed as an aperitif. 24 RHUM AGRICOLE Martinique, Caribbean 4.1 Rate It Rhum agricole is a potent spirit that is mostly produced on the Caribbean islands in the French Indies, but only the version from Martinique has been granted an AOC (appellation d'origine controlee) certificate. The spirit is distilled from sugar cane that is pressed into juice, which is then allowed to ferment. The distillate is then rested in steel or wood. Rhum agricole can only be produced from locally grown sugar cane—which influences the final profile of the spirit and reflects the specific terroir. Most rhums will be complex, pure, and fresh with grassy, earthy, and herbaceous nuances. The drink was invented out of necessity after the sugar cane market collapsed in the late 19th century. The farmers then opted to make rhum directly from sugarcane, avoiding to the expensive process of sugar production. Rhum agricole incorporates well into cocktails and long drinks. The most popular variation is the Caribbean Ti' Punch, made with rhum and cane syrup. 23 VSOP COGNAC Cognac, France 4.1 Rate It Very superior old pale is a Cognac category whose blend is aged for at least four years—which means that the youngest brandy mixed in the blend is four years old, while the others can be aged for longer. VSOP is both lively and serious, and it can be enjoyed on its own, preferably slowly sipped from a snifter glass, but it also incorporates well into mixed drinks and cocktails. 22 SAUTERNES Gironde, France 4.1 Rate It This late-harvest dessert wine of Bordeaux is predominantly made with Sémillon, the region's rare golden-skinned white grapes affected by noble rot, though the blends often include Sauvignon Blanc and Muscadelle. The appellations may include Sauternes, Barsac, Cérons, Sainte-Croix-du-Mont, Cadillac, Loupiac, Premières Côtes de Bordeaux, and Côtes de Bordeaux Saint-Macaire. In general, Sauternes wines exhibit pronounced notes of fruit, butterscotch, caramel, and spices, along with floral notes coming from the Muscadelle grapes. Noted for their full body and freshness, Sauternes wines pair nicely with soft cheeses, blue cheeses, washed rind cheeses, terrines, foie gras, and various fruit-based desserts. 21 KIR ROYALE France 4.1 Rate It Kir Royale is a French cocktail consisting of crème de cassis and Champagne. It is a modern version of traditional Kir which is made with crème de cassis and white wine. Just like regular Kir, the Royale variety is also served in a flute glass without garnishes, usually as an apéritif. If the cocktail is made with raspberry liqueur instead of crème de cassis, it is then called Kir Impérial. 20 MIMOSA Paris, France 4.1 Rate It Mimosa is a classic breakfast cocktail that transforms a simple morning meal into a decadent event. The cocktail is made with freshly squeezed orange juice and Champagne or any dry sparkling wine. Grand Marnier or bitters can also be added in order to elevate the flavors even further. To prepare it, orange juice is poured into a champagne flute, and it is then topped with Champagne or sparkling wine. It is believed that the famous director Alfred Hitchcock introduced the Mimosa as a brunch staple in the United States in the 1940s. The cocktail is named after an Australian flower that was introduced to Europe by Captain Cook, and the first Mimosa was supposedly served in Paris in 1925 by Frank Meier, who was the head barman at The Ritz at the time. 19 CHAMPAGNE Champagne-Ardenne, France 4.1 Rate It Popularly known as the gold standard of sparkling wine, true Champagne only comes from the actual Champagne region in France. It is produced using the so-called méthode Champenoise; the process in which secondary fermentation is done in the bottle with the addition of yeast and rock sugar, and it is made with the basic, traditional blend of Chardonnay, Pinot Noir, and Pinot Meunier, all of which are indigenous to the Champagne region. However, there are four other permitted grape varieties in the Champagne AOP - Pinot Gris, Pinot Blanc, Petit Meslier and Arbane - but these are rarely mentioned as they're almost never used for sparkling wine production outside of France. Varietal Champagne made with solely Chardonnay grapes is designated as Blanc de Blancs, while the one produced by the fermentation of Pinot Meunier and Pinot Noir is called Blanc de Noirs. When young, a classic Blanc de Blancs is restrained and elegant, but with aging, it develops a mouth-coating brioche richness that overlays its intense, supple fruitiness. It is also lighter in body, and thus perfect for lighter meals, such as soups and seafood. On the other hand, Blanc de Noirs is considered to be richer in taste and typically showcases a bit more body and a vibrant red fruit character, which makes it a worthy match for foie gras in all its forms, but it can also be paired with hearty meat-based dishes. Based on their terroir-driven complexity, other styles of Champagne range from lean and crisp with lots of lemons and green apples to rich and full with aromas of toffee, brioche, and even baked apples, while rosé Champagne displays more red fruit and berry aromas. Established as an iconic drink of exquisite refinement during the French Belle Époque in the late 19th century, Champagne remains the preferred choice for celebrations of all kinds, standing alone and unmatched among a plethora of sparkling wines produced worldwide. 18 CORNOUAILLE Finistère, France 4.2 Rate It Cornouaille is a traditionally made cider produced since the 14th century from cider apples that have been grown in the region of Bretagne in France since the 6th century. During the production process, the apples are crushed or grated and the juice is fermented, and no water, sweeteners or carbonation can be added to the final product. Since the apples have a high content of natural sugar and tannin, the cider is unique for its reddish-brown orange color and a bittersweet aroma of orange peel and fresh apples with a mild acidity, leaving a nice, dry feeling on the palate. 17 CHINON Indre-et-Loire, France 4.2 Rate It Produced in the central Loire valley, this well-structured French wine is made from Cabernet Franc grapes. The region expands over different soil, which influences the final character of the wine. The ones produced from the vines grown on gravel soil tend to be lighter and more approachable with typical notes of red fruit. The more robust varieties which are produced on clay and tuffeau limestone soil are usually more complex and tannic, while they typically display aromas of dark fruit and undergrowth. Chinon is incredibly versatile and can match a wide variety of dishes, including white and red meat, mushroom-based sauces, or goat cheese. The region also produces small amounts of white and rosé wines. 16 ROSÉ D'ANJOU Pays de la Loire, France 4.2 Rate It Rosé d'Anjou is a French appellation located in the Anjou district of the Loire Valley, more precisely in the departments Maine-et-Loire, Deux-Sèvres, and Vienne. The wines are predominantly made with native Grolleau grapes, while other permitted varieties include Cabernet Franc, Cabernet Sauvignon, Gamay, Malbec, and Pineau d'Aunis. These clear and bright wines are subtly sweet, without being cloying, and are often praised for their perfect balance of alcohol, acidity, and sugars. They can be pale to intensely pink, while the typical aromas include tangy red fruits, but notes of bananas, candy, and rose petals are also quite common. This rosé style is usually labeled as Primeur or a fruiter and fresher Nouveau. Both are approachable and easy-drinking, and though they make an excellent aperitif, they can also match creamy poultry or fish dishes and fruit-based desserts. 15 CÔTE-RÔTIE Rhône, France 4.2 Rate It Côte-Rôtie is a French appellation located in the northern Rhône. The region produces highly-prized wines that are primarily based on Syrah, which is often complemented by small percentages of white Viognier variety. These age-worthy, perfectly balanced wines are characterized by their complex aromatic profile that includes a combination of red and black fruit, violets, earth, spices, and leather, while the best examples may also display notes of smoked bacon. They can match grilled red meat, poultry, or game, but they also pair well with braised meat, stews, or fatty fish varieties and cheese. The two most distinct parts of the appellation are sub-regions Côte Blonde and Côte Brune. While Côte Blonde produces more elegant expressions of the wine, Côte Brune mainly creates more tannic and robust varieties. 14 SAINT-ÉMILION Gironde, France 4.2 Rate It Saint-Émilion is one of the most exceptional appellations in Boudreaux. It is located on the right bank in the Libourne wine region of Bordeaux. Although classic Bordeaux varieties such as Cabernet Sauvignon, Carménère, Petit Verdot and Malbec can be used in their production, Saint-Émilion wines are mostly made from Merlot and Cabernet Franc. Often described as approachable and soft, these wines are characterized by powerful aromas of fresh fruit, primarily red berries, which are often accompanied by nuances of spices, cedar, pine, and cocoa. With age, the tannins soften, and the wines tend to evolve aromas of truffles and undergrowth. Saint-Émilion wines are age-worthy and are usually aged for at least ten years, while the best examples can be kept for over thirty years. The style of these wines is best paired with charcuterie, beef, game, and flavorful cheese varieties. 13 ARMAGNAC Aquitaine, France 4.2 Rate It Considered to be one of the first grape brandy varieties produced in France, Armagnac originated in Gascony, a historic area now divided between the regions of Nouvelle-Aquitaine and Occitanie. The first written records on Armagnac date back to the 15th century, when it was mainly used as a stomach remedy. Although the predominant grape is Ugni Blanc, ten different grapes are allowed in its production, and since the 19th century, Armagnac is almost always distilled once. The final blend is then aged in oak casks for a minimum of two years. Maturation provides Armagnac with the signature complex flavor, and while young varieties show vanilla and honey notes, matured versions are typically characterized by the flavor of roasted nuts, licorice, and tobacco. Armagnac is best enjoyed as a digestif, served in a wide brandy snifter glass. 12 SYRAH Rhône-Alpes, France 4.2 Rate It Although Syrah is an internationally known grape that is planted worldwide, it attains distinctive character in northern Rhône—which is often dubbed as Mecca for Syrah. There are several theories about the origin of the grape, but it has been widely accepted that Syrah is native to France and that it probably originated somewhere in the Rhône valley. Syrah-based wines from northern Rhône often differ in style, but they are powerful, full-bodied reds that can age exceptionally well. They usually display aromas of dark fruit that evolve into peppery, earthy, and herbaceous nuances. Northern Rhône is also home to the premier Syrah-based appellations such as Côte Rôtie, Hermitage, Saint-Joseph, Crozes-Hermitage, and Cornas. In the southern Rhône, Syrah is mostly used as an addition to the dominant Grenache. Syrah-based wines generally pair well with grilled or braised meat, stews, and game. Traditionally, French appellations do not include the name of the grape on the label. 11 BORDEAUX Gironde, France 4.2 Rate It Bordeaux region is the largest wine growing area in France that comprises of more than fifty different appellations. Bordeaux wines can range from massively produced everyday table wines to prestigious and expensive vintages. The predominant style is red, but the region also produces sweet and dry whites, rosés and sparkling wines. Red Bordeaux wines are mostly produced from Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot, Malbec, or occasionally Carménère. They are soft, elegant and silky, with aromas of dark fruit, truffles, spices, smoke, tar, and leather. Because they are typically medium to full-bodied, they perfectly pair with patés and terrines, grilled meat, roast beef, game pies, and goat and sheep cheese. Older vintages of the wine pair well with dishes that include mushrooms, truffles, hard cheese, or game. White Bordeaux styles are mostly produced from Sémillon, Sauvignon Blanc, and Muscadelle. They are predominantly light, with floral, fruit, and citrus aromas, and pair well with seafood, vegetables, pasta, and risottos. 10 PINOT GRIS (ALSACE) Alsace, France 4.3 Rate It Pinot Gris, also known as Pinot Grigio and Grauburgunder, is a white grape variety whose origins are believed to be in Burgundy, but the grape has shown amazing potential in Alsace—the region with which it is mostly associated nowadays. In Alsace, Pinot Gris is considered a noble grape. In the past, it was mistakenly related with Hungarian Tokaj, and it was often called Tokaj d'Alsace. The wines made from Pinot Gris considerably differ in character than those found in other wine-growing regions. They are dense and concentrated, with typical notes of white flowers, honey, ginger, apricot, lemons, spices, and dry fruit. The wines are typically dry with some off-dry varieties. They are usually full-bodied and pair well with poultry, feathered game, and pork. 9 CHABLIS Yonne, France 4.3 Rate It Chablis is the name of the wine region in northern Burgundy, but it is also the name of a white wine coming from this very region. Chablis is made with 100% Chardonnay, but unlike other Chardonnay wines, it rarely utilizes oak-aging, resulting in different taste profile and style. It has white flower and citrus aromas with light-bodied and dry flavors of pear, salinity, and minerality. Among the most desirable traits of Chablis is a long finish of flint-like minerality and high acidity, which makes the wine exceptionally well for pairing with creamy sauces, chicken, trout, bass, quail, clams, cod, halibut, or scallops. 8 CIDRE DE BRETAGNE Brittany, France 4.4 Rate It Cidre de Bretagne are ciders produced in the Brittany region in France, clear or muddy alcoholic beverages made by the fermentation process, with a foamy head and fine bubbles throughout the body. The ciders vary in color from yellow to brown, according to their geographical positions, so ciders from Ille-et-Vilaine, which are more acidic, have a lighter color, and ciders from Finistére have a darker color because of the bitter apples from the area. Britanny ciders have a rich, rustic, fruity, flowery and bold flavor, and develop spicier flavors as they mature. When in Brittany, do not be alarmed when you order a cider and get it served in a cup instead of a glass, it is a traditional oddly-shaped tea cup, with or without handles, used to drink the local ciders. 7 CIDRE DE NORMANDIE Normandy, France 4.4 Rate It Cidre de Normandie is a cider, clear or muddled alcoholic beverage made through the process of fermentation in the French region of Normandy. Ciders from Normandy are light yellow to dark orange, with a foamy head and fine bubbles throughout their liquid body. The flavors are intense and rich - fruit, flowery and sweet, with a plethora of undertones reminiscent of apple, citrus fruit, peach, apricots, aniseed, lime, rose, cocoa, caramel and honey. The apples used in the process are sweet or bittersweet varieties, with the addition of perry pears to make the Normandy cider characteristically more acidic. Due to the slow and long fermentation, a deeper, sweeter flavor is produced, making the cider a great drink at the end of a big meal. 6 ALSACE RIESLING Alsace, France 4.4 Rate It Riesling is an aromatic white grape native to Germany. It is a terroir-driven wine known for its versatile character and intense aroma, usually reminiscent of citrus, petroleum, and white flowers. In Alsace, Riesling is one of the main varieties. Although the grape is often associated with sweeter styles, most of the examples coming from Alsace are bone dry. Riesling from Alsace can slightly vary in character, from leaner to more opulent, flavor-packed expressions, but it is generally complex, richly flavored, and high in acidity. It has intense citrus, stone fruit, and floral aromas. Usually, these wines will have steel-like mineral notes. They are typically full-bodied and have good aging potential, with the best vintages reaching up to 15 years. Most Rieslings are excellent with food. Lighter Alsace styles should be paired with lighter dishes, primarily seafood, including fish, shellfish, and crustaceans, but they could also work with salads and poultry. More complex and concentrated examples can be paired with Asian fare, and late harvest styles (Vendange Tardive) are best paired with desserts. Alsace Riesling will usually have higher alcohol content than their German counterparts. 5 VIOGNIER Rhône-Alpes, France 4.4 Rate It Viognier is a grape variety with unclear origins that found its home in the northern Rhône, where it has been cultivated for centuries. It is best known as the single varietal used in the Condrieu appellation, though it is also used as a blending variety in Côte-Rôtie. The grape makes heavily perfumed, mostly full-bodied wines whose character may range from light to rich and creamy. Typical flavors found in most Viognier wines include peach and apricots, while the aromas may range from lighter expressions of stone fruit, honeysuckle, and spring blossom to heartier notes of vanilla and spices. These richly-textured wines pair with equally rich dishes, especially seafood, but they can also match spice-laden Asian fare. Apart from France, Viognier is cultivated in the United States, South America, South Africa, New Zealand, and Australia. 4 GEWURZTRAMINER (ALSACE) Alsace, France 4.4 Rate It Gewurztraminer is a pink-skinned grape that produces some of the most aromatic and complex white wines in the world. The exact origin of Gewurztraminer is hard to trace, but the grape is related to Traminer family that is cultivated across Europe, and although Gewurztraminer has shown success in Germany, Austria, Australia, Washington and California, the French Alsace region remains its foreground. Alsace produces varietals that are rich and typically deeply colored, often low in acidity and high in alcohol with exotic aromas of lychee and rose petals. Their character and the body heavily depends on the terroir and ripeness of the grapes, and they may range from dry to off-dry and sweet styles. Dry Gewurztraminer from Alsace is a perfect match to cheese and savory, preferably spicy or creamy dishes, while sweeter styles may match fruit or spiced desserts. 3 BURGUNDY Burgundy, France 4.4 Rate It Burgundy is a world-famous French wine region that produces some of the best and most expensive wines in the world. Located in the east-central part of France, the area is dominated by Pinot Noir and Chardonnay. Other red and white grapes such as Aligoté, Pinot Gris, or Gamay are also used, but on a much lower scale. Burgundy has more than 100 approved wine-growing areas, all regulated by a complex quality system that divides the region into grand cru, premier cru, village wines, and regional appellations. The wines are greatly influenced by terroir and show great diversity in flavors and aromas. Most Burgundy reds display complex and layered aromas of fresh fruit and spices, along with earthy notes of leather, truffle, or mushrooms. Older examples tend to develop juicier expressions of cooked fruit or jam. White wines are characterized by floral, fruity, and buttery aromas, which are often complemented by citrus or honey-like notes. Because of their diversity, white and red Burgundy wines can pair with a wide variety of dishes, including appetizers, charcuterie, meat or fish-based main courses, desserts, and regional cheese varieties. 2 XO COGNAC Cognac, France 4.5 Rate It Extra old Cognac label is the one with a blend that has been aged the longest. Although the previous legislation stated that XO needs to be at least six years old, new categorization, which will be fully implemented by March 31, 2019, will indicate that to be labeled as an XO, the blend will have to be at least ten years old. However, the age limitation only signifies that the youngest in the blend is six (ten) years old, but when it comes to XO most blends are significantly older than that. XO Cognac should always be served neat in a snifter glass, and are best enjoyed as a digestif. 1 CHÂTEAUNEUF-DU-PAPE Vaucluse, France 4.6 Rate It Châteauneuf-du-Pape is the largest and the most important appellation in the southern part of the Rhône Valley that comprises of five communes. Most Châteauneuf-du-Pape wines are predominantly red blends, with a small percentage of whites. Officially eighteen grape varieties are allowed, including different colors of the same grape variety. However, the most common are Grenache, Mourvèdre, Syrah, and Cinsault grapes. These rich wines can greatly differ in style, but they are mainly characterized by the spicy and earthy aromas of red berries, black pepper, tar, and leather. The lighter versions are suitable for relatively early drinking, while some age-worthy blends are cellared before they are enjoyed. Châteauneuf-du-Pape wines are perfect to serve alongside grilled beef, veal, pork, game, sausages, lamb, stews, braised dishes, cassoulets, and rich seafood dishes. Log in to track how many foods you’ve tried. * * * * NEW FOOD CATALOGED AMERICAN LOBSTER United States of America American Lobster #2. American lobster (lat. Homarus americanu), also known as Maine lobster, Atlantic lobster, Canadian lobster, true lobster, northern lobster, and Canadian Reds, is considered the heaviest crustacean in the world, and can be found along the Atlantic coast of North America. It usually reaches 8-24 inches (20-60 cm) and there are several color variants, but it's typically blueish green or brown-red. It displays the pearliest meat that is succulent, juicy, and tender when gently boiled, steamed, or grilled with some hot, melted butter and a drizzle of lemon juice. American lobster is so prized that it regularly gets exported to luxury restaurants across the globe. The meat is also a base for many chowders, bisques, and salads, and a key ingredient in another Maine specialty - the lobster roll, where the cooked meat gets brushed with melted butter and stuffed into long hot dog rolls with their tops cut off, a delicacy that is both soft and succulent. The largest one ever caught in Maine measured 36 inches from tail to nose, so it is no wonder that the American lobster is considered to be one of the biggest and best lobsters one can taste, regarding both texture and flavor. * * * * SAUDI COFFEE: THE TRADITION THAT DEFINES A NATION CHEESE OF THE DAY KEFALOTYRI Greece TOP 50 #39 best rated cheese Kefalotyri is a traditional Greek-Cypriot cheese made from goat’s or sheep’s milk. It has a firm and flaky texture with irregular eyes and a strong, rich aroma, while the flavors can best be described as salty, strong, tangy, sharp, and spicy. It is believed that kefalotyri is the predecessor of most hard Greek cheeses, since it dates back to the Byzantine era. There are two main varieties – young kefalotyri, aged for a minimum of 2-3 months, and aged kefalotyri, which is aged for at least one year and has a much stronger flavor. It is recommended to use kefalotyri in pasta dishes and meat dishes, or grate it over stews, salads, and pizzas. If consumed on its own, pair it with figs, grapes, pears, and a glass of red wine. * * * * TOP 23 NORTH AMERICAN SEAFOODS Paddlefish Roe moved to 23rd place - Paddlefish roe is distinguished for its firm, medium-sized orbs that range from light to dark gray. Technically, paddlefish (Polyodon spathula) is not a sturgeon, but it is a close relative to the sturgeon family; thus, its roe is sometimes classified as caviar. The roe is usually richly-flavored and earthy, with a smooth and buttery finish. Paddlefish is native to the Mississippi river basin, which also includes rivers and lakes in over twenty states. The fish is still caught in the wild, but opting form farm-raised paddlefish roe is strongly encouraged, and it is recommended as a much better alternative. Paddlefish roe is usually served as a garnish, and it works best in classic combinations with hard-boiled eggs, blinis, crème fraîche, or buttered toasts. This roe is often wrongly labeled as American sevruga caviar—but it should be noted that paddlefish roe and sevruga caviar are only similar in appearance. AUTHENTIC RECIPE BUBLANINA Czech Republic PREP 10min COOK 30min READY IN 40min Simple, everyday ingredients and quick preparation are the biggest advantages of bublanina, as it is shown in this recipe. All you need is flour, eggs, sugar, oil, a fruit of your choice, baking powder, and vanilla sugar. Keep in mind that 1 pack of vanilla sugar equals 12 g, while 1 pack of baking powder usually holds 10 g. Wheat Flour Eggs Heavy Cream Baking Powder Lemon Zest Sugar Butter Cherries Strawberries Plums Apricot * * * * TOP 100 FRUITS (TYPES AND PRODUCTS) IN THE WORLD Arancia Rossa di Sicilia moved to 30th place - Commonly known as 'The blood orange of Sicily', Arancia Rossa di Sicilia is grown in the fertile lands spread out below the Mount Etna volcano. During ripening, due to a significant diurnal temperature variation in the area, the oranges produce high levels of crimson colored pigments called anthocyanins which give this orange its distinctive color. Sicilian red oranges are available in three different varieties: Tarocco, Moro, and Sanguinello. Even though Sicilian red oranges are characterized by their acidic fruitiness and may be quite tart, studies have proven that the consumption of blood oranges protects our DNA from oxidative damage and may reduce the risk of cardio vascular diseases. Arancia Rossa di Sicilia is delicious on its own, but it can also deliver a refreshing kick to a typical Sicilian salad, paired with red onions, fennel, and black olives. COUNTDOWN SLIDER 100 BEST ITALIAN WINE APPELLATIONS 100 CISTERNA D'ASTI Province of Asti, Italy n/a Rate It Cisterna d'Asti is an Italian appellation for red wines made from Croatina, a native Italian grape variety mostly associated with Oltrepò Pavese. The region is located in the provinces of Asti and Cuneo in Piedmont. It is a relatively new DOC introduced in 2002. Croatina has to make at least 80% of the blend, and the Superior label has to be aged for ten months. Cisterna d'Asti wines are dark, tannic, and aromatic. They usually have a fruity aroma reminiscent of red berries, often accompanied by spicy, peppery, and balsamic nuances. The wines are well structured with soft tannins, balanced freshness, and good acidity. They are best paired with charcuterie, pasta dishes, and braised or roasted red meat. 99 ROERO ROSSO Province of Cuneo, Italy n/a Rate It Roero is an Italian DOCG appellation from Piedmont that is probably best known for its white Arneis-based wine, but the region also produces excellent Nebbiolo-based reds. The wines from this region are softer and less tannic than those from Barolo and Barbaresco—the two most famous regions for Nebbiolo. In Roero, Nebbiolo has to make 95% of the blend, but most examples are 100% Nebbiolo. The wines are fruity, aromatic, and richly flavored, with typical cherry, earthy, and violet aromas. They have a slightly lighter character than the reds coming from Barolo and Barbaresco. The wines are approachable in their youth, but most also age well. The minimum aging period is twenty months or thirty-two for the Riserva label (with six months in wood). Red Roero wines are food-friendly and can match anything from pasta dishes to red meat and game (Riserva). 98 PINEROLESE ROSSO Metropolitan City of Turin, Italy n/a Rate It Pinerolese is a small Italian appellation in Piedmont that produces red and rosé wines from local varieties. Pinerolese Rosso is a dry red wine that can be made from Barbera, Bonarda, Chatus, or Nebbiolo. These varieties can be used alone or in a blend and have to make up at least 50% of the wine. The rest can be made from other red grapes cultivated in Piedmont. Dry Pinerolese reds are refreshing and approachable. They will usually have fruity and floral notes, sometimes with a hint of spice. The tannins are soft, and the wines typically have good acidity. They will usually age well, gaining complexity and character. These wines are best served with pasta, while aged examples pair well with roasted or braised red meat. They especially go well with local Piedmont dishes. 97 CAMPIDANO DI TERRALBA Province of Oristano, Italy n/a Rate It Campidano di Terralba is a small Sardinian appellation that produces only red wines from the local Bovale variety. The region stretches throughout the Marmilla region and the provinces of Oristano and Medio-Campidano in south-central Sardinia. The wines can be made with both Bovale (Bovaleddu) and Bovale Grande (Bovale di Spagna) grapes—the local variants of Spanish Bobal. Red Terralba wines are deeply colored, intensely aromatic, and fruity. The aroma is usually reminiscent of red fruit, berries, and herbs. The wines are well structured and balanced, with soft tannins and enough freshness. They will usually have slightly higher alcohol content. Terralba wines are produced on a small scale and are rarely found outside Italy. The appellation also includes Riserva (minimum aging period of 2 years) and Superiore labels. Terralba wines pair well with meat sauces and roasted or grilled red meat or pork. 96 VIN SANTO DEL CHIANTI OCCHIO DI PERNICE Tuscany, Italy n/a Rate It Vin Santo is an Italian dessert wine made from grapes that had been dried before pressing. There are several regional examples and appellations. Though they are predominantly made from white grapes, there are several varieties known as Occhio di Pernice (eye of a partridge) made from red grapes. Vin Santo del Chianti Occhio di Pernice is part of the Vin Santo del Chianti Classico appellation from Tuscany (Florence and Siena). The wines are made from Sangiovese, which has to make at least 50% of the blend. They have to be barrel-aged for at least three years. The resulting wines are concentrated, aromatic, complex, and intense, with enough acidity to balance the sweetness. The aroma is reminiscent of dry fruit, honey, spice, and jams, while the texture is smooth and dense. These wines are best paired with desserts, especially local Tuscan cookies and pastries. 95 SIZZANO Province of Novara, Italy n/a Rate It Sizzano is a small Italian appellation from Piedmont that produces well-structured red wines from Nebbiolo, known by its local name Spanna. The blends also include Vespolina and Uva Rara (Bonarda Novarese). The region is located around Sizzano, while the vineyards are situated on the eastern side of the Sesia valley. Although it is a Nebbiolo-based red from Piedmont, Sizzano wines are slightly lighter than the opulent Barolo and Barbaresco, but they have typical Nebbiolo character with fruity and violet notes accompanied by hints of spice. The wines have well-integrated tannins and a smooth, velvety texture. Sizzano wines can be served with braised, roasted, or grilled meat. They are best paired with red meat or game but could also work well with aged cheese, mushrooms, and truffles. 94 COLLI BOLOGNESI CLASSICO PIGNOLETTO Metropolitan City of Bologna, Italy n/a Rate It As the name suggests, Colli Bolognesi Classico Pignoletto is an Italian appellation designated for the production of dry white wines with Pignoletto as the principal grape variety. The appellation is mostly situated in the province of Bologna, with only a small part in the province of Modena. These aromatic wines typically have fruity and floral notes reminiscent of pineapples, peaches, jasmine, wisteria, and chamomile. They also may have subtle herbaceous and spicy notes. It is best to pair them with appetizers, including charcuterie or mild cheese varieties, local specialties, especially pasta, vegetable courses, or fish-based dishes. 93 LACRYMA CHRISTI ROSSO Metropolitan City of Naples, Italy n/a Rate It Lacryma Christi Rosso is a type of red wine included in the Vesuvio DOC appellation. The wine is made from red grapes—predominantly local Piedirosso and Sciascinoso varieties—grown on the slopes of Mount Vesuvio in Naples. A small amount of Aglianico or other grape varieties can also be added. Red Lacryma Christi Rosso is a ruby red wine with a fruity aroma usually reminiscent of cherries, plums, and pomegranate, often with some violet and peppery nuances. On the palate, the wines are well-structured and tannic, with good acidity and freshness. These wines are best paired with meat dishes. They can be paired with charcuterie, pasta dishes, risottos, grilled red meat, or poultry. 92 LACRIMA DI MORRO D'ALBA Ancona, Italy n/a Rate It Lacrima di Morro d'Alba is an Italian appellation for red wines produced in Morro d’Alba municipality in Marche. The wines are almost entirely made from a local Lacrima variety, a grape that was once close to extinction, but it was saved and reintroduced by local enthusiasts. The appellation was created in 1985 to protect the grape and its tradition in the region. The wines coming from the appellation are typically dry, though there are some sweet styles. Dry wines are intensely colored but have a light and approachable character, usually with low tannins and good acidity. They can be enjoyed as easy-drinking young wines, but with the right approach, the grape can create rich, concentrated, and exciting wines that can age well. The aromas are dominated by floral notes reminiscent of violets and roses that tend to evolve into more fruit-like expressions. On the palate, they display sweet and spicy notes reminiscent of blueberries and cinnamon. These wines are best served with red meat or meat sauces, cold cuts, poultry, and pork. The interesting name of the appellation (as well as the grape) translates as a tear (lacrima). It is believed that the name originated because the grapes would frequently burst and then shed tears. 91 VALCALEPIO Province of Bergamo, Italy n/a Rate It Valcalepio is an Italian appellation designated for red, white, and sweet passito wines. Dry red (Rosso) wines are blends of Merlot (40-75%) and Cabernet Sauvignon (25-60%). These intense ruby red wines will typically have fruity aromas reminiscent of black cherries. The wines must be aged for a minimum of twelve months, with at least six months in oak. With age, they will usually develop notes of spices, licorice, and wood. If they are aged for at least three years, they can carry the Riserva label. Valcalepio Rosso wines usually pair well with meat dishes, charcuterie, polenta, and cheese. 90 CANNELLINO DI FRASCATI Metropolitan City of Rome Capital, Italy n/a Rate It Cannellino di Frascati is a dessert wine that hails from the province of Roma. In 2011, the appellation was awarded the highest (DOCG) status. These intense and full-bodied wines are made with Malvasia bianca di Candia and (or) Malvasia del Lazio (Malvasia puntinata), which must make up at least 70% of the blend. Other permitted varieties include Bellone, Bombino, Greco, Trebbiano Toscano, and Trebbiano Giallo. Cannellino di Frascati are well-balanced wines with fruity and floral notes reminiscent of peaches, pineapple, apples, orange blossom, chamomile, and honey. They are sweet, but without being cloying, and have a good balance of acidity and residual sweetness. These wines are an excellent match with local dry desserts, as well as aged or blue cheese. 89 LACRYMA CHRISTI BIANCO Metropolitan City of Naples, Italy n/a Rate It Lacryma Christi is an ancient wine made from local grapes grown around Mount Vesuvius in Campania. It comes as a white (bianco), red (rosso), and rosé (rosato) wine. All styles are included in the Vesuvio DOC appellation. White Lacryma is made with Coda di Volpe, Caprettone, Verdeca, Falanghina, and Greco di Tufo varieties. The resulting wines are pale yellow with a fruity aroma reminiscent of peaches and melon and hints of floral notes. They are typically fresh and medium-bodied, with good acidity and some mineral character. These wines make a great aperitif, and they pair well with appetizers, pasta dishes, seafood, vegetables-based dishes, and fresh cheese. They have to have at least 12% ABV. 88 TREBBIANO D'ABRUZZO Abruzzo, Italy n/a Rate It This white Italian wine is produced in the four provinces in the Abruzzo region. It is predominately made from Trebbiano—Abruzzese or Toscano—though the regulations also allow the use of Bombino Bianco as the main grape variety. Young expressions are characterized by their fruity and floral aromas, bright acidity, and freshness, but they also show excellent aging potential, resulting in complex and aromatic wines. Trebbiano d'Abruzzo wines pair well with seafood, including pasta and risottos, legumes, and vegetables, while aged versions can go exceptionally well with poultry or cured meat. Interestingly, the whole appellation was named Trebbiano due to the fact that for a very long time Bombino Bianco and Trebbiano were mistakenly thought to be the same variety. Although the investigation did not find any evidence that would connect the two grapes, the regulations were adjusted for the producers with Bombino plantings. 87 LAMBRUSCO GRASPAROSSA DI CASTELVETRO Province of Modena, Italy n/a Rate It Lambrusco Grasparossa di Castelvetro is a wine appellation for red and rosé semi-sparkling (frizzante) wines that are made with Lambrusco Grasparossa variety. The appellation is located in the province of Modena, and apart from frizzante, it also comes in sparkling (spumante) version. These wines are typically more tannic and full-bodied than other Lambrusco styles, and the wineries often include more acidic grapes (maximum of 15%) to add freshness. These fruity wines make a great aperitif, but they also go well with appetizers, pasta dishes, pastries, and desserts. 86 TRENTO DOC Trentino, Italy n/a Rate It Trento or Trentodoc is an Italian wine region that produces white and rosé sparkling wines with varying percentages of Chardonnay, Pinot Bianco, Pinot Meunier, and Pinot Nero. All the wines are produced with metodo classico – in which the second fermentation takes place in the bottle. Trento wines are characterized by fine and persistent perlage, crisp acidity and minerality, while they typically display fruity and floral notes that may be complemented by hints of apricot, tropical fruit, nuts, or vanilla. Trentodoc wines are best served well-chilled, and although they make an excellent aperitif, they are a perfect match to a variety of dishes including light and hearty pasta dishes, risottos, fish, or crustaceans, as well as poultry and red meat. 85 FRASCATI SUPERIORE Metropolitan City of Rome Capital, Italy n/a Rate It This white Italian wine is produced in Rome Lazio region with Malvasia Bianca di Candia and Malvasia del Lazio as principal grape varieties. The wine is usually crisp and fresh, with typical notes of white flowers, fruit, and citrus, while it can also display subtle herbaceous aromas. Because of its good acidity and minerality, Frascati Superiore pairs with fish or poultry-based dishes, as well as seafood and fresh cheese, but it is an ideal accompaniment to light pasta dishes such as cacio e pepe, fettuccine Alfredo, or spaghetti aglio e olio. Although it is rarely aged, shorter maturation periods may help to produce more balanced wine, while the Riserva label must be matured for a minimum of twelve months. 84 VERDICCHIO DEI CASTELLI DI JESI Marche, Italy n/a Rate It Verdicchio dei Castelli di Jesi is a dry white wine from Marche that is produced from 85% Verdicchio grapes. Although both are made with the same blend of grapes, the lesser-known Verdicchio di Matelica is considered superior to the more widespread Castelli di Jesi. Both wines can also come as a spumante (sparkling) and passito (sweet) wine, but the predominant style is a still dry wine that has a crispy, lemony taste, with intense and fragrant aromas and high acidity. Castelli di Jesi can be consumed young, but it can also benefit from aging, which gives it a great balance of taste. Its citrusy nature pairs well with fish, seafood, light appetizers, or poultry. 83 ROSSO DI VALTELLINA Valtellina, Italy n/a Rate It This full-bodied Italian wine is produced in the Valtellina region, more precisely in the province of Sondrio, with at least 90% Nebbiolo (Chiavennasca) grapes, while the rest 10% may include other Lombardian grape varieties such as Rossola, Pignola, and Brugnola. Considered to be the subtlest of all Valtellina wines, Rosso di Valtellina is harmonious and fresh, with typical fruity notes and hints of spices and dry flowers. Because of its well-balanced character, it pairs well with pasta dishes, various appetizers, poultry, Piemontese bollito misto (mixed boil meat), and traditional Lombardian classics such as pizzoccheri alla Valtellinese. 82 LISON Metropolitan City of Venice, Italy n/a Rate It Lison is an Italian appellation designated for the production of white wines from Friulano (also known as Tocai Friulano or Tai) variety. It is the only DOCG appellation in Italy that expands through several regions—Veneto and Friuli-Venezia Giulia—though the main production areas are located in Venice. These wines are typically straw yellow with fruity and floral aromas reminiscent of white fruit, linden, and chamomile, while sometimes it may also have a subtle almond aftertaste. Lison wines pair well with a variety of dishes, and they work exceptionally well with seafood, poultry, or pasta dishes. 81 BARBERA DEL MONFERRATO Province of Alessandria, Italy n/a Rate It This ruby red wine is produced in the provinces of Asti and Alessandria in Piedmont. The wine must be made with a minimum of 85% of Barbera grapes, while the rest may be made up with Freisa, Grignolino, and Dolcetto. Barbera del Monferrato is typically medium-bodied and comes as a dry, still wine that is less robust than other Barbera-based wines. The wine is characterized by the notes of ripe fruit, low tannins, and well-structured acidity, which makes it work well with charcuterie, meat or tomato-based pasta dishes, and braised, grilled, or roasted meat. 80 MONTEPULCIANO D'ABRUZZO COLLINE TERAMANE Province of Teramo, Italy n/a Rate It Montepulciano d'Abruzzo Colline Teramane is an Italian appellation for dry red wines made from Montepulciano grapes, while the only other permitted variety is Sangiovese (maximum 10%). Praised for their excellent structure, these wines are full-bodied, concentrated, and powerful, but not overly tannic. Although their character may be slightly robust, they are usually elegant and harmonious, with typical fruity aromas reminiscent of dark berries, ripe fruit, plums, spices, and licorice. These wines are best paired with equally rich dishes and go especially well with lamb, red meat, game, meat sauces, and aged cheese. The wines come in a classic version that is aged for at least one year and as Riserva label, which must be aged for at least three years, including one year in oak. 79 ETNA BIANCO Metropolitan City of Catania, Italy n/a Rate It Belonging to Etna DOC, this white Italian wine is predominantly produced with Carricante grape variety, which is grown on the volcanic soils of Mount Etna. Lively and acidic Etna wine is typically straw yellow, with characteristic floral, citrus, and mineral notes. Though it is rarely aged, oak maturation can help develop a full-bodied, creamier flavor. It can match a variety of dishes, but it works especially well with seafood, particularly in combination with pasta. Pair it with classic Sicilian pasta chî sàrdi or sarde a beccafico. 78 CASTEL DEL MONTE NERO DI TROIA RISERVA Apulia, Italy n/a Rate It Castel del Monte is an Italian wine region located in Apulia that has been awarded DOCG status—the highest category in Italian wine regulations—for their wines made from purple-skinned Nero di Troia grapes. Also known as Uva di Troia, this native Apulian grape tends to produce rich, full-bodied wines and for this appellation, it has to make up at least 90% of the blend, while the wine must be aged for a minimum of two years, including one year in oak. Castel del Monte wines made from Nero di Troia typically display fruity aromas of cherries, plums, and blackberries, which may develop into spicy notes of licorice, tobacco, and balsamic. They pair well with roasted, grilled, or braised meat, aged cheese, game, and rich pasta dishes. 77 ROERO ARNEIS Province of Cuneo, Italy n/a Rate It Hailing from Piedmont, these white wines are produced from Arneis grapes, which must constitute at least 95% of the blend. Dry and crisp Roero Arneis wines are well-structured, with typical floral notes and fruity nuances of apricots or pears. Their fresh, mineral flavor and well-balanced acidity can match a variety of dishes, from appetizers, soups, and salads to lighter pork and chicken based dishes. Roero Arneis is also produced as a sparkling (spumante) wine. 76 CARMIGNANO Province of Prato, Italy n/a Rate It Red Carmignano wines are produced on the low hills surrounding the communes of Poggio a Caiano and Carmignano. This ancient wine region has been recognized since the 18th century and has been awarded DOCG status in 1990. The wine is predominately made from Sangiovese grapes, with an addition of Cabernet Sauvignon or Cabernet Franc, but the small percentage of other varieties is also permitted, such as Mammolo or Colorino, as well as the white Malvasia or Trebbiano. The combination of the predominant Sangiovese and a unique terroir creates wines that are low in acidity and have a good aging potential, with typical floral and fruit notes. They pair nicely with roasted or grilled red meat, poultry, or game, while the aged Riserva label is a perfect match for strong, aged cheese varieties. 75 BRACHETTO D’ACQUI Province of Alessandria, Italy n/a Rate It Brachetto d’Acqui is an Italian appellation located in Piedmont, in the provinces of Asti and Alessandria. All the wines are produced with the local Brachetto grape, and they come in several styles, including still red wine that can be lightly fizzy, as well as sparkling spumante version and the subtly sweet passito style. The predominant style is a light-bodied ruby red wine that usually displays floral and fruity aromas reminiscent of roses, strawberries, and raspberries. These wines are best enjoyed young, and they are usually paired with appetizers or desserts, but they also make an excellent aperitif and can also be used as an ingredient in long drinks. 74 CERASUOLO D'ABRUZZO Abruzzo, Italy n/a Rate It Cerasuolo d'Abruzzo was formerly a part of the renowned Montepulciano d'Abruzzo appellation, but in 2010, it became an independent designation (DOC) that only includes rosé styles made from Montepulciano as the principal grape. Cerasuolo (roughly translated as cherry-like) are made with limited skin contact that results in wines that have more body and which are usually slightly darker than most rosés. These bright and fruity wines often have aromas of raspberries, cherries, and pomegranate, which are accompanied by floral notes and usually a subtle almond finish. Because they have a similar character as red wines, Cerasuolo d'Abruzzo wines can be an excellent match to various dishes. They pair well with fish and legume soups, pasta dishes, seafood, cheese, pizza, and charcuterie, as well as lighter pork or lamb dishes. It is recommended to enjoy them young. 73 MONTEFALCO SAGRANTINO Province of Perugia, Italy n/a Rate It Montefalco Sagrantino is an Italian appellation for dry red wines that are made exclusively from the local Sagrantino grapes. The wines are incredibly tannic, full-bodied, and powerful, with delicate aromas of red and dark fruits, star anise, as well as hints of violets, tobacco, vanilla, licorice, and leather. Because of high tannins, Montefalco Sagrantino ages exceptionally well, and though the minimum aging period is 37 months, out which one year must take place in oak, most varieties will benefit from longer aging. It is also recommended to decant the wine before serving. These bold wines are best matched with roasted meat, lamb, game, truffles, stews, and aged cheese. 72 CIRÒ Province of Crotone, Italy n/a Rate It Cirò is the most popular Calabrian wine region. Although small amounts of whites (made from Greco) and rosés are also produced, the region is best known for tannic red wines made from the local Gaglioppo grape. The wines have to be made with a minimum of 80% of Gaglioppo, but most producers use higher percentages or opt only for this native Calabrian grape. The best version of Cirò is produced in the Classico subzone, located around Cirò in the province of Crotone. Red Cirò wines are harmonious and well structured. They often have powerful tannins that usually mellow with age. The aroma is pleasant, typically dominated by crushed red berries, which tend to develop into more complex earthy and herbal expressions. These wines can age well. The appellation includes several labels: Classico for the wines produced in the heart of the region, Superiore with a minimum alcohol level of 13.5%, and Riserva label that has to be aged for a minimum of two years. Red Cirò wines pair well with red meat, especially with braised dishes and roasts. They can also work well with cheese and game meat. 71 ORVIETO DOC Province of Terni, Italy n/a Rate It Orvieto is the most important wine appellation for white wine in Umbria. The wines produced in the region are based on Grechetto (minimum 60%), while the blends often also include Trebbiano Toscano (locally known as Procanico) or other permitted white varieties. Although the appellation also covers sweet wines—including noble rot style Muffa Nobile and late harvest Vendemmia Tardiva—which were once flagship styles, modern production is mostly oriented towards light and approachable dry white wines. Dry styles are easy-drinking, straw-colored wines that usually have a clean and crisp character and moderate acidity. The aromas are reminiscent of white fruit, white flowers, and hazelnuts, while the best examples, mainly those from the Classico subzone, often have a mineral profile. They can also have a slightly bitter aftertaste. The appellation covers the Classico label produced from the grapes cultivated in the oldest and best locations around Orvieto and the Superiore label that has to be aged for at least four months and reach 12% ABV. Dry Orvieto wines pair well with vegetables of fish soups, seafood, pasta dishes, pizza, appetizers, and light meat dishes. They can also make an excellent aperitif. Most of the appellation is located in Umbria, with only a small part in the neighboring Lazio. 70 DOLCETTO DI DIANO D’ALBA Diano d'Alba, Italy n/a Rate It Dolcetto di Diano d'Alba is an Italian appellation from Piedmont designated for production of red varietal wines that are made exclusively from Dolcetto—a grape native to the region. These ruby red wines will usually display fruity aromas of plums, berries, and cherries that are sometimes accompanied by spicy and floral notes. Often, they will also have a subtle almond finish. These wines are best paired with local cuisine, and they can match anything from pasta dishes, soups, charcuterie, risottos, poultry, and cheese. 69 DOLCETTO D’ALBA Province of Cuneo, Italy n/a Rate It Exclusively made from Dolcetto grapes, this fruity and fresh Italian wine is produced in the provinces of Asti and Cuneo. Usually lighter and more subtle than other Dolcetto counterparts, these medium-bodied red wines are characterized by the aromas of dark fruit, with hints of pepper, licorice, and spices, and a typical almond finish. Though are usually enjoyed young, some styles may age well, and to be classified as Superiore, they need to mature for a minimum of twelve months. Often dubbed as food-friendly wines, Dolcetto d’Alba pair well with charcuterie, legume dishes, or pizza, as well as some of Piedmont classics such as carne cruda, agnolotti del plin—pasta variety with a meat filling—and different pasta dishes with veal or beef ragùs and mushroom-based sauces. 68 BOLGHERI DOC Province of Livorno, Italy n/a Rate It Bolgheri is an Italian appellation located in Tuscany that is best known for its tannic red wines made from classic Bordeaux grapes. These red wines can be made entirely from Cabernet Sauvignon, Cabernet Franc, or Merlot, or with a blend of these wines and up to 50 percent of Syrah or Sangiovese and up to 30 percent of Petit Verdot grapes. Although wine has been cultivated in the region since ancient times, the production was mainly focused on local grapes and rudimental table wines. The situation changed in the mid-20th century with the arrival of Mario Incisa Della Rocchetta, who moved to Bolgheri and started producing wine, mainly for personal needs. He introduced Cabernets, classic Bordeaux grapes, as he assumed that the grape might prosper on gravel soils, which were similar to those in Graves. The wine was named Sassicaia, and it was introduced in 1972 with the 1968 vintage. Despite its apparent quality, the wine did not enjoy much success. The twist came in 1978 when Sassicaia topped the list at a blind tasting organized by Decanter. The fantastic quality of the wine was verified when the legendary Robert Parker gave 1985 vintage Sassicaia 100 points—which was the first time in history for Italian wine. With this success, many realized the potential of the region. In 1983, the first set of regulations for white and rosé wines was introduced, and in 1994, a broader, less traditional version was created to include red wines made with grape varieties that were typically grown in the area. To this day, the appellation remains one of the most prestigious Italian terroirs. In 2013, Sassicaia was awarded a separate DOC status, and it remains the only single-estate appellation in Italy. Bolgheri appellation includes sub-regions for red (rosso), white (bianco), and rosé (rosato) wines. 67 COLLI ORIENTALI DEL FRIULI PICOLIT Province of Udine, Italy n/a Rate It Colli Orientali del Friuli Picolit is a type of dessert wine entirely made from Picolit, a variety that is native to Friuli Venezi Giulia. These wines were once the most popular Italian sweet wines. They were favored by aristocracy and were commonly served at European royal courts. The wines are golden yellow and dense. They are sweet but well-balanced with bright acidity. The aroma is reminiscent of apples, apricots, honey, and raisins, with hints of tropical fruit and spices. The finish is long-lasting. These wines should be served on their own or paired with cheese or desserts. They would work well with dry pastries and nut-based desserts. The region was separated from the main Colli Orientali appellation, and it was awarded DOCG status in 2006. 66 SASSELLA Valtellina, Italy n/a Rate It Sassella is one of the subregions of the Valtellina Superiore appellation in Lombardy. Considered one of the finest Valtellina areas, Sassella is the second-largest subzone, located on the steep slopes west of Sondrio. Like all Valtellina wines, they are made with a minimum of 90% Nebbiolo, locally known as Chiavennasca. The location gets a lot of sunlight, resulting in rich and concentrated wines with aromas of red fruit and roses, often with hints of plums and licorice. On the palate, the wines are smooth and elegant, with well-integrated tannins. They will typically benefit from age. Sassella wines pair well with red meat, game, and local specialties. 65 INFERNO Valtellina, Italy n/a Rate It Inferno is a type of wine produced under Valtellina Superiore appellation in Lombardy. It is the smallest subregion in Valtellina, occupying small terraces dispersed around Montagna, Poggiridenti, and Tresivio. The wines are made from Nebbiolo (minimum 90%), which is locally known as Chiavennasca. Inferno wines are usually full-bodied, rich, and dense, with well-balanced tannins and crisp acidity. The aroma is intense, reminiscent of ripe red fruit, plums, and roses, along with herbal, mineral, spice, and tobacco-like notes. These wines can age well, becoming softer and elegant with age. They are food-friendly, pairing exceptionally well with richly-flavored meat dishes, including red meat, game, or lamb, but they also pair well with aged cheese. Inferno, which translates as hell, refers to the high heat typical for the rugged terrain of terraced slopes where the vineyards are located. 64 ROSSO DI MONTEPULCIANO Province of Siena, Italy n/a Rate It These red Italian wines are produced in the province of Siena with a minimum of 70% Sangiovese (Prugnolo Gentile) grapes. They were created as a youthful expression of the famous Vino Nobile di Montepulciano, which is produced in the same designated area. Rosso di Montepulciano is usually aged for six months, and it typically displays fruity notes of red and dark berries, which are occasionally complemented by subtle floral aromas. The wines are usually enjoyed young, and they pair exceptionally well with grilled or roasted red meat, chicken, and pasta dishes served with meat-based sauces. 63 TEROLDEGO ROTALIANO Trentino, Italy n/a Rate It This dark red Italian wine is exclusively produced from the local Teroldego grapes which are primarily grown in the Rotaliana plain located in the province of Trento. The wines are praised for their rich, fruity notes of blackberries, raspberries, and blueberries, with the occasional nuances of licorice and balsamic. When young, these food-friendly, medium-bodied wines are a perfect match to rustic, local dishes, but if aged correctly they can pair well with roasted meat, game, and mature cheese. The DOC also includes rosé (rosato or kretzer) styles. 62 ST. MAGDALENER South Tyrol, Italy n/a Rate It St. Magdalener/Santa Maddalena is one of the subzones in the Alto Adige/Südtirol DOC. It is considered one of the top positions in the region and one of the most important local red wines. The vineyards are located on the slopes around Bolzano, and the wines are made from at least 85% Schiava (Vernatsch) and a maximum of 15% of local red grapes. Most of these wines are juicy and approachable. They easily pair with food, especially with local specialties. The aroma is reminiscent of violets and cherries, often with a touch of almond. Their tannins and acidity are well balanced, and most will have hints of bitterness on the palate. With age, Magdalener wines tend to become softer and more balanced. The appellation also includes the Classico (Klassisch) subzone—ideal locations that produce the best expressions of St. Magdalener. These food-friendly wines can pair with charcuterie, red meat, and cheese. 61 VALTELLINA SUPERIORE Valtellina, Italy n/a Rate It Valtellina Superiore is an Italian wine region located in Sondrio, Lombardy, that produces dry red wines from the prized Nebbiolo grape, which is locally known as Chiavennasca. The vineyards are located on steep terraces with differing microclimates, creating five officially recognized geographic subzones: Grumello, Inferno, Maroggia, Sassella, and Valgella. The names may be added to the official DOCG label, and though very similar, they tend to show slight differences in character. It is mainly believed that elevation affects the final character of these wines. Grumello is the lightest version, with smooth tannins showing typical Nebbiolo notes of red fruit, violets, and leather, while Inferno wines display aromas of ripe and dry fruit, with underlying notes of spices. The intense Sassella wines are characterized by complex notes aromas of dry flowers, violets, and ripe fruit, with hints of fruit preserve and prunes. Both Valgella and Maroggia labels display floral and fruit aromas, while the former may have earthy hints of tobacco. Valtellina Superiore wines are some of the best expressions of Nebbiolo. They are complex but remain elegant and approachable. Most of these wines will pair well with traditional Valtellina dishes. They can be served with red meat, game, braised or roasted red meat, game, and aged cheese. 60 AGLIANICO DEL VULTURE Province of Potenza, Italy n/a Rate It Aglianico del Vulture is an Italian appellation located in Basilicata (provincial of Potenza) that produces full-bodied red wines from Aglianico grapes. The vineyards are mostly located on the volcanic soils of Monte Vulture—which influences the distinctively rich and tannic structure of these wines. They are usually dark ruby with typical aromas and flavors of dark fruit, which tend to develop into more complex nuances of earth, spices, and leather. Aglianico del Vulture wines tend to age incredibly well, becoming more refined and complex with age. Because of their good tannic structure and great acidity, they make an excellent pairing with roasted or grilled meat, especially beef, game, and aged cheese. 59 TAURASI Province of Avellino, Italy n/a Rate It These age-worthy, full-bodied red Italian wines must be produced with a minimum of 85% Aglianico grapes. Often dubbed as the Barolo of the south, Taurasi wines are characterized by their firm tannins and medium acidity. They typically display fruit notes of raspberries, plums, and dark cherries, which may be complemented by complex nuances of tar, tobacco, or leather. Taurasi wines must be aged for a minimum of three years, including one year in the barrel, while the Riserva label extends the period to four years, including eighteen months in oak. They pair well with pasta dishes served with tomato or meat sauces, roasted and braised red meat, or game. 58 SFORZATO DI VALTELLINA Valtellina, Italy n/a Rate It Sforzato is a dry Valtellina wine produced on the steep slopes in Sondrio, Lombardy, with a minimum of 90% Nebbiolo grapes, locally known as Chiavennasca. The wines are produced in a passito process—drying or raisinating the grapes before vinification—which concentrates sugars and acidity. The resulting wines are full-bodied, intense, and concentrated, with slightly higher alcohol content. They are aged for at least 20 months, with at least 12 in a barrel. These powerful wines usually display a complex aroma reminiscent of sweet spices, ripe fruit, and fruit jam, along with hints of balsamic notes, tobacco, and coffee. Sforzato is a wine with a bold and rich character that can be enjoyed on its own. It would also pair with red meat, game, and local specialties. Interestingly, Sforzato was the first raisin wine in Italy with a DOCG status. 57 GRECO DI TUFO SPUMANTE Province of Avellino, Italy n/a Rate It Hailing from the province of Avellino in Campania, Greco di Tufo is an Italian appellation that produces still and sparkling wines with Greco as the principal grape variety. Sparkling wines are produced with the traditional method (metodo classico)—in which the second fermentation takes place in the bottle. They also must be aged for at least three years. These straw yellow wines are intense, herbaceous, floral, and fruity with typical notes of apples, jasmine, thyme, or sage. They are best paired with rich seafood dishes and would go particularly well with lobster or cod, but they are also an excellent aperitif and would be a good match to various appetizers. 56 ALCAMO Province of Trapani, Italy n/a Rate It Sicilian wine region Alcamo initially only produced white wines, which were predominately based on the native Catarratto grapes. The modifications that were introduced in 1999 have set new guidelines, allowing the production of rosés, red varietals and blends, sparkling spumanto wines, as well as the early release novello, and the sweet, late-harvested vendemmia tardiva. White Alcamo wines must be made from Catarratto grape (minimum 60%), while the additions may include local or international varieties such as Ansonica, Grillo, Gracanico (Garganega), Chardonnay, Müller Thurgau, and Sauvignon. These dry and balanced white wines are typically light, straw-yellow, and easily drinkable. Their crisp floral and fruit notes go well with seafood dishes and cheese. 55 OLTREPÒ PAVESE METODO CLASSICO Province of Pavia, Italy n/a Rate It Oltrepò Pavese Metodo Classico is an Italian appellation for sparkling (spumante) wines that are predominantly made from Pinot Nero (Noir). The appellation is located in the province of Pavia, and it was upgraded to a DOCG status in 2007. Pinot Nero is the principal grape used in the production of Oltrepò Pavese wines, which come as both white and rosé sparkling wines. Other varieties that are used in smaller percentages include Chardonnay, Pinot Grigio, and Pinot Blanc. All wines must undergo the second fermentation in a bottle (Metodo Classico). Regardless of different styles, Oltrepò Pavese wines are harmonious, fresh, and well balanced, and they typically display aromas of roses, vanilla, and brioche. They all make an excellent aperitif, but they can also match appetizers, fish, and crustaceans. Among different varieties, the appellation also includes Oltrepò Pavese Metodo Classico Pinot Nero wines that have more structure and are made with at least 85% of Pinot Nero. Pinot Nero rosé may also be labeled as Cruasé. 54 ETNA ROSSO Metropolitan City of Catania, Italy n/a Rate It The principal grape variety in this light to medium-bodied red Sicilian wine is Nerello Mascalese, which is grown on the volcanic soils of Mount Etna. Ruby red Rosso belongs to the Etna DOC, which also encompasses lively and acidic Bianco wines. Fresh and energetic Etna Rosso typically displays notes and aromas of dark fruit and spices. They usually have balanced tannins and bright acidity, which makes them work well with various dishes. They naturally pair with dishes based on tomato sauce, but they can also match traditional Sicilian fish and meat specialities. 53 AGLIANICO DEL TABURNO Province of Benevento, Italy n/a Rate It Aglianico del Taburno is an Italian appellation for red and rosé (rosato) wines that are made with a minimum of 85% Aglianico grapes. The ruby-red Aglianico-based wines are typically full-bodied with aromas of dark fruit such as blackberry, currants, and plums that are often accompanied by notes of spices, undergrowth, and tobacco. These wines can age well, and while the minimum for regular red Aglianico del Taburno is two years, the Riserva label has to be aged for a minimum of three years, including one year in oak. Aglianico del Taburno reds are best served with meat, especially roasts, stews and sauces, but they can also work well with aged cheese. 52 FIANO DI AVELLINO Campania, Italy n/a Rate It This white Italian wine is produced in Campania with an ancient Fiano grape. The best examples made in the region are typically light or full-bodied, fresh, lively, and elegant, with good acidity and complex notes of honey, citrus, and pears, which may develop into deeper aromas of hazelnuts and spices. Because of its lively character, Fiano can match various dishes, but it pairs exceptionally well with fried or grilled seafood. It also works well with pasta, preferably served with pesto or tomato sauce, and some Campania classics such as fritto misto di pesce, spaghetti alle vongole, spaghetti alla puttanesca, and even mozzarella di bufala Campana. 51 ALTA LANGA Province of Asti, Italy n/a Rate It Alta Langa is an Italian appellation for white and rosé sparkling wines located in the provinces of Alessandria, Asti, and Cuneo. Chardonnay and Pinot Nero (Pinot Noir) are the principal grape varieties in the appellation. All the wines are produced with the traditional method (metodo classico or méthode champenoise) in which the second fermentation takes place in the bottle. Although the appellation was only recognized in 2011, the history of these sparkling wines dates back to the 19th century. Typical aromas found in these bright and velvety sparkling wines include white and exotic fruit as well as notes of brioche, honey, and butter. Alta Langa wines can be enjoyed with all courses, including appetizers, light fish or meat dishes, or desserts. 50 RECIOTO DI SOAVE Province of Verona, Italy n/a Rate It Sweet Recioto di Soave wines are produced in the province of Verona with dried Garganega grapes as the principal variety, while the most common addition to the blend includes Trebbiano di Soave. The wines produced in the region are well-structured, intense, concentrated, and full-bodied, with typical notes of apricots, caramel, almonds, and honey. The region also includes harmonious spumante (sparkling) wines that are characterized by fine and persistent perlage, fruit aromas, and a subtle almond finish. Both styles are usually paired with desserts such as pandoro or various cookies, but they can also go well with cheese and nuts. 49 ASOLO PROSECCO Province of Treviso, Italy n/a Rate It Asolo Prosecco is a DOCG wine region from Treviso that produces top-quality Prosecco wines. Although still and frizzante (semi-sparkling) are also made in the region, most production is oriented towards spumante (fully sparkling) styles, which are the only ones that can be labeled as Superiore. Just like in Prosecco DOC, Glera is the principal grape in the region. Other permitted varieties include Bianchetta Trevigiana, Verdiso, Perera, and Glera lunga. Asolo Prosecco is often distinguished for its characteristic freshness, mineral character, and salinity. These well-balanced wines have a straw yellow color, fine effervescence, and floral and fruity aromas, usually reminiscent of apples, pears, citrus fruit, and white flowers. They pair well with appetizers, seafood, vegetable dishes, and fish, but they also make an excellent aperitif. 48 RECIOTO DELLA VALPOLICELLA Veneto, Italy n/a Rate It This sweet, well-structured Italian wine is produced in Veneto region with air-dried (passito) grapes. Corvina is the principal grape variety, while the blends commonly include Corvinone, Rondinella, and Molinara. Recioto della Valpolicella is an intense, aromatic wine with floral and fruit notes reminiscent of ripe red fruit and spices. It can be enjoyed as a digestif, but it also goes well with matured and blue cheese, pastries, cookies, and various desserts that incorporate chocolate, coffee, or cherries. The wine also comes in a sparkling (spumante) version. 47 RAMANDOLO Friuli-Venezia Giulia, Italy n/a Rate It This white Italian wine is produced with the fully ripe Verduzzo Friulano grapes, which are locally known as Verduzzo Giallo. The wines produced in the region are characterized by their golden yellow color, pleasant sweetness, and well-balanced acidity. They typically display floral notes and aromas of dry apricots, nuts, and honey. Ramandolo wines are best served at the end of the meal, preferably well-chilled and paired with dry apple or almond based desserts or blue cheese. 46 TINTILIA DEL MOLISE Molise, Italy n/a Rate It Hailing from Molise, this red Italian wine is produced from Tintilia grapes, which must constitute at least 95% of the blend. Juicy and aromatic Tintilia del Molise wines are typically full-bodied, with well-structured tannins, good acidity, and high alcohol content. They usually display aromas of red and black fruits, while the aged varieties may develop spicy aromas of licorice, coffee, cocoa, and black pepper. The wines are best paired with red meat, pork, game, pasta dishes served with meat ragù or tomato sauce, and aged cheese. 45 PASSITO DI PANTELLERIA Pantelleria, Italy n/a Rate It Passito di Pantelleria is a dessert wine hailing from Pantelleria, an Italian island located between Sicily and Tunisia. The wine is made with dried (passito) Muscat of Alexandria grapes, locally known as Zibibbo. Passito is a traditional Italian method of drying grapes before vinification, enabling higher sugar concentration in the grape. Passito di Pantelleria is a golden-colored wine with a pleasant and fruity aroma, usually dominated by ripe fig, almond, apricot, and orange blossom notes, along with honey and vanilla nuances. It can also have hints of exotic tropical fruit. This wine pairs well with local Sicilian specialties, especially cookies and dry pastries, and it can also go well with foie gras and pungent cheese varieties. It is also an excellent aperitif or a sipping wine. In 2014, the traditional cultivation of vines on Pantelleria was recognized as a World Heritage Site. This DOC belongs to a larger, generic Pantelleria appellation. 44 VIN SANTO DEL CHIANTI Tuscany, Italy n/a Rate It Vin Santo is a type of Italian wine made with dry grapes (passito method) that is produced in various styles. Vin Santo del Chianti is a regional variety from Tuscany—the birthplace of the style—and it can only be produced in the provinces of Arezzo, Florence, Pisa, Pistoia, Prato, and Siena. The wines can be made with Trebbiano Toscano and Malvasia, which can be used separately or in a blend. Vin Santo del Chianti is golden or amber-colored wine that is aromatic and richly flavored. The aroma is intense, usually reminiscent of dried fruit, nuts, and quince, along with honeyed and caramel notes. The wines are sweet but have enough acidity to retain freshness and avoid being cloying. Vin Santo del Chianti is a wine best paired with desserts, especially traditional Tuscan specialties. The appellation includes several subzones and Occhio di Pernice, a red variety made from Sangiovese. 43 VALCALEPIO MOSCATO PASSITO Province of Bergamo, Italy n/a Rate It Valcalepio moscato passito is a straw wine that belongs to a larger Valcalepio appellation located in the province of Bergamo. The wines are made with the local Moscato di Scanzo grapes, which are partially dried (passito method). These ruby red wines are intense and sweet with aromas and flavors reminiscent of raisins, honey, dried flowers, spices, and marmalade. They may have a subtle almond aftertaste. These wines naturally pair with desserts, but they can also work well with cheese. 42 RECIOTO DI GAMBELLARA Province of Vicenza, Italy n/a Rate It Produced in the province of Vicenza, these sweet wines are exclusively made from air-dried Garganega grapes. The region produces dry Classico styles, as well as harmonious sparkling (spumante) wines. Dry Recioto di Gambellara wines range from bright yellow to amber, and typically display notes of ripe fruit, with occasional hints of vanilla. Although intense, on the palate they remain lively, fresh, and mineral. Sparkling varieties are characterized by fine and persistent perlage and similar fruity notes. Both styles can be enjoyed on their own, but are best paired with desserts, primarily cookies and the local sweet bread known as brasadelo. They can also match creamy sweets such as gelato or zabaione. 41 MONTECUCCO SANGIOVESE Province of Grosseto, Italy n/a Rate It These ruby red wines are produced in seven municipalities located in the province of Grosseto. They must be made with at least 90% of Sangiovese grapes, while their minimum aging period is 17 months, including 12 months in a barrel. Montecucco Sangiovese wines typically display aromas of cherries, plums, and berries, with underlying notes reminiscent of wood or herbs. They usually have firm, but not overpowering tannins, balanced acidity, and a lasting mineral finish. Ideal food pairings for Montecucco are roasted or braised meat, pasta dishes with rich ragù sauces, and aged cheese. 40 NURAGUS DI CAGLIARI Sardinia, Italy n/a Rate It Nuragus di Cagliari is an Italian appellation located on Sardinia. The wines are made with the local Nuragus grape that has to make at least 85% of the blend. Nuragus is a fertile grape and one of the most common varieties on Sardinia. The wines coming from Nuragus di Cagliari are believed to be some of the best expressions. The wines are typically light in color, body, and aroma. The best examples have good acidity and fruity aromas reminiscent of citrus and white fruit. They can also have a discreet bitter finish. These light wines are best enjoyed young. They are best paired with seafood, especially simple fish dishes, but they can also work well with light appetizers, Sardinian cheese, and seafood-based risottos or pasta dishes. 39 VERNACCIA DI ORISTANO Province of Oristano, Italy n/a Rate It Vernaccia di Oristano is a type of oxidized wine that hails from Sardinia. It is made with the eponymous grape variety, and it is matured in barrels that are not completely filled, which allows a layer of flor yeast to form on top. This method is similar to the one applied in the production of sherry, and it results in complex and exceptional wines with a wide variety of aromas and flavors. Vernaccia di Oristano is an intense, full-bodied wine that usually improves with age. Younger styles are more floral and herbaceous, and amber-colored aged versions typically develop a complex aromatic profile reminiscent of almond blossom, orange zest, hazelnuts, dried fruit, truffles, and spices. In 1971, Vernaccia di Oristano was the first wine from Sardinia that was awarded DOC status. The appellation also includes fortified liquoroso designation, as well as Superiore and Riserva labels that are barrel-aged for three and four years, respectively. Most Vernaccia di Oristano wines can be enjoyed as an aperitif, preferably served well-chilled, but they can also pair with desserts, cheese, and seafood. 38 MOSCATO DI SCANZO Province of Bergamo, Italy n/a Rate It This ruby red Italian muscat is produced in the hilly areas surrounding the city of Scanzorosciate, exclusively from red-skinned Muscat of Scanzo grapes. It is the smallest DOCG in Italy, and one of the rare red grape muscat varieties. The wine is produced with a passito method in which the grapes are partially dried to concentrate its flavors and sweetness. Scanzo is a complex, full-bodied wine with a silky texture, moderate sweetness, and typical notes of sage, rosehip, and ripe fruit, while it also may display earthy hints of tobacco, herbs, and chocolate. It pairs well with chocolate, desserts, and local cheese such as strachitunt, gorgonzola, or formai de mut. Because of small production area and yield, Scanzo is a rare, exclusive wine that usually comes with a hefty price tag. 37 MORELLINO DI SCANSANO Tuscany, Italy n/a Rate It Produced in the coastal area of Maremma, these red Italian wines are primarily based on Sangiovese, which is locally known as Morellino. The wines are usually released young, when they are typically lively and medium-bodied, with good acidity and notes of cherries, red fruits, and plums, and subtle hints of leather and spices. Some styles can age well, while the Riserva label must be aged for at least two years, including one year in oak. Aging produces well-structured, slightly tannic wines with a more complex character. Morellino is a perfect food-friendly wine that can accompany stews, grilled or roasted meat dishes, particularly beef or game, but it can also work well with seafood. 36 GRIGNOLINO D’ASTI Province of Asti, Italy n/a Rate It This red Italian wine is produced in the province of Asti with Grignolino as its principal grape variety. The wines produced in the region are fresh, bright, and pleasant, with light tannins and good acidity. They typically display delicate floral aromas with subtle underlying notes of berries and spices. Usually described as food friendly, they can be enjoyed with cold cuts, pasta dishes, or soups, as well as poultry, red meat, and fish courses. 35 VIN SANTO DI MONTEPULCIANO Province of Siena, Italy n/a Rate It Vin Santo di Montepulciano is an Italian wine that belongs to the group of renowned Vin Santo dessert wines. White Montepulciano is typically produced from a minimum of 70% Grechetto (Pulcinculo), Malvasia, and Trebbiano Toscano grapes, while the red variety, known as Occhio di Pernice, is primarily based on Sangiovese grapes. Sweet and complex white Vin Santo di Montepulciano is typically dark yellow in color, with notes of fresh and dry fruits, almonds, caramel, vanilla, or white tea. It is traditionally paired with Tuscan cantuccini biscuits, but it can also work well with cheese and can be enjoyed as an aperitif. 34 VERDICCHIO DI MATELICA Marche, Italy n/a Rate It Verdicchio di Matelica is a dry white wine produced in Italy’s Marche region from at least 85% Verdicchio grapes. Apart from the most popular still white wine, it also comes in spumante (sparkling) and passito (sweet) varieties. The wines are fresh, bright, and fragrant, with strong floral, citrus, and fruit aromas, while aged varieties may display slightly stronger notes of almond, anise, or honey. Because of its good acidity, Matelica Verdicchio pairs exceptionally well with fish, but it can also work well with pasta, poultry, cheese, and charcuterie. 33 NEBBIOLO D’ALBA Piedmont, Italy n/a Rate It Nebbiolo d’Alba is produced around the city of Alba in Piedmont from 100% Nebbiolo grapes. Though the designation also allows the production of sparkling (spumante) wines, the region typically produces rich, still red wines that age well and must mature for a minimum of one year, while Riserva labels must spend at least six months in a barrel. The wine has well-balanced acidity and firm tannins that may mellow with age. It displays floral aromas and fragrant fruity flavors, often with hints of spices and licorice. Nebbiolo d’Alba pairs well with classic Piedmont flavors such as truffles, meat ragù, or hard, matured cheese. 32 VERNACCIA DI SAN GIMIGNANO San Gimignano, Italy n/a Rate It Vernaccia di San Gimignano is an Italian appellation named after the key grape used in its production (Vernaccia) and its place of origin—a small Tuscan town of San Gimignano. The wines produced in the region are usually straw yellow, but as they age, they tend to develop golden hues. They are typically well-structured, mineral, fresh, and bright, with a floral and fruity aroma and a distinctive aftertaste that is reminiscent of almonds. The best grapes are used for the Riserva label, which is aged in steel or wood, and which tends to have a more mineral character. Vernaccia di San Gimignano is best paired with seafood or white meat. It should be noted that Tuscan Vernaccia is not related to Vernaccia di Oristano that originates from Sardinia. 31 PRIMITIVO DI MANDURIA DOLCE NATURALE Apulia, Italy n/a Rate It Hailing from Apulia, this ruby red, intense Italian wine is exclusively produced from dried Primitivo grapes—which are genetically identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. The wine is characterized by a well-balanced combination of fruity and spicy notes, as well as subtle residual sweetness. Primitivo di Manduria Dolce Naturale is a great wine to be enjoyed on its own, but it also pairs naturally with dry desserts, dry fruit, nuts, and blue cheeses. Dolce Naturale was the first Apulian wine that was granted the prestigious DOCG status. 30 ASTI SPUMANTE Province of Asti, Italy 3.1 Rate It Asti Spumante is a fully sparkling wine produced under Asti DOCG appellation. It is made from Moscato Bianco grapes and most commonly by Charmat method, in which fermentation takes place in pressurized tanks. If it is made using the traditional method, where the wine undergoes a second fermentation in the bottle, it is labeled Asti Spumante metodo classico. The best examples of Asti Spumante are light, fresh, and sweet, without being cloying. Flavors and aromas are floral and fruity, reminiscent of peaches, pears, oranges, acacia, and honeysuckle. Asti Spumante wines are traditionally paired with desserts, but they also make a great aperitif and go well with charcuterie. The same appellation also includes the more prestigious Moscato d'Asti. Though the wines are often mixed up, Asti Spumante has more bubbles, slightly higher alcohol content (between 7 and 9% ABV), and less aromatic complexity than Moscato d'Asti. Asti Spumante is usually more affordable. 29 PROSECCO ROSÉ Veneto, Italy 3.6 Rate It In 2020, the production of Prosecco rosé has been officially approved by the Italian government. The wine can be made with Glera and Pinot Noir (Pinot Nero) varieties, with a maximum of 10-15% of Pinot Noir. It has to be produced using the Charmat-Martinotti method, in which the second fermentation, which has to last for at least 60 days, takes place in pressurized tanks. Prosecco has long been one of the most popular Italian sparkling wines and was only available in the classic white (bianco) version. The decision to include rosé styles has long been in the works, with some of the producers strongly opposing the idea, arguing that rosé styles significantly move away from the original Prosecco identity. Regardless of the opposition, the decision has been approved, the rules have been updated, and it is expected that more than 30 million bottles of Prosecco rosé will be produced annually. Prosecco rosé can range from Brut Nature to Extra Dry, and it can be released on January 1 after the harvest. It should be noted that the decision to include rose styles is only approved for Prosecco DOC and does not include Asolo Prosecco and Conegliano Valdobbiadene DOCGs. 28 SOAVE Province of Verona, Italy 3.6 Rate It Soave is an Italian wine that comes from the namesake wine region, which is located east of Verona. It is predominately made with Garganega grapes, and occasionally small amounts of Trebbiano di Soave, Chardonnay, or other varieties. Soave comes with different quality designations, including Classico, which can only be produced in the designated Soave hillside vineyards. It can also come in three styles, the dry still Soave, sparkling spumanti, and sweet recioto. Dry Soave wines are crisp, delicate, light, and harmonious. Most varieties produced today are light-bodied, with fresh, fruity notes. Light soave wines are enjoyed as an aperitif, but they also pair well with fish, seafood, pasta, or light appetizers. 27 LAMBRUSCO DI SORBARA Province of Modena, Italy 3.7 Rate It This high-quality Lambrusco wine is produced from a namesake grape variety, grown in vicinity of Modena and the village of Sorbara. The region has been awarded DOC in 1970 and has been known to produce fragrant, red and rosé sparkling wines. They can vary in sweetness but the second fermentation must take place in the bottles or autoclaves. The wines are characterized by their fruity, floral notes, and because of their pronounced acidity, they pair well with hearty dishes, such as grilled or braised meat, rich meat or cheese based sauces, and strong, well-aged cheese varieties. 26 GAVI Province of Alessandria, Italy 3.7 Rate It This prized Italian wine is produced exclusively from the Cortese grape variety in the Province of Alessandria. The unique climate conditions and mineral-rich soil where the grapes are grown contribute to the exceptional quality of Cortese di Gavi wines. The best examples are fresh and crisp with typical notes of white flowers and fruits such as citrus, green apples, pears, peaches, or honeydew, as well as a characteristic almond finish. The wines are well known for their balanced and moderate acidity, which makes them a perfect accompaniment to seafood and vegetable antipasti. Pair it with a Piedmont classic called bagna càuda—an olive oil based dip that is flavored with garlic cloves and anchovies, or with seafood dishes from the neighboring Liguria such as buridda stew, stuffed cuttlefish (seppie ripiene), or cappon magro. The wine can also match pasta dishes served with a flavorful butter and sage sauce or pesto. 25 VALPOLICELLA Province of Verona, Italy 3.9 Rate It Valpolicella is a red Italian wine that is produced from varying percentages of Corvina, Corvinone, and Rondinella grapes, as well as small portions of other local grape varieties. Often described as a pleasant, everyday wine, Valpolicella is a lively, medium-bodied, fruity, and floral wine that usually displays aromas and flavors reminiscent of sour cherries and herbs. The wine is traditionally enjoyed young, though some producers occasionally experiment with aging. This food-friendly wine can match a wide array of dishes, from antipasto to pasta dishes and risottos, as well as grilled or roasted meat. Amarone della Valpolicella and Valpolicella Ripasso (DOC) are the most important incarnations of this Italian wine. 24 ROSSO DI MONTALCINO Montalcino, Italy 3.9 Rate It This red Italian wine is made with 100% Sangiovese grapes, and it is produced in the vineyards surrounding the town of Montalcino. The wine was created as a fresher and younger expression of Brunello di Montalcino wines, which are produced in the same area. Rosso di Montalcino wines need less aging time and result in well-structured wines that display similar intensity as Brunello, but retain their fruitiness and typical notes of blackberries and forest fruit that are occasionally accompanied by hints of vanilla and spices. The wine is a perfect match to tomato-based sauces, risottos, mushrooms or truffles, as well as pork, veal, and sausages. 23 BARBARESCO Province of Cuneo, Italy 3.9 Rate It This powerful red wine is produced from Nebbiolo grapes grown on the nutrient-rich soils around the city of Barbaresco in Piedmont. For a long time, the wine was considered as the less prestigious, lighter cousin of the Nebbiolo-based Barolo, but in the 1960s Barbaresco managed to emerge from Barolo’s shadow and position itself as an approachable, good-quality wine. According to the Italian DOCG regulations, Barbaresco needs to mature for at least two years, while those aged for four years carry the label Riserva. Barbaresco wines are often described as refined and elegant, but also rich in acidity and tannins, with spicy flavors and aromas of roses, fruits, licorice, and truffles. Enjoy it with beef, game meat, stews, truffle-based sauces, and blue and well-aged cheese varieties such as Parmigiano Reggiano, Gorgonzola, Castelmagno, or Fontina. 22 BARBERA D’ALBA Province of Cuneo, Italy 3.9 Rate It This red Italian wine is produced in the DOC region that surrounds the city of Alba and in some areas overlaps with Barolo and Barbaresco wine regions. The wine is produced with a minimum of 85% Barbera grapes, with the only permitted addition of Nebbiolo. Barbera d’Alba wines are age worthy and well-balanced, with high acidity, refined tannins, and typical floral and fruit notes, which may evolve with age. Though they are bold and rich, the acidity in the wine makes it work well with charcuterie, cheese, poultry, risottos, and pasta dishes. 21 MARSALA Province of Trapani, Italy 3.9 Rate It An Englishman John Woodhouse discovered this fortified Sicilian wine and started producing it on a larger scale in 1796. Because of its instant popularity, the quality of Marsala wines began to deteriorate, but in 1984, stricter regulations of production have been implemented, which eventually had an impact on the better quality of Marsala. The unique taste of the wine comes from the traditional winemaking method and the use of only Sicilian indigenous grapes, predominately Grillo, but Inzolia, Catarrato, or Damaschino can also be used. The wine comes in three styles: secco (dry), semisecco (semi-dry), and dolce (sweet), while its flavor is typically reminiscent of cherries, apples, dried fruits, as well as soft vanilla, honey, and licorice. Refined versions of Marsala make excellent dessert wines, but they are also commonly used in the production of desserts or to create rich, caramelized sauces. This complex wine naturally pairs with a wide variety of classic Italian desserts such as cannoli, tiramisù, or amaretti, while some varieties can perfectly complement delicate spring vegetables. 20 BARDOLINO Province of Verona, Italy 3.9 Rate It Bardolino is a type of dry red wine traditionally produced around Verona, on the southeastern shores of Lake Garda. It is predominately made with a blend of Corvina and Rondinella grapes, while other, minor varieties may include Rossignola, Barbera, Sangiovese, and Moinara. Bardolino DOC and Bardolino Classico DOC, which is produced in original, traditional vineyards, are harmonious and pleasant wines that go well with various strong and light dishes. Other styles include full-bodied Bardolino Superiore that must be aged for a minimum of one year, Bardolino Chiaretto rosé, and the refreshing young Bardolino Novello. 19 SALICE SALENTINO ROSSO Province of Brindisi, Italy 4.0 Rate It Salice Salentino is an Italian appellation (DOC) located in the Apulia. The appellation allows the production of red, white, rosé, sparkling, and dessert wines, but red varieties remain the most common and the most important style of the entire region. These approachable, fruit-forward red wines are made with Negroamaro as the principal grape variety. The wines are available as varietal and blends, which usually include a small amount of local Malvasia Nera. They typically have soft tannins, an intense ruby red color, fruity aromas reminiscent of dark berries, and spicy nuances. In the general Rosso label, Negroamaro has to make at least 75% of the blend, while the label Negroamaro has to have a minimum of 90% of the same grape. Red Salice Salentino wines pair well with red or white meat, lamb, ragù, and aged cheese. 18 FRANCIACORTA Province of Brescia, Italy 4.0 Rate It Widely regarded as the finest Italian sparkling wine, Franciacorta is made using metodo classico—just like Champagne and Cava. It is produced with a typical blend of Chardonnay, Pinot Bianco, and Pinot Nero, and comes in non-vintage, millesimato or vintage, and riserva form. Apart from the standard white version, there are also Franciacorta Satèn—made exclusively with Chardonnay and Pinot Bianco grapes—and Franciacorta Rosé made with a base of at least 25% Pinot Nero. Depending on its style, this delicate wine with subtle notes of white fruits, flowers and peaches provides excellent pairing for a wide range of dishes, from delicious Lombard desserts like bossolà and sbrisolona to pasta and seafood dishes, as well as cheese and charcuterie. 17 VINO NOBILE DI MONTEPULCIANO Province of Siena, Italy 4.0 Rate It This prized Italian wine is produced in the hilly vineyards surrounding the city of Montepulciano. The principal grape variety in its production is Sangiovese—locally known as Prugnolo Gentile—with a minimum of 70% percent. Though the character of the wines may vary depending on the final composition of grapes and age, the best examples of Vino Nobile are typically rich and savory, and while young varieties display notes of ripe red fruit and spices, aged wines develop more robust and earthy flavors of tar, smoke, and leather. Because of its fresh acidity and good tannins, it pairs well with a wide array of dishes, particularly tomato-based sauces, ragù, bistecca alla Fiorentina—beef steak from Chianina cattle—Tuscan sausage and bean stew, grilled or roasted meat, charcuterie, as well as pasta dishes accompanied by truffles and mushrooms. 16 VERMENTINO DI SARDEGNA Sardinia, Italy 4.1 Rate It Produced from Vermentino grapes, Vermentino di Sardegna is a dry, crisp wine native to Sardinia. Characterized by their light skin and yellow color, the grapes provide the wine with a light body and typical amber color. It is a complex wine that has a herbal flavor with subtle aromas of pear, peach, lime, citrus, and basil, while it can also have a slightly bitter finish. Vermentino pairs naturally with white fish, and calamari, but it can also go well with spicy dishes, vegetables, and soft cheeses such as ricotta or mozzarella. 15 GRECO DI TUFO Province of Avellino, Italy 4.1 Rate It Produced from Greco grape variety, this prized Italian wine hails from Campania. Apart from the still white wine, Greco di Tufo also comes in a sparkling (spumante) style which must be aged for a minimum of three years. Still wines are usually fresh, mineral, medium to full-bodied, with well-balanced acidity. They can display various aromas of tropical fruit, lemons, pears, apples, and herbs. Although they can be enjoyed young, they also age well, and matured varieties typically show more herbaceous notes. Greco di Tufo wines pair well with poultry, risottos, fish, crustaceans, and shellfish, but they also go well with mozzarella di bufala Campana. 14 PROSECCO Veneto, Italy 4.1 Rate It One of the most exported Italian white wines, Prosecco is a sparkling wine that comes in three levels of perlage, the bubbliest spumante (sparkling), followed by frizzante (semi-sparkling), and tranquillo (still). Prosecco is made exclusively in the regions of Veneto and Friuli-Venezia Giulia. Glera is the predominant grape variety used in the production of Prosecco, though Perera, Bianchetta, and Verdiso are often used as well. Unlike its more expensive bubbly counterparts, the secondary fermentation of Prosecco takes place under pressure, in huge stainless steel tanks, making the wine production less expensive. Considering that Prosecco does not ferment in the bottle and grows stale with time, it should be enjoyed as young as possible, preferably within several years of its vintage. This Italian favorite tends to exhibit more fruity and flowery aromas and much lighter bubbles. Prosecco is quite versatile, but it leans towards the sweeter end of the wine spectrum which makes it great as an aperitif, and an ideal match for fruit-based desserts but also light charcuterie and cheese appetizers. It is also commonly added to many sparkling cocktails made with fruit juice and other ingredients, most noted of which is a Bellini, a mixture of prosecco, peach purée, and nectar. 13 VERMENTINO DI GALLURA Province of Sassari, Italy 4.2 Rate It Vermentino di Gallura is an Italian appellation located in the historical Sardinian region of Gallura. The official production area includes twenty-three municipalities that were mostly located in the former region Olbia-Tempio—which is now a part of the larger province of Sassari. These Vermentino-based wines may come as the classic Bianco, sparkling spumante, the intense and pleasant late harvested Vendemmia Tardiva and as sweet dessert wines. Still Vermentino di Gallura has a rich straw color, good minerality, and displays notes of grapes, citrus blossom, and summer fruit. It pairs well with fish, shellfish, crustaceans, seafood risottos and pasta dishes, as well as with Pecorino Sardo. 12 CANNONAU DI SARDEGNA Sardinia, Italy 4.2 Rate It This robust red wine is produced in Sardinia from a special, thick-skinned Cannonau grape variety, also known as Garnacha or Grenache. The wine is low in acidity and tannins, with herbal and spicy notes and aromas of dark fruit, such as cherries and raspberries, chocolate, coffee, and licorice. It pairs well with roasted meat, charcuterie, meat stews, or matured cheese. Special varieties of Cannonau di Sardegna that are aged for at least two years are labeled as Riserva, while other styles include rosés and fortified liquoroso varieties. 11 PRIMITIVO DI MANDURIA Apulia, Italy 4.2 Rate It Primitivo is a red grape variety grown in Puglia but considered genetically identical to Zinfandel in California and Crljenak Kaštelanski in Croatia. In Italy, the grape is predominately used in the production of Primitivo di Manduria (DOC), and its sweet DOCG version Dolce Naturale. Dry Primitivo di Manduria wines can be enjoyed young, while the oak-aged varieties result in wines that are softer in tannins. The wines are rich, full-bodied, and high in alcohol, with flavors of dark fruits and hints of earthy leather notes. Because of its bold character, Primitivo di Manduria pairs well with roasts, grilled meat, and hearty pasta dishes. 10 BARBERA D'ASTI Piedmont, Italy 4.2 Rate It Barbera d’Asti (DOCG) is an Italian red wine produced on the hilly vineyards in the provinces of Asti and Alessandria in Piedmont. The minimum of 90% Barbera grapes must be used in its production, while the other 10% may be made up with Freisa, Grignolino or Dolcetto varieties. The wines are mostly ruby red and well-balanced, with notes of red and black fruits, while Superiore varieties, which are aged for at least six months in wood, may have hints of spiciness. The wine pairs well with dark meat, mushrooms, matured cheese, and braised greens. 9 CHIANTI CLASSICO DOCG Tuscany, Italy 4.3 Rate It Chianti Classico is a historical heartland of the Chianti wine region. The wines produced in the area must be made with a minimum of 80% Sangiovese grapes and have to age in oak for at least 12 months. They typically display aromas of red fruit, but the scent of violets is always present in Chianti Classico as the most specific element. You might also find notes of sour cherries, oregano, salami, coffee, and even tobacco, while the Riserva label, which must be aged for at least two years, will usually have a hint of spiciness. Having these savory flavors, along with high acidity and firm tannins, they are incredible wines to pair with food, especially charcuterie, aged cheeses, or tomato-based dishes, while aged styles perfectly match braised, roasted, or grilled meat. The black rooster (Gallo Nero) is a registered trademark symbol of a consortium that controls the production of Chianti Classico and awards the sign under very strict regulations. 8 CHIANTI Tuscany, Italy 4.3 Rate It Chianti wine is a red blend from Chianti, a small region in Tuscany, Italy. Made with a minimum of 70% Sangiovese grapes, a wine calling itself Chianti is allowed to be made almost anywhere in Tuscany, and the entire region is divided into seven sub-zones, with the renowned Chianti Classico being its historical heartland. These dry, ruby-red wines have been praised for their aromas and flavors of red cherry fruit, herbal nuances, and underlying earthy notes. Depending on maturation, the area of production, and the percentage of Sangiovese, the wines range from light to full-bodied and are often described as food-friendly wines that can match a variety of dishes. Young and lively styles pair well with appetizers, while aged varieties go well with braised and roasted meat. 7 MOSCATO D'ASTI Province of Asti, Italy 4.4 Rate It Made entirely from the Moscato Bianco grapes, Moscato d'Asti is a fragrant, not overly sweet fizzante (semi-sparkling) wine that is produced mainly in the province of Asti and the nearby Alessandria and Cuneo. The wine is delicate, floral, and aromatic, with hints of peach, apple, pear, pineapple, sage, lime, and orange. Because it is sweet and low in alcohol, it naturally pairs with desserts, especially those made with apples, berries, peaches, hazelnut, and lemon, but it also works well with fresh salads, charcuterie, antipasto plates, or cheese. The wine should not be confused with Asti Spumante, a fully sparkling version that falls under the same Asti DOCG. 6 VALPOLICELLA RIPASSO Province of Verona, Italy 4.5 Rate It This unique Italian wine is made with a combination of Valpolicella wines and still fermenting lees—yeast deposits from fermentation—of Amarone della Valipolicella or Recioto della Valpolicella. This process helps the wines attain character, depth, more structure, and longevity. The wines produced Ripasso style typically have more complex, spicy flavors, as well as fruity and floral notes reminiscent of ripe cherries. They are a perfect accompaniment to meat-based dishes, especially braised or roasted red meat, stews, game, charcuterie, and aged cheeses, as well as pasta dishes served with ragù sauce or various types of risottos. 5 BRUNELLO DI MONTALCINO Province of Siena, Italy 4.5 Rate It Brunello di Montalcino is a red Italian wine produced in the vineyards surrounding the town of Montalcino in the Tuscany wine region. Though it was initially considered to be made from a separate grape variety named Brunello, it was later discovered that the grape used in the production of the wine is in fact Sangiovese. Regarded as one of the most renowned Italian wines, Brunello di Montalcino was awarded the designation of origin (DOCG), and it is produced with 100% Sangiovese grapes. At first, it comes off as juicy and spicy, with notes of oregano and balsamic, and it may develop strong aromas of cherry and leather. The wine pairs well with red meat and rich, tomato-based dishes, and it usually sells at a lower price than the prestigious Barolo wines. 4 AMARONE DELLA VALPOLICELLA Province of Verona, Italy 4.5 Rate It Amarone della Valpolicella (DOCG) is a rich, dry Italian red wine made from dried grapes of the varieties Corvina, Corvinone, Rondinella, and Molinara. It is considered to be the most prestigious wine of the Veneto region and one of the most important Italian big reds, which is usually highly priced. The wine ages exceptionally well and though the minimum required period for the prestigious Amarone Riserva is four years, great producers tend to age it much longer. Amarone is an incredibly flavorful, concentrated wine, with aromas of fruit jams, cinnamon, chocolate, and spices. It is recommended to pair it with grilled, braised or roasted meat, game, or well-aged cheese varieties. 3 MONTEPULCIANO D'ABRUZZO Abruzzo, Italy 4.5 Rate It Montepulciano d'Abruzzo is a medium-bodied red Italian wine that is produced in all four provinces of Abruzzo. The wines must be made from at least 85% of Montepulciano grapes, while the only other permitted variety is Sangiovese. Though Montepulciano d'Abruzzo wines may vary in style, they are typically dark-red, with earthy notes of dark fruits and spices. They have some aging potential and are mostly at the low end of the price spectrum. This food-friendly wine pairs well with lamb, beef, and tomato-based pasta dishes. Montepulciano d'Abruzzo should not be mistaken with a Tuscan village of the same name, famous for its wine Vin Nobile di Montepulciano (made from Sangiovese grapes). 2 CONEGLIANO VALDOBBIADENE PROSECCO Province of Treviso, Italy 4.6 Rate It Conegliano Valdobbiadene Prosecco is a DOCG region in Italy that produces premium, high-quality Prosecco. These prized sparkling wines are made with Glera as the principal grape variety, while common additions include Bianchetta Trevigiana, Perera, and/or Verdiso. The wines produced in the region are refined and well-balanced with a straw-yellow color and fine effervescence. The aromas are floral and fruity, reminiscent of wisteria, acacia, rose, and white-fleshed fruits such as apple, pear, and peach. They also might display subtle citrus nuances. These wines can be enjoyed as an aperitif or an accompaniment to light appetizers and snacks. They also pair well with fish, vegetable-based main courses, and salads. The region mostly produces fully sparkling (spumante) wines, though there is a small amount of semi-sparkling (frizzante) and still wines, but only spumante versions can be labeled as Superiore. The region also includes prestigious Cartizze and Rive subzones, and there is also a small number of col fondo (sur lie) Prosecco, in which the second fermentation takes place in the bottle and the sediment remains in the bottle. 1 BAROLO Province of Cuneo, Italy 4.6 Rate It This full-bodied, red wine is made from Nebbiolo grapes in a small area in Piedmont with a unique soil and climate conditions. It has been produced since the 19th century, and soon after its invention, it became a favorite among the Italian and European nobility. According to Italian DOCG regulations, Barolo needs to matured for at least 36 months, while those aged for five years carry the prestigious Riserva label. It is a robust, but elegant wine, which is very high in tannins that soften with aging. Because of its distinctive notes of rose petals, dark fruit, tobacco, mocha, tar, and truffles, it pairs well with various dishes. Serve it with beef or game meat, aromatic tomato and truffle sauces, or aged and blue cheese varieties. Log in to track how many foods you’ve tried. MOST ICONIC RESTAURANTS WITH GULYÁS 4.6 1000 KIADO KOCSMA Budapest, Hungary 4.7 5.1k HUNGARIKUM BISTRO Budapest, Hungary 4.3 1.8k BLUE ROSE RESTAURANT Budapest, Hungary 4.3 2.1k SPINOZA Budapest, Hungary 4.2 3k POZSONYI KISVENDÉGLŐ Budapest, Hungary FOOD ANATOMY CONSOMMÉ France This clear soup is made from rich, clarified stock. It is a time consuming, luxurious, and expensive dish that results in crystal-clear, full-flavored liquid broth devoid of any trace of fat. It is believed that the ancestor of consommé was a rich Medieval soup which eventually evolved into the clear, flavorful dish we know today. Since it requires expertise and time, consommé is often served at formal events as an appetizer, and it is garnished exclusively with mild-flavored ingredients which do not overpower the delicate soup, such as egg yolks or sliced vegetables. Consommé can also act as a base for numerous other soups, such as double consommé, Brunoise, and French onion soup. There are also popular varieties known as chilled or jellied consommé. Both varieties are served cold, thickened by gelatin which is extracted from the bones during the preparation of the original stock. * * * * BEST EUROPEAN BREWERS DON’T REALLY CARE ABOUT BEER, BUT FRUIT AND HONEY They are the best European brewers according to Untappd, but they don’t really care about beer. They are Norwegian brewers, but their drinks must be purchased through a Dutch webshop. They are Marlobobo, and this is a story about passion, perfection and Norwegian magic. 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