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Submitted URL:
http://www.tasteatlas.com/
Effective URL:
https://www.tasteatlas.com/
Submission: On June 21 via api (June 21st 2024, 9:19:42 pm UTC) from US — Scanned from DE

Form analysis
10 forms found in the DOM

POST 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 &amp;&amp; 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 &amp;&amp; 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 &amp;&amp; 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>

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TRAVEL GLOBAL, EAT LOCAL.

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LOCAL FOOD NEAR ME

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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

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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

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.

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.

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.

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.

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.

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).

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.

NIKOLASCHKA

Germany

n/a

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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.

LECHON

Philippines

4.4

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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.

STEAK TARTARE

France

4.2

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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.

ENSAÏMADA DE MALLORCA

Mallorca, Spain

4.2

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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.

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.

MĀNUKA HONEY

New Zealand

4.3

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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.

ESPETADA

Madeira, Portugal

4.5

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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.

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.

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.

MARUBINI

Province of Cremona, Italy

n/a

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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.

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.

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.

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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
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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.

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94 BEST SOUTHEAST ASIAN NOODLE DISHES

PHỞ SẮN QUẾ SƠN TRỘN SỐT CAY

Quảng Nam Province, Vietnam

n/a

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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.

LAM MEE

Penang, Malaysia

n/a

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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.

TUARAN MEE

Tuaran, Malaysia

n/a

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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.

CRAB BEE HOON

Singapore

n/a

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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.

PANCIT BATIL PATONG

Tuguegarao, Philippines

n/a

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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.

SUKI HAENG

Thailand

n/a

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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.

KHAO PIAK SEN

Laos

n/a

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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.

MIẾN LƯƠN

Vietnam

n/a

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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.

BÁNH CANH CUA

Vietnam

n/a

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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.

KUAY TEOW NEUA

Thailand

n/a

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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.

PANCIT SOTANGHON

Philippines

n/a

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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.

SATAY BEE HOON

Singapore

n/a

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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.

KHAO POON

Laos

n/a

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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.

BÚN MĂNG VỊT

Vietnam

n/a

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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.

BÚN CÁ SỨA

Nha Trang, Vietnam

n/a

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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.

CRAB BEE HOON SOUP

Singapore

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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.

FEU

Laos

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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.

VEGETARIAN BEE HOON

Singapore

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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.

KYAY OH

Myanmar

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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.

BÚN MẮM DA NANG

Đà Nẵng, Vietnam

n/a

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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.

PANCIT BATO

Province of Camarines Sur, Philippines

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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.

MEESHAY

Shan, Myanmar

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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.

PANCIT CABAGAN

Cabagan, Philippines

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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.

MIẾN XÀO CUA

Vietnam

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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.

OHN NO KHAO SWÈ

Myanmar

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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.

HỦ TIẾU KHÔ

Southern Vietnam, Vietnam

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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.

PANCIT LUCBAN

Lucban, Philippines

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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.

MEE SUP

Malaysia

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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.

KINALAS

Bicol, Philippines

2.8

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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.

PAD WOON SEN

Thailand

2.9

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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.

MEE SIAM

Malaysia

3.0

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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.

YEN TA FO

Thailand

3.1

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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.

FILIPINO SPAGHETTI

Philippines

3.3

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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.

PAN MEE

Malaysia

3.4

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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.

GOONG OB WOON SEN

Thailand

3.4

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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.

MOHINGA

Myanmar

3.5

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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.

MAGGI GORENG

Malaysia

3.5

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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!

BÚN CHẢ CÁ

Đà Nẵng, Vietnam

3.6

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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.

KOLO MEE

Kuching, Malaysia

3.6

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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.

MEE KROB

Thailand

3.6

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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.

KHANOM CHIN NAM YA

Central Thailand, Thailand

3.6

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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.

YAM WUN SEN

Thailand

3.6

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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.

BÁNH ĐA CUA

Haiphong, Vietnam

3.7

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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.

BÚN MẮM

Sóc Trăng Province, Vietnam

3.7

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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.

LARD NA

Laos

3.8

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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.

PANCIT LOMI

Philippines

3.8

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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.

MIE KOCOK

Bandung, Indonesia

3.8

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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.

CAO LẦU

Hội An, Vietnam

3.8

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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.

KUAI-TIAO RUEA

Central Thailand, Thailand

3.8

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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.

BÁNH CANH

Vietnam

3.8

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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.

NUM BANH CHOK

Cambodia

3.9

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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.

LOR MEE

Malaysia

3.9

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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.

HOKKIEN MEE

Singapore

3.9

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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.

PANCIT CANTON

Philippines

3.9

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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.

PANCIT

Philippines

3.9

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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.

PAD KEE MAO

Thailand

4.0

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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.

HỦ TIẾU NAM VANG

Ho Chi Minh City, Vietnam

4.0

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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.

KHOW SUEY

Shan, Myanmar

4.0

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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.

PHỞ XÀO

Vietnam

4.0

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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.

PANCIT BIHON

Philippines

4.0

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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.

PHỞ TRỘN

Hanoi, Vietnam

4.1

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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.

MEE REBUS

Malaysia

4.1

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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.

MEE GORENG MAMAK

Malaysia

4.1

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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.

PANCIT MALABON

Malabon, Philippines

4.1

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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.

HOKKIEN MEE MALAYSIA

Malaysia

4.1

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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.

MIE ACEH

Aceh, Indonesia

4.1

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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.

BÚN ĐẬU MẮM TÔM

Hanoi, Vietnam

4.1

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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.

BÚN RIÊU

Vietnam

4.1

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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.

PHO CHAY

Vietnam

4.2

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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).

PANCIT PALABOK

Philippines

4.2

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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.

PHAT SI-IO

Thailand

4.2

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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.

PHỞ GÀ

Vietnam

4.2

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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.

PHỞ BÒ TÁI CHÍN

Northern Vietnam, Vietnam

4.3

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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.

BEEF KWAY TEOW

Singapore

4.3

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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.

PENANG LAKSA

Penang, Malaysia

4.3

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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.

ASSAM LAKSA

Penang, Malaysia

4.3

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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.

BÚN CHẢ

Hanoi, Vietnam

4.3

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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.

CURRY MEE

Malaysia

4.3

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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.

LAKSA

Indonesia

4.3

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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.

PHO

Vietnam

4.3

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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.

PENANG HOKKIEN MEE

Penang, Malaysia

4.4

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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.

LAKSAM

Terengganu, Malaysia

4.4

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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.

BÚN THỊT NƯỚNG

Vietnam

4.4

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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.

PHỞ BÒ

Vietnam

4.4

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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.

CHAR KWAY TEOW

Singapore

4.4

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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.

PAD THAI

Thailand

4.4

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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.

BÚN BÒ NAM BỘ

South Central Coast, Vietnam

4.5

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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.

MÌ QUẢNG

Quảng Nam Province, Vietnam

4.5

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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.

BÚN THỊT NƯỚNG CHẢ GIÒ

Southern Vietnam, Vietnam

4.6

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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.

MEE BANDUNG

Muar, Malaysia

4.6

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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.

KHAO SOI

Northern Thailand, Thailand

4.6

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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.

SPOTLIGHT

SAVOIE

France

7 dishes

22 food products

Rating: 4.1

Most popular beverage

VERMOUTH BLANC

3.7

Best rated Food

TRUFFE AU CHOCOLAT

4.5

FRANCE

467 dishes

759 food products

Rating: 3.9

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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.

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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

POMPANO EN PAPILLOTE

New Orleans, United States of America

n/a

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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.

OYSTERS KIRKPATRICK

San Francisco, United States of America

n/a

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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.

MINORCAN CLAM CHOWDER

St. Augustine, United States of America

n/a

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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.

PECAN-CRUSTED FISH

Southern United States, United States of America

n/a

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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.

SHRIMP REMOULADE

Louisiana, United States of America

n/a

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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.

HALIBUT CADDY GANTY

Alaska, United States of America

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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.

RED CONCH CHOWDER

Florida Keys, United States of America

n/a

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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.

LOBSTER NEWBURG

New York City, United States of America

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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.

CATFISH STEW

Southern United States, United States of America

n/a

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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.

SHRIMP DEJONGHE

Chicago, United States of America

n/a

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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.

CRAWFISH MONICA

New Orleans, United States of America

n/a

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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.

SOUTHERN FRIED CRAPPIE

Oklahoma, United States of America

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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.

CRAWFISH BOUDIN

Louisiana, United States of America

n/a

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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.

ROLLED OYSTER

Louisville, United States of America

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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.

CLAMS OREGANATA

United States of America

n/a

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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.

OYSTERS BIENVILLE

New Orleans, United States of America

n/a

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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.

LOBSTER FRA DIAVOLO

New York City, United States of America

n/a

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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.

OYSTER ROAST

South Carolina, United States of America

n/a

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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.

CRAB LOUIE

San Francisco, United States of America

3.0

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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.

MANHATTAN CLAM CHOWDER

New York City, United States of America

3.3

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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.

STUFFED CLAM

New England, United States of America

3.4

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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.

TROUT AMANDINE

New Orleans, United States of America

3.5

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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.

CLAM CAKE

New England, United States of America

3.6

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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.

CLAMS CASINO

Rhode Island, United States of America

3.6

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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.

FROGMORE STEW

Frogmore, United States of America

3.7

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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.

KING SALMON STRIPS

Alaska, United States of America

3.8

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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.

SHRIMP COCKTAIL

Las Vegas, United States of America

3.8

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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.

SHRIMP CREOLE

Louisiana, United States of America

3.9

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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.

FRIED OYSTERS

Southern United States, United States of America

3.9

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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.

FRIED CLAMS

Essex, United States of America

3.9

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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.

CRAB RANGOON

United States of America

3.9

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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.

CALIFORNIAN CLAM CHOWDER

San Francisco, United States of America

4.0

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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.

MAINE-STYLE LOBSTER ROLL

Maine, United States of America

4.0

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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.

OYSTERS ROCKEFELLER

New Orleans, United States of America

4.0

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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.

CIOPPINO

San Francisco, United States of America

4.0

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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.

FRIED CATFISH

Alabama, United States of America

4.0

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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.

CHARBROILED OYSTERS

New Orleans, United States of America

4.1

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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.

SHRIMP AND GRITS

Southern United States, United States of America

4.1

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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.

BOILED CRAWFISH

Louisiana, United States of America

4.1

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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.

FISH FRY

Wisconsin, United States of America

4.1

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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.

CRAB CAKE

United States of America

4.1

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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.

SHE-CRAB SOUP

Southern United States, United States of America

4.2

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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.

MARYLAND CRAB CAKES

Maryland, United States of America

4.2

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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.

NEW ENGLAND CLAM CHOWDER

New England, United States of America

4.2

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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.

DUNGENESS CRAB CAKE

Washington, United States of America

4.3

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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.

SHRIMP BISQUE

Louisiana, United States of America

4.3

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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.

CLAM BAKE

New England, United States of America

4.3

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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.

TUNA TARTARE

Los Angeles, United States of America

4.3

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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.

SURF AND TURF

United States of America

4.3

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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.

NEW ORLEANS-STYLE BBQ SHRIMP

New Orleans, United States of America

4.4

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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.

ÉTOUFFÉE

New Orleans, United States of America

4.4

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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.

LOBSTER ROLL

Maine, United States of America

4.4

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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.

BOILED MAINE LOBSTER

Maine, United States of America

4.5

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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.

POKE

Hawaii, United States of America

4.5

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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.

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
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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.

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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

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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.

STEKT FISK

Norway

3.7

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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.

RUNEBERGINTORTTU

Porvoo, Finland

3.7

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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.

RAEJUUSTO

Finland

3.7

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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.

BLÅBÄRSSOPPA

Sweden

3.7

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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.

KRUMKAKE

Norway

3.7

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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.

KORV STROGANOFF

Sweden

3.7

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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.

GEITOST

Norway

3.7

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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.

LAPSKAUS

Norway

3.7

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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.

LEVERPOSTEJ

Copenhagen, Denmark

3.7

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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.

FLÆSKESTEG

Denmark

3.7

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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.

KNÄCK

Sweden

3.7

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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.

KRINGLE

Northern Europe

3.7

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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.

JULEKRYDRET RIBBE

Norway

3.8

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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.

LEFSERULL MED RØKELAKS

Norway

3.8

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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.

ICELANDIC FISH AND CHIPS

Iceland

3.8

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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.

HALLONGROTTA

Sweden

3.8

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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.

FÄRSKPOTATISSALLAD

Sweden

3.8

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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.

RÚGBRAUÐ

Iceland

3.8

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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.

MEDISTERPØLSE

Denmark

3.8

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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.

HUSHÅLLSOST

Sweden

3.8

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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.

KVÆFJORDKAKE

Hinnøya Island, Norway

3.8

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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.

SILAKAT

Finland

3.8

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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.

FISKEFRIKADELLER

Denmark

3.8

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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.

INLAGD SILL

Sweden

3.8

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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.

KARJALANPIIRAKKA

North Karelia, Finland

3.8

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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.

BLA CASTELLO

Denmark

3.9

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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.

SURSILD

Norway

3.9

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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.

HØNS I ASPARGES

Denmark

3.9

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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.

BRUNSVIGER

Funen, Denmark

3.9

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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.

ANDESTEG

Denmark

3.9

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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.

LASKIAISPULLA

Finland

3.9

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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.

FRUGTSALAT

Denmark

3.9

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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.

MØRBRADBØFFER I FLØDESOVS

Denmark

3.9

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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.

LIMPPU

Eastern Finland, Finland

3.9

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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.

JORDGUBBSTÅRTA

Sweden

3.9

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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.

PULLA

Finland

3.9

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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.

SAGA

Denmark

3.9

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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.

SMULPAJ

Sweden

3.9

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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.

DRØMMEKAGE

Hjallerup, Denmark

3.9

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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.

DANABLU

Denmark

3.9

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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.

HERNEKEITTO

Finland

3.9

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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.

KAMMERJUNKER

Denmark

3.9

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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.

KJØTTBOLLER

Norway

3.9

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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.

JARLSBERG

Vestfold County, Norway

3.9

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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.

SKYR

Iceland

3.9

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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.

KANTTARELLIKEITTO

Finland

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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.

RØDSPÆTTEFILET

Denmark

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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.

BØFSANDWICH

Denmark

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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.

NÄKKILEIPÄ

Finland

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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.

KAVRING

Skåne County, Sweden

4.0

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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.

SKOLEBRØD

Norway

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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.

KALOPS

Sweden

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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.

WALLENBERGARE

Sweden

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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.

SURKÅL

Norway

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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.

MUNAVOI

Finland

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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.

SKILLINGSBOLLER

Bergen, Norway

4.0

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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).

STEGT FLÆSK

Denmark

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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.

RISENGRØD

Denmark

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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.

HÖNÖKAKA

Hönö, Sweden

4.0

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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.

RUGBRØD

Denmark

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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.

LEFSE

Norway

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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.

FRIKADELLER

Denmark

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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.

RUISREIKÄLEIPÄ

Western Finland, Finland

4.1

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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.

PORONKÄRISTYS

Lapland, Finland

4.1

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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.

JOULUTORTTU

Finland

4.1

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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.

HAKKEBØF

Denmark

4.1

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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.

RISALAMANDE

Denmark

4.1

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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.

LEIPÄJUUSTO

Ostrobothnia, Finland

4.1

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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.

MUNKKI

Finland

4.1

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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.

HASSELBACKSPOTATIS

Stockholm, Sweden

4.1

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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.

RØDKÅL

Denmark

4.1

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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.

ÆBLESKIVER

Denmark

4.1

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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.

PØLSER

Denmark

4.1

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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.

VÅFFLOR

Sweden

4.1

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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.

PRÄSTOST

Sweden

4.2

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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).

GREVÉ

Örnsköldsvik, Sweden

4.2

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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.

KARDEMOMMEBOLLER

Sweden

4.2

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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.

AGURKSALAT

Norway

4.2

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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.

KÅLDOLMAR

Sweden

4.2

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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.

ÆBLEKAGE

Denmark

4.2

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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.

LIHAPULLAT

Finland

4.2

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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.

PINNEKJØTT

Norway

4.2

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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.

TOAST SKAGEN

Sweden

4.2

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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.

HAVARTI

Denmark

4.2

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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.

GRÄDDOST

Sweden

4.3

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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.

FLÆSKESTEGSSANDWICH

Denmark

4.3

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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.

BRUNEDE KARTOFLER

Denmark

4.3

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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.

MUSTIKKAPIIRAKKA

Finland

4.3

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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.

VÄSTERBOTTEN

Burträsk, Sweden

4.3

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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.

WIENERBRØD

Denmark

4.3

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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.

KÖTTBULLAR

Sweden

4.3

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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.

KOLDSKÅL

Denmark

4.4

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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.

SALMON SUSHI

Norway

4.4

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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.

KALAKEITTO

Finland

4.5

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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.

LOHIKEITTO

Finland

4.5

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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.

GRAVLAX

Northern Europe

4.5

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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.

KLADDKAKA

Sweden

4.5

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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.

KANELBULLE

Sweden

4.5

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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.

LOIMULOHI

Finland

4.6

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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.

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.

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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

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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.

ALTESSE

Savoie, France

n/a

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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.

IROULÉGUY ROUGE

Pyrénées-Atlantiques, France

n/a

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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.

COTEAUX DE L'AUBANCE

Maine-et-Loire, France

n/a

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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.

SANTENAY ROUGE

Côte-d'Or, France

n/a

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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.

CHEVALIER-MONTRACHET

Côte-d'Or, France

n/a

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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.

SAINT-VÉRAN

Saint-Vérand, France

n/a

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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.

GRIOTTE-CHAMBERTIN

Côte-d'Or, France

n/a

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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.

RINQUINQUIN

Provence, France

n/a

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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.

GRANDS ÉCHEZEAUX

Côte-d'Or, France

n/a

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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.

LA ROMANÉE

Vosne-Romanée, France

n/a

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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.

MAURY

Pyrénées-Orientales, France

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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.

CORTON-CHARLEMAGNE

Côte-d'Or, France

n/a

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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.

SAINTE-CROIX-DU-MONT

Gironde, France

n/a

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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.

CORNAS

Rhône-Alpes, France

n/a

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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.

BARSAC

Gironde, France

n/a

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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.

COTEAUX DU LAYON

Maine-et-Loire, France

n/a

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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.

CONDRIEU

Rhône-Alpes, France

n/a

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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.

DEATH IN THE AFTERNOON

Paris, France

2.4

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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.

SUZE

Thuir, France

2.7

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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.

ANISETTE

France

2.8

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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.

PERNOD

France

3.1

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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.

CRÈME DE MENTHE

Angers, France

3.1

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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.

BIÈRE DE GARDE

Nord-Pas-de-Calais, France

3.1

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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.

RICARD

Marseille, France

3.1

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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.

PASTIS

Provence, France

3.2

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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.

CABERNET D’ANJOU

Maine-et-Loire, France

3.3

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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.

CACOLAC

Gironde, France

3.4

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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.

MÂCON-VILLAGES

Saône-et-Loire, France

3.4

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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.

VS COGNAC

Cognac, France

3.4

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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.

BÉNÉDICTINE

Fécamp, France

3.4

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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.

DRY VERMOUTH

Marseille, France

3.4

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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.

PICON

Marseille, France

3.4

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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.

BLUE LAGOON

Paris, France

3.5

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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.

CHAMBORD LIQUEUR

Cour-Cheverny, France

3.5

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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.

BOULEVARDIER

Paris, France

3.5

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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.

POIRE WILLIAMS

France

3.5

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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.

BEAUJOLAIS NOUVEAU

Rhône-Alpes, France

3.5

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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.

CRÈME DE MÛRE

France

3.6

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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.

MARGAUX

Gironde, France

3.6

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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.

HAUT-MÉDOC

Gironde, France

3.6

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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.

TRIPLE SEC

France

3.6

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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.

CÔTES DE PROVENCE ROSÉ

Provence, France

3.7

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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.

CRÈME DE CASSIS

Burgundy, France

3.7

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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.

PAUILLAC

Gironde, France

3.7

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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.

VERMOUTH BLANC

Chambéry, France

3.7

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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.

SANCERRE

Cher, France

3.7

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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.

GÉNÉPI

Savoie, France

3.8

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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.

GIGONDAS

Vaucluse, France

3.8

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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.

BROUILLY

Rhône, France

3.8

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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.

FRENCH 75

Paris, France

3.8

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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.

FRENCH PRESS

France

3.8

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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.

CALVADOS

Lower Normandy, France

3.8

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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.

CRÉMANT DE SAVOIE

Savoie, France

3.9

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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.

POUILLY-FUMÉ

Nièvre, France

3.9

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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.

MONBAZILLAC

Dordogne, France

3.9

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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.

HERMITAGE ROUGE

Drôme, France

3.9

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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.

CHENIN BLANC

Pays de la Loire, France

3.9

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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.

KIR

France

3.9

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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.

COINTREAU

Saint-Barthélemy-d'Anjou, France

3.9

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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.

BEAUJOLAIS

Rhône-Alpes, France

3.9

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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.

COGNAC

Cognac, France

3.9

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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.

FARMHOUSE ALE

France

4.0

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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.

VIN DE SAVOIE BLANC

Savoie, France

4.0

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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.

ST-GERMAIN

France

4.0

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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.

CHOUCHEN

Brittany, France

4.0

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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.

CRÉMANT DE LOIRE

Pays de la Loire, France

4.0

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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.

CRÉMANT D'ALSACE

Alsace, France

4.0

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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.

CHAMBOLLE-MUSIGNY

Côte-d'Or, France

4.0

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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.

LILLET

Podensac, France

4.0

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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.

GRAND MARNIER

France

4.0

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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.

CHARTREUSE

Saint-Pierre-de-Chartreuse, France

4.0

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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.

CAFÉ AU LAIT

France

4.0

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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.

MUSCADET SÈVRE ET MAINE

Loire-Atlantique, France

4.1

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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.

CLAIRETTE DE DIE

Drôme, France

4.1

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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.

CRÉMANT DE BOURGOGNE

Burgundy, France

4.1

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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.

RHUM AGRICOLE

Martinique, Caribbean

4.1

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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.

VSOP COGNAC

Cognac, France

4.1

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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.

SAUTERNES

Gironde, France

4.1

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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.

KIR ROYALE

France

4.1

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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.

MIMOSA

Paris, France

4.1

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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.

CHAMPAGNE

Champagne-Ardenne, France

4.1

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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.

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.

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.

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.

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.

SAINT-ÉMILION

Gironde, France

4.2

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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.

ARMAGNAC

Aquitaine, France

4.2

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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.

SYRAH

Rhône-Alpes, France

4.2

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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.

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.

PINOT GRIS (ALSACE)

Alsace, France

4.3

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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.

CHABLIS

Yonne, France

4.3

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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.

CIDRE DE BRETAGNE

Brittany, France

4.4

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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.

CIDRE DE NORMANDIE

Normandy, France

4.4

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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.

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.

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.

GEWURZTRAMINER (ALSACE)

Alsace, France

4.4

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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.

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.

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.

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.

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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.

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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.

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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
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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

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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.

ROERO ROSSO

Province of Cuneo, Italy

n/a

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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).

PINEROLESE ROSSO

Metropolitan City of Turin, Italy

n/a

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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.

CAMPIDANO DI TERRALBA

Province of Oristano, Italy

n/a

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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.

VIN SANTO DEL CHIANTI OCCHIO DI PERNICE

Tuscany, Italy

n/a

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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.

SIZZANO

Province of Novara, Italy

n/a

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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.

COLLI BOLOGNESI CLASSICO PIGNOLETTO

Metropolitan City of Bologna, Italy

n/a

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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.

LACRYMA CHRISTI ROSSO

Metropolitan City of Naples, Italy

n/a

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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.

LACRIMA DI MORRO D'ALBA

Ancona, Italy

n/a

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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.

VALCALEPIO

Province of Bergamo, Italy

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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.

CANNELLINO DI FRASCATI

Metropolitan City of Rome Capital, Italy

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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.

LACRYMA CHRISTI BIANCO

Metropolitan City of Naples, Italy

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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.

TREBBIANO D'ABRUZZO

Abruzzo, Italy

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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.

LAMBRUSCO GRASPAROSSA DI CASTELVETRO

Province of Modena, Italy

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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.

TRENTO DOC

Trentino, Italy

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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.

FRASCATI SUPERIORE

Metropolitan City of Rome Capital, Italy

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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.

VERDICCHIO DEI CASTELLI DI JESI

Marche, Italy

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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.

ROSSO DI VALTELLINA

Valtellina, Italy

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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.

LISON

Metropolitan City of Venice, Italy

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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.

BARBERA DEL MONFERRATO

Province of Alessandria, Italy

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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.

MONTEPULCIANO D'ABRUZZO COLLINE TERAMANE

Province of Teramo, Italy

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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.

ETNA BIANCO

Metropolitan City of Catania, Italy

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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.

CASTEL DEL MONTE NERO DI TROIA RISERVA

Apulia, Italy

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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.

ROERO ARNEIS

Province of Cuneo, Italy

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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.

CARMIGNANO

Province of Prato, Italy

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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.

BRACHETTO D’ACQUI

Province of Alessandria, Italy

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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.

CERASUOLO D'ABRUZZO

Abruzzo, Italy

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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.

MONTEFALCO SAGRANTINO

Province of Perugia, Italy

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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.

CIRÒ

Province of Crotone, Italy

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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.

ORVIETO DOC

Province of Terni, Italy

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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.

DOLCETTO DI DIANO D’ALBA

Diano d'Alba, Italy

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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.

DOLCETTO D’ALBA

Province of Cuneo, Italy

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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.

BOLGHERI DOC

Province of Livorno, Italy

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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.

COLLI ORIENTALI DEL FRIULI PICOLIT

Province of Udine, Italy

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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.

SASSELLA

Valtellina, Italy

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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.

INFERNO

Valtellina, Italy

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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.

ROSSO DI MONTEPULCIANO

Province of Siena, Italy

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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.

TEROLDEGO ROTALIANO

Trentino, Italy

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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.

ST. MAGDALENER

South Tyrol, Italy

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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.

VALTELLINA SUPERIORE

Valtellina, Italy

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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.

AGLIANICO DEL VULTURE

Province of Potenza, Italy

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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.

TAURASI

Province of Avellino, Italy

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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.

SFORZATO DI VALTELLINA

Valtellina, Italy

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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.

GRECO DI TUFO SPUMANTE

Province of Avellino, Italy

n/a

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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.

ALCAMO

Province of Trapani, Italy

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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.

OLTREPÒ PAVESE METODO CLASSICO

Province of Pavia, Italy

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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.

ETNA ROSSO

Metropolitan City of Catania, Italy

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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.

AGLIANICO DEL TABURNO

Province of Benevento, Italy

n/a

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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.

FIANO DI AVELLINO

Campania, Italy

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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.

ALTA LANGA

Province of Asti, Italy

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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.

RECIOTO DI SOAVE

Province of Verona, Italy

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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.

ASOLO PROSECCO

Province of Treviso, Italy

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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.

RECIOTO DELLA VALPOLICELLA

Veneto, Italy

n/a

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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.

RAMANDOLO

Friuli-Venezia Giulia, Italy

n/a

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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.

TINTILIA DEL MOLISE

Molise, Italy

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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.

PASSITO DI PANTELLERIA

Pantelleria, Italy

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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.

VIN SANTO DEL CHIANTI

Tuscany, Italy

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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.

VALCALEPIO MOSCATO PASSITO

Province of Bergamo, Italy

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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.

RECIOTO DI GAMBELLARA

Province of Vicenza, Italy

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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.

MONTECUCCO SANGIOVESE

Province of Grosseto, Italy

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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.

NURAGUS DI CAGLIARI

Sardinia, Italy

n/a

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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.

VERNACCIA DI ORISTANO

Province of Oristano, Italy

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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.

MOSCATO DI SCANZO

Province of Bergamo, Italy

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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.

MORELLINO DI SCANSANO

Tuscany, Italy

n/a

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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.

GRIGNOLINO D’ASTI

Province of Asti, Italy

n/a

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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.

VIN SANTO DI MONTEPULCIANO

Province of Siena, Italy

n/a

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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.

VERDICCHIO DI MATELICA

Marche, Italy

n/a

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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.

NEBBIOLO D’ALBA

Piedmont, Italy

n/a

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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.

VERNACCIA DI SAN GIMIGNANO

San Gimignano, Italy

n/a

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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.

PRIMITIVO DI MANDURIA DOLCE NATURALE

Apulia, Italy

n/a

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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.

ASTI SPUMANTE

Province of Asti, Italy

3.1

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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.

PROSECCO ROSÉ

Veneto, Italy

3.6

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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.

SOAVE

Province of Verona, Italy

3.6

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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.

LAMBRUSCO DI SORBARA

Province of Modena, Italy

3.7

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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.

GAVI

Province of Alessandria, Italy

3.7

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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.

VALPOLICELLA

Province of Verona, Italy

3.9

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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.

ROSSO DI MONTALCINO

Montalcino, Italy

3.9

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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.

BARBARESCO

Province of Cuneo, Italy

3.9

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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.

BARBERA D’ALBA

Province of Cuneo, Italy

3.9

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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.

MARSALA

Province of Trapani, Italy

3.9

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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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.

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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.

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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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