Travel Global, Eat Local.

Alligator pepper is a spice that's native to West Africa. It is a close relative of cardamom and shares the same family with ginger. The name "alligator pepper" comes from the appearance of the seed pods, which look somewhat like the rough, bumpy skin of an alligator. Alligator pepper is used in a variety of cultural and culinary contexts in West Africa. The small, brown seeds are often used whole or ground into a powder for use in soups, stews, and other dishes, providing a spicy, slightly bitter flavor. Alligator pepper is also used in traditional medicine and has cultural significance in certain ceremonies and rituals. While it's commonly used in West Africa, alligator pepper is less well-known in other parts of the world and may be difficult to find outside of specialty or international food stores. In terms of flavor, it's sometimes compared to grains of paradise, a related spice that's more widely available internationally.  

Şıra is a traditional non-alcoholic beverage made from freshly pressed grape juice. The juice has a fruity taste, and vibrant purple color, is slightly fermented, and is often sweetened with sugar to taste. Şıra is popular in the grape harvesting season and a common choice during Ramadan, and is often served with some popular regional dishes, especially İskender kebap. Besides its refreshing taste, this drink is considered great for digestion and has many health benefits, as it is rich in antioxidants and nutrients such as vitamins C and K, iron, and potassium.

Kecap ikan is Indonesia's version of fish sauce, a salty and umami-rich condiment made from fermented fish and salt. It is less commonly used in Indonesian cuisine compared to kecap manis (sweet soy sauce) or terasi (shrimp paste) but is still found in certain coastal and seafood-based dishes. The process of making kecap ikan involves small fish, such as anchovies or mackerel, being mixed with salt and left to ferment for several months, usually between six to twelve months, in large wooden barrels or clay pots. During fermentation, the natural enzymes break down the fish, releasing liquid that is later filtered and bottled as fish sauce. The resulting product is a thin, amber-colored liquid with a strong aroma and deep umami flavor. Kecap ikan is mostly used in seafood dishes, soups, and sambal to enhance their savory taste. It is more commonly found in coastal areas like Bali, Manado, and Sumatra, where seafood is a staple. While Indonesia produces its own fish sauce, Thai and Vietnamese fish sauces are often used as substitutes due to their wider availability.  

Huitlacoche, also known as corn smut or Mexican truffle, is a fungus (Ustilago maydis) that grows on corn kernels, turning them into swollen, grayish-black masses. It is considered a delicacy in Mexican cuisine, valued for its earthy, smoky, and slightly sweet flavor, similar to mushrooms or truffles. Historically, Aztecs and indigenous peoples of Mexico consumed huitlacoche, recognizing its nutritional and culinary value. It is used in tacos, quesadillas, tamales, soups, and sauces, often paired with cheese, epazote, and chilies. Despite being seen as a crop disease in other parts of the world, huitlacoche is intentionally cultivated in Mexico and has gained popularity in gourmet cuisine due to its unique taste and rich umami profile.

Tempeh is a versatile vegan product, known to pack as many proteins as meat. This fermented soybean cake has origins from the Indonesian island of Java. Originally a by-product of tofu, which was introduced to Java in the 17th century by Chinese immigrants, tempeh was first discovered by accident, when discarded soybeans from the tofu making process spontaneously started fermenting. Nowadays, it can be purchased in virtually any health grocery store, along with other cruelty-free mock meats. As an ingredient, tempeh is extremely versatile. Prepackaged tempeh comes in a patty or cake form, and it is very easy to prepare. Although it can be eaten plain, it has a slightly nutty flavor, so it is often incorporated into other dishes. Because of its unusual and firm consistency, it is often used as a substitute for meat. The methods of preparing tempeh are numerous: it can be grilled or fried, but also incorporated in stews or curry-like dishes. Due to its great nutritional value, it is often added to salads and sandwiches for an additional boost of protein. Marinating tempeh in brine, olive oil, or various sauces allows it to take up diverse flavors and to adapt to any cuisine.

Slavski kolač is a traditional bread, also known as Slava bread, that plays a central role in the celebration of Slava, a Serbian Orthodox Christian feast honoring a family's patron saint. Each family celebrates its Slava annually, and the Slavski kolač is a symbolic element of this religious occasion. The bread is typically round and decorated with intricate designs made from dough, including Christian symbols such as the cross, doves, or wheat, representing faith, peace, and prosperity. The bread is often made with ingredients like flour, yeast, water, and salt, but sometimes milk, butter or oil, and eggs are added for richness. During the Slava ceremony, the bread is blessed by a priest, and the head of the household breaks the bread, often sharing it with family and guests while offering prayers. The breaking and sharing of the Slavski kolač symbolize unity, family, and the bond with their patron saint. This ritual is deeply rooted in Serbian culture and is an important spiritual tradition.

Tortellini di Valeggio is a special type of tortellini from Valeggio sul Mincio, a town near Verona in Italy’s Veneto region. Known for its paper-thin pasta dough, these tortellini are filled with a mixture of meats—typically veal, pork, beef and chicken—and additional ingredients like Grana Padano or Parmigiano Reggiano and herbs. The dough is so thin it’s almost transparent, earning it the nickname “love knot” (nodo d’amore) due to a local legend. The legend tells of a water nymph and a soldier who fell in love; before fleeing together, they tied a knot in a yellow silk handkerchief, symbolizing their love. In honor of this story, Valeggio’s tortellini are often knotted or twisted in a way that resembles a small love knot. These tortellini are traditionally served in a simple broth or with melted butter and sage to highlight the flavor of the filling without overpowering it. Tortellini di Valeggio is highly regarded and celebrated each year at a festival in Valeggio sul Mincio, where long tables are set up across the town’s Visconteo Bridge to serve this beloved dish.  

Mohnflesserl or Mohnstriezerl is a type of Austrian bread roll made with a braided or twisted shape and coated with poppy seeds ("mohn" in German). Commonly found in Austrian bakeries, Mohnflesserl rolls are known for their soft, airy interior and slightly crunchy crust. The dough is typically enriched with milk, butter, and sometimes a touch of sugar, creating a tender, mildly sweet flavor that complements the nutty, earthy taste of poppy seeds. Mohnflesserl is popular as a breakfast or snack bread, often enjoyed with butter, jam, or cheese. The twisting or braiding technique gives it a distinct appearance, resembling a small, elegant loaf, which is characteristic of Austrian and Bavarian bread-making traditions. This bread roll has become a staple in Austrian bakery culture and is widely enjoyed across the region.

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

Manto in Saudi Arabia is a popular steamed dumpling dish that originates from Central Asia and the Middle East. Traditionally made by wrapping spiced ground meat (typically lamb or beef) with onions in thin dough, these dumplings are then steamed until tender. While the basic preparation remains consistent, the flavor of manto varies slightly by region. In Saudi Arabia, particularly in the western city of Madinah, manto has become especially popular since the 1960s and is frequently enjoyed with garlic yogurt sauce or a spicy tomato-based sauce to enhance its flavors. Today, it’s a beloved dish served in many restaurants, reflecting a fusion of Saudi and Central Asian culinary traditions. This dish is often enjoyed at family gatherings and festive occasion.  

Soslu döner, particularly in the style of Hatay, is a Turkish dish where marinated and cooked meat, often chicken, is combined with a flavorful sauce and wrapped in flatbread. The preparation involves marinating thinly sliced chicken breasts in a mixture of tomato paste, yogurt, and spices such as cumin, black pepper, mint, red pepper flakes, and salt. After allowing the meat to marinate for a few hours, it is spit-roasted and cooked on a vertical rotisserie or, for at-home preparation, sautéed until fully cooked. A sauce is prepared by sautéing pepper paste in oil, then adding water and spices like thyme, cumin, mint, and red pepper powder, simmering briefly. Lavaş bread is dipped into this sauce to absorb the flavors. The cooked chicken is then placed onto the sauced bread, along with additions like fried potatoes, lettuce, tomatoes, and onions.

Patlıcan Oturtma is a traditional Turkish dish featuring eggplants (patlıcan) layered or arranged with ground meat, tomatoes, and a variety of seasonings, then cooked in a flavorful sauce. The name "oturtma," meaning "settled" or "arranged," reflects the dish's layered presentation. Sliced eggplants are typically salted to remove bitterness, then fried or baked until tender. Ground meat, usually lamb or beef, is sautéed with onions, garlic, tomatoes, and peppers, seasoned with black pepper, paprika, and sometimes cumin, to create a savory filling. The dish is assembled by layering the eggplant and meat mixture in a pan, and topped with tomato slices and water before gently simmering until the flavors meld together. Patlıcan oturtma is traditionally served hot with rice or bulgur pilaf and often accompanied by a fresh salad or yogurt-based side dish. Its harmonious blend of sweet, tender eggplants and savory, spiced meat filling, enriched by tomatoes and olive oil, makes it a comforting and satisfying example of Turkish home cooking.

The appetizer pembe sultan is a creamy and visually striking mezze. Its vibrant pink color comes from beets, which provide a slightly sweet and earthy flavor. The dish typically combines cooked beets with thick yogurt, garlic, and salt, creating a smooth, tangy, and creamy texture. When done, it is garnished with fresh herbs, a drizzle of olive oil, and occasionally walnuts for crunch. It pairs perfectly with pita bread, crackers, or vegetable sticks and is loved for its balanced flavors and elegant presentation, making it a delightful addition to any table.

Black treacle is a thick, dark syrup that is a byproduct of refining sugar. It's similar to molasses and is known for its robust, slightly bitter flavor. Black treacle is often used in baking and cooking to add depth and richness to dishes. It's a common ingredient in traditional British recipes like treacle tart and gingerbread, as well as in marinades and sauces. The syrup is rich in minerals and has a strong, distinctive taste that is less sweet than that of golden syrup, another popular syrup in British cuisine.  

Sülze (or Sulz in Austrian cuisine) is a type of German meat jelly or aspic, typically made with pork. The preparation of Sülze begins with simmering meat, often including parts rich in collagen like pork knuckles, ears, or even tongue, along with vegetables and spices. The collagen from the meats creates a natural gelatin as it cools. The meat is then removed from the bones, cut into small pieces, and mixed back into the strained broth. This mixture is poured into a mold and left to cool, typically overnight. The gelatin in the broth solidifies as it cools, creating a jelly-like consistency. Sülze is served cold and is often sliced and served with garnishes like pickles, onions, or a side of bread. It can be found in many traditional German and Austrian restaurants and is a common sight in local delis. It's a classic example of nose-to-tail cooking, where all parts of the animal are used, helping to reduce waste.  

Thai eggplant is variety of eggplant originating from Thailand, also common in Southeast Asian cuisines. It's distinct from the large, dark purple eggplants familiar to many people in the West. Thai eggplants are small, round or slightly oblong, and generally range in size from a large grape to a golf ball. The color can be white, green, or purple, often with stripes. The flesh is crisp and slightly bitter. Unlike the larger variety of eggplants, Thai eggplants are usually eaten with the skin on. They are commonly used in a variety of dishes, including curries, salads, and stir-fries. For example, they are a common ingredient in green curry (kaeng kheiyw hwan) and red curry. In Thai cuisine, these eggplants are also eaten raw, often served as a side dish with chili paste. 

Fesikh is a popular Egyptian dish consisting of dried, fermented, and salted gray mullet. The fish is dried in the sun by a specialist called a fasakhani. If prepared incorrectly, the dish can cause poisoning, so it is traditionally stored in firmly closed glass jars. Fesikh is served during the Sham-El-Nessim festival, accompanied by finely chopped onions, lemon wedges, and Egyptian bread.  

Bombay duck (lat. Harpadon nehereus), despite its name, is not a duck but a type of fish. It is a soft, fleshy lizardfish found in the waters of the Arabian Sea, particularly along the western coast of India near Maharashtra and Gujarat. Bombay duck has a slender, elongated body with a translucent, jelly-like texture and a mild, distinct flavor. The name "Bombay duck" is believed to have originated during British colonial rule in India, possibly linked to the fish being transported on mail trains called "dak" in Bombay, which may have evolved into "duck." It is widely used in coastal cuisine, often fried with spices and semolina to make bombil fry or cooked in curries. In its dried form, it is also popular in pickles and chutneys due to its intense flavor.

Badam pisin, also known as almond gum, is a natural gum derived from the almond tree (lat. Prunus amygdalus). It appears as hard, crystalline chunks that, when soaked in water, transform into a jelly-like substance. In Indian cuisine, badam pisin is often used as a natural thickening agent in beverages and desserts, such as jigarthanda, a popular drink from Madurai, Tamil Nadu. It's also added to drinks like lemonade and buttermilk for its unique texture and cooling properties. Beyond its culinary uses, badam pisin is valued in traditional medicine for its potential health benefits. It's believed to have anti-inflammatory and antioxidant properties, and is used in Ayurvedic practices to treat various ailments. Additionally, it serves as a natural and healthy alternative to artificial thickeners and additives.  

Pasta al pesto di pistacchi is a traditional pasta dish made with pistachio pesto, a creamy and flavorful sauce prepared using pistachios as the main ingredient. This dish is particularly associated with Sicily, renowned for its high-quality pistachios, especially those from Bronte, a town famous for producing some of the finest pistachios in the world. The pistachio pesto is made by blending shelled pistachios with extra virgin olive oil, garlic, and parmesan or pecorino cheese to create a smooth, nutty, and slightly sweet sauce. Some variations include a touch of cream or ricotta to enhance the creaminess and balance the flavors. Herbs like basil or parsley may also be added for a fresh, aromatic touch. The pasta, cooked al dente, is tossed in the pesto, ensuring it is thoroughly coated with the rich sauce. Most popular pasta shape for this dish are casarecce, but any other shape that can hold the creamy sauce works well, like spaghetti, penne, or trofie. Often, it’s garnished with crushed pistachios, grated cheese, or a drizzle of olive oil for extra texture and flavor.  

Fajitas is a popular Tex-Mex dish made from marinated, grilled skirt steak that is served in a wheat flour tortilla. The earliest printed mention of the word fajita referring to food appeared in 1971, and ten years later it had become one of the most popular dishes of Tex-Mex cuisine. The word fajita is derived from the Spanish faja, meaning girdle or strip, referring to a cheap cut of beef covering the diaphragm that was considered somewhat undesirable by many locals. In the 1930s, Mexican ranch workers used to tenderize the skirt steak by pounding and marinating it in lime juice before cooking it over an open fire and serving the meat in a wheat tortilla along with numerous condiments. Today, fajitas can be filled with grilled chicken, shrimp, and even vegetables, because the more popular the dish became, the less likely it was to be made with skirt steak. Typical condiments include ingredients such as lettuce, sour cream, cheese, tomatoes, or guacamole.

Broodje haring is a delicious Dutch sandwich that is traditionally served cold. It is made with raw, salt-cured herring, sliced gherkins, and diced onions tucked inside tender white buns. This sandwich can be bought throughout the country at vishandels – market stalls selling seafood and seafood-related snacks and sandwiches.

Vindaloo is a flavorful curry dish that is popular in England and the Indian regions of Goa and Konkan. It is typically made with marinated pork, but it can also be made with chicken, beef, mutton, or paneer. The name of the dish stems from the mispronounced Portuguese dish called carne de vinha d'alhos, meaning meat marinated in wine vinegar and garlic. The Portuguese explorers brought the dish to Goa in the 15th century, when it was adjusted to local conditions - since there was no wine vinegar in India, the Franciscan priests made their own version with palm wine. Many Indian spices were incorporated into the dish, such as tamarind, cinnamon, cardamom, and hot chiles. Vindaloo was later brought to England, where it became another hot curry, losing some of the earthy flavors and the balance of numerous spices due to the excessive use of chiles in modern Anglo-Indian cuisine.

This spindle-shaped smoked cheese hailing from the Tatra highlands is made exclusively with salted and unpasteurized milk from the Polish mountain sheep, though sometimes a small amount of cow milk from the Polish Podgórska red cow breed can also be added. Oscypek is produced from May to September and it is regarded as a traditional product of Poland's southernmost region, Podhale. With its pronounced smokiness and a unique salty and slightly sour flavor with subtle hints of chestnuts, this mildly piquant cheese is best enjoyed grilled, accompanied by cranberry marmalade.

Mote de queso is a traditional soup originating from the Atlantic Coast area of the country. It's made with a combination of yam, salty and crumbly Costeño cheese, onions, garlic, scallions, tomatoes, cumin, and lime juice. There are many variations on the soup and most families have their own recipe. Once cooked, the soup should have a creamy consistency, with small and tender yam chunks here and there. It's often served with fried plantains or tostones on the side.

Pie barm or Wigan kebab is a unique English sandwich hailing from Wigan. The sandwich consists of a meat pie that's sandwiched between a barm cake – a buttered roll that's leavened with barm (beer foam, in most cases). The Wiganers are well-known for their pie-eating and they even attempted to send a pie to space in 2016, but didn't succeed. The pie used as the filling for this sandwich is usually of the meat-and-potatoes variety.

In Türkiye, this staple street food item is prepared with a whole baked potato that is cut through the middle and comes filled with a combination of puréed potatoes, butter, and kaşar cheese. The potatoes are usually large in size, baked with their skin intact, while the toppings may include mayonnaise or ketchup and anything from fresh or pickled vegetables to salads and sausages. Kumpir can be found at kiosks and food stands, and it is a quick, nutritious street food option that comes at a fairly low price.

Steak au poivre is a French dish consisting of a beef steak that is coated in crushed peppercorns and fried. It is served with a sauce that is made in the same pan that the steak was cooked in. Typically, the dish is accompanied by potatoes and a salad on the side. According to Francis Marie, a famous steak specialist, the dish originated in the 19th century in Normandy's bistros, where men took women for late dinners of steak au poivre, due to the pepper's purported aphrodisiac properties. Numerous chefs claimed the invention of the dish, the most famous of them being Émile Lerch, the owner of Restaurant Albert on the Champs-Élysées, who stated that he first made the dish in 1930. Regardless of the inventor, steak au poivre remains a staple of typical French cuisine.

Maqluba is the national dish of Palestine, but it can also be found in Iraq, Syria, and Jordan. This layered one-pot dish has many versions, but the basic principle is to turn it upside down before serving, which is what the word maqluba means. The ingredients include rice, vegetables (often carrots, potatoes, tomatoes, cauliflower, onions), herbs and spices (often turmeric and sumac), and meat such as chicken or lamb, although the dish can be made without any meat. The ingredients are cooked and layered, then boiled until there's no liquid left. Before serving, maqluba is flipped upside down, and it's then often garnished with pine nuts or chopped parsley on top. It's recommended to serve the dish with a cucumber and tomato salad, olives, and yogurt on the side.

Ayam pelalah is a traditional dish originating from Bali. It’s made with a combination of chicken meat, aromatic herbs, and a spice paste consisting of hot chili peppers, garlic, shallots, turmeric, shrimp paste, and oil. The herbs used for the dish include Indonesian bay leaves, lemongrass, and kaffir lime leaves. The chicken meat is grilled, shredded, then mixed with the spice paste and stir-fried. Once done, it is often served with lime wedges, cucumber slices, tomato slices, and rice on the side. Ayam pelalah is a staple in many Balinese households, but it’s also prepared for festivities and ceremonies.

This chewy, oily flatbread is quite versatile, and can be topped with a range of ingredients such as coarse sea salt, olive oil, herbs, tomatoes, or olives. Historians tend to believe it was invented either by the Etruscans or in ancient Greece, although unleavened flatbreads have long been made throughout the Middle East. The name focaccia is derived from the Roman panis focacius, meaning “hearth bread”, referring to the fact that focaccia was traditionally baked in coals in Roman times. The basic recipe spread to France and Spain over time, where the bread is known as fouaisse and hogaza, respectively. Foccacia’s pockmarked appearance results from indentations made in the dough to prevent large bubbles from appearing on its surface during baking. Today, savory versions of focaccia are topped with rosemary, sage, garlic, cheese, and onions, while sweet varieties can be topped with honey, raisins, sugar, and lemon peel, among others.

As the name states, yakisoba pan is an unusual Japanese combination of stir-fried yakisoba noodles and plain bread rolls. The noodles are first blended with various vegetables and doused in a thick sauce, and the combination is then stuffed inside the roll. The concoction is finished with mayonnaise, pickled ginger, and strips of dry seaweed. Yakisoba pan is available in many grocery stores and supermarkets throughout Japan and is usually enjoyed as a nutritious snack or a quick breakfast.

Alligator pepper is a spice that's native to West Africa. It is a close relative of cardamom and shares the same family with ginger. The name "alligator pepper" comes from the appearance of the seed pods, which look somewhat like the rough, bumpy skin of an alligator. Alligator pepper is used in a variety of cultural and culinary contexts in West Africa. The small, brown seeds are often used whole or ground into a powder for use in soups, stews, and other dishes, providing a spicy, slightly bitter flavor. Alligator pepper is also used in traditional medicine and has cultural significance in certain ceremonies and rituals. While it's commonly used in West Africa, alligator pepper is less well-known in other parts of the world and may be difficult to find outside of specialty or international food stores. In terms of flavor, it's sometimes compared to grains of paradise, a related spice that's more widely available internationally.  

Strascinati con mollica e peperoni cruschi is a simple pasta dish from the Italian region of Basilicata, prepared with two popular local products: strascinati pasta and crispy flakes of crumbled, locally-grown heirloom red peppers, known as peperoni cruschi. Strascinati is a pasta variety typical for southern Italy that is made by pressing small chunks of dough over wooden boards until the pieces attain their distinctive olive leaf shape. The pasta is then paired with simple ingredients such as olive oil, anchovies, garlic, breadcrumbs, peperoncini, salt, and sweet peperoni cruschi. This rustic dish is a true representative of cucina povera—a culinary concept that is based on the usage of cheap, locally sourced ingredients to create flavorful and filling dishes. It is recommended to serve strascinati with a glass of fruity local white wine on the side and to (optionally) top the dish with grated caciocavallo cheese.

A classic Manitoban savory delicacy, smoked goldeye is a type of smoked freshwater fish. Goldeye fish are first marinated in brine before they are slightly dried and then smoked over oak, hickory, apple, or cherry wood fire. The process of smoking gives a unique flavor and aroma to the otherwise bland-tasting and lower-quality fish meat. This specialty item is sold commercially, and the largest commercial producer used to be Lake Winnipeg. Nowadays, the fish is mostly caught from the Saskatchewan River in Manitoba and Saskatchewan. With a mild white fish flavor and a smooth texture, smoked goldeye is delicious when eaten on a fresh bagel or served on crackers with cream cheese.  

In Apulia—just like in other parts of Italy—stews and sauces are most often made with a variety of different meats: pork and veal, chicken, rabbit, lamb, or even a selection of game meat. Traditionally, ragù alla Pugliese is made with chicken, beef, pancetta, and pork sausage, but after hours of slow simmering, your ragù will taste just as good, possibly even better, made with pork, veal, or lamb alone. In fact, when made with lamb alone, it is called ragù del pastore (lit. shepherd's sauce), and this variant uses more red pepper, which imparts a nice piquant heat to the dish. Both sauces are served over pasta, most typically orecchiette, and it is often enjoyed with a good sprinkle of canestrato Pugliese or pecorino cheese.

Huitlacoche, also known as corn smut or Mexican truffle, is a fungus (Ustilago maydis) that grows on corn kernels, turning them into swollen, grayish-black masses. It is considered a delicacy in Mexican cuisine, valued for its earthy, smoky, and slightly sweet flavor, similar to mushrooms or truffles. Historically, Aztecs and indigenous peoples of Mexico consumed huitlacoche, recognizing its nutritional and culinary value. It is used in tacos, quesadillas, tamales, soups, and sauces, often paired with cheese, epazote, and chilies. Despite being seen as a crop disease in other parts of the world, huitlacoche is intentionally cultivated in Mexico and has gained popularity in gourmet cuisine due to its unique taste and rich umami profile.

Caballitos are a traditional Murcian seafood dish made from fresh prawns or shrimp. These prawns are typically skewered on small wooden sticks (hence the name "caballitos," which means "little horses" in Spanish) and then lightly battered and fried until golden and crispy. The dish is commonly enjoyed as a tapa, often served with a squeeze of lemon and sometimes accompanied by a dipping sauce.

Spatzle Tirolesi (also known as spinatspatzeln) is an Italian version of the German spätzle, traditionally prepared throughout the region of Trentino Alto Adige. One of the most classic ways of enjoying this rustic green pasta variety made with boiled spinach, eggs, flour, nutmeg, salt, pepper, and water is in a simple sauce consisting of heavy cream and crispy speck, previously fried in butter. Cooked spatzle are added to the sauce, then tossed until fully coated. Spinatspatzeln are best enjoyed immediately after preparation, topped with grated Parmigiano and a sprinkle of a freshly ground pepper.

Riñón or kidney is a piece of beef offal that’s a favorite of few. It needs a thorough cleaning before grilling, which includes removing fats and veins and soaking it in water, vinegar, or lemon juice. It can be grilled whole, without its membrane, sliced in half or into more pieces but always over high heat, so a crust forms on the outside. It is served with lemon slices and salt for sprinkling over.