Travel Global, Eat Local.

Pasta alla pescatora—literally "fisherman’s pasta"—is a classic Italian seafood dish that celebrates the bounty of the Mediterranean in a simple yet luxurious way. Originating in Italy’s coastal regions, this dish is especially popular in southern Italy, where the sea has long shaped the local cuisine. It is typically made with spaghetti or linguine and a flavorful mix of seafood such as shrimp, calamari, and mussels, all quickly sautéed in garlicky olive oil with a touch of chili pepper for heat. The sauce is built with diced tomatoes, then deglazed with a splash of white wine, infusing the dish with depth and brightness. After a brief simmer to allow the seafood to release its briny essence, the cooked pasta is added directly into the pan to soak up every drop of the savory, slightly spicy, tomato-based sauce. The final garnish of fresh parsley and black pepper adds freshness and aroma. Light yet hearty, rustic yet elegant, Pasta alla pescatora is a timeless dish that perfectly expresses the soul of Italian seaside cooking—fragrant, fast, and full of flavor.

Chileajo is a traditional stew popular in Oaxaca, Guerrero, Hidalgo, and Veracruz. It is typically made with vegetables and various chili peppers, garlic, and spices and can include meat as well. But recipes vary by region: in the Oaxaca Valley, guajillo and ancho chilies are used with potatoes and carrots; in Mixteca, pork ribs and legs are cooked with sesame seeds and costeño chili; in the Isthmus of Tehuantepec, it includes egg yolk bread. Chileajo is commonly served during Christmas and festive occasions, usually on top of bread or tostada, sprinkled with shredded lettuce, salsas, and cheese.

Cowboy cookies are chunky, flavor-packed American cookies made with oats, chocolate chips, shredded coconut, and chopped nuts, often baked into oversized, chewy rounds with crisp edges and soft centers. Built on a hearty oatmeal cookie base, they're beloved for their rich texture and bold mix-ins—the oats add chewiness, the coconut brings a sweet, nutty depth, while chocolate chips and pecans (or walnuts) create a perfect balance of gooey and crunchy in every bite. Thought to have roots in the American West or Southwest, cowboy cookies evoke the rustic, filling snacks that might've fueled long days on the range—hearty, energizing, and made to last. They are particularly associated with Texas and Wyoming. Their popularity skyrocketed in 2000 when Laura Bush's version beat Tipper Gore's in the Family Circle Presidential Bake-Off, featuring a loaded, Texas-sized variation with cinnamon and double the decadence. Today, cowboy cookies are a nostalgic bake sale staple and a cozy kitchen favorite—rustic, generous, and unapologetically indulgent.

This traditional Chinese dish is made with old duck meat that is stewed with bamboo shoots, chunks or slices of Chinese ham, rice wine, scallions, ginger slices, and seasonings. The tender duck meat is beautifully complemented by the crunchy bamboo shoots and by the saltiness of the ham. This soup-like stew is typically served as a nutritious lunch or dinner.

Sejak is a high-quality Korean green tea that is harvested in late April to early May, making it part of the ueon (first flush) or early jakseol (sparrow’s tongue) category of teas. It is considered one of the finest Korean green teas, produced mainly in the Hadong and Boseong regions of South Korea, where traditional tea cultivation techniques have been practiced for centuries. Sejak is made from young tea leaves and buds, carefully hand-picked before they fully mature. The leaves are then steamed or pan-fired to prevent oxidation, preserving their vibrant green color, fresh vegetal notes, and smooth, slightly nutty taste. Compared to other green teas, sejak has a balanced sweetness with mild umami undertones, and it lacks the strong bitterness found in some Japanese or Chinese green teas. This tea is known for its delicate yet complex flavor, often described as having hints of chestnut, sea breeze, and fresh grass, making it highly prized among tea enthusiasts. Traditionally, sejak is brewed at a lower temperature (around 70-75°C or 160-170°F) to enhance its sweetness and prevent bitterness. In Korean tea culture, Sejak holds a special place as a premium green tea, often enjoyed during tea ceremonies or by those who appreciate fine, hand-crafted teas.    

Mauzac is a white wine grape variety primarily grown in the southwestern regions of France, particularly in the Gaillac and Limoux appellations. This grape is known for its versatility and is used to produce a range of wine styles, including sparkling wines, dry whites, and sweet wines. In Gaillac, Mauzac is one of the traditional grape varieties and is often blended with other local varieties such as Loin de l'Oeil and Muscadelle to create aromatic and flavorful white wines. Mauzac wines from this region typically exhibit fresh, fruity flavors with notes of green apple, pear, and sometimes a distinctive aroma of dried herbs or hay. These wines can be crisp and refreshing, making them suitable for various food pairings. One of the most famous uses of Mauzac is in the production of sparkling wines from the Limoux region, particularly Blanquette de Limoux. Blanquette de Limoux is one of the oldest sparkling wines in the world, predating Champagne, and is made predominantly from Mauzac, with Chardonnay and Chenin Blanc sometimes included in the blend. The traditional method used for making Blanquette de Limoux involves a secondary fermentation in the bottle, which produces a fine mousse and complex flavors. Mauzac lends a distinctive green apple and floral character to these sparkling wines, which are known for their elegance and finesse. In addition to sparkling wines, Mauzac is also used to produce sweet wines in Gaillac, often from grapes that have been affected by noble rot (Botrytis cinerea) or late-harvested. These sweet wines are rich and luscious, with flavors of honey, dried fruits, and apricot, balanced by the grape's natural acidity.  

Marselan is a relatively recent red wine grape variety that is a cross between Cabernet Sauvignon and Grenache. It was created in 1961 by French viticulturist Paul Truel near the town of Marseillan in southern France, from which it derives its name. Initially, Marselan was not widely planted, but its popularity has grown over the years due to its potential to produce high-quality wines with unique characteristics. Marselan grapes produce wines that combine the best attributes of its parent varieties. The wines typically exhibit deep color, moderate tannins, and good acidity. The flavor profile often includes rich, ripe fruit notes such as blackberries, black cherries, and plums, along with spicy and earthy undertones. These wines can also display floral aromas, particularly violet, and sometimes hints of chocolate or tobacco. This grape variety is well-suited to warm climates and is primarily grown in the Languedoc-Roussillon region of southern France, though it is also increasingly cultivated in other parts of the world, including Spain, China, Brazil, and the United States. Marselan's resistance to diseases and its ability to produce consistent yields have contributed to its growing popularity among winemakers.  

Gouveio is a white grape variety native to Portugal, primarily cultivated in the Douro Valley and Alentejo regions. Known for producing fresh, lively wines, Gouveio features bright acidity and a medium to full body, often with citrus aromas complemented by notes of peach and aniseed. Historically, it was mistakenly identified as Verdelho in the Douro, though it is distinct from the Verdelho grape of Madeira. The grape ripens early, yielding tightly packed yellow-green bunches, but is susceptible to oidium and vulnerable to rain during harvest. In Spain, Gouveio is known as Godello and thrives in regions like Galicia. Its adaptability to Portugal’s diverse microclimates and soils enables the production of wines that balance refreshing acidity with rich texture. Gouveio is used in both dry white wines and as a component in White Port, with its wines valued for their balance and aging potential, often developing greater complexity over time.

Fata is often described as the Eritrean version of panzanella, but in this case, the dish is not tossed with tomatoes but with a rich and spicy tomato stew which is soaked up by crusty bread. This spicy tomato and bread salad typically consists of minced onions, garlic, diced tomatoes, oil, tomato paste, cayenne pepper, allspice, and pieces of crusty bread. The whole salad is usually dressed with full-fat yogurt, providing refreshment and contrast to the bold flavors of other ingredients.

Barriga de freira is a traditional dessert, translating to "nun's belly" resembling an egg yolk custard. It is made with a mixture of egg yolks, sugar, almonds, and breadcrumbs. The ingredients are cooked together to create a smooth, thick custard-like consistency, which is then flavored with cinnamon and sometimes lemon zest. This rich and sweet dessert originated in convents in the north of Portugal, where nuns used leftover egg yolks and other ingredients to create unique sweets, as is common in Portuguese conventual cuisine.

Rum balls are a type of confection that is flavored with chocolate and rum. They are typically made from a mixture of crushed cookies or cake crumbs, cocoa powder, sweetened condensed milk or corn syrup, and rum. The ingredients are mixed and formed into a dough, then shaped into small balls. The balls are often coated with chocolate sprinkles, cocoa powder, or powdered sugar, adding texture and sweetness. The alcohol content of the rum provides a distinct flavor, but it's usually mild enough to be enjoyed by most adults. The rum can also be substituted with rum flavoring for a non-alcoholic version. Rum balls probably originate from England but are popular around the world, especially during the holiday season. They can be found in various European cuisines, as well as in Australia and North America. The combination of rich chocolate flavor with a hint of rum makes them a favorite treat for many, and they're often packaged in decorative boxes as gifts or served at festive gatherings. 

  Baldo rice is a white rice variety grown exclusively in Italy and Türkiye. It is a relatively new variety, first cultivated in 1977 in the Italian Po valley as a hybrid of stirpe 136 rice and arborio rice. Baldo rice soon became known as the "king of rice" thanks to its exquisite qualities, and it found its way to Türkiye, where it is considered the finest quality rice. Depending on the variety, Baldo rice can come in a long, medium, and short-grain format, although short-grain is most known and used. It has a buttery aroma and a distinct but not overpowering taste, with pronounced starchiness (Turkish varieties tend to be starchier than the Italian). When cooked, this rice retains its compact shape and chewiness, which makes it a perfect choice for risottos, pilafs, and paellas.

Sizzling rice in tomato sauce is a traditional Hangzhou dish consisting of piping hot tomato sauce that is poured over hot guoba (rice crust), producing an inviting fragrance and creating the characteristic sizzling sound, hence the name. Sometimes referred to as thunderbolt out of the blue, this delicious dish is usually combined with shredded chicken and stir-fried shrimps or other types of seafood. The crispy rice crusts can be made from scratch or purchased pre-cooked in Chinese and Asian supermarkets.

Dun niurou, translating to "stewed beef," is a cherished dish in Chinese cuisine, celebrated for its tender meat and rich, savory broth. The preparation involves simmering beef cuts, often combined with ingredients like potatoes, carrots, and a medley of aromatic spices, over low heat until the flavors meld harmoniously. This slow-cooking method ensures the beef becomes succulent, absorbing the essence of the accompanying components. Dun niurou is particularly favored during colder months, offering warmth and comfort. Its versatility allows for regional variations across China, with local spices and ingredients adding unique twists to this classic stew.

Tartary buckwheat (Fagopyrum tataricum) is a hardy, nutrient-rich pseudocereal that belongs to the Polygonaceae family. Unlike common buckwheat (Fagopyrum esculentum), Tartary buckwheat is less widely cultivated but is known for its higher nutritional value and greater resilience to harsh growing conditions. Tartary buckwheat is believed to have originated in the cooler regions of Asia, particularly in the Himalayan region, including areas of present-day Tibet, Bhutan, and Nepal. From there, with time, it spread to Europe and North America. Tartary buckwheat is an annual plant that grows well in poor soil conditions and at high altitudes. It has heart-shaped leaves and produces small, white to pale green flowers. The seeds, or groats, are triangular in shape and have a tough outer hull that needs to be removed before consumption. The inner groats are similar in appearance to common buckwheat but are smaller and more bitter in taste. It is highly nutritious, offering a rich source of protein, dietary fiber, vitamins (such as B vitamins), and minerals (including magnesium, manganese, and iron). It is particularly noted for its high levels of rutin, a flavonoid with antioxidant properties. Like other buckwheat varieties, Tartary buckwheat is naturally gluten-free, making it suitable for people with celiac disease or gluten intolerance. It is often ground into flour in Tibet and Nepal and used to make traditional dishes like pancakes, noodles, and dumplings. Its high nutritional value and medicinal properties made it a valuable food source. In Europe, particularly in the Alpine and Eastern European regions, Tartary buckwheat has been used to make porridge, bread, and other staple foods. In Russia, it is sometimes used in kasha, a type of porridge, and other traditional dishes. 

Irish butter refers to butter made in Ireland from the milk of cows that have been grass-fed, often without the use of growth hormones or antibiotics. This high-quality milk, rich in beta-carotene, results in a butter with a distinctive rich, creamy flavor and a natural golden color. The grass-fed diet of the cows has a significant impact on the flavor and texture of the butter, making it prized in culinary applications. The temperate climate in Ireland allows cows to graze on lush grasses for much of the year, leading to these unique characteristics. Irish butter contains at least 82% butterfat, giving it a distinct yellow hue. It rose to prominence in the early 18th century with the establishment of the Cork Butter Exchange, which is still the largest butter market in the world. Today, Irish butter is generally considered a premium product and is often more expensive than other types of butter available in the market.  

This simple Spanish sandwich is an egg-based bocadillo sandwich variety that’s made with Spanish bread and fried eggs. A crusty bread roll or barra de pan (Spanish-style baguette) is cut along the middle and filled with eggs that have been fried in olive oil and seasoned with salt. Other common additions to the sandwich’s filling include slices of cheese, ham, turkey breasts, lettuce or arugula leaves, and tomato slices. The cut side of the bread is often rubbed with ripe tomato halves for added flavor and juiciness, and the sandwich is usually enjoyed as a snack, accompanied by a refreshing cold drink on the side.

Shishito peppers are small, wrinkled green peppers originating from East Asia, particularly Japan, and are typically mild in flavor, although one in ten can be unexpectedly spicy. The peppers turn red when ripe but are harvested when still green. They can be pan-fried, broiled, stewed, and eaten raw in salads or as a condiment. Rich in vitamins A and C, shishito peppers provide nutritional benefits such as supporting immune function and promoting healthy skin. These peppers are easy to grow in warm climates, making them a popular choice for home gardeners interested in adding versatile vegetables to their crops. The name "shishito" comes from the Japanese words "shishi," meaning lion, and "togarashi," meaning chili pepper, referencing the tip of the pepper looking like a lion head. 

Gros Michel banana, sometimes known as "Big Mike," was the primary banana cultivar exported to the United States and Europe throughout the first half of the 20th century. It is known for its excellent taste, size, and resistance to handling and transportation, making it the dominant export banana until the 1950s. Gros Michel is larger, has a thicker skin, and, by many accounts, a sweeter and more flavorful taste than the Cavendish variety, which replaced it as the most widely exported banana. The decline of the Gros Michel as the leading export banana was due to Panama disease, caused by the fungus Fusarium oxysporum f. sp. cubense. This soil-borne fungus attacks the banana plant's roots and vascular system, eventually killing the plant. By the 1960s, Panama disease had devastated Gros Michel plantations across Central and South America, leading to the adoption of the Cavendish banana. The Cavendish was resistant to the strain of Panama disease that killed the Gros Michel, though it is now threatened by a new strain of the same fungus.  

Choclo is the Quechua word for corn or maize, and in various South American countries, particularly in the Andean region, it refers to a specific type of large-kernel corn. Choclo kernels are much larger than those of the typical sweet corn known in many parts of North America. They are often white or pale yellow in color. Unlike the sweet corn commonly eaten off the cob in places like the U.S., choclo is not particularly sweet. Instead, it has a starchy, slightly chewy texture and a more earthy flavor. Choclo is commonly boiled or steamed and then eaten off the cob. One of the most iconic dishes featuring choclo is "ceviche," in which it provides a starchier counterpoint to the tangy, marinated seafood. In the Andes, especially in Peru and Ecuador, you'll also find choclo used in soups, stews, and side dishes. When served boiled or steamed on the cob, choclo is often paired with cheese, such as the salty queso fresco, creating a delightful combination of flavors.  

Bellini is a classic Italian cocktail made with a combination of Prosecco and white peach nectar or white peach purée. Peach purée or nectar is first poured into a chilled flute glass, and it is then topped with Prosecco before being gently stirred and served. Outside of Italy, Bellini is often made with champagne, but any sparkling wine will do. The cocktail was invented by a bartender named Giuseppe Cipriani in the 1930s or 1940s at Harry’s Bar in Venice, and it was named after the famous Italian painter Giovanni Bellini. Today, Bellini is especially popular as a brunch drink.

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.

Turtle soup is a traditional soup originating from Louisiana. This dark soup is so robust that it borders on a stew. It's typically made with turtle meat, a roux of butter and dark flour, sherry, tomatoes, stock, diced hard-boiled eggs, lemon juice, and a variety of herbs and spices such as parsley, paprika, cumin, coriander, and allspice. Once done, the soup is served in individual bowls, often with sherry, lemon wedges, or crusty bread on the side. The turtles used for the soup are alligator snapping turtles, but nowadays they come from farms, not from the wild because commercial collection of this species has been outlawed in Louisiana in 2004.

Tacos are the national dish of Mexico, dating back to the Mexican silver mines of the 18th century, when the word taco referred to gunpowder that was wrapped in a piece of paper and inserted into rocks. It was used to excavate the precious ore from mines and was called tacos de minero or miner's tacos. Today, the word is widely known to signify the leading street food and fast food item in Mexico – thin, flat griddle-baked tortillas topped with numerous fillings, folded and eaten without any utensils. A taco is basically anything eaten on a soft tortilla, and there is an infinite variety of them. In Sonora, in the north of Mexico, they eat the classic carne asada - thinly sliced meat grilled over coals and topped with salsa, onions, guacamole, and a lime wedge. In Baja, the topping consists of fried fish with cabbage and an acidic mayonnaise sauce. In Mexico City, sudados (sweated tacos) are the most popular option, filled with cooked and steamed meat. In Jalisco and Michoacan, they prepare carnitas, eaten in the morning or in the early afternoon, filled with deep fried pieces of pork that are sliced according to preference. Similar is the taco de cabeza, filled with pieces of cow's head that was steamed for a long time, and the customers can choose from slices of eyes, brains, tongue, lips, cheek, or ears. Tacos are mainly made of corn, except in the north, where wheat flour is used more often. They also differ in size, from the tiniest white tacos (blancas) to bigger ones, often made with blue corn. Most tacos come in pairs of two, in order to be able to hold all the flavorful and slightly wet ingredients. Some of them are fried until they become crispy and crunchy, in which case they're called tostadas. As anything can be a filling, there is a version made with fried veins from dried chiles, usually accompanied by salt, a tasty treat called tacos de venas. However, the standard is ground or shredded meat, cheese, potatoes, or vegetables and a topping of onions and coriander. Eaten at all times of day and night, one can find them on every corner in Mexico, in restaurants known as taquerias. Alternatively, they can be bought from numerous street vendors.

Aceite de Mallorca is an extra virgin olive oil produced on the island of Mallorca in Spain. This olive oil is produced from the native Majorca, Empeltre, Arbequina and Picual olive varieties, using only mechanical processes that do not deteriorate its structure and organoleptic properties. This oil is bright green to yellowish colored and has a fruity and spicy aroma. The flavors and aroma of this olive oil are reminiscent of green olives, almond, citrus, and grass. All stages of processing and production of this oil, including bottling, must take place on the island of Mallorca.

Hotate nigiri sushi is a traditional type of nigiri sushi. It consists of hand-pressed sushi rice that's topped with fresh raw scallops. The dish has a soft texture and mild flavors, making it a great intermediate-level 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. This type of nigiri sushi is popular with both adults and children.

Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usually seasoned with cumin, garlic, and achiote, with the addition of finely chopped parsley used for garnishing. Arroz con camarones can be served with numerous accompaniments such as lime wedges, hot sauce, avocado slices, or fried plantains.

Sharp, intense, and piquant, samoborska muštarda is a traditional condiment produced in the city of Samobor. It consists of mustard seeds, sweet wine must, grape jam, salt, and sugar. Muštarda has complex aromas ranging from fruity to peppery. It is believed that the French, who had been living in the area from 1808 to 1812, taught the people of Samobor how to make this aromatic condiment. Today, it is regularly used to enrich the flavors of boiled and roasted meats such as beef, pork, and a variety of sausages.

Marionberry pie is a traditional comfort food staple from Oregon. Marionberries are a cross of Chehalem and Olallie blackberries, characterized by a tart and complex flavor with a hint of earthiness and sweetness. The crust for this pie is made with flour, salt, shortening, and cold water, while the basic filling is prepared with a combination of marionberries, sugar, cornstarch, and cinnamon for extra flavor. Once assembled, the pie is baked until it develops a golden-brown color.

Baingan mirchi ka salan is a traditional curry originating from Hyderabad. The stew consists of fried eggplants and large green chili peppers that are cooked in coconut-and-peanut based curry sauce with the Indian five spice blend known as panch phoran. The ingredients used in the dish include eggplants, green chili peppers, mustard seeds, nigella seeds, cumin seeds, curry leaves, tamarind, coriander leaves, and masala paste consisting of onions, coconut powder, peanuts, sesame seeds, garlic, ginger, red chili powder, turmeric, and garam masala powder. The curry is simmered until the ingredients become tender, and before serving the dish is usually garnished with chopped coriander leaves. Baingan mirchi ka salan is often accompanied by rice, biryanis, rotis, or dosas on the side.

Clotted cream ice cream is a traditional ice cream that’s associated with Cornwall, although it’s sold in supermarkets throughout the United Kingdom. This ice cream is made with Cornish whole milk, eggs, and clotted cream. The use of Cornish clotted cream gives the ice cream a unique flavor and a velvety consistency. This decadent ice cream can be flavored with various additional ingredients such as vanilla, and it can be found in many bars and cafes across the region. It is also not uncustomary to add a dollop of clotted cream on top of the scoops of Cornish ice cream.

Hailing from Provence, oreillettes are the thin, rectangular sheets of deep-fried dough. They are prepared with flour, eggs, and butter, and are usually enriched with citrus zest and orange flower water. Traditionally enjoyed during the Carnival season, they are best served freshly prepared and generously coated in powdered sugar. These crispy fritters are also enjoyed in the neighboring Occitanie region.

Papeda is a traditional dish, often said to be the local porridge variety. It is made with sago, the staple food of the native people of Maluku and Papua. Sago is the eastern Indonesian counterpart to rice, the preferred starch in central and western Indonesia. Papeda is made with flour that is extracted from the plant, actually the trunk of the sago tree. The dried flour is then vigorously mixed with water, salt and sugar. The final texture of the dish is very unusual: it is thick, glutinous, and viscous, and similar to porridge or a pale pudding. It is mostly eaten with a rich soup based on turmeric and fish such as tuna, mackerel, catfish, red snapper, or any other local fish variety. Finally, the dish is flavored with a dash of fresh lime juice. Melinjo, papaya, and red pepper are also commonly served as complements to papeda. The nutritional benefits of papeda make it a beloved dish in eastern Indonesia, where it is usually served as a part of the breakfast menu.

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.

Toshikoshi soba is a simple and traditional Japanese noodle dish that's served on New Year's Eve. In its simplest form, it consists of buckwheat soba noodles in a hot dashi broth, topped with chopped scallions. However, the dish can be elevated by adding raw eggs, tempura, or fish cakes. The tradition of eating toshikoshi soba dates back to the 13th or 14th century, but it became popular during the Edo Period. These noodles are eaten on New Year's Eve as they symbolize a new beginning, provide strength and resilience, and bring fortune and a peaceful life.

Trnjak is a rare grape variety that is cultivated in Herzegovina and Central Dalmatia (Zagora). In Herzegovina, Trnjak was mainly grown together with Blatina—a grape that only has functional female flowers and needs other grape varieties to pollute. Often both types would be used in blends, but recently, Trnjak has been used in the production of exceptional and well-balanced varietal wines. The best expressions of varietal Trnjak are aromatic, dense, and complex with typical notes of ripe red fruit and spices. Trnjak pairs well with charcuterie, cheese, lamb, veal, and hearty stews. 

Xinomavro is a noble Greek red grape mostly cultivated in northern Greece. It is the second most planted dark-skinned grape in the country that is often compared to the legendary Italian Nebbiolo. The grape is usually made into dry red wines with a strong savory character, great personality, and good acidity. The best examples come from Naousa PDO. In their youth, wines made from Xinomavro are tannic and high in acidity, but they will typically gain complexity and elegance as they age. The typical aroma found in these wines is reminiscent of sour cherries and pomegranate, along with hints of tomatoes, mushrooms, spice, and black olives. Best examples can be aged for several years, even decades, creating wines with complex floral, herbal, spice, and leather-like notes. The wines are pale and can gradually lose pigment, gaining brick-like color as they age. Xinomavro has several known clones, and the type will also influence the final character of the wine. Traditional Xinomavro will be savory, earthy, and less fruity, but modern winemakers now often turn to different techniques, creating fruit-forward wines with more color, a softer palate, and less acidity. Apart from classic dry style, Xinomavro can also produce wonderful rosés and sparkling wines. Xinovamro pairs with lamb, richly-flavored stews, braised beef, and tomato-based sauces. The name Xinomavro is a portmanteau of xino (sour or acidic) and mavro (black).

Okinawa soba is a variety of Japanese noodle soup originating from the Okinawa prefecture. Although the name soba traditionally encompasses buckwheat noodles, buckwheat is rarely used in Okinawa, and the noodles incorporated in this authentic dish are primarily made with wheat flour. They range from round and long varieties to the thicker and wider types. Pork, most commonly pork belly cooked in soy sauce is most often utilized in Okinawa soba, and the dish is usually topped with fish cakes, fish paste, sliced scallions, and pickled ginger. Finally, all ingredients are covered in dashi; an aromatic broth flavored with konbu seaweed, fish flakes, and pork. The first recorded mention of the dish goes back to 1902, but it was only in the 1960s that it became popular and commonly eaten by all social classes. Different varieties can be found across Okinawa, including additional ingredients such as extra ribs or the unusual pork’s trotter. The dish is served sizzling hot in traditional pots and eaten with chopsticks.

Viili is a traditional fermented milk product that is often classified as a yogurt. It has a mild flavor, and it can have a thick viscose texture or a creamy consistency, more similar to standard, commercially made yogurt varieties. Viili is usually made with cow milk, and it is a type of mesophilic heirloom culture—it ferments at room temperature, and the starter can be used indefinitely. If the starter is provided, the process of production involves mixing the starter with milk and then allowing the combination to ferment at room temperature. The traditional form of viili is thick and stringy. Although it is nowadays mostly associated with Finland, it most likely originated in Sweden, where it is known as filbunke. It was traditionally made by farmers, while the industrial production started in the 1950s. Viili is eaten on its own as a breakfast or a snack, usually mixed with cinnamon and sugar, but it also pairs well with granola, berries, honey, and jams.

Adana kebap is a popular skewered meat dish named after one of the most famous kebab cities in the country, Adana. This kebab is made with ground lamb and tail fat that are kneaded together with garlic, onion, paprika, and hot red pepper flakes, giving it a deep red color and a spicy flavor. The whole concoction is typically placed around large and flat metal skewers, then grilled. Once it's done, the grilled meat is traditionally served on a platter over flatbreads, peppers, and tomatoes, or stuffed into pita bread along with a salad consisting of parsley and red onions. Before the pita is rolled, the meat is usually topped with roasted chilies, salt, cumin, and sumac. It is recommended to pair Adana kebap with ayran – a slightly salty, yogurt-based beverage or şalgam, a non-alcoholic fermented beverage made from vegetables and red carrots.