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.

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.

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.

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.

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.  

Known among locals as the 'King of Mountain Heaven', this Slovenian semi-hard cheese originates from the Goriška region, and is produced exclusively in the municipalities of Tolmin, Kobarid, and Bovec. It is made from whole or partly skimmed raw milk obtained only from cows pastured in the defined geographical area. At least 80% of the milk used for producing Tolminc cheese comes from a brown piebald cow breed called Cika, a smaller and lighter variety of Pinzgauer cattle, highly adapted to pasturing in mountains and highlands, and indigenous to the Upper Soča Valley where Tolminc is produced. Matured for at least 2 months, this cheese is packed in wheels weighing between 3.5 and 5 kilos. Awarded various prizes for excellence many years in a row, Tolminc can be described as a cheese of a pronounced earthy aroma and a sweet to slightly spicy flavor. For a nice twist, try pairing Tolminc cow cheese with homebaked bread smeared with some apple jam.

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.

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.

This is a special variety of brown, firm gingerbread that has been baked in Aachen since the 1820s. The term printe refers to the use of carved wooden molds into which the dough is pressed during production. Having been regionally protected, the Aachener Printen may only be produced in Aachen and a few neighboring villages. The dough is made from flour, sugar, and exotic spices such as cinnamon, aniseed, or ginger, which impart a unique flavor to the gingerbread. Freshly baked Printen are always firm, but because many people prefer their pastries tender, they are also offered in a soft version. Experts swear that Printen taste the best if they are left for a few days to develop their full flavor.

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.  

Krupnik soup is a traditional hearty dish and one of Poland's favorites. It is made with meat or vegetable broth, barley or buckwheat groats, potatoes, onions, meat, dried mushrooms, and different vegetables such as carrots, parsley, leek, or celery. This palatable soup is thick and creamy and can be found throughout Poland all year round. The term krupnik originates from the archaic Polish for barley groats – krupy. In this case, the name refers to the soup, but it can also refer to or a sweet alcoholic beverage, based on grain spirit, usually vodka and honey. The drink is also popular in Belarus where it is also called krupnik and Lithuania, where it is called krupnikas.

These potatoes belong to the Solanum tuberosum species, and are planted, grown and harvested by hand in the area of Pembrokeshire, West Wales. It is a small, round or oval potato with delicate skin and a strong fresh, earthy and nutty flavor. Its body is white to light yellow in color and its texture is creamy. It has such a unique taste because of the favorable climate and specific Pembrokeshire soil which allows for the potatoes to be grown and harvested in a short period of time. It goes well with salmon, garlic, rosemary, or used in potato salads.

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.

Rava idli is a popular steamed semolina cake invented during World War II by the popular restaurant chain Mavalli Tiffin Rooms (MTR) in Bangalore, India. During the war, there was a shortage of rice, the main ingredient in traditional idli, so MTR decided to use semolina (rava) instead of rice to make idlis. The batter for rava idli is typically made by mixing semolina, curd (dahi), and a leavening agent, which is why idli is light and fluffy. The batter is then allowed to rest for a few minutes before steaming. Apart from the semolina and curd, the batter usually includes ingredients like finely chopped coriander, cashews, mustard seeds, curry leaves, and ginger, which are added for additional flavor. The process involves frying these spices and herbs, called tempering, and then adding them to the semolina batter. Once the batter is ready, it's poured into an idli mold and steamed until cooked. The result is a soft, fluffy, and flavorful dish that's often served with coconut chutney or other sauces.

Sulu khingal is a traditional meat soup originating from Azerbaijan. The dish is usually made with a combination of lamb or beef, onions, chickpeas, turmeric, butter, mint, vinegar, salt, and square-shaped homemade noodles consisting of flour, eggs, and salt. The meat is sliced into pieces and boiled in water with chickpeas, turmeric, and salt. Homemade noodles are added to the pot near the end of cooking. The meat soup is simmered until the noodles are tender, and it’s then garnished with onions fried in butter and chopped mint before serving. Vinegar is typically served on the side so that each person can season the soup to their liking.

Intingolo con fagioli is a traditional dish originating from Lombardy. The dish is usually made with a combination of pork loin, sausage meat, ground beef, eggs, butter, garlic, parsley, Parmigiano-Reggiano cheese, beans, beef stock, tomato paste, and olive oil. The pork is cut into medallions and pounded flat. The meat is stuffed with a mixture of sausage meat, ground beef, eggs, parsley, garlic, and grated cheese. The loin is rolled up, tied with a string, and browned in a mixture of olive oil and butter. The meat is covered with the stock and it's simmered over low heat before the beans and tomato paste are added to the pan. The dish is cooked for about half an hour more and it's then served warm. It's recommended to serve intingolo con fagioli with polenta on the side.

Coastal Cheddar is an English cheese hailing from Dorset. The cheese is made from pasteurized cow's milk and it's aged for 15 months. This rindless Cheddar has a crumbly and crunchy texture, a result of the calcium lactate crystals that occur during the maturation period. The aroma is nutty, while the flavors are sweet. It's recommended to pair Coastal Cheddar with local ciders.

Zuppa di ceci e castagne is a traditional soup originating from Lazio. It's usually made with a combination of chickpeas, chestnuts, pancetta, onions, garlic, olive oil, tomatoes, parsley, dried chili peppers, meat stock, and salt. The pancetta, onion, and garlic are fried in olive oil and mixed with chopped tomatoes and parsley. The chickpeas and dried chili peppers are added to the pot and the mixture is covered with stock and slowly simmered for more than an hour. Once the chickpeas soften, the soup is seasoned with salt and the chestnuts are added to the soup. It's then simmered for about twenty minutes until the chestnuts are soft, and the soup is ready to be enjoyed.