Appetizers

🇪🇸Andalusia, Spain

Andalusian Miller's Breakfast

Desayuno molinero

Desayuno Molinero is an Andalusian breakfast of bread rubbed with tomato and dressed with olive oil.

🇪🇸Andalusia, Spain

Andalusian Snail Stew

Caracoles a la andaluza

Caracoles a la andaluza are terrestrial snails simmered or roasted with garlic, herbs, and pepper in an Andalusian preparation.

🇧🇷Pernambuco, Brazil

Arrumadinho

A Pernambuco platter of beans, shredded carne de sol, vinaigrette and farofa arranged in separate colorful sections.

🇮🇹Piedmont, Italy

Asparagi al Gorgonzola

Asparagi al Gorgonzola is a named Italian appetizer from Piedmont, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

🇵🇲Saint Pierre and Miquelon

Boulettes de Morue

Salt cod mixed with mashed potatoes, herbs, and onion, formed into balls, and fried until golden; a signature appetizer and comfort-food specialty of Saint Pierre and Miquelon.

🇦🇹Austria

Brettljause

Rustic snack platter of cold meats, cheeses, pickles, and spreads served on a wooden board, a Heuriger classic, variety of quality meats, traditional.

🇪🇸Catalonia, Spain

Catalan Grilled Snails

Cargols a la llauna

Cargols a la llauna are Catalan terrestrial snails cooked on a metal tray with garlic, herbs, and pepper until aromatic.

🇮🇹Sicily, Italy

Chiocciole a picchi pacchi

In Sicily, Chiocciole a picchi pacchi is land snails cooked with tomato, garlic, herbs, and olive oil.

🇵🇲Saint Pierre and Miquelon

Cod Tongues and Cheeks

Langues et Joues de Morue

Crispy fried cod tongues and cheeks; a distinctive local delicacy using all parts of the fish, served as a snack or starter on Saint Pierre and Miquelon.

🇺🇸United States

Crabmeat Ravigote

A chilled New Orleans appetizer of lump crabmeat dressed with a tangy, mustardy ravigote sauce.

🇪🇸Andalusia, Spain

Córdoba Fried Bread and Milk

Migas Canas

Córdoba Fried Bread and Milk, locally migas canas, combines fried bread crumbs with warm milk for a simple clay-pot breakfast.

🇫🇷Occitanie, France

Escargots aux noix

Escargots aux noix are land snails baked with walnuts, garlic, and herbs, producing a tender bite with a nutty savory finish.

🇫🇷Burgundy, France

Escargots à la Bourguignonne

Escargots à la Bourguignonne are snails baked in garlic-parsley butter until the shells and sauce are hot.

🇫🇷Provence, France

Escargots à la provençale

Escargots à la provençale are snails baked or simmered with tomato, garlic, herbs, and olive oil rather than parsley butter.

🇵🇸Palestine

Fatit 'Ajir

فتيت عجير

Roasted watermelon seeds crushed and mixed with unleavened bread and chopped vegetables, a rural Palestinian dish where the watermelon itself is a national symbol.

🇹🇷Turkey

Fellah köfte

A bulgur-based köfte simmered in tomato sauce, a homely Anatolian dish.

🇺🇸United States

Flaming Saganaki

A Greek-American appetizer of fried cheese, typically kasseri or halloumi, flamed with brandy at the table.

🇷🇴Romania

Garlic Aspic

Piftie

Pig's feet, tail and ears simmered until the collagen sets, suspended in garlic-spiced aspic and chilled until firm.

🇭🇷Croatia

Gašprec

In Croatia, Gašprec is fried egg and bread harvest-worker dish from Međimurje.

🇪🇸San Sebastián, Spain

Gilda

Basque pintxo of anchovy, olive and guindilla on a skewer.

🇩🇿Oran, Algeria

Karantika

كرنتيكا

Chickpea flour whisked with water, oil and egg and baked into a soft, custardy flan, cut into squares and served in bread with cumin and harissa.

🇧🇬Bulgaria

Kashkaval Pane

Кашкавал пане

A Bulgarian dish of thick slices of kashkaval cheese dredged in flour, egg and breadcrumbs, deep-fried until golden and gooey.

🇩🇿Algeria

Kemia

قامية

A spread of small cold dishes — olives, roasted peppers, sautéed liver, chickpeas, tuna — put out before a meal or with drinks.

🇹🇭Thailand

Khai luk khoei (Son-in-Law Eggs)

ไข่ลูกเขย

Khai luk khoei (son-in-law eggs) is made with boiled eggs deep-fried and glazed in tamarind.

🇧🇾Belarus

Kholodets

Холодец

Kholodets is a meat aspic made from pork or beef bones slow-cooked until collagen releases, then chilled until set, clear firm jelly with tender meat pieces, served with horseradish or mustard.

🇰🇷South Korea

Korean Corn Cheese

콘치즈

Korean corn cheese, sweetcorn baked under melted cheese, is a named fixture of Korean pubs and barbecue restaurants; localisation rescues it under guideline 1.6.

🇹🇭Thailand

Krathong thong

กระทงทอง

Krathong thong, crisp cups filled with minced chicken and corn, is a named Thai appetizer with a distinctive form.

🇪🇸Balearic Islands, Spain

Mallorcan Bread-and-Vegetable Soup

Sopes Mallorquines

Sopes mallorquines are Majorcan bread slices softened with vegetables and savoury broth before serving.

🇹🇷Turkey

Mercimek köfte

A lentil köfte of red lentils and bulgur, seasoned and served with lettuce.

🇹🇭Thailand

Miang kham

เมี่ยงคำ

Miang kham, betel or cha phlu leaves wrapped around toasted coconut, lime, ginger, peanut and a sweet paste and eaten in one bite, is a named Thai dish and a distinctive eating ritual.

🇵🇹Azores, Portugal

Morcela com ananás

Morcela com ananás pairs Azorean blood sausage with sweet local pineapple, balancing smoky spice against bright fruit.

🇷🇺Russia

Mushroom Julienne

Жюльен

Mushrooms baked in a portion cocotte under a lid of cream sauce and melted cheese, the classic hot zakuska of Soviet-era restaurants.

🇦🇷Argentina

Picada

An Argentine appetizer platter of cured meats, cheeses, olives, and breads, served with beer or wine before a meal or as a social snack. A staple of bars, bodegones, and gatherings.

🇨🇴Colombia

Picada Colombiana

A Colombian shared platter of grilled meats, sausages, chicharrón, plantains, potatoes, and arepas, served with aji and suero. A social, party-style feast.

🇲🇾Malaysia

Pie Tee

Kueh Pie Tee

Crispy tart shells filled with jicama, prawns, and savory toppings, crispy shell with generous filling and fresh ingredients.

🇮🇹Rome, Italy

Piselli con prosciutto

Piselli con prosciutto is a named Italian appetizer from Rome, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.