England, United Kingdom
Yorkshire Forced Rhubarb
Yorkshire Forced Rhubarb is a protected collective food or drink identity with a defined regional specification.
Global food category
Vegetables
410 traditional foods, ingredients, and local specialties connected by one appetite.
Yorkshire Forced Rhubarb
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Colombia
Yuca (Cassava)
Yuca
A Panamanian cassava root, boiled, fried, or in soups; the base of carimañolas and countless coastal sides in Colombia.
Guatemala
Yuca con Chicharrón
Boiled cassava topped with fried pork belly and a mound of vinegary pickled cabbage, served on a banana leaf.
Cuba
Yuca con Mojo
A Cuban boiled cassava with garlic, lime, and olive oil sauce, a daily and essential side
Dominican Republic
Yuca con Wasakaka
A Dominican dish of boiled yuca topped with wasakaka (chicken-sour orange-garlic sauce). A Cibao specialty, hearty and aromatic, served as a side or light meal.
Argentina
Zapallito Relleno
An Argentine stuffed zucchini (zapallito) filled with meat, rice, cheese, or corn, baked until golden. A classic home-cooked dish of the summer harvest season.
Argentina
Zapallito Verde
A small, round, light-green Argentine zucchini, used in tarts, stews, and as a side. A staple of the summer harvest, sliced and grilled or stuffed.
Argentina
Zapallo Anco
A winter squash (anco) used in locro, carbonada, and soups across Argentina. Its sweet, dense flesh thickens stews and adds a golden color to regional dishes.
Murcia, Spain
Zarangollo
Murcian courgette, onion and egg scramble.
Turkey
Zeytinyagli Enginar
Artichoke bottoms braised in olive oil with onion, carrot, potato and dill until tender, served cold as an olive-oil meze — spring's most anticipated dish in Istanbul restaurants.
Åland Islands
Åland Asparagus
Åländsk sparris
Fresh asparagus from Åland; 25% of asparagus grown in Finland comes from Åland; season is short and celebrated during 'Sparrisrundan' (Asparagus Round) as part of Åland Grönskar spring festival; a celebrated spring luxury.
Colombia
Ñame (Yam)
Ñame
A Panamanian Caribbean yam, boiled or added to soups; a staple side with fried fish on the Colombian coast too.
Turkey
Şakşuka
A meze of fried eggplant, zucchini, and peppers simmered in a rich tomato sauce with garlic. Served cold or at room temperature, şakşuka is a staple of the olive-oil meze table and showcases the Turkish love of eggplant and summer vegetables.
Aegean Region, Turkey
Şevketibostan yemeği
Sevketibostan yemegi, blessed-thistle stalks stewed with lamb or in egg-lemon sauce, is a named Aegean wild-vegetable dish with a short season.