Italy
'Mpanate
'Mpanate is a named Italian flatbread from Province of Ragusa, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
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Calabria, Italy
'Nduja
Spreadable fiery Calabrian pork sausage, made with off cuts, fat, and roasted Calabrian chili. Pungent, smoky, and addictive on bread or in pasta.
Mozambique
2M
A pale lager brewed in Maputo since the 1930s and named for Mac-Mahon, sold in returnable brown bottles.
Cameroon
33 Export
A pale lager brewed in Douala and sold nationwide in the 65cl bottle that is the standard unit of drinking here.
Italy
5 e 5
5 e 5 is a named Italian sandwich from Livorno, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.
Lithuania
999 Bitters
Trejos devynerios
A strong herbal vodka steeped with 27 different herbs, one of Lithuania's best-known traditional bitters.
Taiwan
A-Gei
阿給
Fried tofu pouch stuffed with glass noodles, sealed with fish paste, steamed and served under a sweet chilli sauce.
Skuon, Cambodia
A-ping
អា-pin្លិង
Deep-fried Thai zebra tarantula, a street food of Skuon in Kampong Cham province, seasoned with garlic, salt, and sugar.
Jammu and Kashmir, India
Aab gosht
آب گوشت
Lamb is simmered with turnip, saffron, and mild spices in a Kashmiri broth that stays light rather than creamy.
Sudan
Aabrai
A Sudanese fermented grain preparation served as a tangy breakfast or light meal.
North Rhine-Westphalia, Germany
Aachen Printen
Aachener Printen
Firm gingerbread from Aachen since the 1820s, made with flour, sugar, and exotic spices like cinnamon and ginger.
India
Aam Panna
आम पanna
A cooling summer drink made from raw mangoes, sugar, and spices. It is green, tangy, and refreshing.
Maharashtra, India
Aamras
आमरस
Ripe mango pulp is strained and served chilled, sometimes loosened with milk or scented with cardamom in western India.
India
Aamti
आमटी
A Maharashtrian sweet-sour lentil curry with tamarind and jaggery. It is served with rice or puran poli.
Mongolia
Aarts
Аарц
Soft, sharply sour curd left after separating cream and whey from milk, eaten fresh with sugar or dried into aaruul.
Mongolia
Aaruul
Ааруул
Curd pressed into shapes and dried hard on the roof of a ger for weeks, eaten as a sour, chalky snack that keeps indefinitely.
Saudi Arabia
Aaseedah
عصيدة
Thick porridge made from wheat flour or mashed dates, traditionally eaten by hand, popular in central regions, smooth thick consistency that can be formed into balls with hands, rich ghee flavor, a comforting and traditional dish.
Iran
Ab doogh khiar
آب دوغ خیار
Chilled yoghurt soup loosened with water and filled with bread, walnuts, raisins, cucumber and fresh herbs.
Nigeria
Abacha
Shredded dried cassava soaked and dressed with a palm oil and potash emulsion, garden egg leaves, ugba and fish — eaten cold.
Andalusia, Spain
Abajao
Abajao is an Andalusian bread-and-vegetable soup from Arcos de la Frontera, thickened with garlic and a poached egg.
Bioko (Island / Malabo), Equatorial Guinea
Abalah
Abala
A Bubi dish of crushed taro (malanga) dough mixed with palm oil, wrapped in banana leaves, and cooked; a hearty base for daily meals on Bioko Island.
Australia
Abalone
Reef-dwelling marine snail with large muscular foot, prized for delicate flavour and texture, fresh appearance with intact shell and good size, a premium Australian seafood.
South Korea
Abalone Porridge
전복죽
A luxurious rice porridge with abalone, cooked in sesame oil until creamy and rich, once reserved for royalty and special occasions.
Libya
Abamber
A chewy almond biscuit of Italian descent made from ground almonds, sugar and egg white, cracked on top.
Bahia, Brazil
Abará
A Afro-Bahian steamed dish of black-eyed pea paste wrapped in banana leaves, filled with dried shrimp, onion, and dendê oil.
Sweden
Abba Sprats
Abba ansjovis
Spice-cured sprats (not true anchovies) essential for Jansson's frestelse, from Kungshamn.
Rome, Italy
Abbacchio alla Romana
In Rome, Abbacchio alla Romana is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Rome, Italy
Abbacchio brodettato
In Rome, Abbacchio brodettato is milk-fed lamb braised with anchovy, rosemary, garlic, and white wine.
Belgium
Abbey Beer
Abdijbier
Strong ales brewed in the abbey tradition, from Trappist originals to abbey-licensed brews.
Wales, United Kingdom
Aberaeron Broth
Aberaeron broth is a Welsh coastal soup of lamb, bacon, potatoes, leeks, and stock.
Wales, United Kingdom
Aberffraw Biscuit
Aberffraw biscuits are shortbread cookies from Anglesey, traditionally molded in a scallop-shell shape.
Karlovy Vary, Czech Republic
Abertam
Abertam is a cheese from Karlovy Vary, rooted in local cooking tradition.
Iran
Abgoosht
آبگوشت
Lamb, chickpeas and potato cooked in a stone crock; the broth is poured off and drunk with bread, and the solids are pounded to a paste and eaten after.
Togo
Ablo
Rice or corn flour beignets; steamed then sometimes fried; small, round, slightly sweet; a popular street food; served with sauce or as a snack.
Togo
Abobo
Giant land snails from Togo, simmered or grilled in a spicy tomato and onion sauce; a beloved local delicacy called abobo, often sold as a street snack with gari or cassava.
Auvergne-Rhône-Alpes, France
Abondance
Semi-hard mountain cheese from Haute-Savoie with fruity nutty flavor.