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favorite food.

🇬🇧England, United Kingdom

Yorkshire Forced Rhubarb

Yorkshire Forced Rhubarb is a protected collective food or drink identity with a defined regional specification.

🇨🇴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.