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Falkland Islands

Falkland Islands Sea Trout

Introduced sea trout are harvested in Falklands waters and served as local fish.

Falkland Islands

Falkland Mutton Stew

Slow-cooked mutton, potatoes, onions, and roots form a warming island winter stew.

India

Falooda

फालूदा

A layered dessert drink with rose syrup, milk, basil seeds, vermicelli, and ice cream. It is rich and fragrant.

Shiraz, Iran

Faloodeh

فالوده

Frozen dessert of thin starch noodles set in rose water and lime syrup, scraped into a bowl and eaten with more lime squeezed over.

Sweden

Falu Sausage

Falukorv

Smoked pork and beef sausage with potato starch from Falun, pre-cooked and protected by EU TSG status.

Georgia

Family Pork and Potatoes

Ოჯახური

Pork and potato fried together in a clay pan with onion until both are browned at the edges, served in the pan it was cooked in.

Taiwan

Fan Tuan

飯糰

Sticky rice pressed around youtiao, pork floss, pickled mustard and sometimes a braised egg, squeezed into a dense cylinder in a cloth.

Ecuador

Fanesca

An Ecuadorian Easter soup with 12 grains and beans, salt cod, milk, squash, and cheese, a Holy Week tradition.

Ghana

Fante Fante

A Ghanaian coastal fish preparation of fresh fish simmered with tomato, onion, pepper and palm oil.

Brittany, France

Far Breton

Traditional Brittany custard tart with prunes, dense and rustic.

Piedmont, Italy

Faraona al Barolo

In Piedmont, Faraona al Barolo is guinea fowl braised with wine and aromatic vegetables.

Lombardy, Italy

Faraona al Mascarpone

In Lombardy, Faraona al Mascarpone is guinea fowl braised with wine and aromatic vegetables.

South Sinai, Egypt

Farasheeh

فراشيح

A Southern Sinai Bedouin flatbread similar to eish baladi, baked in a dome oven until blistered and chewy.

France

Farcidure

Farcidure are Limousin grated-potato dumplings or cakes, often containing herbs and a savory filling.

Produce

Fardh Dates

تمر فرض

Fardh Dates are an Omani cultivar with black skin and small seeds; the moist, sweet fruit keeps its shape well and resists wrinkling during storage.

Oman

Farfaina

فرفينا

Farfaina is a Dhofari preparation of dried fish rehydrated until tender, retaining a concentrated salty flavor from southern Oman.

Tunisia

Farfoucha

A Tunisian salad of roasted green peppers, tomatoes, and garlic, mashed with olive oil.

Mali

Fari

Steamed and fried white-bean fritters from a Malian family tradition.

Northern Guinea-Bissau (Cacheu / Oio Mangrove Rice), Guinea-Bissau

Farim Salt

Sal de Farim

Artisanal salt harvested from the Cacheu riverbed near Farim, over 100 km from the Atlantic coast; the tidal river leaves a salt crust during the dry season (November–May); women collect, filter, and boil the brine using mangrove wood; a Slow Food Presidium product since 2011; one of the food products TasteAtlas lists for Guinea-Bissau.

Auvergne-Rhône-Alpes, France

Farinade

Farinade is an Auvergne savory pancake built from flour and local dairy, served as a rustic accompaniment.

Liguria, Italy

Farinata di Ceci

Ligurian farinata is a chickpea batter baked in a very hot oven until the bottom is lacy and crisp while the top stays soft; Tuscany uses the related name cecina for its regional form.

Lisbon Region, Portugal

Farinha torrada

Farinha torrada is a Portuguese sweet from Sesimbra, shaped as a pastry and finished with its characteristic sugar, nut, or egg filling.

Portugal

Farinheira

Flour, wine and paprika sausage, another cozido staple.

Portugal

Farinheira de Portalegre

Farinheira de Portalegre is a Portuguese sausage or cured meat from Portalegre District, seasoned and preserved to concentrate its smoky, savory flavor.

Switzerland

Farmer's Bread

Bauernbrot

Swiss Burebrot, also called Bauernbrot or pain paysan, is a round wheat-and-rye loaf developed in the 1950s with milk in the dough.

Finland

Farmhouse Ale

Sahti

Traditional Finnish farmhouse ale brewed with rye, juniper, and baker's yeast, unfiltered, EU TSG protected, ancient tradition.

Brussels, Belgium

Faro

Traditional sweetened lambic once served in every Brussels café.

Faroe Islands

Faroese Aquavit

Brennivín

Faroese aquavit (brennivín); a traditional Scandinavian spirit; consumed during festive occasions; a companion to the kalt borð; a warming drink in the cold climate; a feature of Faroese social gatherings; a part of the Nordic drinking culture.

Faroe Islands

Faroese Blood Sausage

Blóðmørur

Sheep blood, flour and mutton-tallow sausage, a traditional hjallur/autumn product.

Faroe Islands

Faroese Christmas Duck

Jólardunna

Domestic duck (or sometimes locally farmed goose) served with boiled and caramelized potatoes (brúnkað epli); a Danish holiday dish introduced into Faroese cuisine in the 1960s; the modern Christmas Eve dinner; a festive Faroese tradition; a feature of the holiday table.

Faroe Islands

Faroese Fish Balls

Knettir

Large, boiled fish balls; previously always containing tallow; served with potatoes and possibly vegetables; a traditional Faroese dish; the fish soup knetta is cooked on knettir and vegetables; a hearty, comforting meal.

Faroe Islands

Faroese Fish Cakes

Fiskibollur

Faroese fish cakes; a traditional dish made from fresh fish; served with potatoes and possibly vegetables; a staple of the Faroese diet; a hearty, comforting meal; a feature of everyday Faroese cooking.

Faroe Islands

Faroese Fish Soup

Fiskasuppa

A fish soup with potatoes, carrots, and cream or milk; a traditional Faroese dish; a creamy, hearty soup; a feature of the Faroese diet; made with fresh cod, haddock, or saithe; a comforting meal.

Faroe Islands

Faroese Pan Bread

Drýlur

A traditional Faroese baked bread; made from a simple rye- and wheat-based dough; lightly pan-fried and then baked in the oven; results in a dense, rustic loaf; a traditional accompaniment to Faroese meals; a staple of the Faroese diet.

Faroe Islands

Faroese Savoury Cookie

Góðarað

A savoury Faroese cookie; made with fermented lamb tallow and fish; a unique traditional Faroese snack; a feature of the KOKS tasting menu

Faroe Islands

Faroese Sheep Offal (Mørur)

Mørur

Preserved sheep intestines and organs used in the autumn nose-to-tail diet.