Andorra
Andorran Honey
Mel
Mountain-flower honey from Andorra's high valleys.
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Andorra
Andorran Liqueur
Ratassia de la Carmeta
Andorran herbal liqueur, produced at altitude with natural environmental conditions; Ratassia de la Carmeta is a registered brand; a traditional digestif made with herbs and spices; similar to Catalan ratafia; enjoyed after meals or as a warming drink; the liqueur of the Andorran mountains; found at local producers and restaurants; a traditional digestif.
Andorra
Andorran Pork
Donja
A type of Andorran pork cured meat; one of the most typical Andorran cured meats; used in escudella and other traditional dishes; made by local producers like Els Escaubells and Cal Jordi; a key ingredient in the national stew; found on charcuterie boards and in cooking; the pork that flavors Andorran stews;.
Andorra
Andorran Potato-and-Cabbage Hash
Trinxat
The iconic Andorran mountain dish — mashed cabbage and potatoes with mushrooms, garlic, pork or bacon, and olive oil; the name comes from Catalan trinxar, meaning to chop; the mash is flattened into pancakes and fried, garnished with bacon; an ideal winter dish because cabbage is best after frost; has its own festival in Puigcerdá; a TasteAtlas must-try; the dish that defines Pyrenean cuisine.
Andorra
Andorran Sweet Flatbread
Coca masegada
Traditional Andorran sweet flatbread; synonymous with popular celebrations and special occasions; a sweet dough baked flat and topped with sugar and sometimes pine nuts; similar to Catalan coca; found at bakeries and festivals; the sweet flatbread of Andorran celebrations; a festive treat shared at gatherings.
Andorra
Andorran-Style Cod
Bacallà a l'andorrana
Andorran-style salt cod; in times past, only salted sea fish like cod was consumed in landlocked Andorra; prepared with local vegetables, tomatoes, garlic, and olive oil; a TasteAtlas-listed dish; reflects the mountain tradition of preserving fish with salt; a staple of Lenten cooking; the cod that traveled from the sea to the Pyrenees; found at traditional restaurants.
Andorra
Andorran-Style River Trout
Truta de rio à andorrana
Andorran-style river trout; fresh trout from the mountain streams of the Pyrenees; prepared with the delicacy and subtle flavor that define this fish; easy to cook and deeply tied to the mountain landscape; a TasteAtlas-listed dish; the fish of Andorra's crystal-clear rivers; found at bordes and traditional restaurants; the taste of the Pyrenean streams.
Andorra
Andorran-Style Snails
Cargols a l'andorrana
Andorran-style stewed snails; snails are a traditional and lip-lickingly tasty ingredient in Catalan and Andorran recipes; stewed with local herbs, garlic, and spices; a delicacy of the Pyrenean kitchen; reflects the resourcefulness of mountain cuisine; found at traditional restaurants and bordes; the snail dish of Andorra; an acquired taste that locals love.
Normandy, France
Andouille de Vire
Smoked sausage from Normandy with a coarse texture and strong flavor.
France
Andouillette
Coarse-grained sausage made from pig intestines, with a strong distinct aroma.
France
Andouillette à la rouennaise
Andouillette à la rouennaise is a coarse tripe sausage from Rouen, served hot with mustard or a creamy sauce.
Poland
Andruty Kaliskie
Andruty Kaliskie is a dessert from Kalisz, a sweet finish to the local table.
Ethiopia
Anebabero
አነባበሮ
A celebratory layered injera dish — sheets of injera stacked on top of one another, each layer smeared with niter kibbeh and berbere. Often baked together and sliced into wedges like a savory layer cake.
British Virgin Islands
Anegada Lobster
Anegada is renowned throughout the Caribbean for its spiny lobster fishery. The clawless lobster tails are commonly split, seasoned, and grilled over coals until smoky and sweet.
Greek Macedonia, Greece
Anevato
Ανεβατό
Macedonia/Thrace PDO soft whey cheese.
Chuuk State (Central FSM), Federated States of Micronesia
Angarap
Angarap is a Chuukese breadfruit-and-coconut dish in which cooked breadfruit is mashed or pounded with coconut cream into a dense, savoury staple.
United States
Angel Food Cake
An airy, snow-white sponge cake made only from whipped egg whites, sugar, and flour, baked in a tube pan.
Greenland
Angelica
Qajaliusaq
Arctic angelica; a wild herb used to infuse water and flavor dishes; carafes of angelica-infused water are served at kaffemik gatherings; a traditional Greenlandic herb; a key ingredient in New Arctic Kitchen cuisine.
Rome, Italy
Angelo Azzurro
Angelo Azzurro is a named Italian cocktail from Rome, defined by its local ingredients or grape, preparation, and balance of aroma, acidity, sweetness, or bitterness.
Greece
Anginares a la Polita
Αγκινάρες αλά πολίτα
Greek artichoke hearts with potatoes, carrots, and peas in a lemon-olive oil sauce, a Constantinople-origin dish. A spring ladera classic, tender and herby, served with bread.
Wales, United Kingdom
Anglesey Eggs
Anglesey eggs combine mashed potatoes, hard-boiled eggs, and leeks under a cheese sauce.
Wales, United Kingdom
Anglesey sea salt
Anglesey sea salt is hand-harvested from seawater in the Menai Strait and sold as fine or flaked crystals.
Angola
Angolan Piri-Piri Chicken
Frango piri-piri
Chicken split and grilled over coals under a fierce marinade of piri-piri, garlic, lemon and palm oil.
Port of Spain, Trinidad and Tobago
Angostura Bitters
Concentrated aromatic bitters made to a secret recipe in Port of Spain since the company moved there in 1875.
Minas Gerais, Brazil
Angu
A thick Brazilian cornmeal porridge, similar to Italian polenta, cooked until sliceable and served with stews, meats or eggs. Common in Minas Gerais and the interior.
Lazio, Italy
Anguilla alla Bisentina
In Lazio, Anguilla alla Bisentina is eel braised with tomato, garlic, herbs, and aromatic vegetables.
Italy
Anguilla alla giovese
In Italy, Anguilla alla giovese is eel braised with tomato, garlic, herbs, and aromatic vegetables.
Italy
Anguilla alla muranese (Glassmakers' Eels)
In Venice, Anguilla alla muranese is eel cooked with tomato, garlic, and herbs in the lagoon tradition.
Anguilla
Anguillian Callaloo Soup
Callaloo Soup
A creamy soup made from callaloo leaves, often with coconut milk, okra, pumpkin, hot red pepper, herbs, garlic, and onion; sometimes includes crab meat or salted cod; rich in iron; an Anguillian soup.
Saint Kitts and Nevis
Anguillian Coconut Dumplings
Coconut Dumplings
Sweet dumplings made with flour, grated coconut, sugar, spices, coconut milk, and raisins, poached in water and served with condensed milk; a traditional Anguillan dessert
Saint Martin
Anguillian Coconut Tart
Coconut Tart
A pastry filled with grated coconut, sugar, and spices; a local bakery specialty in Anguilla, often served with vanilla ice cream; a classic island dessert. Across the islands this coconut-filled tart is baked as a bakery sweet, with local notes ranging from Anguillian spice to Sint Maarten and Cayman fillings.
Saint Kitts and Nevis
Anguillian Conkie Dumplings
Conkies
Cornmeal, grated pumpkin, coconut and sweet potato spiced with cinnamon and nutmeg, wrapped in banana leaf and steamed into a soft parcel.
Anguilla
Anguillian Johnny Cakes
Fry Cakes
Dense, fried or baked cornmeal biscuits; the bread of Anguilla; made with flour, cornmeal, baking powder, salt, sugar, oil, and water; served with everything from lobster to saltfish; can be baked in traditional coal ovens or fried
Anguilla
Anguillian Roadside BBQ
Beach Shack BBQ
Charcoal-grilled chicken, ribs, and pork from roadside stands and beach shacks; a budget-friendly staple, especially during Carnival and festivals; often served with johnny cakes, rice and peas, or grilled garlic bread
Argentina
Anguyá
A fried mandioca and sweet-potato cheese fritter from Corrientes, made by the Cocineros del Iberá network. A rustic, crispy snack from the northeast wetlands.
Spain
Anise Liqueur
Anis
An anise-flavored liqueur, dry (seco) or sweet (dulce), with Chinchon being the most famous producing town, drunk as a digestif or in coffee.