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favorite food.

Poland

Faworki

Polish 'angel wings': thin, crispy, twisted pastry strips, deep-fried and dusted with powdered sugar. A Fat Thursday and Carnival tradition, crunchy and sweet, a national treat.

Finland

Fazer Blue

Fazer Sininen

Classic milk chocolate in distinctive blue wrapper, Finland's most beloved chocolate bar since 1922, an iconic product.

Venice, Italy

Fegato alla Veneziana

Venetian calf's liver thinly sliced and cooked with caramelized onions, often with polenta. A historic dish of Venice.

Luxembourg

Feiersténgszalot

Cold boiled beef cut into strips and dressed with vinegar, oil, onion and gherkin, eaten as a summer main with bread.

New Zealand

Feijoa

Green egg-shaped fruit with a scented, granular flesh, ripening in autumn and famously dropped on neighbours' doorsteps.

Brazil

Feijoada

A hearty stew of black beans simmered with various pork cuts, traditionally served with rice, collard greens, orange slices, and farofa.

Timor-Leste

Feijoada Timorense

The Timorese take on Portuguese bean stew, built from local beans, pork, and chorizo; a common dish of former Portuguese colonies; filling and well seasoned; a holdover from colonial kitchens; often a Sunday meal symbolizing the history between Timor-Leste and Portugal; served with rice.

Portugal

Feijoada à Portuguesa

Bean stew slow-cooked with pork, chouriço, and blood sausage.

Minas Gerais, Brazil

Feijão Tropeiro

A hearty dish from Minas Gerais of beans cooked with manioc flour, bacon, sausage, eggs, and greens, historically eaten by muleteers.

Tuvalu

Feke mo Lolo

Octopus simmered in creamy coconut milk with aromatic spices (onion, garlic, ginger, turmeric, coriander, cumin); a Tuvaluan dish that combines local octopus with introduced spices; the coconut milk gives richness and the spices add depth; often served dish at feasts and local eateries.

Tuvalu

Fekei

Tuvaluan fekei is grated pulaka mixed with coconut cream, wrapped in leaves, and steamed into a dense starchy parcel shared across the islands.

Outer Islands (Nanumea / Nanumaga / Niutao / Nui / Vaitupu / Nukufetau / Nukulaelae / Niulakita), Tuvalu

Fekei Utanu

Fekei utanu combines mashed coconut sprout with flour and toddy syrup, wraps the mixture in leaves, and cooks it with coconut cream.

Morocco

Fekkas

فقاص

Twice-baked Moroccan biscuits studded with almonds, anise, or sesame and sliced into crisp rusks.

Tunisia

Felfel Mahchi

فلفل محشي

Tunisian sweet peppers stuffed with spiced minced lamb, rice and herbs, simmered in a tomato and harissa sauce, a festive everyday dish.

Turkey

Fellah köfte

A bulgur-based köfte simmered in tomato sauce, a homely Anatolian dish.

Norway

Fenalår

A Norwegian cured and dried leg of mutton, sliced thin and served on bread or with Christmas buffet

United Arab Emirates

Fendal

فندل

Fendal is a UAE coconut drink with natural sweetness and a clear coconut flavor, usually served well chilled.

Valais, Switzerland

Fendant

A dry white wine from Chasselas grown on steep terraces, light and faintly flinty, the standard glass with fondue and raclette.

Goa, India

Feni

फेणी

Cashew or coconut palm sap is fermented and distilled into a clear Goan spirit.

England, United Kingdom

Fenland Celery

Fenland Celery is a protected collective food or drink identity with a defined regional specification.

Provence, France

Fenouil braisé (Braised fennel)

Fenouil braisé is fennel slowly softened with olive oil or stock until tender, sweet, and lightly caramelized.

United States

Fenway Frank

The grilled hot dog of Boston's Fenway Park, boiled or grilled and served on a New England-style bun.

Albania

Fergese

Fërgesë

Creamy pepper and cheese casserole with tomatoes, onions, garlic, and gjize curd cheese, slowly cooked in olive oil and baked until combined, a Tirana specialty.

Tirana, Albania

Fergese Tirane

Fërgesë Tiranë

Tirana-style pepper and cheese dish, sometimes with liver added, creamy texture with balanced seasoning, distinctive liver version should have tender offal, a regional specialty.

Myanmar

Fermented Bean Cake

ပဲငါးပိ

Soybean fermented and pressed into discs, dried and either toasted whole or ground into curries as a vegetarian source of umami.

China

Fermented Bean Curd (Furu)

腐乳

Bean curd fermented into salty soft cubes — red with yeast rice or white and pungent — eaten in smears over plain congee or stir-fried with greens.

Myanmar

Fermented Bean Paste

ပုန်းရည်ကြီး

Thick, dark paste of fermented horse gram from Myanmar's dry zone, used where fish paste would be in a coastal kitchen. It is a named bean-based accompaniment, distinct from soybean pe-ngapi.

Romania

Fermented Bran Sour

Borș

A sour liquid made by fermenting wheat bran with water and herbs, used to sour soups instead of vinegar or lemon.

Indonesia

Fermented Cassava

Tape Singkong

Fermented cassava, sweet and slightly alcoholic, soft and aromatic, traditional snack.

Indonesia

Fermented Cempedak

Mandai

Fermented cempedak peel from Kalimantan, unique ingredient with sour fermented flavor.

French Polynesia

Fermented Coconut Milk

Miti Hue

Miti hue is fermented fish or seafood mixed with coconut and aromatics; the ageing gives the Tahitian preparation a pronounced savoury tang.

Brunei

Fermented Durian

Tempoyak

Fermented durian paste used as seasoning in Sumatran cooking, funky and complex

Faroe Islands

Fermented Fish

Ræstur Fiskur

Air-dried and fermented fish, typically Atlantic cod or saithe; fermented for two to three months in a hjallur; boiled and served with boiled potatoes, salted pilot whale blubber, or garnatálg (melted fermented sheep fat); the time-honoured Christmas Eve dish known as aftanfiskur; a TasteAtlas-listed must-try.

Philippines

Fermented Fish Paste

Bagoong Isda

A fermented fish paste used in Ilocano cuisine, the base for pinakbet and dinengdeng, with a strong umami flavor.

Brunei

Fermented Glutinous Rice

Tape Ketan

Fermented glutinous rice, slightly sour-sweet with soft texture and alcoholic aroma, snack

Sweden

Fermented Herring

Surströmming

Fermented Baltic herring with distinctive strong aroma, traditional delicacy from northern Sweden, eaten in August.