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favorite food.

Milan, Italy

Panettone

Milan's tall dome-shaped Christmas bread of brioche-like dough studded with raisins and candied orange, slow-proofed for days. A national Christmas ritual.

Tuscany, Italy

Panforte di Siena

Sienese dense spiced fruit-and-nut cake with honey, pepper, and candied fruit—a medieval Christmas specialty. Chewy, spicy, and rich.

India

Pani Puri

पानी पूरी

A chaat of hollow crispy puris filled with spiced potatoes and tangy tamarind water. It is one of India's most beloved street snacks.

Samoa

Panikeke

Samoan deep-fried pancake balls; plain or banana-flavored; round and golden; sold by street vendors all over the islands; often served sweet treat; crispy outside, doughy inside; the grab-and-go snack of Samoa; a TasteAtlas-listed snack.

Tamil Nadu, India

Paniyaram

பணியாரம்

Soft, round dumplings of fermented rice-lentil batter, cooked in a special pan.

India

Panjiri

پنجیری

Wholemeal flour roasted in ghee with sugar, gum arabic, melon seeds and nuts, eaten by the spoonful in winter and after childbirth.

Piedmont, Italy

Panna Cotta

Piedmontese 'cooked cream' set with gelatin and flavored with vanilla, served inverted with a caramel or berry coulis. Silky and trembling.

Norway

Pannekaker (Crepes)

Pannekaker

A Norwegian thin crepe, served with sugar, jam, or cream, a national and family dessert

Hamburg, Germany

Pannfisch

Pannfisch is a Hamburg pan of fried fish pieces with potatoes and mustard cream sauce, often using several catch varieties.

Hungary

Pannónia Cheese

Pannónia sajt

Pannónia is a Hungarian Emmental-style cheese with characteristic holes and a firm texture that melts readily.

United States

Panocha

A New Mexican pudding of brown sugar, flour, and milk, baked or stovetop — also called capirotada-style panoche in some regions.

Argentina

Panqueques

Panqueques con dulce de leche

Argentine thin pancakes (crêpes) rolled around either dulce de leche or dulce de membrillo, often flambéed or dusted with sugar. A classic dessert in homes and bodegones.

Shirak, Armenia

Panrkhash

Պանրխաշ

A traditional Armenian dish of layered lavash, chechil cheese and caramelised onions, baked with hot water until golden, from the Shirak region.

West Bengal, Bangladesh

Panta Bhat

পান্তা ভাত

Cooked rice left overnight under water so it ferments lightly, eaten cold with salt, raw onion, green chilli and a little dried fish.

Bangladesh

Panta Ilish

পান্তা ইলিশ

Fermented watered rice served cold with fried hilsa, green chilli, onion and salt — eaten at dawn on the Bengali new year.

Mandalay, Myanmar

Panthay Noodles

ပန်းသေးခေါက်ဆွဲ

Halal egg noodles from the Chinese Muslim Panthay community, served with a spiced chicken curry, chilli oil and pickled greens.

Chile

Pantrucas

Beef broth with homemade flour pasta strips, vegetables, and meat, a simple and comforting Chilean country soup.

West Bengal, Bangladesh

Pantua

পান্তুয়া

Chhena and semolina balls deep-fried to a dark brown and then steeped in syrup — the Bengali forerunner of gulab jamun.

Greece

Pantzarosalata

Παντζαροσαλάτα

Greek beetroot salad of boiled beets with garlic, olive oil, and vinegar, often with yogurt. A tangy, earthy, colorful side or meze, a taverna and home classic, served cold.

Yucatán Peninsula, Mexico

Panucho

A Yucatecan puffed tortilla stuffed with beans, topped with chicken, cabbage, and salsa.

Tuscany, Italy

Panzanella

Panzanella is a Tuscan salad of soaked stale bread, ripe tomatoes, cucumber, onion, basil, olive oil, and vinegar; the bread is softened into the salad rather than served as bread.

Apulia, Italy

Panzerotti

Puglian crescent-shaped fried dough pockets filled with tomato and mozzarella, like a small fried calzone. A beloved street snack across southern Italy.

China

Pao Fan

泡饭

Rice cooked or steeped in a rich seafood broth until the grains loosen, served with prawns, crab or fish and topped with crisped rice puffs.

Nigeria

Pap

Ògì

Maize soaked, ground and fermented into a smooth starch, then whisked with boiling water into a sour, silky porridge.

Malawi

Pap (Maize Meal Porridge)

Pap

A family of thick maize-meal porridges eaten soft or stiff across southern Africa; local names and preparations vary by country.

South Africa

Pap en Wors

A South African classic of pap (maize porridge) served with boerewors and tomato-onion sauce. A braai and street staple, hearty and savory

Funafuti, Tuvalu

Papa

Tuvaluan papa is a dense coconut cake made from grated coconut and sugar, then steamed or baked into a moist snack or dessert.

Peru

Papa a la Huancaina

Papa a la huancaína

Boiled yellow potatoes in a creamy, spicy sauce of queso fresco, ají amarillo, and milk. A classic Peruvian starter.

Peru

Papa Amarilla

A yellow-fleshed Peruvian potato prized for its buttery texture in causa, mash and stews.

Argentina

Papa Andina

Andean potatoes from the Argentine northwest, grown in the high Puna in many varieties. A staple of the Andean diet, used in locro, carbonada, and soups.

Colombia

Papa Criolla

A small, yellow Colombian native potato with a thin skin and buttery flavor, used in ajiaco and soups. A highland specialty, fried or boiled whole.

Argentina

Papa Cuarentín

A small, fast-growing Andean potato from the Argentine northwest, harvested in 40 days. Used in locro, soups, and stews, it is a staple of the Puna's short growing season.

Lesotho

Papa ka Moroho

The defining everyday Basotho meal: stiff maize porridge (papa) served with sautéed leafy greens (moroho), often accompanied by a little meat, eggs, or canned fish when available.

Colombia

Papa Rellena

A Peruvian fried potato croquette, crisp outside and filled with seasoned beef, raisins, olives and egg. A popular snack and appetizer.

Peru

Papa Seca

Dehydrated Peruvian potato pieces rehydrated for carapulcra and other traditional stews.

India

Papad

पापड़

A thin, crispy, sun-dried flatbread made from lentil or rice flour. It is roasted or fried and served with meals.