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favorite food.

Romania

Pecica Bread

Pită de Pecica

A large hearth-baked wheat loaf from Pecica in Arad County, made with high-gluten flour, yeast and salt, with a thick charred crust.

Rome, Italy

Pecorino Romano

PDO hard sheep's milk cheese from Lazio and Sardinia, aged 5-8 months. Salty and sharp—the essential grating cheese of Roman pasta.

Sardinia, Italy

Pecorino Sardo

PDO sheep's milk cheese from Sardinia, sweeter and milder than Pecorino Romano. Eaten fresh (dolce) or aged (maturo) with honey or fava beans.

Sicily, Italy

Pecorino Siciliano

PDO Sicilian sheep cheese, one of Europe's oldest.

Tuscany, Italy

Pecorino Toscano

PDO sheep's milk cheese from Tuscany, milder and softer than Pecorino Romano. Eaten young with honey or aged with pasta.

India

Peda

पेड़ा

Reduced milk solids are kneaded with sugar and cardamom into soft Indian milk fudge rounds.

Andalusia, Spain

Pedro Ximénez

A sweet, thick, dark sherry made from sun-dried Pedro Ximenez grapes, with intense notes of dried fruit, honey, vanilla, and chocolate.

Trinidad and Tobago

Peera

A Trinidadian sweet of grated coconut, sugar, and spices (often cardamom or nutmeg) cooked into a soft, fudge-like confection.

Atlantic Canada, Canada

PEI Mussels

Moules de l'ÎPE

Cultured Prince Edward Island mussels raised in clean Atlantic waters and sold as a named PEI product.

Sao Tome and Principe

Peixe Assado

Peixe Grelhado

Whole grilled fish seasoned with lime and salt; ubiquitous along the coast of Sao Tome and Principe; snapper, barracuda, grouper (cherne), and sea bass (corvina) are common; grilled over charcoal; served with plantains, breadfruit, or rice; the most reliable meal on the islands; simple, fresh, and perfect.

Peja, Kosovo

Peja Beer

Birra Peja

A pale lager brewed in Peja since 1971 with water from the Rugova gorge, the default draught across Kosovo.

Croatia

Peka

In Croatia, peka is meat or octopus slow-baked under an iron bell with potatoes and vegetables until tender.

Wallis and Futuna

Pekepeke

Pekepeke is a Wallisian sauce or spread made from coconut and local aromatics, served in small amounts to add savoury richness to fish, roots, or meat.

Beijing, China

Peking Duck

北京烤鸭

Duck inflated between skin and flesh, glazed with maltose, air-dried and roasted over fruitwood, then carved into skin and meat at the table.

Occitanie, France

Pelardon

Small cylindrical goat cheese from Languedoc with a creamy texture.

Trinidad and Tobago

Pelau

Rice browned in caramelised sugar with chicken or beef, pigeon peas, coconut milk and pumpkin, cooked down in one pot.

Latvia

Pelmeni

Пельмени

Pelmeni are Siberian dumplings with thin dough wrappers around pork, beef, or lamb, boiled and served with butter or sour cream.

Sierra Leone

Pemahum

A Sierra Leonean rice dish where seasoned parcels of potato leaves, garden eggs, pepper, and ogiri are wrapped in banana leaves and placed on top of rice as it steams, infusing the grains with aromatic flavour; the name means 'put it on top'.

Wales, United Kingdom

Pembrokeshire Earlies

Pembrokeshire Early Potatoes

Pembrokeshire Earlies is a protected collective food or drink identity with a defined regional specification.

Wales, United Kingdom

Pembrokeshire Native Oysters

Pembrokeshire Native Oysters is a protected collective food or drink identity with a defined regional specification.

Wales, United Kingdom

Pembrokeshire Rock Oysters

Pembrokeshire Rock Oysters is a protected collective food or drink identity with a defined regional specification.

Northern Canada, Canada

Pemmican

Dried meat (traditionally bison) pounded into coarse powder mixed with melted fat and occasionally berries, travel food.

Haiti

Pen Patat

Grated sweet potato, banana, coconut milk, evaporated milk and spice baked slowly into a dense, sticky, dark pudding-cake.

Penang, Malaysia

Penang Hokkien Mee

福建虾面

Penang-style prawn noodle soup with pork ribs, prawns, and egg noodles, deep prawn broth with spicy kick.

Catalonia, Spain

Penedès Brandy

Brandy del Penedés

Brandy del Penedès is a Catalan grape brandy matured in oak, with concentrated fruit, spice, and a smooth finish.

Australia

Penfolds Grange

Grange

Australia's most legendary wine, Shiraz-based since 1951, multi-region blend, Heritage Icon of South Australia, complex flavors with good structure, a collectible and prized wine.

Malaysia

Pengat

Coconut milk dessert with bananas or sweet potatoes, thick and creamy, thick creamy consistency with balanced sweetness and fresh fruit.

Slovenia

Penina

Slovenian traditional-method sparkling wine, made in Bizeljsko and Radgona since the mid-1800s and drunk at every celebration.

Cameroon

Penja White Pepper

Poivre de Penja

White peppercorns grown in the volcanic soil around Penja in the Littoral region, protected by a geographical indication since 2013.

United States

Penne alla Vodka

Penne in a creamy tomato sauce finished with vodka — an Italian-American restaurant staple.

Sri Lanka

Pennywort

ගොටුකොළ

Centella asiatica leaves are sold fresh as gotu kola and used as a leafy green in Sri Lankan cooking

Tbilisi, Georgia

Penovani Khachapuri

Ფენოვანი

Squares of puff pastry folded around salty cheese and baked until they shatter, sold hot from bakery windows all day.

Romania

Penteleu

Penteleu is a named Romanian firm cheese with a dense cut, savory dairy aroma, and the nutty finish of an aged mountain cheese.

Brunei

Penyaram

A Bruneian kuih made from rice flour, corn flour and coconut milk, deep-fried so the broad crisp rim surrounds a soft, slightly chewy centre. The UFO-like shape is part of its named identity.

Mexico

Pepinos rellenos de camaron (Shrimp-Stuffed Cucumbers)

Cucumber halves stuffed with a shrimp salad or ceviche.

Oaxaca, Mexico

Pepita con tasajo

An Oaxacan stew of dried beef and pumpkin seeds in a green sauce.