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favorite food.

Chile

Piscola

Simple cocktail with pisco and cola, a popular Chilean highball, refreshing and strong, a national favorite.

Rome, Italy

Piselli con prosciutto

Piselli con prosciutto is a named Italian appetizer from Rome, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Turkmenistan

Pishme

Pişme

Yeasted dough is cut or shaped, deep-fried until golden, and served with green tea as a light Turkmen pastry.

Turkey

Pisi

Puffy fried dough, savoury breakfast or street snack.

Llanos, Venezuela

Pisillo

Pisillo is Llanos shredded meat or fish cooked down with onion, peppers and spices until the strands absorb the seasoned juices.

Albania

Pispili

Cornmeal casserole with leeks, spinach, or greens and feta cheese, proper cornmeal texture with well-cooked greens and balanced cheese, a traditional Albanian peasant dish, rustic and hearty.

Guanacaste, Costa Rica

Pisque

Corn and bean dish from Guanacaste, traditional and rustic, good balance of corn and beans, a distinctive Costa Rican indigenous specialty.

Annobón (Island), Equatorial Guinea

Pissoj

Annobonese bread made from grated yam or cassava mixed with coconut milk, wrapped in banana leaves, and baked or steamed; variants include white, red (with palm oil), and coconut.

Lebanon

Pistachio Cookies with Natef

كرابيج

Small semolina cookies filled with pistachio and served with natef, a white whipped cream made from soapwort root.

Castile-La Mancha, Spain

Pisto

Pisto manchego

La Mancha's ratatouille-style dish of tomatoes, onions, eggplant, zucchini, and bell peppers slow-cooked in olive oil, often topped with a fried egg.

Wallonia, Belgium

Pistolet

Small, crusty round bread roll, the everyday Walloon lunch bread.

Provence, France

Pistou

Provencal basil and garlic sauce, similar to pesto but without pine nuts.

Provence, France

Pistou Soup

Soupe au pistou

Provencal vegetable soup with basil and garlic pistou, a summer classic.

Baltimore, United States

Pit Beef Sandwich

A Baltimore specialty: beef roasted over charcoal, sliced thin, piled on a Kaiser roll with horseradish sauce.

Israel

Pita Bread

Πίτα

Greek flatbread, soft and round, used for souvlaki and gyros wraps, or dipped in meze. A daily bread, baked in a pan or griddle, a national staple, slightly puffed and chewy.

Niue

Pitako Pia

A traditional Niuean flatbread made from arrowroot (pia) and coconut milk, baked in banana leaves or a hot pan until firm and slightly chewy.

North Macedonia

Pitalka

Питалка

Pitalka is a round North Macedonian bread with a browned crust and soft, close crumb, commonly bought warm from a bakery.

Sweden

Piteå Dumplings

Pitepalt

Potato dumpling specialty from Piteå made with raw potatoes, wheat and barley flour, pork filling.

Maharashtra, India

Pithla

पिठलं

A thick Maharashtrian curry made from gram flour and spices. It is served with bhakri or rice.

Maharashtra, India

Pithla Bhakri

पिठलं भाकरी

A rustic Maharashtrian meal of thick gram flour curry and jowar flatbread. It is comfort food in rural areas.

Sheki, Azerbaijan

Piti

Lamb, chickpeas, chestnuts, saffron and a lump of tail fat sealed in an individual clay crock and baked overnight; drunk as broth first, then mashed with bread as a second course.

Bulgaria

Pitka

Питка

Round enriched loaf scored across the top, baked for name days, Christmas Eve and the greeting of guests, who tear a piece and dip it in salt and honey.

Ghana

Pito

A fresh, sour beer made from malted sorghum and sometimes millet, traditionally brewed in northern Ghana and also found in Nigeria.

Saint Lucia

Piton Beer

Piton

The local lager of Saint Lucia; named after the Piton mountains; a crisp, refreshing beer; the everyday beer of the island; found at every beach bar, restaurant, and rum shop; the national beer of Saint Lucia; the Piton beer of Saint Lucia; a refreshing tropical lager; the beer of the island.

Puerto Rico

Pitorro

Unaged cane spirit distilled illegally in the mountains, usually put back into jars with fruit, coconut or spice to steep for months.

Papua New Guinea

Pitpit

Pit-pit uses the tender inner shoots of sugarcane or related grass, sliced and cooked with coconut, meat, or fish into a soft vegetable dish.

United States

Pittsburgh Pierogies

Pittsburgh's dumplings of potato-cheese filling, boiled then pan-fried with onions.

United States

Pittsburgh Salad

A steak salad topped with french fries and cheese — a Pittsburgh restaurant invention.

North Macedonia

Pitulici

Питулици

Thin salty pancakes of flour and water cooked on a griddle and eaten hot with cheese or yoghurt.

Guyana

Piwari

Piwari is an Amerindian cassava beer fermented from baked cassava bread and a community culture, shared from calabashes at gatherings.

Poland

Piwo Zywiec

Leading Polish lager.

Sichuan, China

Pixian Broad Bean Paste

郫县豆瓣酱

Fermented paste of broad beans and chillies aged in open clay jars for one to three years, the base seasoning of most red Sichuan dishes.

Bangladesh

Piyaju

পিঁয়াজু

Fritters of soaked split lentils ground coarse with onion, green chilli and coriander, then deep-fried into rough patties.

Mediterranean Region, Turkey

Piyaz

Zeytin piyazi

A white bean salad dressed with vinegar, olive oil, onions, parsley, and sumac, sometimes with hard-boiled eggs and tuna. It is the traditional accompaniment to meatballs (köfte) across Turkey, especially in the Antalya region where it is served with sesame seeds.

Switzerland

Pizokel

Small buckwheat dumplings scraped into boiling water, then fried with cabbage, bacon and mountain cheese.

Uruguay

Pizza a Caballo

A slice of thick-crust pizza with a wedge of fainá laid on top of it and eaten as one.