Find your next
favorite food.

Sweden

Princess Cake

Prinsesstårta

Layer cake with sponge, vanilla cream, whipped cream, and raspberry jam covered in green marzipan.

Bulgaria

Princessi

Принцеси

Open-faced baked sandwich with minced meat or sirene.

Malta

Prinjolata

Dome of sponge, almonds, butter cream and pine nuts covered in white icing and drizzled with chocolate, built for Carnival.

Bavaria, Germany

Prinzregententorte

Prinzregententorte is a dessert made with a defined local recipe and ingredients.

Catalonia, Spain

Priorat

Catalan DOCa red, powerful and mineral.

Ecuador

Pristiños

An Ecuadorian Christmas fried pastry, crown-shaped, served with miel de panela, a festive and traditional classic.

Slovenia

Prleška Tünka

Pork shoulder and belly salted, cooked and buried in its own lard in a wooden tub, keeping through the year without refrigeration.

Montenegro

Prljo

Skimmed-milk cheese left over once the cream has been taken for skorup, dried hard and grated over polenta and potatoes.

Philippines

Proben

Proben is chicken proventriculus coated in a light batter, fried until crisp, and sold on skewers with vinegar or sweet-spicy dipping sauce.

France

Profiteroles

Small choux puffs filled with cream, often served with warm chocolate sauce.

Serbia

Prokupac

Прокупац

The country's indigenous red grape, once the workhorse of the region and now revived by small producers as a light, peppery varietal.

Serbia

Propeć

Пропећ

Propeć is a southern Serbian layered pie of stretched pastry, cheese and egg, baked until blistered.

Dalmatia, Croatia

Prosciutto

Pršut

Dry-cured ham, air-dried without smoking, Dalmatian and Istrian varieties are famous, cured by bura wind, PDO protected in some regions.

Italy

Prosciutto Cotto

Prosciutto Cotto is a named Italian cured meat from Italy, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.

Emilia-Romagna, Italy

Prosciutto di Parma

PDO dry-cured ham from Parma, aged at least 12 months with only sea salt—no nitrates. Sweet, delicate, and sliced paper-thin.

Friuli-Venezia Giulia, Italy

Prosciutto di San Daniele

Friuli's PDO dry-cured ham, sweeter and darker than Parma, aged at least 13 months where Alpine winds meet Adriatic breezes.

Italy

Prosciutto e Melone

Italian summer antipasto of prosciutto wrapped around slices of sweet cantaloupe melon. The sweet-salty contrast is iconic.

Veneto, Italy

Prosecco

Veneto's sparkling wine made primarily from Glera grapes, produced in large tanks (Charmat method). The base of Aperol Spritz and Bellini.

United States

Prosperity Sandwich

A vintage New Orleans sandwich of roast beef, gravy, and olive salad or mayonnaise on French bread.

Provence, France

Provencal Tian

Tian provençal

Gratin of layered vegetables baked in an earthenware dish.

Italy

Provola Affumicata

Smoked stretched-curd cow's milk cheese from southern Italy, often used in pasta e patate and baked pasta. Mild smoky flavor.

Argentina

Provoleta

Provoleta con orégano

An Argentine stretched-curd provolone-style cheese developed by Natalio Alba for the asado. Sliced thick and grilled, it browns outside while staying soft inside.

Naples, Italy

Provolone del Monaco

PDO stretched-curd cow's milk cheese from the Lattari Mountains near Naples, aged 6+ months. Slightly spicy, with a buttery and tangy flavor.

Poland

Proziaki

Proziaki is a bread or flatbread from Subcarpathian Voivodeship, rooted in local cooking tradition.

Dalmatia, Croatia

Prošek Wine

Prošek

Traditional Dalmatian dessert wine made from dried grapes, sweet and rich, similar to Italian passito, used in cooking and desserts.

Russia

Pryaniki

Пряники

Honey-and-spice cookies stamped or moulded into patterns, Russia's everyday sweet since the 12th century; Tula, Gorodets and Vyazma bake named regional forms.

Asturias, Spain

Pría Smoked Cheese

Ahumado de Pría

Pría Smoked Cheese is an Asturian cow’s-milk cheese enriched with sheep’s cream, with a semi-soft buttery paste and amber smoky rind.

North Macedonia

Prženi Lepčinja

Пржени лепчиња

Slices of bread dipped in beaten egg and fried, salted and eaten for breakfast or as a child's supper.

Greece

Psarosoupa

Ψαρόσουπα

Clear fish soup with vegetables and lemon.

Israel

Ptitim

פתיתים

Toasted wheat pellets developed in the 1950s as a rice substitute during austerity, cooked like pasta and now a fixed children's dinner.

Poland

Ptysie

Cream puffs.

Yunnan, Hong Kong

Pu-erh Tea

普洱茶

Large-leaf tea from Yunnan pressed into cakes and aged, either slowly as raw sheng or by accelerated fermentation as ripe shu.

Papeete, French Polynesia

Pua Toro

Punu pua’atoro

Pua Toro is Tahitian canned corned beef cooked with onions and aromatics, then served hot with breadfruit or bread.

Cook Islands

Puaka

Puaka is pork roasted or simmered with onion and coconut, then served as a savoury Cook Islands feast meat; the local name covers the tender pork prepared for communal tables.

Tonga

Puaka Tunu

Puaka tunu is pork roasted or grilled until the outside browns and the centre stays juicy, often served at a Tongan feast with root crops.

Ayacucho, Peru

Puca Picante

A bright red Ayacucho stew of pork, peanuts and beet-colored chili sauce.