Valencia, Spain
Valencian Fartons
Fartons
Elongated, glazed sweet buns from Valencia, specifically designed for dipping in horchata de chufa, with a soft, airy texture.
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Jalisco, Mexico
Valentina Hot Sauce
Salsa Valentina
A Mexican vinegar-forward hot sauce from Grupo Tamazula, whose Guadalajara company introduced Valentina as an everyday bottled salsa for snacks and meals.
Lombardy, Italy
Valtellina Casera
Valtellina PDO semi-hard cheese, classic in pizzoccheri.
Tallinn, Estonia
Vana Tallinn Liqueur
Vana Tallinn
Famous Estonian liqueur made with Jamaican rum, aromatic spices and exotic citrus, produced since 1960, recipe is secret.
Karnataka, India
Vangi Bath
ವಂಗಿ ಬಾತ್
A Karnataka rice dish flavored with eggplant and vangibath powder. It is tangy, spicy, and aromatic.
Denmark
Vaniljekranse (Vanilla Wreaths)
Vaniljekranse
Danish Christmas cookies shaped as buttery vanilla rings with a crisp crumb.
Serbia
Vanilla Cookies
Ванилице
Sandwich biscuits of lard dough filled with jam, joined in pairs and rolled in vanilla icing sugar while still warm.
Austria
Vanilla Crescents
Vanillekipferl
Crescent-shaped vanilla cookies with ground nuts, coated in vanilla sugar, the quintessential Austrian Christmas cookie, buttery and crumbly, festive.
Reunion
Vanilla Duck
Canard à la Vanille
The famous vanilla duck of Reunion; duck cooked with Bourbon vanilla; one or two vanilla pods tease the palate and flavour the duck sauce; a unique Reunionese dish that showcases the island's Bourbon vanilla; a TasteAtlas-listed must-try; the vanilla duck that is a Reunionese signature.
French Polynesia
Vanille de Tahiti
Vanira Tahiti
Vanille de Tahiti refers to fragrant Tahitian vanilla beans, especially associated with Taha'a, used to perfume desserts, sauces, and other island dishes.
Bergen, Norway
Vannkringler (Bergen Pretzel Bread)
Vannkringler
Vannkringler (Bergen Pretzel Bread) is a bread or flatbread from Bergen, rooted in local cooking tradition.
Vanuatu
Vanuatu Coconut Cake
Vanuatu coconut cake combines flour, eggs, sugar, butter, and grated coconut in a simple baked dessert with a moist, fragrant crumb.
Maharashtra, India
Varan Bhaat
वरण भात
A simple Maharashtrian meal of plain toor dal and rice. It is comfort food, often served with ghee and lemon.
Cook Islands
Varaoa Karo
Varaoa karo is the named Cook Islands bread form, baked from a simple flour dough until the crust is firm and the crumb stays tender; it is served with tea or savoury island foods.
Siberia, Russia
Varenets
Варенец
Varenets is a Siberian Russian drink made by adding sour cream to baked milk, with a caramel flavour.
Madagascar
Varenga
Slow-cooked shredded beef seasoned with garlic, ginger and Malagasy aromatics.
Ukraine
Varenukha
Варенуха
Varenukha is a Ukrainian drink made by simmering dried fruit with honey and spices before adding horilka.
Russia
Varenye
Варенье
Varenye is a whole-fruit preserve with berries or fruit in sugar syrup, no gelling agent, served with tea not spread on toast, whole fruits intact with transparent syrup and fruit-to-sugar ratio.
Russia
Varenyky
Вареники
Varenyky are Ukrainian dumplings with thin dough filled with potatoes, cheese, cabbage, or fruit, served with smetana.
Transylvania, Romania
Vargabéles
A Transylvanian Hungarian dessert of thin pastry layered over sweetened semolina and apple, baked until golden and dusted with sugar.
Denmark
Varme Hveder (Warm Wheat Buns)
Varme hveder
A Danish spiced cardamom wheat bun, served warm on Store Bededag (Great Prayer Day), a national and seasonal classic.
Madagascar
Vary Amin'anana
Rice cooked loose with chopped greens and pieces of beef or pork into a thick, soupy one-pot eaten at any meal.
Madagascar
Vary Sosoa
Rice boiled with far more water than usual into a plain soupy porridge, eaten for breakfast with dried meat or fish.
Serbia
Vasa's Cake
Васина торта
A layered cake of walnut and almond sponge with a chocolate and orange cream, named after the man it was made for in the 19th century.
Greece
Vasilopita
Βασιλόπιτα
Greek New Year's cake: a sweet, orange-scented cake or bread with a hidden coin (flouri). Cut on January 1, blessing the year, a national tradition, festive and sweet, a family ritual.
Bahia, Brazil
Vatapá
A creamy Afro-Bahian paste of bread, dried shrimp, coconut milk, ground peanuts, and dendê oil, served inside acarajé or with rice.
India
Vatha Kuzhambu
வத்தக் குழம்பு
A tangy tamarind-based curry from Tamil Nadu made with dried vegetables. It is spicy and served with rice.
Vatican City
Vatican Honey
Miele Vaticano
Honey harvested in the Vatican Gardens, packed in small jars for gifts and diplomatic presentation.
Russia
Vatrushka
Ватрушка
Vatrushka is a ring-shaped pastry with tvorog cheese filling, sometimes with raisins, sweet yeast dough with creamy cheese filling and golden-brown top.
Vaud, Switzerland
Vaud Sausage
Saucisson vaudois
A thick, raw pork sausage from Vaud, boiled and served hot with papet vaudois, the signature dish of the canton.
Vaud, Switzerland
Vaud Walnut Oil
Huile de noix vaudoise
A cold-pressed walnut oil from Vaud, AOP-protected, with a deep nutty flavour used in salads, on cheese and in baking.
France
Veal Blanquette
Blanquette de veau
Veal stew in white sauce without browning, with mushrooms and pearl onions.
Russia
Veal Orloff
Телятина по-орловски
Braised veal loin layered with mushroom duxelles and potato puree under cheese, created in Russia by a French chef for Count Orlov.
Croatia
Veal Soup
Teleća juha
Clear veal soup with vegetables and noodles, often served as starter, a classic continental Croatian soup, comforting.
Flanders, Belgium
Veal Sweetbreads
Zwezerik
Creamy veal sweetbreads, a classic of old Belgian bistro cooking.
Northern Ireland, United Kingdom
Veda Bread
A soft, sweet, malted brown loaf with a sticky crumb, baked commercially and eaten toasted with butter.