Vojvodina, Serbia
Vojvođanski koh
Војвођански кох
Vojvođanski koh is a yeast-raised streusel coffee cake reflecting the region’s German and Central European baking.
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Switzerland
Vol-au-Vent
Pastetli
A tall puff pastry case filled with veal, chicken or mushrooms in a cream sauce, with a pastry lid set back on top.
New Caledonia
Vol-au-vent des Fruits de Mer
This New Caledonian vol-au-vent fills puff pastry with mussels, prawns, fish, or scallops in a creamy seafood sauce.
Northwest Russia, Russia
Vologda Butter
Вологодское масло
Cultured butter of at least 82.5% fat made in Vologda Oblast since the 19th century, prized for its nutty, fermented sweetness.
Oriente (Amazonian Ecuador), Ecuador
Volquetero
Volquetero is an Amazonian snack layered with chochos, tostado, chifles, onion, tomato, avocado and a sharp lime dressing.
Vorarlberg, Austria
Vorarlberg Alpine Cheese
Vorarlberger Alpkäse
Seasonal Vorarlberg alpine-pasture cheese made during summer grazing, distinct from the region’s Bergkäse.
Vorarlberg, Austria
Vorarlberger Bergkäse
Vorarlberger Bergkäse is a firm alpine cow-milk cheese with a dense cut, small eyes and nutty flavour that deepens with age.
Paraguay
Vori Vori
Vorí Vorí
Chicken-and-vegetable soup with small cheese-cornmeal dumplings that swell in the broth, a fixture of Paraguayan Sunday lunches.
Madagascar
Vorivorinkena
Zebu tripe cut in strips and stewed with ginger, garlic and tomato until tender.
Madagascar
Vorontsiloza
Turkey cooked slowly with pork, garlic and ginger — a Christmas and celebration dish in the highlands.
Armenia
Voskehat
Ոսկեհատ
Indigenous white grape called 'golden berry', made dry with quince and stone-fruit notes and increasingly in amphorae.
Norway
Vossaøl
Vossaøl is a beer from Vossavangen, rooted in local cooking tradition.
Centre-Val de Loire, France
Vouvray
Vouvray is a named French wine appellation associated with Centre-Val de Loire, defined by its terroir and regulated style.
Jersey
Vraic Buns
Gallette de Vraic
Very large sweet raisin buns traditionally eaten by farmers during seaweed (vraic) harvesting; made with flour, raisins, eggs, butter, and milk; a traditional Jersey baking specialty associated with the vraic harvest.
Podgorica, Montenegro
Vranac
Montenegro's black grape, grown mostly on the Ćemovsko plain outside Podgorica, giving dark, tannic wines that smell of sour cherry and pine.
North Macedonia
Vranec
Вранец
Dark, tannic red wine from the indigenous Vranec grape, grown mostly in the Tikveš valley.
Vietnam
Vu Dai Braised Fish
Cá kho Vũ Đại
Vu Dai braised fish, carp simmered for half a day in a clay pot and shipped nationwide at Tet from one Ha Nam village, is a named, place-bound seasonal product.
Fiji
Vudi Vakasoso
Cooking bananas boiled and mashed with coconut cream and sugar until they take a caramel colour.
Switzerland
Vully Cake
Gâteau du Vully
A flat yeasted cake dimpled all over and filled with cream and either sugar and cinnamon or bacon and cumin.
Slovakia
Vyprážaný Rezeň
A Slovak breaded and fried pork or chicken cutlet, the local version of Wiener schnitzel, served with potato salad or boiled potatoes and pickles.
Czech Republic
Vánočka
Vianočka
A Czech braided sweet Christmas bread with raisins and almonds, a festive and cultural icon
Västerbotten, Sweden
Västerbotten Cheese
Västerbottenost
Hard cow's milk cheese aged 14+ months, considered Sweden's national cheese with complex salty-sweet flavor.
Västerbotten, Sweden
Västerbotten Cheese Pie
Västerbottenostpaj
Savory pie made with Västerbotten cheese, cream, and eggs, a beloved Swedish party and buffet dish.
Tainan, Taiwan
Wa Gui
碗粿
Savoury rice pudding steamed in a bowl with pork, dried shrimp and mushroom pressed into the middle, eaten with a spoon and soy paste.
Ghana
Waakye
Ayimolou
Rice and cowpeas boiled together with dried sorghum leaves, which stain the whole pot reddish-brown, served with a spread of sides.
Lower Austria, Austria
Wachau Apricot
Wachauer Marille
Protected apricots from Wachau Valley with PDO protection, known for exceptional flavor and aroma due to unique microclimate, a legendary Austrian fruit.
Koshi and Eastern Nepal, Nepal
Wachipa
वाचिपा
Kirat rice is cooked with chicken and a bitter powder made from burnt chicken feathers, giving the dish its distinctive finish.
Antigua and Barbuda
Wadadli Beer
Wadadli
Antigua's local lager from Antigua Brewery Ltd; a crisp, light beer named with Wadadli, the indigenous name for the island; the everyday beach beer of Antigua; found at every beach bar, restaurant, and rum shop; the national beer of Antigua and Barbuda; a refreshing tropical lager; the beer of the island.
Japan
Wagashi
和菓子
Traditional Japanese confections made from plant ingredients, served with tea, often seasonal in design.
North (Parakou / Borgou / Bariba), Benin
Wagasi
Cow's milk cheese with a red rind; made by Fulani (Peul) people; doesn't melt easily; fried and served in sauces or as a snack; a northern Benin specialty; a TasteAtlas-listed item.
Japan
Wagyu
和牛
Wagyu is the parent identity Japan's beef culture is organised around.
Sudan
Waika
Dried okra ground to powder and stirred into broth so it thickens into a stretching, slippery sauce for asida.
Niger
Waina
Fermented rice batter cakes cooked in a dimpled pan and served as a Hausa breakfast or snack.
Japan
Wakame
わかめ
Wakame, the seaweed of miso soup and sunomono, is a named Japanese staple bought as itself.
Japan
Wakayama Ramen
和歌山ラーメン
Tonkotsu-soy hybrid ramen with thin straight noodles, chashu, and menma, served with boiled eggs.
South Sudan
Wala Wala
Thick millet porridge mixed with milk, served sweet or savory; a staple of South Sudanese breakfast; often eaten during communal gatherings; the porridge that means home for many South Sudanese; simple, filling, and nourishing.