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Wales, United Kingdom

Conwy Mussels

Conwy Mussels is a protected collective food or drink identity with a defined regional specification.

Cook Islands

Cook Islands Breadfruit Stew

Tiopu Kuru

Breadfruit simmered with pork or chicken, onions, garlic, and coconut cream into a hearty, comforting stew; a familiar way to use ripe breadfruit in the Cook Islands.

Cook Islands

Cook Islands Chop Suey

Sapu Soi

A Pacific Islands version of chop suey with chicken, mixed vegetables, vermicelli noodles, and soy sauce; often served weeknight dinner and buffet dish in the Cook Islands.

Cook Islands

Cook Islands Coconut Buns

Konati Loloo

Sweet yeast rolls baked in a fragrant coconut cream sauce; often served weekend brunch and special-occasion treat in the Cook Islands; soft, fluffy, and richly coconut-flavored.

Cook Islands

Cook Islands Flying Fish

Māroro

Cook Islands flying fish are caught at night with lights, grilled whole, and served with cassava and coconut cream for a simple island meal.

Cook Islands

Cook Islands Octopus

Eke

Daytime octopus commonly caught and eaten in the Cook Islands; typically boiled until tender then cooked with coconut cream, onion, garlic, and turmeric, or prepared as Eke Takare curry; a familiar local seafood.

Cook Islands

Cook Islands Sea Cucumber

Rori

Cook Islands sea cucumber is a marine invertebrate eaten as subsistence food or processed as dried beche-de-mer; preparation varies by species.

Guyana

Cook-Up Rice

Rice cooked down in coconut milk with black-eye or pigeon peas and whatever meat is in the house — salt beef, chicken, pig tail — into one pot.

Saint Kitts and Nevis

Cook-up Rice

Cook-up

One-pot rice dish combining chicken, pig tail, saltfish, and vegetables with rice and pigeon peas; cooked with coconut milk and caramel (burnt sugar) for a distinctive deep gold colour; the dish that fed cane workers, fishermen, and big family Sundays alike; the cook-up of Saint Kitts and Nevis; a symbol of conviviality.

Reunion

Cooked Syrup

Sirop la Cuite

Cooked syrup from sugarcane; a traditional Reunionese product; made at the refinery; sweet and rich; a TasteAtlas-listed must-try; the sirop la cuite that is a Reunionese sugarcane product.

Tonga

Cooked Young Coconut

Vei halo

Young coconut cooked with its coconut water, traditionally baked in an umu until the flesh becomes tender and dessert-like.

United States

Cookie Salad

A Midwestern dessert 'salad' of vanilla pudding, whipped cream, mandarin oranges, and buttermilk cookies.

Australia

Coopers Beer

Coopers

Australian-owned brewery since 1862, known for Pale Ale and Sparkling Ale, natural cloudiness from bottle-conditioning, good flavor and fresh, a familiar Australian beer icon.

Chile

Copao

Native cactus fruit from northern Chile, bright and tart, a desert delicacy, traditional and rare.

Emilia-Romagna, Italy

Coppa di Parma

PDO cured pork shoulder (capocollo) from Parma, aged 3-6 months. Sweet, tender, and marbled—served as antipasto.

Emilia-Romagna, Italy

Coppia Ferrarese

Ferrara's twisted bread with two long horns (crostini) and a central braid, made with lard and olive oil. A PDO bread since 2004.

Piura, Peru

Copus

A Piura earth-oven pork preparation served with plantain and regional sides.

Western Honduras, Honduras

Copán Coffee

Café de Copán

Washed arabica from the western hills around Copán and Santa Bárbara, the region that supplies most of Honduras's specialty exports.

Alsace, France

Coq au Riesling

Coq au Riesling is chicken braised in Alsatian Riesling with onions, mushrooms, and cream for a fragrant sauce.

Burgundy, France

Coq au Vin

Chicken braised in red wine with mushrooms, onions, and bacon, a Burgundy specialty.

Brittany, France

Coquilles Saint-Jacques à l’armoricaine

Coquilles Saint-Jacques à l’armoricaine are scallops cooked with tomato, shallot, herbs, and a lightly spiced sauce.

Puerto Rico

Coquito

Coconut milk, cream of coconut, condensed milk, rum and cinnamon blended and bottled, drunk cold in small glasses through December.

Umbria, Italy

Coratella con carciofi

Coratella con carciofi is a named Italian offal from Umbria, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.

Peru

Cordero a la Losa

Peruvian lamb slow-cooked under a clay lid with herbs and potatoes. A traditional Andean preparation.

Magallanes, Chile

Cordero al palo

Patagonian Chilean lamb slowly roasted on a tall spit over an open fire, prized for smoky edges, tender meat, and a crisp browned crust.

Patagonia, Argentina

Cordero Patagónico

Patagonian grass-fed lamb slow-roasted on an iron cross over lenga wood embers for hours. The cold-climate pastures give the meat a distinctive, mild flavor prized across Argentina.

Cordillera, Philippines

Cordillera Chicken Soup

Pinikpikan

A traditional Cordillera chicken soup made by beating the chicken alive before cooking, producing a unique flavor.

Switzerland

Cordon Bleu

A veal or pork escalope folded around ham and cheese, breadcrumbed and fried so the cheese runs when it is cut.

Georgia

Coriander Sauce

Კინძმარი

A thin sauce of vinegar, water, crushed garlic and a great deal of chopped coriander, poured over grilled meat and fish.

Barbados

Corn 'n' Oil

Dark Barbadian rum poured over ice with falernum and a squeeze of lime, so the rum sits in oily bands over the liqueur.

St. Gallen, Switzerland

Corn Bread

Türggenbrot

A Rhine Valley bread made from corn and wheat flour, with a compact crumb and toasted grain flavour.

Reunion

Corn Cake

Gâteau Sosso

Traditional corn cake; a nutritious cake that is back in fashion; cooked a l'ancienne under embers; a Reunionese sweet; a TasteAtlas-listed must-try; the gâteau sosso that is a Reunionese tradition.

Cameroon

Corn Chaff

Boiled maize kernels and beans cooked together with palm oil, onion and pepper into a heavy one-pot.

United States

Corn Dog

A hot dog on a stick coated in cornmeal batter and deep-fried until golden, a state fair and amusement park staple.

Costa Rica

Corn Drink

Atol de elote

A Guatemalan creamy, warm corn drink with milk, sugar, cinnamon, and vanilla

Cameroon

Corn Fufu

Fufu corn

Maize flour stirred into boiling water into a stiff yellow mound, the everyday starch of the North-West and West.