Foods alessissimo Has Tried

This cookie is found only in Rome's Jewish quarter.

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

Sicilian nuns once hung these sugary "fruits" from tree branches.

The secret to this sandwich is the cow’s fourth stomach.

Bread so thin, you can read music through the dough.

Artichokes form the backbone of this vegetal liqueur.

After being banned for a decade and a half, this Roman classic is back on the table.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

A flour made from orchid roots makes for a popular Turkish drink.

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

To circumvent a meat ban, Italian immigrants hid their soppressata in balls of cheese.

In the city of Potosí, a steamy soup bubbles from the heat of volcanic rocks.

In the 1960s, Royal Air Force pilots made a startling discovery about their sweets.

This German sundae masquerades as an Italian dinner.

The 17th-century dessert plants an isle of meringue in a sea of custard.

Most people have never tasted the real thing.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

A sandwich so decadent, it was once inappropriate for women to order one.