Foods neonmountains Has Tried

Fresh fruit is the main feature of this sweet sandwich.

Slice one open for some citrus caviar.

A pharmaceutical company developed this beverage as drinkable IV solution.

Grown in the volcanic soil around Mt. Vesuvius, these tomatoes are one of only a couple varieties used in authentic Neapolitan pizza.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

These Portuguese doughnuts have a fervent fanbase in Hawaii.

Fluffy, crispy, and large enough to share, it's no ordinary pancake.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

This pancake pays tribute to one of Japan's favorite fish.

The traditional way to send a stream of wine straight to your mouth.

Vermont's version of soft serve celebrates their local dairy and maple industries.

This pristine honey with a cool menthol aftertaste is produced by honeybees that feast on a Hawaiian mesquite forest.

This rare berry grows only in two Chilean towns.

When the clock strikes midnight on the third Thursday of November, fans gather to celebrate the release of this fresh, fruity wine.

These holiday cakes link Christmas to the Norse god of lightning.

The sweet, tiny wild berries are only available for two months each year.

The holiday tradition of hiding an ornamental veggie.

This Canadian favorite is relatively unknown elsewhere.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Popular in colonial New England, this “apple molasses” is now made by only a handful of commercial producers.

Snap judgments may spell trouble for what was once the king of California apricots.

The melon has its own sculpture, festival, and order of knights.

"Monk's Head" cheese requires a special shaver.

Real maraschinos were born more than a century ago in an Italian distillery.