Foods bluestargirl Has Tried

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

This retro sandwich filling was once a convenient, comforting funeral food.

This Jersey-born frosty drink is now a Rhode Island favorite.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

The aging process of this formaggio begins in a barrel of wine.

The decadent pastry almost outshines the Slovenian lake it's named for.

Slice one open for some citrus caviar.

Growing this sweet, tropical fruit sometimes requires careful hand-pollination with a paint brush.

The anus-shaped fruit tastes like cinnamon applesauce.

A melt-in-your-mouth mixture of raw beef, butter, and spices.

This French wedding cake is a caramel-wrapped tower of pastry balls.

This grain-free beer was all but forgotten until folk festivals sparked a revival in Kurpie, Poland.

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

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

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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

The South American bean that looks like cotton candy and tastes like ice cream.

In Chile's central Araucanía region, the indigenous Mapuche community still makes this smoky spice blend.

The sweet is naturally a bubblegum shade of pink.

Produced since 1847, these classic New England candies almost disappeared in 2018.

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.

The holiday tradition of hiding an ornamental veggie.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

This Canadian favorite is relatively unknown elsewhere.