Foods Chiavoli Has Tried

Folding and deep-frying pies is a beloved Neapolitan tradition.

Its deep-fried crust is part of a longstanding Neapolitan tradition.

The fragrant, intricately spiced street food is a medina specialty.

These salty potatoes were originally boiled in seawater.

It's nicknamed “yumberry” for a reason.

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

These Neapolitan Christmas sweets double as decorations.

Historians debate whether this dish actually originated with Italian sex workers.

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

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

The lychee-looking fruit appears in everything from jam and liqueur to the Aeneid and Madrid's flag.

This haggis-meatloaf mashup is a Romanian Easter classic.

This Canadian favorite is relatively unknown elsewhere.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Some Sicilians start their day with this decadent combination.

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

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