Foods deborah Has Tried

This Finnish licorice liqueur is as black as ink and as salty as seawater.

This herbal liqueur is produced by a Benedictine monastery in the Spanish wine region of La Rioja.

Artichokes form the backbone of this vegetal liqueur.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

To do Christmas right, Italians turn to heavenly chestnuts.

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

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

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

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

If there is anything that should rest on its laurels, it’s probably this laurel-infused digestif.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

Most people have never tasted the real thing.

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