Foods Elena Amabili Wants to Try

Turkish legends trace these raw meatballs to the time of the prophet Abraham.

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

Five producers in one English seaside town use historic chimneys to cold-smoke salmon and haddock overnight.

This regional Russian delicacy once called itself Parisian.

Sardinia may be home to the oldest style of cheese.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

This ancient, spreadable cheese is disappearing from Scottish cuisine.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

A rare, rich pudding made from the milk of a cow who's just given birth.

This Sicilian sheep's milk cheese is colored with saffron and studded with black peppercorns.

You'll love it almost as much as the critters clinging to the rind.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

Without salt or refrigeration, early residents of the Faroe Islands preserved their mutton with the cold wind.

Beer-brewing monks make aromatic, ale-flavored cheese in the Belgian countryside.

When eggs hot out of the chicken meet butter, magic happens.

These woolly pigs produce the “Kobe beef of pork.”

Brie's dark, older cousin can only be found in one region of France.

The pickled Baltic herring has an explosive reputation.

The pungent pickled cheese is a popular Czech bar snack.

Rancid pork fat infuses Catalan cuisine with a blend of gamey, sour, and spicy flavors.

The story of Britain's smelliest cheese involves monks, drunks, and endangered cows.

In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

No traditional East Ender meal is complete without pie, mashed potatoes, and gelatinous river creatures.