Foods Guia Cortassa Has Tried

A veal-based sausage that survived a royal beef ban.

A bitter liqueur that traces the history of a Hungarian-Jewish family.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

Norway's notorious fermented trout is a tangy Christmas tradition.

Bread so thin, you can read music through the dough.

Artichokes form the backbone of this vegetal liqueur.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

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

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

These Neapolitan Christmas sweets double as decorations.

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

This summery parfait has mingled with British royals and literary elites.

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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.