Foods Loec Wants to Try

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

This cookie is found only in Rome's Jewish quarter.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

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

In Portugal, a bowl of “camel’s drool” is a sweet treat.

The world's northernmost commercial brewery makes beer with water from a glacier.

In the wake of the 2016 American presidential election, political satire entered the local deli.

A prehistoric sea monster sucks blood, then gets cooked in its own.

Sardinia may be home to the oldest style of cheese.

This rare, smoky chile grows only in the Sierra Norte region of Oaxaca.

The caffeinated wine is made by British monks and loved by Scottish criminals.

No one eats pickled herring like the Dutch.

Impress Murcianos by correctly eating these fried lemon leaves.

In medieval Germany, drinkers followed a star to local lager.

The vineyards of Mount Vesuvius still produce the same wines enjoyed by the ancient Romans.

The ocean-scented brew pays homage to an old Scottish style.

This unusual take on a British comfort food hides two surprises inside.

Pay tribute to the poet Robert Burns with bagpipes, readings, and heaping helpings of haggis.

In ancient Rome, this fermented fish sauce sparked a booming industry.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

Pilgrims trekking across Spain can stop for free wine at the Monasterio de Irache.

The delicacy makes a rich, gamey appetizer in northern Sweden.