Foods Olivia Petra Coman Has Tried

Tarragon provides the herbal kick to this neon-green Georgian soda.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The sweet is naturally a bubblegum shade of pink.

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

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

These pull-apart rolls were once baked with lottery tickets in the center.

The 17th-century dessert plants an isle of meringue in a sea of custard.

These gigantic clay pots are the secret to Georgia's unusual wine.

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

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

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

A sundae with a surprising mix of flavors that reflect Filipino history.

The fruit so pungent it's banned from trains, hotels, and public places.

From hulking plains creatures comes a delicate, nutty cheese.

Infants and Genghis Khan enjoyed this fermented mare's milk.

Outside chapels carved from cliffs and caves, elderly women sell sweet, beautiful breads rooted in Armenia’s Christian traditions.

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

These delicious strands of juice-coated nuts look like colorful candlesticks.

This Brazilian fruit is cacao's lesser-known, tangy cousin.

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

The fiery fruit brandy of the Balkans.

This gooey, sweet treat was a Soviet staple.

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

Soviet cafeterias whipped up this chocolate “potato” to use leftovers.