Foods pazzawinyan Has Tried

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

For Italian-Americans, Christmas Eve is all about the seafood.

To do Christmas right, Italians turn to heavenly chestnuts.

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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This retro sandwich filling was once a convenient, comforting funeral food.

On April 14, lonely South Korean singles are encouraged to drown their sorrows in black noodles.

Every March, Central New York shelves are stocked with glass bottles of green dairy.

Some Sicilians start their day with this decadent combination.

Tohono O’odham cooks finish these hand-stretched, buttery tortillas over a hot stone disc.

After thriving during Prohibition, this soda fountain staple was immortalized in a song by Creedence Clearwater Revival.

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

A fizzy, chocolate drink that harkens back to the days of Brooklyn soda fountains.

Baked in traditional adobe hornos, this bread is a staple of the American Southwest's Native Pueblo people.

Adding juniper ash to this traditional Navajo dish gives it as much calcium as a glass of milk.

These severed octopus tentacles wriggle on your plate.

South Koreans turned this simple grain into a nutty energy drink.

South Korea's oldest alcoholic beverage is making a comeback.