Foods Ruggero Ullan Has Tried

A sandwich so decadent, it was once inappropriate for women to order one.

Brewers are replacing hops with sweet, aromatic herbs to resurrect this extinct beer.

The Belgian candy that sparked an epic vendor battle.

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

A rare orchid ingredient makes this ice cream stretchy and chewy.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A popular Slovenian fast-food joint doesn't specialize in beef.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

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

The ultimate in nutty brews.

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

For a brief seasonal window in Spain, snails go from dreaded pests to coveted tapas.

Grab life by the Georgian wine horn.

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

This traditional Georgian feast is characterized by lots of food, lots of wine, and lots of rules. 

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

Economists use this cheesy bread as a metric for cost of living between Georgian cities.

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

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

In Catalonia, the fortified wine has its own weekend ritual.