Foods Ruggero Ullan Has Tried

Outdoor festivals in Valencia call for traditional fare made in gargantuan pans.

The Catalan green onion has its own festival.

The Galician cheese named for a nipple and brought to you by “blonde” cows.

Eating these unpredictable tapas is a game of spicy-pepper roulette.

A New Year's Eve tradition of scarfing down 12 grapes for good luck.

These embellished containers didn’t just sit pretty on the table; they determined social standing.

To do Christmas right, Italians turn to heavenly chestnuts.

Historians debate whether this dish actually originated with Italian sex workers.

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

The washed and dried root of the licorice plant was once a popular natural “candy.”

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

These detailed, dainty confections are made by hand with minimal tools.

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