Foods sagimobile Has Tried

Though its home region has been split by war, love for this hearty pastry transcends borders.

Once made by monks, this candy spends 15 days rolling in sugar syrup to get its pearly-white shell.

This multi-layered treat has become a potent symbol of Hungarian-Jewish identity.

The Greek island's volcanic soil produces an intensely fragrant, sweet crop.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

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

These marvelous mussels are cooked under pine needles.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

The fiery fruit brandy of the Balkans.

A timeless practical joke, brought to you by the ancient Greeks.

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

Artichokes form the backbone of this vegetal liqueur.

These seashell-shaped, yolk-filled candies are a symbol of Portugal's canal-lined city.

Slice one open for some citrus caviar.

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

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

Some Bretons claim that their signature treat is the fattiest pastry in the world.

Residents of this Greek island distill mastic sap, the "tears of Chios," into a piney-sweet liqueur.

This condiment proves that what the world considers delicious is (nearly) universal.

This French wedding cake is a caramel-wrapped tower of pastry balls.

These extra-cheesy potatoes resemble decadent fondue.

These French candies originally came in seashells.

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

Before they're filled with brandy, these bottles get attached to trees so pears can grow inside.