Foods sylvia Has Tried

Denmark's open-faced sandwiches are equal parts decadent and decorative.

Like the famed composer himself, this Mozart-homage bonbon originated in Salzburg, Austria.

The eggs of "the farty ant" have earned a reputation as the caviar of the desert.

In Lisbon, tiny, standing-room-only bars specialize in this sour cherry liqueur.

Artichokes form the backbone of this vegetal liqueur.

To do Christmas right, Italians turn to heavenly chestnuts.

Italians make a bloody delicious chocolate pudding.

Some Sicilians start their day with this decadent combination.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

A sweet, warm cocktail to chase away the chill of Andean nights.

Catch these fiercely guarded queens for a crunchy, caviar-flavored snack.

Once an insect-dyed health tonic, this liqueur now adds a scarlet tint to Italian pastries.

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

The secret to this sandwich is the cow’s fourth stomach.

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.

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

Sicilian nuns once hung these sugary "fruits" from tree branches.

These Neapolitan Christmas sweets double as decorations.

Most people have never tasted the real thing.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

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

It's delicious, unless a pregnant woman or anyone in a bad mood stirs it.

This 50-ingredient salad is for both the living and the dead.