To do Christmas right, Italians turn to heavenly chestnuts.

Pressed from frozen grapes, this prized wine was a sweet accident.

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

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

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

The pungent pickled cheese is a popular Czech bar snack.

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

A wine so luxuriously sweet, it's consumed by the spoonful.

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

Hungary's favorite chocolate bar is filled with cheese curd.

These woolly pigs produce the “Kobe beef of pork.”

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

The bitter herb served on Passover can be anything from horseradish to lettuce.

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

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

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

Spread this fat-poached meat on a crusty French loaf.

These extra-cheesy potatoes resemble decadent fondue.

This sweet spud is neither made with tubers, nor of Irish origin.

A bar sharing a basement with a pickle place led to an unusual drink.

The hot dog chain’s charming “bi-dent” picks up potatoes with ease.

A dark soda with a dark history.

Don't call the crown jewel of New Jersey "Canadian bacon."