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

This traditional dessert commemorates the country's sweet taste of victory over the French emperor in 1812.

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

This sweet, slender eggplant grows only in a Greek valley.

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

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

This spiraled Balkan pastry requires painstakingly rolling dough into silky sheets.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

It's a whirlpool, it's an emoji, it's a fishcake!

Folding and deep-frying pies is a beloved Neapolitan tradition.

To do Christmas right, Italians turn to heavenly chestnuts.

At an abbey in the Tuscan countryside, monks specialize in a curative, flower-based liqueur.

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

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

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

Most people have never tasted the real thing.

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

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

The best place to find the “nectar of the gods” is Holy Island.

To taste the oldest wine still in production, head to Cyprus.

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

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

In the 19th century, tin miners ate these handheld pies and left their crusts to appease mischievous, mine-dwelling spirits.

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