In Sardinia, pasta gets a savory sprinkling of the dried and grated organ.

When eggs hot out of the chicken meet butter, magic happens.

Armenians were making these sweet sheets of dried fruit centuries before the Fruit Roll-Up.

The fiery fruit brandy of the Balkans.

Even its creator says to stick to one scoop.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

At this annual event, the bitter sweet enhances everything from sausages to pies to clothing.

A popular Slovenian fast-food joint doesn't specialize in beef.

A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

At a subterranean Edinburgh bar, drinkers can assemble their cocktails via kitschy claw machine.

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

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

This ancient token of betrothal lives on as a Valentine's Day gift in Wales.

Buttery lobster meets buttery vanilla in this classic Maine concoction.

Grandmas fashion this near-forgotten Passover treat from ginger and honey.

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

These pink cookies are destined to be dunked in champagne.

Ground nuts provide the base for this warm, caffeine-free drink.

This sliceable sweet treat is actually dairy-free.

The biggest edible mushroom in the world is also delicious.

Frozen custard gets topped with green chile sauce and salty pecans to make this Las Cruces specialty.

Candy makers recently resurrected this crispy Chicago confection from the graveyard of vintage sweets.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

This dark, rare fruit lasts a very long time.