Made from dozens of regional flowers and herbs, this tea reflects the unique flora of Loja, Ecuador.

As fine as the marble it's cured in, this pig fat salumi is a Tuscan masterpiece.

Sardinia may be home to the oldest style of cheese.

Monks and nuns elevate this soft cheese with a wash of walnut liqueur.

The pungent pickled cheese is a popular Czech bar snack.

"Monk's Head" cheese requires a special shaver.

Brie's dark, older cousin can only be found in one region of France.

These cheese balls have fueled Central Asian nomads for centuries.

These rare, hand-pulled strands of cheese are making a comeback in southwestern Georgia.

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

Lauded by poets, a Scottish town's hot-smoked haddock may date back to the Vikings.

This regional Russian delicacy once called itself Parisian.

In a Romanian village, a cave's unique conditions produce a rare, funky cheese.

It's not what you think it is, unless you're from the Garden State.

The liqueur was created “to stimulate and revivify His Majesty” while he was driving.

England's take on the Mexican meal wraps a Yorkshire pudding around meaty fillings.

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

This decadent cheese has frugal roots.

A cruel cooking method turns this tiny songbird into a rare delicacy.

A roadside diner in Hatch, New Mexico, makes the most of the town's fiery crop.

This Denver specialty, a hybrid of Mexican and American cuisine, is peak comfort food.

The biggest edible mushroom in the world is also delicious.

This pollen-based candy comes from the marshes of southern Iraq.

After a hurricane struck New England in 1938, one chef used windfall apples to make a sweet breakfast-topper.