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

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

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

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

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

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

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

In this island town, stew gets cooked by volcano.

Chinese rhubarb imparts an organic smoky aroma to this Italian amaro.

Baloney's predecessor is sweet, delicately spiced, and bigger than your head.

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.

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

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

This French wedding cake is a caramel-wrapped tower of pastry balls.

The Netherlands' most famous treat now comes in a bottle.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

The bread and butter of Dutch cuisine includes these jumbo sprinkles.

The Dutch drinking ritual begins with a glass of genever and ends with a “little head-butt.”

No one eats pickled herring like the Dutch.

A hangover cure that spans classes and centuries.

Local lore claims that German bakers made these pastries as an act of quiet rebellion during French occupation.

The key to this colorful holiday sandwich is extra-crispy pork skin.

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

The pungent, wind-dried white fish is a traditional Icelandic food.