Soft young cones make a sweet jam believed to have health benefits in Russia and Georgia.

Where maple sap flows, all one needs to make taffy is snow.

The Nova Scotia ice cream flavor is so beloved, women dye their hair to match its pastel swirl.

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

The ultimate in nutty brews.

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

Italians make a bloody delicious chocolate pudding.

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.

A small village in Bulgaria is working to revive its nearly extinct moldy cheese.

A flour made from orchid roots makes for a popular Turkish drink.

Locals joke that you should be able to “float a horseshoe” on the thick brew.

A rare orchid ingredient makes this ice cream stretchy and chewy.

Finns treat this rich, baked cheese like bread.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

Created in Rome's Jewish ghetto, the fried artichokes herald spring.

This cookie is found only in Rome's Jewish quarter.