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

These Polish pre-Lent doughnuts have taken on a life (and an eating contest) of their own in the United States.

This Canadian favorite is relatively unknown elsewhere.

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

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

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

Spain's salt-cured tuna is known as “the ham of the sea.”

The fiery fruit brandy of the Balkans.

Don your party hat, sing, and chow down at these seasonal Swedish crayfish feasts.

You can find authentic versions of this sour Slavic brew at street stalls and monasteries.

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

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

These saffron buns are eaten on Lucia Day in Sweden.

This Danish rice pudding appeases wicked elves.

On one small island, this golden liquid is both a local delicacy and traditional medicine.

Some Sicilians start their day with this decadent combination.

Teething babies and royalty were fans of this British city's signature sherry.

There's a legend that this Latvian herbal liqueur saved an ailing Catherine the Great.

Scandinavia has a long history of stretching flour supplies with tree bark.

Hot, fruity, and an integral part of the longest cross-country ski race in the world.

Boil away this plant's poisonous hairs, and you're left with a tasty, spinach-like leaf.

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

Almost every Newfoundlander has a secret spot for foraging this honey-sweet berry.

Nutty and sweet, these juicy gems were once a valued trade commodity in the northern United States.