Some Sicilians start their day with this decadent combination.

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

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

A gesture of welcome and respect, Moroccan mint tea gets poured from high above the glass.

These Japanese sweets demonstrate the ephemeral beauty of the seasons.

Icelanders make a very, very good dog.

Iceland's fermented, dried shark smells like urine and can taste like strong cheese.

Iceland's annual tradition of rounding up 800,000 sheep.

After rotating over hot coals, the Transylvanian treat unravels in a sweet spiral.

The fiery Calabrian meat spread also goes by "red Nutella" and "poor man's Viagra."

This flat, silver spoon holds an exalted place in the mystery and ritual of absinthe drinking.

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

Anyone for a shot of “Black Death”?

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

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

Italians make a bloody delicious chocolate pudding.

The seductively delicious Easter cake once made an entire convent neglect its prayers.

The lye-soaked fish recipe created by Vikings is now a holiday favorite at Midwestern church dinners.

This ricotta and marzipan pastry honors the Sicilian saint's most noteworthy body part.

The fiery fruit brandy of the Balkans.

Osaka's most famous dish is an octopus-stuffed fried dough ball.

This “brown cheese” tastes like caramel.