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

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

In Spain's Extremadura region, local sheep and a touch of thistle make for an ultra-creamy, slightly bitter cheese.

Developed by Spain's elite military unit in the 1920s, this cocktail is a favorite among Barcelona's college students.

By the 21st century, one lone woman held the recipe for what might have been da Vinci’s cheese of choice.

Make like Jane Austen and sip from the fountain in this famed Pump Room.

The aging process of this formaggio begins in a barrel of wine.

A veal-based sausage that survived a royal beef ban.

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

Chefs carefully detoxify this East Coast pufferfish to create sweet, fried “chicken wings of the sea.”

A bland but storied soup is always on the menu in the U.S. Senate.

Before refrigeration, mixing fruit with sugar and vinegar extended its shelf life and made for a tasty drink.

Just so we’re clear, there is actually milk in this old English punch.

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

A hangover cure that spans classes and centuries.

This German sundae masquerades as an Italian dinner.

Brewers freeze their beer to make this high-octane, sweet style.

This German comfort food unites earthbound potatoes with apples from above.

Pink or green syrup turns a historic German ale into a tart, sweet delight.

These almond cakes resembling gold ingots were sold near the Paris stock exchange.

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

The 17th-century dessert plants an isle of meringue in a sea of custard.

These extra-cheesy potatoes resemble decadent fondue.

Giant logs of offal become satisfying street sandwiches in the old city of Fes.