The South American bean that looks like cotton candy and tastes like ice cream.

These purses help Uruguayans drink mate anytime, anywhere.

This chocolate-coated confection's crisp, bubbly structure is well-suited to the even crisper Buffalo air.

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

These bird-shaped cakes once fueled miners in Japan's Fukuoka region.

This sweet, cheese-filled Norwegian flatbread keeps Nordlanders nourished during the long winter.

Make yourself delicious jewelry with these sweet Italian biscuits.

Making a pound of this pretty pasta can take an entire day.

Outside Rome, a tranquil abbey turns eucalyptus into liqueur.

Real maraschinos were born more than a century ago in an Italian distillery.

Italy's first beer cheese gets coated in spent brewing grains and soaked in lager.

The Sardinian cheese that wriggles with maggots.

This Christmas tree elixir kept Vikings and Captain Cook alive.

For special occasions, Norwegians stack 18 rings of cake into a tower.

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

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

During Carnival, Neapolitans fill up on these fluffy potato doughnuts.

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

A decadent dessert whose Italian name translates to “nipples of Venus.”

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

The ultimate in nutty brews.

To eat the world's rarest pasta, you must first complete a 20-mile pilgrimage.

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

When faced with less-than-optimal ingredients, Swedes and Norwegians once clarified their brews with eggs.