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

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

The streets of Palermo are filled with the smell of succulent, sizzling lamb intestines.

You can enjoy this Sicilian spleen sandwich “single” or “married.”

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

This Hungarian fried dough can make a rich breakfast or trusty hangover cure.

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

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

Historians debate whether this dish actually originated with Italian sex workers.

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

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.

The same grass that feeds massive European bison adds notes of vanilla and lavender to this unique Polish vodka.

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

In Poland's highlands, a small group makes a beautiful, smoky sheep's milk cheese.

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

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

Venetians celebrate the end of a 16th-century plague with sweet and sour sardines.

A sundae with a surprising mix of flavors that reflect Filipino history.

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