A beloved dish in ancient Rome, these rodents are now grilled or stewed in select Croatian and Slovenian restaurants.

To honor Iceland's patron saint, feast on fermented skate.

A rare, rich pudding made from the milk of a cow who's just given birth.

The Icelandic brew is made with malts smoked over burning sheep dung.

The delicacy makes a rich, gamey appetizer in northern Sweden.

This lager, once considered the strongest beer in the world, is brewed only on Saint Nicholas's Day.

A Lapland delicacy, this tender meat gets drizzled in sweet lingonberry syrup.

This Canary Islands' specialty upgrades coffee with layers of condensed milk and liqueur.

This rustic cider's name derives from an English term for fruit thievery.

Flower bulbs are the main ingredient of this quintessentially Dutch spirit.

Impress Murcianos by correctly eating these fried lemon leaves.

Deer antlers were once essential to light and fluffy baking.

This haggis-meatloaf mashup is a Romanian Easter classic.

Cow udder is enjoying a resurgence as a sandwich filler in Rotterdam.

Infants and Genghis Khan enjoyed this fermented mare's milk.

This traditional Lebanese breakfast is served with sheep tail fat.

A rare orchid ingredient makes this ice cream stretchy and chewy.

The anus-shaped fruit tastes like cinnamon applesauce.

On Easter in Greece, whole lambs roast beside succulent skewers of their offal.

In Armenia, hangovers call for a hearty soup of boiled cow hooves.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

In Turkey, drinkers head off hangovers with creamy tripe soup.

The guinea pig is both food and pet in Peru, Bolivia, and Ecuador.