This can be either foods popular within your country but not outside of it or foods that are obscure even within your country.

17 comments

  1. I live in Sicily..we have a lot of specialist dishes, some of them are very well known in the rest of Italy and even abroad, some not really.

    My favourite local dish, the one I eat most often,is probably eggplant in tomato sauce and cheese… parmigiana di melanzane.I think that is fairly well known also in the US though?

    Sometimes less common abroad is Trapani style pasta.Its pasta with a cold ‘sauce’…or more properly,a pesto.

    The pesto is made of garlic, almonds,basil, fresh tomatoes and grated pecorino cheese…a great summer dish!

  2. Tote Oma (dead grandma). It’s a kind of blood sausage that is fried with onions and some other stuff added. We usually eat it with potatoes and Sauerkraut.

    It is quite well known in the East of Germany.

  3. [Wurzelfleisch](https://www.gusto.at/_storage/asset/6670037/storage/womanat:slideshow-large/file/108781228/2000-11-092.jpg)

    basically pork shoulder cooked in root vegetable soup. The soup is served as sauce and the cooked root vegies as garnish with fresh horseradisch

    [Ritschert](https://www.gusto.at/_storage/asset/7746894/storage/womanat:slideshow-large/file/166444398/79663664.jpg)

    Well, more an Austrian variant of an Slovenian dish, but it’s a hearty barley stew with cured meat

  4. Autumn in Sweden means chantarelle season and everybody and their mothers try to pick some! You can use the mushrooms in all sorts of dishes. The most classic dish you’ll see in restaurants is creamstewed chantarelles topped with Västerbotten cheese on top of sourdough toast. It is delicious!

  5. My mother hates cooking and despises our national cuisine so ngl, I don’t even know and have never tried the majority of our MOST known dishes. xD

  6. There’s something here called a Glamorgan sausage, basically leeks/butter/cheese/egg yolks/herbs all squidged together then formed into a sausage shape. Cover that in breadcrumbs and deep fry it, so good.

  10. Kams with salted pork and I dont means kams that stuffed with fried pork, no I want the one my gran from Ångermanland made.

    It is a potato dumpling made with potatoes and barely flour, boiled and then you fry them in the fat you get after frying the pork slices. Serve with either milk sauce or butter and lingon jam or raw stirred lingon.

    Oh and I like Sätofta kakor, thin sugary wafer biscuits with raisin .

  11. Alentejo-style “migas” (breadcrumbs), which is quite different from the Andalusian dish and has nothing to do with what is called migas in Northern Portugal, besides both being bread-based dishes. It is a mass of day-old bread softened with water, crushed and sautéed with generous amounts of garlic (it can have other things, like green asparagus or chopped tomatoes, sometimes) in either pork fat or olive oil, and served with fried meats, usually pork, nowadays mostly Iberian pork.
    Another dish (more of an apperitif, really) that I love is muxama de atum, which is kind of a tuna-based prosciutto that is eaten in the Algarve.

  12. Well, internationally all our dishes and food stuffs are pretty much unknown, except maybe the Danish pastry of which I hear that the stuff they sell as Danish pastries in the US is actually nowhere near as good as the real deal.

    Anyway, the [traditional apple cake](https://www.valdemarsro.dk/gammeldags-aeblekage/), which is more like a dessert and not really cake anyway, is really delicious and I’ve loved it since I was a little kid and my grandmother used to make it. There also exists a variation with rhubarb which is just as great!

  13. Mátrai Borzaska (fluffy from Matra ???), its a piece of meat (usually pork, but chicken can work too) thats coated in ground up potato + flour + eggs. After it is fried its plated with a LOT of very garlicy sourcream and shredded cheese on top.

    Edit: Hungary (my flair is missing)

  14. Lardy cake. Traditional here in the south west. It’s a type of sweet bread that is made with lard that falls somewhere between bread and a pastry. As with most things, supermarket varieties are usually pretty bad, but properly made ones from a baker are delicious.

  15. Ćupteti. It really is a lesser known dish, as it’s only prepared in my small town of 2000 people, and most other Croats have never heard of it or tried it. It’s basically a savoury pastry, made with dough stuffed with spiced meat. [Here’s](https://www.tasteatlas.com/cernicki-cupteti) what it looks like. It’s usually prepared during this time of year (pig slaughter).

  16. I love [Carne de Porco à Alentejana](https://www.pingodoce.pt/wp-content/uploads/2015/10/carne-de-porco-a-alentejana-1.jpg), though I prefer it without the shellfish. [Bife à Portuguesa](https://www.teleculinaria.pt/wp-content/uploads/2019/10/Bifes-a-portuguesa-CHPS-18.jpg) is another item I often choose when I’m at a typical restaurant. Both those dishes are big comfort foods for me, along with [Bacalha à Brás](https://foodandroad.com/wp-content/uploads/2021/04/bacalhau-bras-1.jpg).

    As for desserts, shoutout to [Sericaia](https://i.ytimg.com/vi/WJZE9TX5rOc/maxresdefault.jpg), which I enjoyed a lot of when I lived in the Alentejo. And the [Pastel de Tentugal](https://www.pingodoce.pt/wp-content/uploads/2022/06/pasteis-de-tentugal.jpg) is very underrated, as well as [Ovos Moles](https://www.receitasdeculinaria.tv/wp-content/uploads/2023/07/Ovos-moles-Aveiro.jpeg).

  17. Germany:
    There’s a dish that in some regions is called “Heaven and earth”, “Himmel und Erde” in standard german or “Himmel un’ Ääd” in west german rhineland dialect.

    It’s mashed potatoes, fried onions, some sort of fried meat (usually blood sausage) and mashed apples.

    You can trace the name of the dish back to an old german name for potatoes, “Erdapfel”, literally “Earth Apple” like the french “Pomme de terre”. So it’s literally a dish made from “sky apples” and ” earth apples”.

    Apart from the poetic name, it’s also super yummy!

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