INTERNATIONAL FOODS

Stroganina is the Russian version of sashimi. It is prepared with a whole fish frozen raw, skinned and cut into thin slices with a sharp knife. Pieces curl naturally and should be served immediately after slicing. Stroganina originates from the Russian Arctic and is traditionally prepared with white fish such as omul, nelma or muksun. The name of the dish comes from the word strogat, which means to shave. Stroganina is traditionally paired with vodka and served over ice, often accompanied by a salt and pepper combination. A less common version is also prepared with raw reindeer meat. ENJOY YOUR MEAL

One of Venice's most traditional dishes, this delicious marinated sardine originated among the fishermen and sailors of La Serenissima as a way to preserve fish on their long voyages. Sarde in saor is made by frying fresh sardines and then marinating them with lightly cooked onions, pine nuts, and raisins with white wine or vinegar. The meal is preferably prepared the day before serving and can keep well for a week. It is found on every corner in Venice and is typically served alongside grilled polenta. ENJOY YOUR MEAL

Black miso cod is a Japanese fish dish made by marinating black cod (sable fish) fillets in a miso-based mixture for several days, then cooking them until the outside is crispy. Traditionally, fish should be marinated for at least 2 or 3 days for best results. After grilling, the resulting fish typically has an incredibly buttery, silky and moist texture and a variety of steamed or pickled vegetables such as steamed rice, soft tofu, wasabi puree, stove noodle salad, baby bok choy, daikon radish, cucumber or ginger sprouts. it is distinguished by an extraordinary flavor that goes well with accompaniments. A glass of fine white wine also goes well with the sweet, salty and buttery flavors of this fish specialty. It is considered to be the curing and grilling of gindara kasukaze, a Japanese dish of black miso cod, gindara or silver cod fillets. ENJOY YOUR MEAL

1,1 lbs green beans (divided in 2 or 3) 2 tablespoons of salt 1 package of cream of mushroom soup mix 3/4 cup milk 1 teaspoon soy sauce 2 cups grated cheddar cheese 3 large onions (chopped) Salt Black Pepper (freshly ground) Boil plenty of water in a large pot, add salt and boil the beans until they are slightly firm. While the beans are cooking, fill a large bowl with ice water and set aside. When the beans are ready, drain them in a colander and immediately submerge them in ice water to stop cooking. Once the beans have cooled, spread them on a paper towel and let them dry. On the other hand, fry the onion in a large pan until caramelized and set aside. In a large bowl, add the mushroom soup mix, milk, soy sauce, half of the cheddar cheese and half of the caramelized onion. Then add the beans and mix. Add salt and pepper if needed. Transfer the green beans to the greased baking dish. Bake in a preheated oven at 392 degrees for 20 minutes. Remove the food from the oven and reduce the

6 artichokes 2 tablespoons of olive oil 1 glass of fresh grated Parmesan cheese  1/2 teaspoon of mayonnaise 3 cloves of garlic (Chopped) 1 large lemon zest Juice of 1/2 large lemon 1/4 cup pine nuts 2 tablespoons fresh parsley (Chopped) Black Pepper (freshly ground) Grease the baking dish in which you will put the artichokes with olive oil. Place the artichoke bowls on the baking tray. Mix the Parmesan cheese, mayonnaise, garlic, lemon zest, lemon juice, pine nuts, parsley and freshly ground black pepper in a bowl and divide into the artichoke bowls. Bake in a preheated 374 degree oven for 20-25 minutes until golden brown. Remove from the oven and serve hot with a sprinkling of parsley on top. ENJOY YOUR MEAL

  8 onion rings (frozen) First, run the airfryer in vegetable mode for 1-2 minutes and heat it up. Arrange the frozen onion rings in a single row in the hot bowl. After the first 3 minutes, turn the onion rings inside out every 2 minutes and let them cook on all sides. After cooking the onion rings for about 9 minutes, you can take them to the serving plate. ENJOY YOUR MEAL

6 tricolor bell peppers (Red, yellow and orange) 1 onion (Chopped) 3 cloves of garlic (finely chopped) 2 tablespoons of olive oil 1,1 lbs lean ground beef 3-4 tablespoons of parsley (finely chopped) 1 teaspoon of thyme 2 tablespoons fresh basil (finely chopped) 1/2 teaspoon of salt 1/2 teaspoon black pepper 1.5 cups of marinara sauce 1 cup ricotta cheese (Or sweet curd) 0,22 lbs grated mozzarella cheese 1/4 cup grated Parmesan cheese Wash and dry the peppers. Cut off the tops and remove the seeds, then carefully cut off the bottom of each pepper to create a flat surface. Don't cut too much or the sauce will leak. Grease a baking dish and place the peppers upright on the plate. Put the peppers in the preheated oven at 392 degrees and bake for about 15 minutes. (This will result in al dente cooking. If you want your peppers to be softer, cook another 5-10 minutes.) While the peppers are cooking in the oven, heat the olive oil in a large saucepan over medium heat. Saute the chopped on

  1 pack of puff pastry dough 1/4 cup cornstarch 4 cups of milk 1/2 cup cake flour 1/4 cup sugar 2 teaspoons of white sugar 3 eggs, scrambled 1 tablespoon of butter 1 packet of vanilla Apricot jam For Icing; 3 cups powdered sugar 1 tablespoon of lemon juice Preheat the oven to 352 degrees. Divide into three, each the same size. Pierce with a fork and place on the baking tray. Bake in the preheated oven for about 10 minutes until golden brown. In a medium bowl, combine the cornstarch and 1/2 cup milk with your fingers until smooth. Mix the cake flour and half the sugar. Beat in egg yolk. Set it aside. In a saucepan over medium heat, bring the remaining milk and remaining sugar to a boil. Stir in the egg yolk mixture; Keep stirring and bring to a boil again. Remove from heat and stir in butter and vanilla. let it cool down. In a small saucepan or in the microwave, heat the jam until mushy. Place one puff pastry on the board. Spread on top with chilled pastry cream. Place a second puff pa

6-7 pieces of pineapple 1 teaspoon of sugar (we recommend powdered sugar) 5 cl Malibu (Coconut flavored rum is more correct, even though it's called a coconut liqueur.) 5 cl pineapple juice (Pineapple juice sold in the market will work.) Ice Throw them all in the blender and blend until you get a creamy consistency. You can serve it with a cocktail glass. We recommend a single straw and a triangular pineapple for decoration.  ENJOY YOUR MEAL

Whitebait fritters are considered pastries in New Zealand and are the most popular way to prepare whitebait. The recipe is quite simple, unlike the rather expensive fish. The dough is made from eggs and flour, to which the fried fish is added, then flavored with salt and pepper. The meal can be consumed as a snack, as a starter, or even as a main course when paired with a fresh salad. ENJOY YOUR MEAL

                              Arroz a la tumbada is a traditional Mexican dish originating from Veracruz. It is prepared in a thick clay pot called a cazuela and contains rice, seafood (fish fillet, shrimp, octopus, crab, and oyster), onions, garlic, butter, oil, fish stock, and tomatoes. The combination is brought to a boil, then cooked until the liquid is absorbed. Once done (still a bit soupy like water), the dish is garnished with chopped parsley and served in the same cazuela (a shallow pot used for cooking). ENJOY YOUR MEAL

Buridda is a famous Italian seafood stew (sometimes classified as a soup) with many modern flavors. It was traditionally a fisherman's dish made with fish, usually cod and shark, cut into small pieces and boiled with olive oil, mushrooms, pine nuts and capers. However, modern varieties include other types of fish such as red mullet, cuttlefish or monkfish, and often onions, tomatoes, and wine. Some regional variations also include crab meat, squid and fried anchovies with peas, artichokes, beets, carrots, celery or olives. The dish has its origins in the Liguria region and is often referred to as Ligurian fish stew. It is particularly associated with the city of Cinque Terre and is often referred to as one of the most common Italian dishes available in the area. The availability of different fish and traditional vegetables has resulted in the creation of many varieties of buridda, and it is difficult to find a uniform recipe for this authentic dish. Traditionally, round Italian bun

A staple of the traditional Icelandic diet, harðfiskur is a fish delicacy made following an ancient preservation method that involves drying fresh fish on wooden racks outdoors in the cool Icelandic wind. Fish can be soaked in a weak brine before drying for a slightly saltier taste of the finished product. Typical fish include haddock, cod, and wolffish, but fish such as flounder or arctic char can also be used. After several weeks of drying, the fish acquires a hard, papery and chewy texture and a characteristic yellowish color, while its taste is salty and has a strong odour. To make the fish more flaky and soft, it needs to be beaten well before consumption, and then cold, salted butter is usually spread over it as a snack. High in protein, omega-3 fatty acids and vitamins, this fish delicacy is often used in lunch wraps or in stews or soups, and is also an essential part of the Icelandic þorramatur buffet traditionally enjoyed during midwinter holidays. Once food for the poor, harð

The term curry comes from the Tamil word kari (sauce) and refers to a variety of dishes prepared in a thin, soup-like spicy sauce. Curry can mean two things: a casserole of curry-spiced meat, fish, or vegetables traditionally served with rice, bread, or cornmeal, or a dish flavored with curry powder or curry paste. Although curry originated in the Indian subcontinent, today it is a global dish served in Thailand, Japan, Indonesia, Malaysia, South Africa, Mauritius, Singapore, Germany, the United Kingdom and the United States. There is a wide variety of curries, as they are prepared all over the world. Creamy Ceylon curry made with coconut milk. Hot and spicy pork curry called Vindaloo. Rogan josh, a Persian curry made with meat marinated in yogurt. A stir-fried curry with precooked meat, onions and tomatoes called Jalfrezi. Known as the most spicy curry dish, the English phall made using eight chili peppers and the list goes on. In addition to being one of the most internationally accl

0,66 lbs cherries 5-6 tablespoons of fresh unsalted curd cheese 5 tablespoons of water 2 tablespoons of lavender honey 1 tablespoon of fresh lemon juice fresh basil Boil half of the cherries with 1 tablespoon of honey and 5 tablespoons of water over low heat the night before. Strain the water and separate it as a sauce in a separate bowl. Let the cherries and sauce cool in the refrigerator. Cut the remaining cherries in half and blend them with 1 tablespoon of honey and 1 tablespoon of lemon juice to flavor them. Take the curd cheese on a serving plate and place two different processed cherries on it. Serve with fresh basil and honey cherry sauce. ENJOY YOUR MEAL

2 chicken breasts or boneless, skinless chicken drumsticks Salt black pepper 1 egg 1 tablespoon of food 1 tablespoon of flour Frying oil For the orange sauce 200 ml orange juice (freshly squeezed) 1 orange zest 1-2 tablespoons of sugar 1 tablespoon or apple cider vinegar 1 tablespoon of soy sauce 1 teaspoon grated ginger 2 cloves of garlic (Crushed) 1 pinch of chili pepper 1 tablespoon of meal or flour to decorate Sesame and filet almonds (Slightly sauteed) Chives (finely chopped) Orange zest For the sauce, mix all the ingredients in a small little neighborhood next to the orange and in 2-3 minutes. Add the cornstarch or flour after mixing in a bowl with 2 spoons of water and for thickening. When it reaches a dark and shiny appearance, sample it and add the orange zest. For the chicken, mix the flour, groats, salt and pepper in a bowl. In another bowl, break the egg to come to life and dip the chicken pieces first in the egg and then in the flour mixture. After heating the frying oil i

1 pack of cocoa biscuits 1/2 cup of chocolate sauce 0,49 lbs pastry cream 0,49 lbs cream cheese 1/4 cup powdered sugar 1/4 cup cocoa 0,93 lbs cherry jam For the top pistachio Roll the biscuits and chocolate sauce through the rondo and spread on the bottom of a round tin. Keep it in the fridge. Take the pastry cream, cream cheese, powdered sugar and cocoa in a large bowl and beat them with the help of a mixer. Pour the mixture into the mold you have kept in the refrigerator. Spread the cherry jam on it and smooth it out. Put it in the fridge and leave it for 1 hour. Serve with a sprinkle of pistachios on top. ENJOY YOUR MEAL

  This thick and aromatic fish curry hails from southern Thailand. The base of the dish is prepared with tai pla (fermented fish guts) and a spicy curry paste made of chili pepper, galangal, shrimp paste, turmeric, shallot and lemongrass. Other additions often include dried fish, chopped eggplant, bamboo shoots, string beans or other vegetables. Because of its intensity and strong, tangy flavors, kaeng tai pla is best served with steamed rice on the side. Traditionally, this Thai curry is made with fish only, and most varieties do not use coconut milk. ENJOY YOUR MEAL

Fried Eel Slices (fried eel slices) is a Chinese dish that is especially popular in Hangzhou. It consists of slices of eel mixed with garlic, which creates a unique flavor in the process. These eel slices have a sour and sweet flavor and are crispy on the outside while remaining soft on the inside. In recent years, Hangzhou cooks have developed a new method of preparing the dish. Slices of eel are fried until partially cooked and then fried to obtain a soft “shell”. ENJOY YOUR MEAL

  The main ingredient in this hearty Korean soup is fresh or marinated charcoal roe (myeongnan). The soup consists of a spicy broth, typically dashi-based, flavored with gochujang paste. Other than eggs, the soup usually includes sliced ​​daikon radishes, scallions, bean sprouts, and sometimes tofu or other additions. It is traditionally served with rice. ENJOY YOUR MEAL

                            Poo cha (aka poo ja) is a Thai dish of stuffed, deep-fried crabs. The dish is best prepared with steamed fresh crabs and then the meat is removed and combined with pork, shrimp, soy sauce, garlic, fish sauce, and various other spices and seasonings. The mixture is then stuffed into crab shells, which are occasionally steamed before being deep fried. Crabs are usually served with dipping sauce on the side. ENJOY YOUR MEAL

Bacalao al pil-pil is a traditional Spanish dish originating from the Basque region. It is prepared with only four ingredients: salted cod, olive oil, garlic and chili flakes. The cod is cooked in olive oil (with garlic and cayenne pepper) and then the gelatin is released, which is necessary for the emulsification of the sauce. Making a pil-pil is a laborious process that takes between 15 and 30 minutes, and the end result is a creamy sauce that is spooned over the cod before serving. It is recommended to garnish the dish with remaining garlic and chili peppers and then serve hot or warm. ENJOY YOUR MEAL

1,69 oz Bourbon Whiskey 0,16 oz lemon juice 1 teaspoon  sugar 2,02 oz Mineral Water Fresh mint leaves Mix fresh mint, sugar and lemon in a tall glass. Add ice. Add soda and bourbon whiskey last. ENJOY YOUR MEAL

  Bacalao a la Vizcaina, or Basque-style cod, is a traditional Spanish dish that is also popular in many Spanish-speaking countries. The dish is made with salted cod fillets in Vizcaina sauce. The sauce consists of red onion, garlic, and choricero chili puree, but some people also like to add tomatoes to the mix. The fish is cooked and the sauce is poured over the fillets. The food is traditionally served hot. ENJOY YOUR MEAL

  Gelatinous fish heads, known as kokotxas, are a key ingredient in this classic Basque dish. Kokotxas usually come from the flamboyant cheeks (lower part of the chin) of hake or cod. The dish is sometimes served in a sauce of white wine, garlic, flour and olive oil. A more traditional way of serving kokotxa is with a salsa verde sauce made of olive oil, flour, fish stock, garlic and finely chopped parsley. Kokotxas are lightly fried in earthen casserole, then combined with sauce. It is recommended to serve the dish with crusty bread to scrape off the sauce. ENJOY YOUR MEAL

Saramură is an authentic Romanian dish typically made with grilled fish briefly boiled in vegetable broth. The fish is usually cooked on a grill pan or in a pan with heated sea salt and then transferred to another pan with boiling water, chopped tomatoes, bell pepper, fresh herbs, garlic, and lemon juice. After the fish is cooked, it is placed on a plate, drizzled with vegetable sauce and traditionally served with mamaligan. While Saramură with grilled fish is a typical dish in the Dobrogea region, in some regions of Romania this dish is also prepared with grilled meats such as chicken wings. ENJOY YOUR MEAL  

Tweed kettle refers to boiled salmon, typically served in a flavorful fish broth and served with potatoes or mushrooms, while the fish itself is simmered with fresh herbs and scallions or syboes. In the 19th century, this Scottish classic was one of the most popular dishes frequently served in old Edinburgh's pubs. Its name is derived from the River Tweed, one of Scotland's largest salmon rivers, and its traditional method of preparation (scalding whole salmon in a kettle) ENJOY YOUR MEAL

Bacalhau com todos is a Portuguese dish that is traditionally prepared every Christmas Eve and served at dinner. The dish, which literally turns everything into cod, is made with vegetables such as boiled cod, slices of boiled egg, carrots, cabbage and potatoes. The dish is typically garnished with a sprinkling of olive oil and white vinegar, while it is often flavored with garlic and garnished with freshly chopped parsley. ENJOY YOUR MEAL

1,69 oz Tequila 0,33 oz Agave syrup 0,33 oz Lime lemon juice 2,02 oz Pink grapefruit juice Mineral Water Gently dip your wide-mouth cocktail glass upside down into the water and shake it carefully to remove excess water. Pour salt on a plate, dip the rim of your glass into the salt, and pull it out. Fill the cocktail shaker with ice. Fill the shaker with all the ingredients except soda and start shaking. Continue until the shaker is completely cool and portion into glasses. Add a few pieces of ice and soda. Add the pieces of fruit of your choice to decorate. ENJOY YOUR MEAL

Pulpo al olivo is a traditional Peruvian dish served as a starter or main course. The meal consists of octopus with olive sauce. The sauce is usually made with botija olives grown in the southern part of the country. Although there are many variations of this dish, it is typically prepared with octopus, olives, lime or lemon juice, olive oil, eggs and garlic. The octopus is boiled, then covered with a sauce made by blending olives with mayonnaise. It is recommended to serve this Peruvian delicacy with boiled potatoes. ENJOY YOUR MEAL

Salad od hobotnice is a traditional Croatian octopus salad of Dalmatian origin, but is very popular throughout the country, especially on Christmas Eve and during the summer months. Although there are many varieties, it is usually made with a mixture of octopus, onions, garlic, bay leaves, olive oil, parsley, potatoes, salt, vinegar and tomatoes. The cleaned octopus is cooked, then cut into small pieces and mixed with other ingredients. It is recommended to cook with a few wine corks, as it will absorb bitter tastes during cooking. The salad is sometimes enriched with capers, olives or lemon juice and is recommended to be served chilled well, ideally with fresh bread on the side to clear the juices. ENJOY YOUR MEAL

Tai-meshi is a traditional Japanese dish consisting of red sea bream and seasoned rice. The fish is gutted, cleaned, flavored with salt and sake, then lightly grilled. The stock is made with a combination of kombu kelp, salt, soy sauce, mirin, sake, and grated ginger. To prepare the dish, rice and sea bream are cooked in stock and served either by mixing fish meat into the rice, which should be light and fluffy, or topped with whole fish. Tai-meshi is usually garnished with chopped chives and white sesame seeds. It is especially popular in Ehime State in the spring. ENJOY YOUR MEAL

Fried calamari is a traditional Turkish dish that is usually served as a starter. The dish consists of cleaned squid, cut into thick rings, soaked in milk, then dipped in flour, baking powder, and salt before being fried in hot oil. Squid rings can be flavored with herbs or chili peppers if desired. Once fried, the rings are typically served with a Turkish tartare-like sauce on the side for dipping, along with a few lemon wedges. ENJOY YOUR MEAL

Shirasu don is a traditional Japanese dish originating from the Kanagawa region. It is a feature of Chigasaki, Enoshima Island and Kamakura. The dish is made with shirasu – baby sardines, sandfish and herring. The fish is eaten dried, boiled or raw with soy sauce. Their texture is light and fluffy, while their flavor is slightly salty. For shirasu don, fresh and raw shirasu is simply placed over a bed of rice in a bowl. The dish is often enriched with seaweed, Japanese herbs and sliced ​​leeks, accompanied by soy sauce and tare. ENJOY YOUR MEAL

Fiskeboller, which literally means fish cakes, is a classic Norwegian dish made with minced white fish, flour, eggs and milk. A hearty dinner for most Norwegians, fiskebols are typically served in a thick white sauce, with steamed vegetables, usually carrots and boiled potatoes. Because they resemble meatballs, they are often also called fish cakes and are typically made from cod, haddock or pollock (coal fish). Eaten on their own, fish balls have a very mild, almost bland flavor, so a preferred version calls for the addition of curry powder and shrimp to a plain bechamel sauce for an exotic twist and more pleasant taste to the dish. Fiskeboller can also be added to fish soups and stews. They can be made from scratch or purchased fresh or ready-to-eat in canned versions available in Norwegian supermarkets. Norwegian fiskeboller brand Vesteraalens has been producing more than a million cans of this national culinary delicacy annually for over 100 years. ENJOY YOUR MEAL

Pescado zarandeado is a special dish of the Mexican Nayarit region. It is a simple dish made by cooking local fish over mangrove charcoal and emits a distinctive smoke that permeates the lightly salted fish. Some cooks today like to add spices and cayenne pepper to the dish rather than just using salt, which accentuates the natural flavors of the fish. The name of the dish is derived from the word zaranda, referring to the name of the grill used to prepare the fish. ENJOY YOUR MEAL

Cóctel de conchas is a seafood dish unique to Salvadoran cuisine. It is a type of shellfish cocktail that usually combines black-shelled oysters (conchas negras), chopped onions and tomatoes, coriander, and lemon or lime juice. Everything is garnished with a mixture of Worcestershire sauce (called salsa inglesa or salsa perrins in El Salvador), hot sauce, and salt. Typical accompaniments served with the cocktail include crackers, half a lemon to squeeze extra lime juice over the cocktail, chilli and cold beer. This refreshing specialty is especially popular during the summer season and is often served in shells for better visual impact. ENJOY YOUR MEAL  

Slane srdele, or salted sardines, is a Croatian dish that is prepared from May to August. The dish uses fresh sardines and coarse sea salt. Salt is put in an old tin or barrel and sardines are arranged on it. Then another layer of salt is added to the top of the sardines, followed by another layer of sardines, but facing the opposite direction of the ones below. The last layer is always salt, and the sardines are covered with a wooden lid and weight. After the salted sardines are combined, they are stored in a dark and cold place for at least 3 months. During this time, the sardines will release water and oil. All that's left is to wait a few months and then enjoy this Adriatic flavor. ENJOY YOUR MEAL

1,52 oz Prosecco - or sparkling wine - or champagne 1,01 oz Aperol 0,57 Mineral Water Method : Build Garnish: Orange slice All drinks are mixed in a wine glass with plenty of ice. Served with an orange slice. ENJOY YOUR MEAL

Boquerones fritos is a traditional Spanish fish dish originating from Andalusia. The dish consists of deep fried anchovies and is usually made with a combination of fresh anchovies, olive oil, flour and salt. The cleaned anchovies are sprinkled with salt, covered with flour, and then fried in olive oil over medium heat until golden and crispy. After all the anchovies are fried, they are arranged on a plate and served while they are hot. It is recommended to try this Andalusian specialty in one of the beach bars. ENJOY YOUR MEAL

  Ackee and saltfish is the national dish of Jamaica, consisting of an unusual fruit originating from West Africa and all kinds of dried and salted fish, usually cod, mahi mahi or mackerel. The dish is very popular either as a nutritious Jamaican breakfast or as a starter served for lunch or dinner. Ackee is a difficult ingredient due to its toxicity, so it is not safe to consume until the vibrant yellow flesh and characteristic black seeds (three of them) appear inside the fruit. It arrived on the island in the 18th century and looks like a smooth, reddish peach. Ackee is best when fully ripe, fatty and sweet, and visually resembles a scrambled egg when cooked. Salted fish is braised with boiled ackee, onions, hot peppers, tomatoes, and plenty of black pepper, providing big, bold flavors, colors and textures, a contrast between sweetness and saltiness. In some cases, the dish is also served with rice and boiled plantains and is often garnished with bacon or fresh tomatoes. Anything se

Often associated with Luang Prabang, it is a dish that combines steamed fish in banana leaves, diced fish with glutinous rice powder, fish sauce, as well as different spices and herbs such as lime leaves, cayenne pepper, and lemongrass. Spices are usually ground in a mortar and then combined with fish and other ingredients in a mixture neatly wrapped inside banana leaves. The dish can be placed in whole banana leaves or in small, individually sized packets and is usually served with rice and dipping sauce on the side. Although a variety of fish species can be used, catfish is the most common choice in Laos. ENJOY YOUR MEAL

Vicenza's famous signature dish, baccalà alla Vicentina, is made with stoccafisso (stock-fish), which refers to a cod that is not salted but is air-dried until it is almost rock-hard and soaked in water for several days before cooking. Stock fish was first introduced to the region in 1432 by Pietro Querini, a Venetian merchant whose ship was wrecked off the Norwegian coast. The crew was rescued, reaching the island of Røst, where stock-fish are very common, so traders brought some of these strange dried fish back to Vicenza. The Venetians adopted this new ingredient as an alternative to expensive and perishable fresh fish, and eventually came up with their own recipe. Vicenza-style cod slowly boiled in milk flavored with a delicious soffritto base of garlic, onions and anchovies. During long cooking hours, the fish meat becomes incredibly tender, while the milk tends to soften the strong flavor and aroma typical of dried cod. Baccalà alla Vicentina is traditionally served over soft

  These traditional Italian fries use salted cod as the star ingredient and combine it with a thick, leavened dough often flavored with parsley. When soaked in water or milk, the fish is either exfoliated and added to the batter, or cut into pieces that are then simply dipped into the mixture. Both versions are fried until golden and crispy and can be enjoyed as a starter or a light main course. The dish is often associated with the Liguria region and is traditionally consumed on Christmas Eve. ENJOY YOUR MEAL

  Pizza ai frutti di mare Pizza ai frutti di mare is an Italian pizza garnished with seafood such as scampi, calamari and mussels. Traditionally, pizza is served without cheese as the seafood is placed on the dough and tomato sauce. Pizza ai frutti di mare is popular in Mediterranean countries such as Italy and Croatia. It is recommended to sprinkle some olive oil on it and pair it with a glass of cold white wine. ENJOY YOUR MEAL

Originating from the Mexican state of Michoacán, carnitas is a delicious pork dish that is deep-fried, broiled, or slow-cooked until completely tender and juicy. The heat is then turned on until the meat is crispy on the outside and crumbles. Carnitas, meaning small meat, is usually served with a tortilla with salsa sauce, beans, guacamole, lime or fresh vegetables. In Michoacán, carnival is found everywhere, from street stalls to fancy restaurants, but the food is mostly made for special occasions like Christmas, anniversaries or birthdays.  ENJOY YOUR MEAL

Risotto alle carote is a traditional Italian carrot risotto. Risotto is made with a combination of rice, vegetable broth, carrots, onions, butter, thyme, spices, and cheeses like Taleggio. After preparation, the pan is removed from the stove and the cheese cubes are added to the risotto along with black pepper and thyme. Risotto is traditionally served while still hot and is often topped with grated Parmigiano-Reggiano. ENJOY YOUR MEAL

Lechon sauce or sarsa ng lechon is a traditional Philippine sauce that accompanies lechon braised pork. The sauce is made with a combination of pork liver, vinegar, sugar, breadcrumbs, onions, garlic, and spices (salt and pepper). The combination is simmered until the sauce has a thick consistency as desired. This dipping sauce can be served hot straight from the pan or chilled before serving, depending on personal preference. ENJOY YOUR MEAL

Maqluba is the national dish of Palestine, but can also be found in Iraq, Syria, and Jordan. There are many variations of this layered one-dish dish, but the basic principle is to turn it over before serving, which is the meaning of the word maqluba. Ingredients include rice, vegetables (usually carrots, potatoes, tomatoes, cauliflower, onions), herbs and spices (usually turmeric and sumac), and meat such as chicken or lamb, but the dish can also be made without meat. The ingredients are cooked and layered, then boiled until there is no liquid left. Before serving, the maqluba is turned upside down and then usually garnished with pine nuts or chopped parsley. It is recommended to serve the dish with cucumber and tomato salad, olives and yogurt. ENJOY YOUR MEAL

Boudin blanc de rethel is a white sausage made from a secret blend of pork, lard, fresh eggs, milk and spices that has been valued for preservation since the 17th century. It is traditionally produced in the Rethel region of the French Ardennes region. This sausage is light in color and its texture can be fine or medium-coarse. It is typically grilled and served with mashed potatoes and a glass of champagne on the side. ENJOY YOUR MEAL