INTERNATIONAL FOODS

Mettbrötchen is a type of sandwich consisting of a fresh  brötchen  (a German bread roll) and  mett  (raw pork mince). The bread roll is sliced, then topped with a layer of mett, which is usually seasoned with salt and pepper and garnished with slices of raw onions on top. This sandwich is a typical breakfast item in Germany, and it is typically enjoyed in northern parts of the country. Interestingly,  Mettwoch  is a German custom of savoring mettbrötchen on  Mittwoch  (Wednesday). ENJOY YOUR MEAL  

Spiedie is a culinary icon of Binghamton, New York, a sandwich consisting of an Italian roll or slices of white bread that are filled with cubes of marinated chicken, pork, or lamb. The sandwich gained popularity during the 1940s, but its exact origins are still shrouded in mystery. The name comes from the Italian word  spiedo , which refers to a kitchen cooking spit. Not unusual, considering that the meat is grilled on a metal skewer before it gets placed in a sandwich. It is believed that Augustine Iacovelli, the owner of a restaurant called  Augies  popularized the sandwich.  ENJOY YOUR MEAL  

The main thing about pizza Romana is its crust: thin, extremely crunchy, and almost cracker-like, which is why it is also known under the name  scrocchiarella , meaning  the crunchy one . There are a few things that make this pizza so light and crispy: olive oil - added to the basic dough - and less water in the mixture - the maximum hydration of the dough is up to 55 %. Due to a harder consistency, this dough must be stretched with a rolling pin, unlike the softer Neapolitan variety that is shaped by hand with almost acrobatic moves while being tossed in the air. Once shaped, the dough is covered with a sparse layer of tomato sauce and chosen toppings – they can vary, but the most traditional combination would include mozzarella, anchovies, capers, chopped basil, and pecorino.  ENJOY YOUR MEAL  

Jani me fasule is a traditional Albanian white bean soup that has a variable recipe (and even name), depending on the region of the country. The preparation starts by soaking the white beans overnight, after which they are rinsed and boiled. Meanwhile, diced onions are fried in olive oil until golden-brown, to which tomato sauce, parsley, and some of the bean stock are added. Once the sauce has thickened, it is combined with the boiling beans along with some fresh mint and left to simmer on minimum heat for another few hours. The dish is ready to be served when the beans are soft and covered in a thick and aromatic sauce.  ENJOY YOUR MEAL  

Sangrecita is a Peruvian dish consisting of chicken blood sautéed with garlic, onions, and spicy chili peppers. It is traditionally served with rice, corn, or potatoes on the side. The dish is praised because it is high in iron and low on cost. Although it can be consumed on its own, sangrecita can also be used in numerous dishes – from appetizers to desserts. ENJOY YOUR MEAL ENJOY YOUR MEAL  

Mbeju is a traditional, starchy Paraguayan cake made with either manioc or farina flour. As a result, it is highly nutritious and looks like a pancake with a crumbly texture. Besides flour, mbeju consists of salt, water, oil, and, optionally, crumbled cheese. This starchy treat is usually consumed for breakfast, although some consume it as a quick and easy dinner.   ENJOY YOUR MEAL

Romazava is the national dish of Madagascar and a type of  laoka  – side dishes that are traditionally served with rice. This laoka is a stew made with a combination of local greens (paracress, anamamy, mustard greens), beef or zebu meat, tomatoes, and onions. Paracress (also known as  toothache plant ) has a mouth-numbing effect, similar to a local anesthetic, but it is hard to find it outside of Madagascar, so arugula and spinach are sometimes used instead. As mentioned before, romazava is traditionally served with rice, but the dish can also be additionally complemented with a serving of a spicy condiment called  sakay , made with garlic, chili peppers, and ginger. ENJOY YOUR MEAL