Appetizer

Spain

Rin-ran is a variation of the popular pipirrana salad. This humble Spanish dish is prepared with salted cod strips or leftovers, potatoes, garlic, cumin, olive oil, red peppers, and hard-boiled eggs. When prepared, it can be served as a tapa, appetizer, side dish, or the main course. Originally, rin-ran was prepared by field workers in the countryside. This salad should always be served cold, and it can be garnished with olives or spring onions.

Pipirrana rin-ran

Italy

Piselli con prosciutto is a traditional dish originating from Rome. It's made with a combination of sweet and tender Roman green peas, prosciutto crudo, butter, onions, parsley, salt, pepper, and chicken or beef bouillon. If desired, minced fresh mint can also be added to the dish as it's well known that peas and mint go together hand in hand. The onions, prosciutto, and parsley are saut&eacute;ed in butter, followed by the peas and the bouillon. The dish is seasoned with salt and pepper and cooked over low heat until the peas become tender. Before serving, it's recommended to sprinkle chopped mint on top of the dish. Piselli con prosciutto can be served as an appetizer or a side dish.

Piselli con prosciutto

France

Originating from the French city of Nice, pissaladi&egrave;re is a baked tart that is similar to a pizza, but thicker. In the past, it was usually baked and sold each morning, but today it is traditionally served as an appetizer or a snack, consisting of a doughy base that is topped with anchovies, olives, caramelized onions, and fresh herbs. The name of the dish comes from the French phrase p&egrave;i salat, which translates to salted fish, one of the key ingredients used in the preparation of pissaladi&egrave;re. It is believed that the dish was invented between 1305 and 1377, during the Avignon Papacy. Pissaladi&egrave;re is best paired with a glass of chilled white wine.

Pissaladière

Pisto is a traditional dish from La Mancha, consisting of a variety of cooked and fried vegetables such as tomatoes, onions, bell peppers, and courgettes. It is very similar to the famous ratatouille. The dish can be served cold as a starter, or warm as a side dish. It is believed that pisto was introduced to Spain by the Moors, who used to call it alboronia. There are also numerous variations of pisto, with added ingredients such as potatoes, pumpkin, or ham.

Pisto

Greece

Pitarakia is a specialty of Milos island, consisting of small half-moon-shaped pastries filled with cheese. The pastry dough is typically made with flour, olive oil, onions, herbs, salt, and lukewarm water, while the filling may be as simple as crumbled local cheese (such as feta or manoura) mixed with freshly ground pepper. Other variations of the cheese filling include a mixture of local mizithra cheese, eggs, spearmint, and salt, or a combination of finely chopped red onions with dry Melian cheese. There&rsquo;s also a sweet version of the pastry which uses a filling of mizithra cheese, sugar, eggs, and cinnamon. Pitarakia pastries are typically fried in hot oil until nicely colored and crispy, and they&rsquo;re best enjoyed warm as a meze dish or a snack.

Pitarakia

Pitaroudia is a traditional dish originating from Rhodes. These fritters are made with a combination of chickpeas, onions, tomatoes, mint, cumin, and seasonings. The dried chickpeas are soaked, boiled, then coarsely ground and mixed with onions, grated tomatoes, mint, salt, pepper, and cumin. The fritters are fried in olive oil until golden brown. Once done, pitaroudia is often served with tzatziki dip on the side.

Pitaroudia

Pitina all'aceto is a traditional dish originating from the Friuli-Venezia Giulia region. The dish is usually made with a combination of local ball-shaped pitina salami (rolled in maize flour), olive oil, onions, and balsamic vinegar. The pitina is mixed with the onions and browned in a pan over low heat. Balsamic vinegar is poured over the mixture and the dish is simmered over low heat for a few minutes. Once done, pitina all'aceto is typically served as an appetizer with polenta on the side. It can also be served on toasted slices of bread that are rubbed with garlic and brushed with olive oil. It's recommended to pair the dish with a glass of Pinot Noir.

Pitina all'aceto

Pizza secca, meaning dry pizza, derives its name from the crunchy, crispy texture it develops once it&rsquo;s baked. It is not a regular pizza but a type of schiacciatina, a very thin flatbread with a topping that resembles a pizza in visual appearance and flavor. Consisting of flour, water, olive oil, salt, and (sometimes) yeast, the dough is rolled out very thinly before it is cut into rectangular or square-shaped slices and brushed with a combination of tomato sauce, oregano, salt, and olive oil. The topping can also be enriched with other ingredients such as finely sliced onions, olives, eggplants, dry salami, or marinara sauce, while some versions may omit the tomato sauce altogether. Pizza secca is a specialty of the Sicilian town of Catania and the surrounding area, where it is available in almost every local bakery at any time of the day. Slices of this crunchy, pizza-like flatbread make for an excellent snack or an appetizer that can be enjoyed warm or chilled.

Pizza secca

Pizzetta is a small version of pizza that varies in size and shape, so some pizzettas can even be prepared in the shape of a heart. It is made in the same way as a regular, large pizza, consisting of a dough base (or puff pastry) topped with sauces, cheeses, and various additional ingredients. The dish is usually served as an appetizer, a quick snack, or a light meal. In Rome's bakeries, pizzette are often sold by weight, and if you order an ap&eacute;ritif at a caf&eacute;, you might even get a complimentary pizzetta with your order.

Pizzette

Plăcintă, from the Latin word placenta which means flat cake, is a traditional fried pastry or a thin cake consisting of flour, water, eggs, milk, yeast, and a pinch of salt. This fried or deep-fried pastry is enjoyed warm, and it is usually stuffed with a sweet or savory filling. A great variety of fillings can be used for the stuffing, including branza cheese, sweet cheese, mashed potatoes, shredded cabbage, apples, jams, and sour cherries, to name a few. Plăcintă&rsquo;s texture and consistency can range from light and fluffy to doughy and crispy, resembling a flatbread. Depending on the filling and the method of preparation, it can be consumed as an appetizer, a dessert, or a light main dish. It is generally regarded as a vegetarian dish, but it can also be filled with meat such as shredded chicken.

Plăcintă

Pla muek yang is a Thai-style chargrilled squid dish typically coated in a spicy, sweet-and-sour sauce consisting of lime juice, fish sauce, garlic, chilis, coriander roots, and sugar. The dish is often served with peanuts and coriander leaves on top and is commonly sold at roadside eateries and street stalls across Thailand. It can be consumed on its own as an appetizer or a main course, or it can be mixed with salads.

Pla muek yang

Croatia

Planinski rižot is a traditional dish originating from the Gorski Kotar region. This mountain-style risotto is made with a combination of mushrooms, rice, dried sausage, garlic, tomatoes, parsley, white wine, vegetable stock, butter, olive oil, and grated cheese such as parmesan. The mushrooms, garlic, and sausage slices are saut&eacute;ed in olive oil and covered with white wine. The chopped tomatoes are added to the pan and the mixture is simmered for a few minutes. Rice and seasonings are then added to the pan, the mixture is covered with vegetable stock, and the risotto is simmered until fully cooked. Before serving, planinski rižot is enriched with a knob of butter and grated cheese. The dish is typically garnished with chopped parsley and it's enjoyed warm.

Planinski rižot

Pl&aacute;tanos asados is a Colombian dish that is usually served as a side dish or an appetizer. It is quite simple to prepare the dish, which is made with ripe plantains, butter or oil, and thick slices of mozzarella. Apart from this classic version, some people also like to use guava slices in addition to the cheese. The plantains are peeled, rubbed with butter or oil, baked, then slit open horizontally and stuffed with mozzarella. The combination is then returned to the oven for a short while so that the cheese melts, and the dish is ready to be consumed. It is recommended to garnish it with hot sauce, if desired.

Plátanos asados

Pleah sach ko is a Cambodian-style beef ceviche. The dish is typically made with thin, bite-sized pieces of raw beef that are first marinated in lime juice, and then covered with a clear broth of lime juice, fish sauce, and sugar. A variety of chopped up vegetables and fresh herbs are usually added to the dish, while minced prohok, fish sauce, or even slices of beef tripe are optional. Typical ingredients include green eggplants, shallots, garlic, radishes, bell peppers, jalape&ntilde;o peppers, green onions, and freshly chopped herbs such as saw leaf, lemongrass, basil, mint, and cilantro. Sour and spicy, the ceviche is usually topped with roasted ground rice and crushed peanuts, and it can be served either warm or chilled. In Cambodia, pleah sach ko is commonly prepared for weddings and similar festive occasions.

Pleah sach ko

United States

Poke (pronounced poh-kay) is a native Hawaiian dish that has surged in popularity worldwide, evolving from a simple fisherman's snack to a trendy fast-casual staple. The word 'poke' means 'to slice' or 'cut crosswise into pieces' in Hawaiian, referring to the method of preparing the fish. Traditionally, poke consists of raw fish—most commonly ahi (yellowfin tuna) or octopus (tako)—that is cubed and tossed with sea salt, candlenuts (inamona), and limu (seaweed).

Modern versions of poke, particularly those popularized on the US mainland and globally, often involve a wider array of ingredients. The base is usually seasoned with soy sauce, sesame oil, and onions (sweet Maui onions or green onions). It is frequently served as a 'poke bowl' over a bed of white rice, brown rice, or salad greens, garnished with avocado, cucumber, edamame, tobiko (fish roe), furikake seasoning, and spicy mayo.

The dish reflects the deep connection of Hawaiian culture to the ocean. Historically, ancient Hawaiians prepared poke with freshly caught fish, massaging it with sea salt and seaweed to preserve and flavor it. The influence of Japanese and other Asian immigrants to Hawaii later introduced soy sauce and sesame oil to the recipe, creating the flavor profile most recognized today.

Nutritionally, poke is valued for being fresh, light, and protein-rich. However, its global boom has raised concerns regarding the sustainability of tuna stocks. Whether enjoyed in its purest traditional form on a beach in Oahu or as a loaded bowl in a bustling city, poke is a celebration of fresh seafood and bold, clean flavors.

Poke

Polpette is a word denoting Italian meatballs, traditionally consisting of ground beef or veal (and sometimes pork) that is shaped into small balls. These meatballs are usually enriched with a wide variety of ingredients such as parsley, eggs, garlic, and sometimes even mortadella or Parmigiano Reggiano. Although some might think that polpette are served with pasta, that is mostly an American thing, and Italian polpette are typically consumed on their own as a snack, appetizer, or finger food that is especially beloved by children of all ages.

Polpette

Polpette con pane di Matera are traditional bread dumplings from Matera, a city famous for its pane di Matera, a durum wheat bread with a long history. This dish reflects the region's resourceful culinary traditions, transforming stale bread into a flavorful and hearty meal. To prepare, the crust of stale pane di Matera is removed, and the crumb is soaked in water (or milk) until softened. It is then mixed with beaten eggs, grated cheese (such as parmigiano or pecorino), garlic, parsley, and salt to form a cohesive dough. The mixture is shaped into balls and fried in extra virgin olive oil until golden brown. The polpettes are then simmered in a rich tomato sauce, allowing the dumplings to absorb the sauce's flavors. Still, they can be served right after frying. Polpette con pane di Matera is a versatile dish, often served as an appetizer, main course, or side dish.

Polpette con pane di Matera

Polpette di gamberi are traditional Italian fritters that are usually made with a combination of shrimp, bread, garlic, parsley, salt, and pepper. The chopped mixture of ingredients is left to rest in the fridge, and it's then rolled in flour, dipped in beaten eggs, and finally rolled in breadcrumbs in the shape of small balls. The fritters are fried in oil and often turned during the process. Once golden-brown, the fritters are removed from the pan and served as an appetizer, usually with a lemon wedge on the side.

Polpette di gamberi

Popover is a traditional variation on English Yorkshire pudding. It's usually associated with the cuisine of New England. The popovers are a type of bread or muffin made with a combination of milk, flour, eggs, and butter. The flour, milk, and eggs are poured into heated butter that's placed in a muffin pan. Once baked, the popovers will puff up and develop a crisp crust and tender, moist center. These puffs are often served with butter and jam or stuffed with various savory fillings.

Popovers

Porcini impanati is a traditional dish that's especially popular in Calabria. It's made with a combination of porcini mushrooms, flour, eggs, breadcrumbs, salt, oil, and parsley. The porcini mushrooms are dredged in seasoned flour, dipped in eggs, coated in breadcrumbs, then fried in hot oil until deep golden brown. Once drained, porcini impanati are sprinkled with salt and served hot, then garnished with chopped parsley. If desired, a lemon wedge can be served on the side to cut through the fat. During the fall, porcini mushrooms are abundant and cheap throughout the country.

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