Appetizer

Italy

Carne cruda all'albese is an Italian spin on steak tartare, prepared mainly around Alba, a town in the Piedmont region renowned for its precious white truffles. In this version, raw finely chopped beef is flavored with salt, pepper, lemon juice, and garlic. The dish is often served with thin shavings of Parmigiano-Reggiano cheese, and it is often topped with chopped and roasted Piemontese hazelnuts or the prized white Alba truffle. Due to the fact that truffles are very expensive, fresh wild mushrooms are sometimes used instead. Carne cruda all'albese should be enjoyed shortly after the preparation before the lemon juice cooks the meat. The dish is best paired with warm toasted bread, crispy arugula, and fruity red wines.

Carne cruda all'Albese

Brazil

Carne de on&ccedil;a is a traditional dish originating from Curitiba, where it's been served since 1953. It's also the town's official dish, a type of beef tartare made with a combination of minced beef, garlic, onions, chives, olive oil, Cognac, chili powder, and sweet paprika powder. The minced beef is flattened, drizzled with Cognac, seasoned, and mixed with the remaining ingredients. Once done, the resulting mixture is usually shaped into a flat rectangle, and it's then served with toasted bread, mustard, and butter. The name of the dish means jaguar meat, referring to the Brazilian cat known as on&ccedil;a, because it's said that after eating the dish, you'll have the breath of the on&ccedil;a, a reference to the pungent ingredients used to prepare it.

Carne de onça

Carne salada is a typical Trentino meat product that can be traced back to the 16th century. It is made by flavoring beef rump with salt, pepper, juniper berries, rosemary, crushed garlic, and bay leaves. After at least two weeks of turning and kneading the meat, which traditionally rests in steel tubs, it is ready to be consumed, either raw or cooked. If served raw, carne salada is cut in thin slices, drizzled with extra virgin olive oil, and paired with lemon slices, chopped capers, or rocket and parmesan cheese. If cooked, the slices should be cut a bit thicker, then fried for a minute and served with boiled beans. Carne salada is delicious either way, and it is traditionally served as an appetizer.

Carne salada

Carpaccio is raw beef sliced so thin it is almost transparent, laid flat to cover a plate, and dressed lightly, in its original form with a mustard-mayonnaise sauce drizzled in a lattice and in the version that has since taken over with olive oil, lemon, salt, shavings of Parmesan and a few rocket leaves. It was invented in 1950 at Harry's Bar in Venice by Giuseppe Cipriani for a regular customer, the Contessa Amalia Nani Mocenigo, whose doctor had put her on a diet of raw meat; Cipriani named it after the Venetian painter Vittore Carpaccio, whose exhibition was on in the city and whose reds and whites the plate resembled. It descends from the carne cruda all'albese of Piedmont, raw veal with oil and lemon, and the name has since been borrowed for any thinly sliced raw thing, from tuna and salmon to beetroot and pineapple, which is a usage rather than a dish.

The beef is a lean, tender cut, fillet or sirloin, trimmed of every trace of fat and sinew; it is wrapped tightly and part-frozen for an hour or two so that it can be sliced, by machine or a long knife, into leaves one or two millimetres thick, then laid between sheets of paper and pressed or lightly pounded until they are even and translucent. The slices are arranged in a single layer on a cold plate with no overlap, so that the plate is covered edge to edge. Harry's Bar's sauce, still served there, is mayonnaise thinned with Worcestershire sauce, lemon juice, milk and a little mustard, drizzled from a squeeze bottle in a cross-hatch; the Italian restaurant standard is a few spoons of good olive oil, lemon, flaked salt, cracked pepper and a scattering of Parmesan shavings, sometimes with rocket or sliced raw mushroom. It is served at once and eaten cold.

Judge the meat first, because nothing is hiding it: it should be a clear, deep red with no grey or brown edges, which indicate oxidation and age, cut so thin that the plate shows through, soft enough to melt rather than chew, and tasting cleanly of beef with a little sweetness. The dressing should be in proportion, enough to season every slice but not to pool, and the Parmesan in shavings rather than grated dust. Mark down slices that are thick and need chewing, meat with a dark or dry surface, carpaccio that arrives at room temperature or sweating, a plate that is mostly rocket with the beef underneath, a dressing so heavy with balsamic or truffle oil that the meat is lost, and any version made from pre-sliced, vacuum-packed beef, which has a flat, wet taste. The Cipriani sauce and the oil-and-lemon dressing are both correct; a carpaccio under a cream sauce is a different and worse dish.

Carpaccio

Decorative casatiello is a traditional Easter bread. It is prepared with leavened dough, made with lard or olive oil, which is then filled with meat and cheese, rolled, and baked in a large ring mold. The stuffing is made with pork salumi, Italian-style cured meat, and diced semi-hard cheese. Although the choice of meat is variable, Neapolitan salami, ham, prosciutto, and pancetta are the most common varieties. Before baking, casatiello is decorated with hard-boiled eggs which are put on top of the bread, then adorned with cross-shaped strips of dough. This rustic bread is usually prepared for Easter and has a strong symbolic and religious importance for the Italians. The use of leavened bread symbolizes new life, the shape of the bread is a symbol of the crown of thorns, while the eggs illustrate the act of rebirth. The tradition of preparing casatiello comes from Naples, but today, this authentic Italian creation is usually sold during Easter in bakeries across Italy. It is usually served warm or at room temperature, most commonly as an appetizer during Easter dinner.

Casatiello

Kashkaval pane is the name for Bulgarian fried cheese. It's made by breading and frying yellow kashkaval cheese. This sheep's milk cheese is semi-hard in texture, and it's especially well-suited for cooking, grating, and melting. Kashkaval pane is often served as an appetizer in pubs or a street food item that's beloved for its portability. In Romania, the dish is known as cașcaval pane and it's traditionally accompanied by fries, mashed potatoes, or mamaliga.

Cașcaval pane

Casquinhas de siri is a traditional dish consisting of creamy crab cakes served on a shell. It's made with a combination of crab meat, breadcrumbs, coconut milk, tomatoes, onions, yucca flour, green onions, cilantro, and parsley. The mixture is spooned into shells, then baked until golden brown. The casquinhas are sometimes served over shredded lettuce, and they're usually garnished with lime wedges and accompanied by hot pepper sauce on the side. The dish is served piping hot as an appetizer or a bar snack.

Casquinhas de siri

Castagne alla valdostana is a traditional appetizer originating from the Aosta Valley. This sweet appetizer is usually made with a combination of chestnuts, butter, honey, grappa, and salt. The chestnuts are soaked in warm water overnight and cooked in boiling salted water. They're cooked and glazed over low heat in a mixture of butter, grappa, and honey. This appetizer is served warm and it's typically accompanied by a platter of local cheeses and mixed cold cuts. The chestnuts can also be served with more syrup as a dessert in a cup, accompanied by whipped cream.

Castagne alla valdostana

This traditional Peruvian delicacy is made with yellow potatoes and either tuna salad or chicken. Most often, the potatoes are molded or cut into circles, and the filling is sandwiched in between. The dish is flavored with mayonnaise, aj&iacute; amarillo chilis, and lime or lemon juice. Causa rellena is typically served cold on a bed of lettuce, while the top is garnished with black olives, making it a perfect appetizer or a light meal on its own. It is believed that the dish was invented during the Pacific War. Food was scarce, and the Peruvian women started collecting potatoes and any other ingredients they could get their hands on. The women created causa rellena, then offered it to soldiers for the cause of defending their homes, hence the name of the dish.

Causa rellena

France

Caviar d'aubergines de Gruissan is a traditional appetizer originating from the coastal village of Gruissan. It's usually made with a combination of eggplants, dried and crumbled hot peppers, lemon juice, olive oil, thyme, and salt. The eggplants are pierced with a knife and baked until tender. The skin is peeled off and the flesh is finely chopped or pur&eacute;ed. The oil and lemon are mixed in gradually, followed by the hot peppers and thyme. Once seasoned with salt to taste, this tasty dip is served as an appetizer.

Caviar d'aubergines de Gruissan

Cavolfiore alla milanese is a traditional dish originating from Milan. It's made with a combination of cauliflower, butter, onions, grated cheese, and parsley. The cauliflower is trimmed, washed, drained, and covered with boiling salted water until barely tender. Once drained, the cauliflower is divided into flowerets, and the flowerets are then cooked in a mixture of butter and onions. The dish is sprinkled with Parmigiano-Reggiano cheese, the remaining melted butter, and parsley, and it's then baked in a hot oven until golden and bubbly. Cavolfiore alla milanese is always served hot out of the pan.

Cavolfiore alla milanese

Cavolfiore dorato is a traditional dish originating from the Veneto region. Also known as golden cauliflower, the dish is prepared with a combination of cauliflower, flour, eggs, butter, and pepper. The cauliflower is divided into flowerets, washed, drained, and covered with boiling salted water until barely tender. Once drained and dried, the flowerets are dipped into flour an beaten eggs, then deep-fried in butter until golden. The vegetables are served in a heated dish, sprinkled with pepper, and served hot, ideally with lemon wedges on the side.

Cavolfiore dorato

Croatia

Čepurke na plevu is a simple Croatian dish originating from the area around Gacka. In order to prepare it, the stems are picked from the mushrooms (usually button mushrooms), and they are then placed on a stovetop. Each mushroom is seasoned with a pinch of salt, and they are then left to cook on the stovetop until each mushroom is filled with its own juices on top. These mushrooms can be eaten as they are, but they also make for a tasty side dish.

Čepurke na plevu

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color &ndash; from pink to white. The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. For ceviche, fresh fish is an imperative, as fish and shellfish that are not fresh can cause food poisoning. Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught. Fish for ceviche can be divided into three categories: firm, medium, and soft. The dish was originally made by the natives who marinated fish and amarillo chiles in the juices of a native fruit called tumbo, which was replaced by lime juice when the Spanish brought limes and onions to the country. The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Traditionally, it is served on a bed of lettuce with tiny pieces of corn, chunks of sweet potato, and boiled yuca. Cancha, a variety of popcorn made from large corn kernels toasted in salt and oil provides an ideal side dish. The dish is traditionally served at cevicherias, specialized ceviche restaurants that can be found all over the country, and it is so popular that it even has its day, known as National Ceviche Day.

Ceviche

Mexico

Colima-style ceviche is made with a combination of finely chopped white fish, lime juice, salt, and onions. The liquid is strained after the fish has marinated, and ingredients such as tomatoes, chili peppers, carrots, olives, vinegar, coriander, and olive oil are added later, making this a dry-style ceviche with no excess liquid. It is recommended to serve Colima-style ceviche with toasted tortillas and hot sauce.

Ceviche Colima

Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw clams are shucked, cleaned, and marinated in freshly squeezed citrus juice. The acid in the juice "cooks" the clams, turning their flesh more opaque and firm, similar to the effect of heat cooking. Like other ceviche variants, ceviche de almejas is usually mixed with finely chopped onions, coriander, and spicy chili peppers, usually rocoto. The dish is seasoned with salt, and sometimes with black pepper or other spices, to taste. It's traditionally served chilled, often garnished with lettuce, boiled corn (choclo), and sweet potato slices.

Ceviche de almejas

Ceviche de calamares is a variation of the classic ceviche dish specifically made with squid. Ceviche, in its most basic form, consists of raw fish or seafood that's "cooked" using citrus juices, typically lime or lemon. The acid from the citrus denatures the protein in the seafood, giving it a cooked texture and appearance. In this case, fresh squid (calamares) is cleaned, sliced into rings or pieces, and then marinated in lime juice, until it becomes opaque due to the acid from the citrus. Red onions, garlic, coriander, and sometimes tomatoes are mixed in. The dish is usually spiced up with minced chili peppers, such as aji amarillo or rocoto, depending on the region and personal preferences. Salt and occasionally are added for seasoning, and everything is doused in olive oil. Ceviche de calamares is traditionally served cold, and can be garnished with slices of boiled sweet potato, large-kernel Andean corn (choclo), or served on a bed of lettuce. Some regions might also include roasted corn (cancha) on the side for crunch.

Ceviche de calamares

Ceviche de champignones or mushroom ceviche is one of the most popular vegetarian version of ceviche. Although it is not that common, it can be found in some Peruvian cevicherias. This appetizer is made with blanched slices of firm champignon mushrooms, lime juice, salt, pepper, and minced garlic. There are a few variations, so chili peppers and sliced onions can be added as well. It is recommended to serve ceviche de champignones on lettuce leaves.

Ceviche de champiñones

Peru

Ceviche de chochos is a traditional and Ecuatorian dish in made with chochos or tarwi (lupini beans) as the primary ingredient. These beans have a unique, slightly bitter flavor that pairs well with the acidic components of the dish. The chochos are mixed with ingredients typical of ceviche preparations, like tomatoes, onions, coriander, lime juice, and usually aji peppers. The mix is left to marinate, allowing the flavors to meld. Often, ceviche de chochos is garnished with toasted corn (maiz tostado), chifles (thin plantain chips), or avocado slices. The combination of textures &ndash; the softness of the beans, the crunch of the corn, and the creaminess of the avocado &ndash; adds to the appeal of the dish.

Ceviche de chochos

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then seasoned with a vibrant mix of aj&iacute; limo peppers, finely diced red onions, salt, pepper, and garlic paste. This concoction is allowed to marinate briefly in fresh lime juice, intensifying its flavors. It's traditionally served with choclo (Peruvian large-kernel corn) and a slice of sweet potato, adding a delightful contrast to the dish's spicy zest. Some other serving options include toasted corn nuts cancha and crispy chifle or fried plantain chips.