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Italy

Despite its name, this Sicilian treat is not technically a gelato and is better classified as a nougat. It is a sweet combination made with sugar, nuts, and candied fruit that typically comes in three colors&mdash;white, green, and pink&mdash;which supposedly depict the Italian flag. Sometimes, it also includes the fourth, brown-colored section. The base is made with sugar and ground almonds, and it is divided into three sections, which are then colored accordingly. Usually, the base will also incorporate nuts, typically pistachios or almonds, and different types of candied and dried fruit. The pliable base is arranged into molds, and when set, it is cut into smaller pieces. Gelato di campagna, which translates as countryside ice cream, is enjoyed throughout Sicily, and it is typically prepared for the Festino di Santa Rosalia. It is presumed that it has Arab origins.

Gelato di campagna

Gelo di melone is a traditional Sicilian dessert that most usually consists of watermelon juice, sugar, starch, candied fruit, nuts, and cinnamon. The result is a flavorful watermelon jelly pudding that is typically prepared for Ferragosto (15 August, a popular Italian holiday) and on 15 July in Palermo to honor the city's saint, Rosalia. Quite often, the dessert is decorated with chocolate chips which resemble (and represent) watermelon seeds. It is recommended to serve gelo di melone in cups, when fully chilled.

Gelo di melone

Belgium

El mattentaart es un postre típico de Flandes Oriental, una pequeña tarta de hojaldre con un relleno de cuajada de queso tierno con sabor a almendras llamado mattenbrij. Estas deliciosas tartas flamencas se elaboran tradicionalmente en la ciudad de Geraardsbergen y en el pueblo vecino de Lierde, y su producción depende en gran medida de los productos lácteos de la zona de Geraardsbergen, ya que las auténticas mattentaarts se preparan utilizando únicamente leche fresca, mantequilla y suero de leche de las granjas locales. Aunque los orígenes de las mattentaarts se remontan a la Edad Media, la receta más antigua conocida se encontró en Een Notabel Boecxken van Cokeryen, el primer libro de cocina en holandés, escrito y publicado en 1514 por Thomas van Der Noot. Más tarde, las famosas mattentaarts fueron incluso representadas por el pintor y grabador renacentista flamenco Pieter Bruegel el Viejo en su cuadro de 1567 La boda campesina. Y aunque hoy en día la mattentaart es famosa en toda Bélgica y en el extranjero, en 2006 esta tarta fue declarada producto regional protegido por la Unión Europea, lo que significa que solo puede llamarse mattentaart si se produce en Geraardsbergen o Lierde.

Arte mattenta de Geraardsbergse

United States

A local sweet treat originating from Philadelphia, german butter cake is a sweet and buttery cake that is crispy around the edges and on top, while at the same time oozing with a buttery filling inside. The cake crust is typically made with a dough consisting of yeast, milk, flour, butter, sugar, eggs, and salt. The dough is often flavored with vanilla extract, and once it has risen, it is usually stretched and pressed into a greased pan before being covered with a thick layer of a vanilla-flavored butter mixture. Often nicknamed Philadelphia butter cake, the cake is typically cut into slices and eaten with a cup of coffee on the side.

German Butter Cake

Despite its name, German chocolate cake is an American invention, a decadent dessert consisting of three interspersed layers of buttermilk sponge and chocolate, combined with desiccated coconut and peanuts. The cake is often garnished with even more desiccated coconut, pecans, or maraschino cherries, giving it a luxurious visual appearance. The name comes from Sam German, who invented a baking chocolate for Baker's chocolate company in 1852, and in return, the company named the cake in his honor. The cake became famous in 1957, when a Texas cook sent her recipe to a Dallas-based newspaper. As time went by, the possessive form was lost, creating the name German chocolate cake, which gives the wrongful impression of the cake's German origin until this day, although it is an American classic, celebrated every year on June 11, also known as the National German Chocolate Cake Day.

German Chocolate Cake

Gers ogaily is a Kuwaiti sponge cake that is typically baked in large bundt pans. It is prepared with a simple egg batter that is flavored with saffron, cardamom, and rose water. The cake is occasionally baked in smaller baking molds, creating a cupcake-like dessert, but both versions are usually coated in roasted sesame seeds. Optionally, the cake can be doused in a vibrant-yellow saffron sauce. It is recommended to serve gers ogaily with tea on the side.

Gers ogaily

Gesztenyep&uuml;r&eacute; is a sweet treat consisting of pur&eacute;ed, sweetened chestnuts topped with whipped cream. It is very popular in Hungary, but it was first discovered in an Italian cookbook from 1475. This dish is made by mixing chestnut pur&eacute;e, sugar, and rum together and then placing it in a ricer. Besides whipped cream, it can also be topped with cocoa powder and cherries. The original version was later adapted into a traditional, seasonal French dessert named Mont Blanc, while Hungarians introduced their variation in the 18th century.

Gesztenyepüré

Gesztenye szelet is a traditional cake originating from Hungary, where it's a coffeehouse staple. The cake is usually made with a combination of chestnut pur&eacute;e, eggs, sugar, vanilla extract, flour, salt, brandy, heavy cream, and dark chocolate. The eggs are mixed with sugar over a pot of simmering water until it's tripled in volume, light, and fluffy. Chestnut pur&eacute;e, vanilla, salt, and flour are folded in, and the batter is spread evenly in a greased baking pan. The cake is baked until golden, and then left to cool. It's brushed with a syrup consisting of water, sugar, and brandy. The cake is topped with a mixture of chestnut pur&eacute;e, sugar, vanilla, and heavy cream, while dark chocolate is grated over the top. Once chilled, the cake is cut into rectangles and it's ready to be enjoyed.

Gesztenye szelet

Indonesia

This versatile Indonesian dessert is made with boiled and mashed cassava. The cassava base is then sweetened and often enriched with coconut and natural or food colorings in order to create decorative sweets. The rustic version combines mashed cassava and dark palm sugar (gula melaka), which imparts the dish with a typical brown color. Modern varieties (getuk lindri) are often finely ground with the help of a meat processor. They are tinted with vibrant colors and shaped into visually appealing cakes that are then cut into smaller pieces. Besides cassava, getuk is also prepared with taro, bananas, or sweet potatoes. This typical street food is usually associated with Java.

Getuk

Gevulde koek is a popular Dutch cookie with a tender, crumbly texture and a buttery flavor. The name of this tasty treat means filled cookie, referring to the fact that it is filled with a sweet, moist almond paste. The cookies can be found throughout the country, from posh bakeries to small kiosks located at most Dutch train stations.

Gevulde koek

Ggul tteok are colorful Korean steamed rice cakes that are usually shaped into bite-sized balls. Translated as honey cakes, they are traditionally served drizzled with honey-infused syrup. Even though ggul tteok are often prepared plain, some varieties are filled with sesame and occasionally served dusted with roasted soybean powder. Available at many specialized shops, these chewy cakes are usually enjoyed as a dessert or a sweet snack.

Ggul tteok

Għadam tal-mejtin are traditional bone-shaped Maltese cookies. They consist of a shortcrust biscuit base and an almond filling. The cookies are traditionally prepared and enjoyed for All Souls day. The dough is usually made with a combination of flour, butter, sugar, egg yolks, lemon zest, and vanilla. The filling is made with a combination of ground almonds, icing sugar, and egg whites. Once filled, the cookies are baked in the oven until golden, then topped with icing consisting of icing sugar, water, and almond extract. If stored in a cool and dry place, these bone-shaped cookies can keep for up to a month.

Għadam tal-mejtin

India

This traditional Rajasthani sweet delicacy is made with a batter of flour, ghee, and cold water that is carefully poured into piping hot oil or ghee to fry, yielding a round, disc-shaped dessert with an intricate pattern. After it has been deep-fried to perfection, the dessert is either covered with or immersed into sugar syrup, and it's typically garnished with thickened milk (rabri), silver flakes, and chopped nuts such as almonds or pistachios on top. Often dubbed the honeycomb dessert due to its distinctive appearance, ghevar is usually flavored with saffron and cardamom powder, and it can also be made with khoa (dried evaporated milk solids) or malai (milk cream) instead of water. Once enjoyed only during the monsoon season, ghevar is nowadays available throughout the year, and it is a beloved festive dessert prepared for festivals such as Teej, Raksha Bandhan, Diwali, and Holi.

Ghevar

Ghoriba are traditional Middle Eastern cookies that come in a few varieties &ndash; some can be chewy, while others have a shortbread-like, crumbly texture. The cookies are traditionally shaped into balls or disks, and often have characteristical cracks across their surface. Ghoriba cookies usually consist of flour, sugar, butter, and almonds. It is recommended to serve them with a cup of tea or coffee on the side.

Ghoriba

This classic flavor combines hazelnuts and milk chocolate into a rich, smooth gelato. Though similar to the bacio flavor, gianduia is typically prepared with milk chocolate and does not incorporate crushed hazelnuts. It was modeled on gianduia, an iconic Italian cocoa, sugar, and hazelnut paste that was initially introduced in the 19th century. Similar to the gianduia confection, the gelato is also usually associated with Piedmont, a region famous for its hazelnuts, but it is commonly found in numerous gelaterias throughout the country.

Gianduia gelato

Piedmont's signature pralines are made with gianduia &mdash; a silky smooth cocoa, sugar, and hazelnut paste that owes its unmistakable flavor to roasted Piedmontese hazelnuts of the Tonda gentile variety. Even though some sources claim the blend was invented in the early 1800s, it wasn't until half a century later that gianduia was perfected by a Turinese chocolatier named Caffarel. According to one legend, the first gianduia pralines were introduced in 1865 during the Turin carnival. They were originally called giv&ugrave;, which means tidbits in local dialect, and supposedly gained the name gianduiotto after being handed out to the people in the streets by Caffarel himself, who was dressed as Giandujot, one of the most popular characters of the Italian commedia dell'arte.

Gianduiotto

Philippines

Ginanggang is a traditional dessert, snack, and street food originating from the island of Mindanao. It consists of skewered and grilled bananas that are brushed with margarine and sprinkled with sugar. The bananas used for ginanggang are of the sab&aacute; variety and they are usually grilled over charcoal. The slower it's grilled, the better it will be because the inside will cook slowly and it won't become mushy. This popular street food can be enjoyed at the Ginanggang Festival that's celebrated every second Sunday in May in the town of Tubod.

Ginanggang


Fagioli all’uccelletto es un plato toscano profundamente tradicional y reconfortante que encarna a la perfección la filosofía humilde y sincera de la 'cucina povera' (cocina campesina). Originario de la fértil campiña que rodea Florencia y Pistoia, este plato convierte unas simples alubias cannellini en una obra maestra rica y aromática que ha confortado a generaciones de italianos. El nombre mismo es un curioso misterio lingüístico; 'all’uccelletto' se traduce literalmente como 'al estilo de los pajaritos'. Esto no significa que el plato contenga carne; más bien se refiere a la mezcla específica de aromáticos utilizados en la preparación —principalmente salvia y ajo—, que eran las mismas hierbas utilizadas tradicionalmente al asar pequeñas aves de caza sobre fuego abierto. Las alubias se cocinan 'como si fueran pajaritos', infundiéndoles una elegancia rústica que las eleva mucho más allá de sus modestos orígenes.

La alquimia de los Fagioli all’uccelletto comienza con la elección de las alubias. Aunque se pueden usar cannellini en conserva de alta calidad en un momento de apuro, cualquier purista toscano insistirá en usar alubias secas, remojadas durante la noche y cocidas a fuego lento hasta que estén tiernas pero mantengan su forma. La magia ocurre en una sartén de fondo pesado, tradicionalmente una olla de terracota, donde se calienta una cantidad generosa de aceite de oliva virgen extra de primera calidad con dientes de ajo enteros ligeramente machacados y mucha salvia fresca y fragante. El aroma de la salvia friéndose en aceite de oliva es el aroma por excelencia de una cocina toscana. Una vez que los aromáticos han soltado su esencia, se añade un chorro de tomate triturado (pomodori pelati), creando una salsa espesa y sabrosa que envolverá las alubias. Las alubias cocidas se añaden entonces a la sartén y se deja que la mezcla se cocine lentamente, permitiendo que las alubias absorban los sabores del ajo, la salvia y el tomate en su centro cremoso. Un sazonado final con sal marina y mucha pimienta negra recién molida es esencial para armonizar todos los elementos.

En la gran tradición de la cocina toscana, los Fagioli all’uccelletto son notablemente versátiles. Son famosos por servirse como 'contorno' (guarnición) junto a una enorme Bistecca alla Fiorentina (chuletón a la florentina) o salchichas de cerdo a la parrilla (salsicce), donde su textura rica y melosa proporciona un contraste perfecto con la carne braseada y salada. Sin embargo, es igualmente satisfactorio como plato principal, especialmente cuando se sirve en un cuenco poco profundo con una rebanada gruesa de pan toscano tostado y sin sal (pane toscano) para mojar hasta la última gota de la sabrosa salsa de tomate y salvia. El plato es un testimonio de la idea de que unos pocos ingredientes bien elegidos, tratados con tiempo y respeto, pueden crear una comida que es a la vez profundamente nutritiva y profundamente sabrosa.

En cuanto a los maridajes con bebidas, los Fagioli all’uccelletto piden el encanto rústico de un vino tinto de su región de origen. Un Chianti Classico tradicional, con su brillante acidez y notas de cereza y hierbas, es el compañero ideal, ya que corta la riqueza del aceite de oliva y armoniza con la salvia terrosa. Para un maridaje más informal, un Sangiovese joven y sencillo cumplirá perfectamente su cometido. Para experimentar este plato en su hábitat más auténtico, hay que visitar una 'trattoria' tradicional en el centro de Florencia, como 'Sostanza' o 'Mario', o una posada rural en el valle del Mugello. En estos lugares, el plato todavía se prepara con el cuidado lento y pausado que merece, a menudo utilizando alubias cultivadas en las colinas cercanas. Es un plato que habla de la tierra, de la historia y de la belleza duradera de la comida sencilla y honesta.


Fagioli all’uccelletto

Traditionally associated with Sicily and Calabria, giurgiulena is a type of brittle nougat that combines honey, sugar, and sesame seeds. It is often enriched with almonds or candied orange peel, and is usually cut into diamond shapes. Along with many other Sicilian desserts, it is believed that giurgiulena originated during Arab rule, since its name stems from the Arabic gulgulān, meaning sesame. Usually decorated with colorful confetti, this Sicilian nougat is typically enjoyed during Christmastime.

Giurgiulena

Gizzada is a flavorful Jamaican dessert consisting of a pastry shell filled with a sweet, yet slightly spicy coconut filling. It is characterized by its pinched crust, giving the dessert its other name: pinch-me-round. Although gizzada is very popular throughout Jamaica, it is believed that this sweet treat has Portuguese or Jewish origins.