Apéritif

Italy

Filascetta is a traditional type of focaccia originating from Dongo, a village near Lake Como. It's usually made with a combination of flour, yeast, onions, butter, olive oil, salt, sugar, and cheese such as scamorza or fontina. The soft dough is made with a mixture of flour, yeast, oil, and salt. It's left to rest for about an hour. The onions are saut&eacute;ed in butter while the dough is resting. Once rested, it's shaped into a large ring that's placed on a baking sheet, topped with onions and thin slices of cheese, sprinkled with sugar and salt, and then baked until golden. Filascetta is enjoyed while hot, and it's served as an appetizer or an afternoon snack.

Filascetta

Belgium

Although it is sometimes confused with a steak due to its unusual name, filet Am&eacute;ricain is a spread made with raw beef. This popular dish is a close cousin to the more famous steak tartare, but the difference is that filet Am&eacute;ricain uses meat which has been minced in a meat grinder. Only lean and premium beef cuts are used in this Belgian classic, and because the meat is served raw, it should be as fresh as possible. When the meat is ground, it is usually generously seasoned and enriched with onions, capers, mustard, mayonnaise, raw eggs, tabasco, and Worcestershire sauce, which also help in holding the spread together. There are two ways of serving filet Am&eacute;ricain in restaurants: fully prepared, or left for the consumers to add the condiments according to individual preferences. It is believed that Joseph Niels invented the dish in 1924 and was the first to serve it in his restaurant in Brussels. Filet Am&eacute;ricain is often spread on crackers and served as an appetizer, although it is sometimes served as a main dish with fries and a fresh salad on the side. However, most locals prefer to spread the mixture on a piece of crusty bread and consume it as a sandwich.

Filet Américain

Croatia

Filovani krumpir is a Croatian dish that is especially popular in the Virovitica area. It consists of large potatoes that have been peeled, cut in halves, hollowed out, then filled with a combination of boiled and chopped pork or veal, onions, parsley, egg yolks, and salt. Once filled, the potato halves are topped with sour cream, then baked until golden brown. In Ru&scaron;ani, near Virovitica, a more simple version of the dish was commonly prepared in the past, known as krumpir u mundiru - unpeeled potato halves filled with cheese and sour cream.

Krumpir de Filovani

United States

Purportedly invented by Milo Bybee in Boise, Idaho in 1957, finger steaks usually consist of strips of beef steak that are battered and deep-fried in hot oil. The finger steaks can be served as a snack or an appetizer, and it is recommended to accompany them with french fries, fry sauce (ketchup and mayonnaise), or a cocktail sauce made with a combination of lemon juice, chili sauce, and horseradish. Although this dish was invented in the 1950s, it was at the height of its popularity during the 1970s, but it is still a popular bar snack throughout Idaho.

Biftecks de doigts

The delicate zucchini or pumpkin flowers are a rather common ingredient in Italian cuisine. They are often incorporated into various dishes such as risottos, flans, or salads, but the preferred option is to stuff them with a different combination of ingredients. The fillings typically include cheese, usually mozzarella or ricotta, meat, and fish, while the classic Ligurian-style fiori di zucca use the creamy mixture of zucchinis, mashed potatoes, and parmesan cheese. Though they can be enjoyed fresh, they are often baked (forno) or coated in batter and fried (fritti) until crispy. This colorful dish is mainly served as an appetizer or a light snack.

Fleurs de courgettes mûres

The name of this simple Danish dish is translated as bacon and egg cake. It is prepared stovetop with a thick batter that employs eggs, milk, and flour. When thoroughly cooked, strips of pre-fried bacon are neatly placed on top, and the whole dish is garnished with freshly chopped chives. The dish is both prepared and served in traditional cast iron skillets and can be enjoyed as a filling snack, an appetizer, or a light main course.

Boîte à bouteilles

Flaming saganaki is an American appetizer originating from Chicago's Greektown. Essentially, it's a different way of preparing saganaki &ndash; a dish that's originally from Greece, made by frying cheese in a small pan. Flaming saganaki was invented in 1968 at The Parthenon restaurant &ndash; after it has been fried, the cheese is flamb&eacute;ed with Metaxa or Ouzo and the flames are extinguished with a squeeze of lemon juice. The cheese used in this dish is usually sheep's milk feta, halloumi, graviera, kasseri, or kefalotyri. This appetizer is traditionally prepared tableside.

Saganaki en flammes

Spain

Flores de hojaldre is a specialty of the Spanish city of Alcal&aacute; de Henares, consisting of puff pastry (hojaldre) that has been rolled into beautiful shapes of flowers or roses. It is the unique shape of the pastry that has given it its name, which translates to flowers of puff pastry. At its simplest, flores de hojaldre are distinguished by a light, airy, and flaky texture, and they are usually served dusted with powdered sugar and accompanied by a cup of coffee on the side. Although it's most commonly made in the sweet version, this traditional Spanish pastry can also be savory, depending on the ingredients used for its preparation. Typical ingredients used for making the sweet flores de hojaldre include thin slices of apples or pears, fruit jam, cinnamon, honey, chocolate, powdered sugar, and cocoa cream, while the savory versions usually contain zucchini, salmon, cheese, bacon, or mushrooms. Depending on whether it&rsquo;s sweet or savory, this simple pastry may be enjoyed as a dessert, a sweet or savory snack, or as an appetizer.

Fleurs de hojaldre

This popular dish from Mozambique consists of deep-fried balls of rice filled with savory ingredients such as shrimp, garlic, and onions. Fofo balls are traditionally dipped in eggs and rolled in breadcrumbs, then fried in hot oil. The dish is served warm, and it is recommended to arrange the balls attractively on a heated platter.

Fofos de riz

French for fatty liver, this decadent, expensive food product is made by using a controversial force-feeding process known as gavage, in which corn is fed to ducks and geese (primarily to the hybrid male Mulard ducks) through a feeding tube. The livers of birds which are force-fed in this way are enlarged and full of a buttery, slightly sweet fat. Foie gras is prepared by melting the livers in their own juices with a sprinkle of salt, resulting in a supple product. Usually served chilled and in scoops or slices, the texture is similar to that of ice cream. Foie gras is easily spreadable and full of rich flavor. It is creamy pink in color, and the only thing you need to enjoy its flavor to the fullest is a slice of bread or a crusty baguette, or if you&rsquo;d like to enjoy it in the popular French style, serve it atop a salad. Try it chilled on a piece of toast paired with a few fresh figs. Foie gras is primarily produced in the French regions of Alsace and P&eacute;rigord, and according to French law, only foie gras made from force-fed ducks or geese can be called foie gras. However, the production or import of foie gras has been banned in many countries, including India, Australia, and a number of EU countries.

Foie gras

Pan-seared foie gras is a simple but elegant French dish that is typically enjoyed on special and festive occasions. It is prepared with a thick slice of foie gras that is shortly seared, preferably on duck fat, and is then merely seasoned with salt and pepper. The juices from the foie gras are then usually combined with fresh or dry fruit, whiskey, and wines such as Riesling, Port, Sherry, or Sauternes. It is recommended to pair foie gras po&ecirc;l&eacute; with dessert or dry wines.

Foie gras poêlé

Folpetti is a traditional dish originating from Veneto. The dish is prepared with a combination of baby octopus, lemon juice, parsley, salt, black pepper, and extra-virgin olive oil. This simple preparation of Venetian-style baby octopus starts by boiling the octopus for about half an hour. It is then seasoned with salt, black pepper, olive oil, and lemon juice. Before serving, this traditional appetizer is sprinkled with chopped parsley. It's recommended to pair folpetti with a glass of wine or prosecco on the side. For a more filling meal, serve the folpetti with boiled potatoes on the side.

Folpetti

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Fondi di carciofo translates from Italian as "artichoke bottoms", and in the culinary context, it refers to the fleshy base of the artichoke when the leaves and the choke (the hairy inner part) have been removed. In Venetian cuisine, the fondi di carciofo are prepared by simmering or frying them until they're tender and flavorful. They might be seasoned simply with herbs, olive oil, and salt, or they might be incorporated into more elaborate dishes. The tender base of the artichoke has a unique, slightly nutty flavor that is highly prized in regional cooking.
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Fondi di carciofo

Germany

Frankfurter gr&uuml;ne so&szlig;e mit eiern und kartoffeln is a traditional dish originating from Frankfurt. The dish consists of green sauce, potatoes, and hard-boiled eggs. This famous local sauce is made with a mixture of sour cream, spices, and herbs such as chervil, borage, garden cress, salad burnet, parsley, chives, and sorrel. Once prepared, the sauce is served with chopped hard-boiled eggs and small boiled potatoes. This simple local specialty can be found in most traditional restaurants in the area. There are variations on the dish, so it's sometimes served with roasted potatoes instead of boiled potatoes.

Frankfurter Grüne Soße mit Eiern und Kartoffeln

Frankfurter schneegest&ouml;ber is a traditional cheese spread originating from Frankfurt. This regional specialty is made with a combination of cream cheese, Camembert, butter, onions, paprika, parsley, and black pepper. The cream cheese, Camembert, and butter are first crushed with a forked and mixed well until all the ingredients blend together. The mixture is enriched with the addition of paprika powder, onions, and black pepper. Once mixed, frankfurter schneegest&ouml;ber is sprinkled with finely chopped parsley, and it's then served with farmhouse bread as an appetizer. The dish is especially popular in Sachsenhausen's (largest district in Frankfurt, south of the Main river) inns, where it's often paired with Apfelwein.

Frites de Francfort

Frico is a traditional dish from the historical Italian region of Carnia, made with a local delicacy known as Montasio cheese. There are two versions: the frico friabile, a crunchy snack made with cheese fried in olive oil until crunchy, and the more famous frico morbido, the soft one, combining the cheese with potatoes and onions in a succulent, rich pancake, baked or fried until it turns golden and crispy on both sides. Full of flavor, frico is a delicious example of cucina povera. It was invented in the 15th century as a clever way to use strissulis, the leftovers from cheese production. Like with many other popular traditional recipes, many varieties exist, so it can be additionally enriched with pancetta, mushrooms, or tomatoes. The flavor of this dish also changes significantly depending on the aging time of cheese used in its preparation: frico made with fresco and mezzano is not as intense as the one prepared with stagionato or stravecchio. The dish is best served hot, while the cheese is still melted, stringy, and gooey. It can be served as a garnish for soups and stews, or enjoyed sliced, paired with polenta and a glass of hearty red wine.

Frico

Regularly served at clam shacks throughout New England, fried clams are a delicious appetizer made with clams which have been dipped in milk and corn flour, then deep-fried. The appetizer is typically prepared with whole soft-shell clams, which have a fuller flavor than regular clams. Although clams have been fried since 1840, the modern version of deep-fried, breaded clams is credited to Lawrence Henry Woodman from Massachusetts, who supposedly created the first version of the dish in 1916.

Palourdes frites

Fried green tomatoes are a staple of Southern United States. The dish is made with firm, unripe, and tangy green tomatoes that are sliced, dipped in seasoned cornmeal, then deep-fried. Ideally, the tomatoes should have a crunchy crust and a succulent interior after the deep-frying. Fried green tomatoes are typically served as an appetizer or a side dish, and sometimes even as a mid-afternoon snack. They can also be used as an ingredient for sandwiches, such as the fried green tomato po'boy. The dish gained popularity in the 1980s with Fannie Flagg's novel called Fried Green Tomatoes at the Whistle Stop Cafe (which was later also made into a movie).

Tomates vertes frites

Friggione (also known as friz&ograve;n) is an onion and tomato dip, a traditional peasant dish originating from the farming villages around Bologna. It is prepared by macerating thinly sliced white onions in salt and sugar and then slowly cooking them in lard with the addition of chopped fresh tomatoes. Nowadays, the lard in recipes is often replaced with extra-virgin olive oil, but the onions remain an undisputed star of this dish: not any sort will do, and as the onions need to be sweet and delicate, the perfect choice is a famous local onion variety called medicina. Friggione shows how humble ingredients can create a tasty dish &ndash; for a full gastronomic experience, pair it with homemade bread or polenta crostini, boiled meats, or sausages.

Friggione

Frijoles puercos is a traditional bean-based dish. This appetizer, side dish, or even a dip is usually made with a combination of cooked beans, chipotle chili peppers, beef or pork chorizo, lard, jalape&ntilde;os, and Oaxaca or Chihuahua cheese (or any other Mexican melting cheese). The chorizo is cooked in lard, then mixed with a combination of pur&eacute;ed beans and chipotle peppers. The shredded cheese and the jalape&ntilde;os are added to the mix, which is cooked over low heat so that the flavors blend together. Once done, frijoles puercos are served hot with tortillas and served as a dip, or as a side dish with a variety of meat dishes.