Apéritif

Italy

Alici a scapece is a traditional appetizer originating from Liguria. It consists of fried and marinated anchovies. The ingredients usually include anchovies, garlic, bay leaves, white wine vinegar, flour, olive oil, and salt. The anchovies are rinsed, dried, and coated with flour, then fried in oil and drained. The vinegar, water, garlic, olive oil, bay leaves, and red chili flakes are brought to a boil, and the marinade is then poured over the anchovies, which are left to marinate for 24 hours. Alici a scapece are then ready to be enjoyed, traditionally at room temperature.

Alici une échappatoire

Almejas al matico is a traditional dish originating from Chile. The dish is usually made with a combination of clams, matico leaves, lemon juice, onions, garlic, olive oil, salt, and black pepper. The clams are washed and soaked in cold water in order to remove any sand residue. The onions, garlic, and matico leaves are chopped and mixed with lemon juice, salt, pepper, and olive oil. The clams are added to the mixture, and almejas al matico is ready to be served, typically as an appetizer in washed clam shells.

Almejas au matico

Named after the 19th-century poet Raimundo Ant&oacute;nio de Bulh&atilde;o Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have white wine as one of its ingredients. Bulh&atilde;o Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.

Amêijoas à Bulhão Pato

American pigs in blankets consist of sausages that are wrapped in dough and baked until the dough develops a golden-brown color. The earliest written mention of pigs in blankets can be found in Betty Crocker's 1957 book called Cooking for Kids. Popular in the United States and Canada, pigs in blankets are typically small and served as an appetizer or finger food at parties, when they are traditionally accompanied by mustard or aioli.

Cochons américains dans des couvertures

India

Amitar khar is a traditional Assamese dish that is part of the broader category of "khar" dishes, made using an alkaline ingredient derived from sun-dried banana peels or a specific type of alkali called "khar" water, which is obtained from filtering water through the ashes of sun-dried banana peels. Amitar khar specifically refers to a khar dish made with papaya (amita in Assamese). The papaya is typically cooked with the khar, along with minimal spices, resulting in a dish that is both healthy and flavorful. The combination of the soft, cooked papaya with the unique flavor of the khar creates a dish that is both light and refreshing, often served as the first course in a traditional Assamese meal. Khar dishes, including amitar khar, are considered essential in Assamese households and are typically served with rice.

Amitar Khar

Anafre de frijoles is a traditional dish that's usually served as an appetizer. It consists of fried red or black beans, melted cheese, and fresh corn tortilla chips. The combination of these ingredients is served in anafre, a small clay pot with hot coals underneath it. The clay pot has several holes in order to let oxygen in and keep the coals lit. Other ingredients that can be added to anafre de frijoles include chorizo and hot peppers. This unusual and visually appealing dish is also served as a snack accompanying a few bottles of cold beer.

Anafre de Frijoles

France

Ancho&iuml;ade is a traditional dip originating from Provence. It consists of anchovies which have been packed in oil, red wine vinegar, minced garlic, and olive oil. The anchovies and garlic are ground into a paste, and it's then combined with vinegar and olive oil, which should be whisked in bit by bit until the desired consistency has been reached. Ancho&iuml;ade is often slathered on grilled bread as a spread, used as a dip with crudit&eacute;s, or as a dressing for salads. However, it's most commonly used with crudit&eacute;s, so make sure you have an assortment of vegetables prepared for dipping, such as celery stalks, thinly sliced black radishes, or florets of broccoli romanesco.

Anchoïade

This classic British Victorian dish is typically enjoyed as an after-dinner nibble or appetizer. It consists of grilled (and sometimes skewered), bacon-wrapped oysters which are often drizzled with fresh lemon juice for extra flavor. The dish takes its poetic name after the visual appearance of curled bacon, which looks like angel wings. Angels on horseback are best enjoyed served on toast, and paired with hollandaise sauce.

Des anges à cheval

Spain

Known as ''the caviar of Northern Spain,'' angulas are baby eels, a Spanish seafood delicacy that's typically consumed with oil and garlic. They're also one of Spain's most expensive foods, reaching prices of up to 1,000 euros per kilo, which is pretty strange for some people who claim they don't taste of much at all. However, others praise angulas for their delicate, meaty texture. When alive, the baby eels are slimy and transparent, and when cooked, they turn opaque-white. The most traditional recipe for the preparation of these eels comes from Bilbao (Angulas a la Bilba&iacute;na), and it calls for frying hot peppers and garlic in olive oil, then adding the baby eels to the mix. The dish, usually reserved for the festive Christmas season, is served in earthenware bowls, with special wooden cutlery on the side, which is used to stop any metallic tint disrupt the flavor, but also to get a better grip on the smooth-skinned eels. The season for catching the baby eels starts in November, and the fishermen usually catch them with scoop nets on cold, rainy, and moonless nights when the tide is strong. In the past, when angulas were plentiful and inexpensive, it was the food of the working class in the region, but as time went by they became scarce, and prices rose. Nowadays they are listed as critically endangered due to overfishing and environmental degradation, but they're also very fashionable in some social circles. If you'd like to avoid overpaying for angulas, there's also the gula &ndash; imitation baby eel made from surimi, which is available in most supermarkets at affordable prices.

Angulas

Antipasto di arance is a traditional appetizer originating from Molise. In order to prepare it, large and juicy unpeeled oranges are cut crosswise in thin slices, which are subsequently arranged on a large serving platter called sperlunga. The slices are garnished with salt-cured, oil-packed anchovy fillets, and the whole appetizer is finished off with a dressing of extra-virgin olive oil and salt.

Antipasto di arance

Antipasto di coniglio is a traditional dish originating from Piemonte. The dish is usually made with a combination of rabbit meat, onions, garlic, carrots, celery, juniper berries, salt, peppercorns, olive oil, and bay leaves. The rabbit is cooked with carrots, celery, onions, and rosemary over low heat. The heat is turned off and the meat is left to cool down in the broth. The meat is then taken off the bones and it's then layered in a pan, topped with garlic, bay leaves, juniper berries, salt, and peppercorns. The process is repeated until the ingredients are used up. The dish is drizzled with olive oil and placed in the fridge for two to three days. The bay leaves, peppercorns, and garlic slices are then removed from the mixture and the dish is served as a cold appetizer.

Antipasto di coniglio

Antojitos (lit. little cravings) refers to a variety of Mexican foods that are prepared in market stalls and on the streets. Due to the fact that formal, substantial meals are consumed in the mid-afternoon, most antojitos are eaten either in the morning or the evening. Typical antojitos include fajitas, tortas, tamales, tacos, tostadas, tlayudas, elote, chalupas, gorditas, empalmes, quesadillas, cemitas, empanadas, pambazo, chilaquiles, and nachos. However, vegetables, fruits, and soups such as pozole and menuda are also classified as antojitos. And let's not forget about the popular Mexican beverages known as aguas frescas, which are traditionally found on the streets. The famous American author and chef Rick Bayless grouped antojitos according to the one element present in all antojitos &ndash; corn masa, and in the end, he was left with 8 types of antojitos: tamales, tostadas, tacos, sopes, gorditas, quesadillas, enchiladas, and chilaquiles. Regardless of the classifications, antojitos are one of the staples of Mexican food, and can be consumed as an appetizer, a snack, or as a full meal when eating more than a couple of these delicious "little cravings."

Antojitos

Antzougia are Greek-style anchovies that are served as a meze. The dish is made with whole salt-packed anchovies, vinegar, lemon juice, olive oil and chopped parsley. The filleted anchovies are arranged on a plate, then drizzled with olive oil, lemon juice, and vinegar. Chopped parsley is sprinkled on top as a garnish. The dish is usually served with slices of crusty bread for mopping up the juices. Alternatively, serve antzougia with ouzo &ndash; the Greeks often dunk the anchovies in ouzo and say that the flavors of both the anchovies and the popular strong spirit become even better when they're eaten this way.

Antzougia

Arancini are big, golden rice balls filled with a savory combination of ingredients in the center. These balls are especially popular in Sicily. The fillings often include meat sauce with peas, dried prosciutto, cheeses such as mozzarella and pecorino, tomatoes, or dried capers. The balls are rolled in breadcrumbs and fried in hot oil, developing the characteristical golden color of the exterior. A popular theory says that the dish was invented in the 10th century during the Kalbid rule of Sicily. The name of the dish is derived from the Italian word for orange, arancia, referring to the similarities in visual appearance and color, so arancini means small oranges. Warm, delicious, and oily, arancini can often be found throughout southern Italy at numerous street carts. Every year on December 13th, there is a festival of Santa Lucia in Palermo, when the city is filled up with kiosks and carts selling these aromatic treats that are prepared specifically for the festival. During the holiday, there is even a sweet version of the dish, dusted with cocoa and sugar. Interestingly enough, western Sicilians call these snacks arancina in singular form, while eastern Sicilians call it arancino.

Arancini

Arancini al burro is a traditional snack or an appetizer originating from Sicily. These stuffed rice balls are coated with a crispy batter and deep-fried in oil. The al burro version is stuffed with ham or prosciutto, bechamel sauce, and mozzarella or scamorza cheese. The name might be misleading, as burro means butter, and it refers to the old practice of placing a small piece of butter inside the arancini in order to keep the rice soft. In Palermo, the name stayed the same, but the stuffing has been enriched with cheese and ham. In Catania, locals call these snacks arancini con prosciutto. Parsley, salt, and black pepper are often used for seasoning both versions.

Arancini à l'âne

Arancini alla Norma is a traditional variety of arancini originating from Catania, Sicily. These rice balls are stuffed with the ingredients that are used in a traditional dish called pasta alla Norma: tomato sauce with basil, eggplants, and ricotta cheese. The sauce for the filling is reduced and concentrated, and it's then stuffed into rice balls that are breaded and deep-fried in oil until golden and crunchy. Salt and pepper are standard seasonings, while garlic and butter are welcome additions to arancini alla Norma.

Arancini à la Norma

Arancini al pistacchio is a traditional variety of arancini originating from Catania and the area around Mount Etna. These rice balls are stuffed with a delicious pistacchio bechamel sauce made with Bronte pistachios that are grown near Etna. The filling is made with bechamel sauce, cream, and chopped pistachios. Once stuffed, the arancini are breaded and deep-fried in oil until golden and crunchy. Salt and pepper are traditional seasonings, while cheese such as parmesan or fontina is a welcome addition to arancini al pistacchio.

Arancini à la pistache

Arancini al ragu or arancini al sugo is a traditional variety of arancini rice balls originating from Sicily. For this version, the arancini are typically stuffed with ragu and cheese, and sometimes peas. The ragu is made with ground beef, onions, carrots, celery, tomatoes, olive oil, salt, and pepper. Once stuffed, the arancini are breaded and deep-fried in oil until golden and crunchy. Parsley and basil are welcome flavorings for arancini al ragu. This snack can be found in most restaurants, bakeries, and street cart stands in Sicily.

Arancini au ragoût

United States

Cheese crisp is an American dish originating from Arizona. It consists of a flour tortilla that is topped with shredded cheese in its most basic form. The tortilla is placed in a butter-brushed pan which is put under a broiler until it develops a crisp texture. Cheeses such as Cheddar, Oaxaca, or Monterey Jack are typically used in the preparation of the cheese crisp. There are numerous variations, so the dish can also be topped with a variety of ingredients such as onions, carne asada, cilantro, jalape&ntilde;os, bell peppers, and shrimp. It is believed that the cheese crisp was popularized by El Charro Caf&eacute; in Tucson.

Croustillant au fromage d'Arizona

Arnavut ciğeri (lit. Albanian-style liver) is a Turkish dish that is extremely easy to prepare. It consists of fried lamb liver and onions. The dish is typically seasoned with sumac, paprika, and black pepper. It is believed that arnavut ciğeri was invented during the time when the Ottomans ruled Albania, hence the name. Fried liver and onions are traditionally served as a meze dish. In restaurants and taverns, it is usually served with oven-baked potato cubes on the side.