Apéritif

China

Century egg is a Chinese delicacy made by preserving duck, quail, or chicken eggs in a saline solution that consists of salt, clay, and sometimes ash, quicklime, or rice hulls. The solution causes the yolk to develop a creamy texture, and it changes the egg whites into a dark-colored, jelly-like substance. The dish is thought to have originated during the Ming Dynasty period in Hunan, when a farmer found duck eggs in a pool of slaked lime and decided to eat them. Afterwards, he added salt to the eggs in order to improve the flavor. Today, century egg is often compared to a rich cheese, regarding its sharp scent and flavor, and it is commonly served as an appetizer or a side dish, typically accompanied by rice and pork porridge or pickled ginger root.

Pi et

Pie tee is a dish consisting of a thin pastry&mdash;shaped in the form of a cup&mdash;which is filled with various sliced vegetables such as bamboo shoots, turnips, and carrots. The shells are made with the help of a pie tee mold that is first dipped in batter and then into the sizzling oil, while the top of each pastry is usually topped with chili sauce, coriander leaves, omelet strips, and shrimps. Although the origins of this decorative snack are said to be among the Peranakan Chinese, the exact location where they first appeared is not known, and the dish is linked to both Malaysia and Singapore.

T-shirt à tarte

Also known as kilted soldiers, pigs in blankets is a UK and Irish side dish consisting of cocktail-sized chipolata sausages wrapped in streaky bacon, which can be either pan-fried or baked. Chipolata sausages are fresh, pork-based sausages that are common in the UK. The first recipes are from 1957, but pigs in blankets did not become popular until the 1990s when Delia Smith, an English cook and TV personality, included a recipe in her cookbook. Today, pigs in blankets are a Christmas staple, usually served as a side dish to roast turkey. There are many variations as well. In some variations, chorizo or chicken sausage is used instead of chipolata, and some add additional ingredients, such as chestnuts, herbs, and apples, or call for smoked or flavored bacon. And finally, although they bear the same name, the UK pigs in blankets should not be confused with the US dish of the same name in which sausages are wrapped in dough and baked.

Des cochons dans des couvertures

Pihtije is a Serbian dish made from cheaper parts of pork such as the head, shank, or hock. The meat is often cooked together with pepper, onion, carrots, and bay leaves until it becomes so tender that it falls off the bone. Together with stock, the meat is placed into bowls which are then left to cool and the dish is ready to congeal. Pihtije is served sliced as an appetizer, accompanied by cold pickled vegetables and a glass of rakija on the side.

Pihtije

Pīman no nikuzume is a traditional kushiyaki dish. It consists of stuffed green peppers, and the list of ingredients for the filling includes ground pork, onions, eggs, and breadcrumbs. The peppers are sliced, stuffed, then grilled until well browned. Once done, the dish is usually served with rice and miso or a dipping sauce that&rsquo;s served on the side. The sauce typically consists of soy sauce, mirin, dashi, and sugar or sake. Pīman no nikuzume is often prepared at izakaya bars throughout the country.

Pīman no nikuzume

Spain

Pimientos del piquillo rellenos are a popular Spanish dish consisting of piquillo peppers that are stuffed with various fillings. Piquillo peppers are small, sweet red peppers from the Navarra region of Spain, known for their vibrant color and slightly smoky flavor. The piquillo peppers are usually roasted and then peeled, which gives them a tender and slightly charred flavor. After being prepared, the peppers are stuffed with a variety of fillings. Common fillings include seafood, such as cod or shrimp, ground meat, or a combination of vegetables and cheese. Once stuffed, the peppers are often arranged in a baking dish and covered with a sauce. A popular choice is a b&eacute;chamel sauce, which adds a creamy texture and rich flavor to the dish. The dish is then baked until the peppers are heated through and the sauce is bubbly and slightly browned. Pimientos del piquillo rellenos are typically served as a tapa or appetizer, but they can also be part of a main course.

Piments du piquillo rellenos

Pinchitos is an Andalusian dish with Moorish influences, consisting of marinated chicken, lamb, or pork pieces that are skewered and grilled over charcoals. The meat is usually seasoned with spices such as cumin, coriander, cinnamon, saffron, and paprika, or simply with a spice blend known as ras el hanout. This flavorful dish is especially popular during summertime at barbecues, and it can be commonly found in most tapa bars throughout Spain. Pinchitos is traditionally served with lemon wedges and bread on the side, and it is recommended to pair it with a glass of wine.

Pinchitos

Pincho d&aacute;tiles con bac&oacute;n is a traditional appetizer or bar snack originating from Basque Country, and it's especially popular in Bilbao. The pincho is made with bacon-wrapped dates. In order to prepare it, the dates are pitted, then stuffed with Marcona almonds, if desired. The bacon is thinly sliced, wrapped around the dates, and the combination is then baked until the bacon is browned and crispy. A toothpick is pierced through each pincho before serving. There are variations on this pincho, so it's not uncommon to see goat cheese in the combination as well.

Pincho de dattes au bacon

Pincho de cangrejo is a traditional appetizer or snack originating from Basque Country. These pinchos usually consist of thin baguette sliced that are topped with shredded crabmeat, mayonnaise, and scallions. The crabmeat should be as fresh as possible, the mayonnaise can be homemade or store-bought, while the scallions should be minced, and only the white parts are used. The crab meat is mixed with the mayonnaise and minced scallions, and the mixture is then spread on the baguette slices. This bar snack is typically served at room temperature.

Pincée de cangrejo

Pincho de champi&ntilde;on is a traditional appetizer or bar snack originating from Basque Country. These pinchos are usually made with a combination of small mushrooms, garlic, parsley, olive oil, white wine vinegar, paprika, and salt. A mixture of minced garlic and chopped parsley is spooned into each mushroom cap. The mushrooms are cooked in a bit of olive oil over low heat, sprinkled with vinegar, paprika, and salt, then cooked until heated through and aromatic. Three mushrooms are typically skewered on a toothpick, and the pinchos are always served warm, even though most others are either served chilled or at room temperature. There are a few variations on these pinchos, so it's not uncommon to see the mushrooms on a small piece of bread before they're skewered.

Pincée de Champiñon

Pincho de croquetas is a traditional appetizer or bar snack originating from the Basque Country. These simple pinchos are made with only two ingredients &ndash; ham croquettes (croquetas de jam&oacute;n) and a piece of baguette. Of course, there are variations depending on the bar where it's prepared, so it's not uncommon to see a slice of pepper or tomato, or a bit of mayonnaise on top of the croquette. The croquetas de jam&oacute;n are typically made with minced Spanish jam&oacute;n, flour, milk, nutmeg, eggs, breadcrumbs, olive oil, and seasonings. Once prepared, they should be crispy on the outside and creamy on the inside. The croquetas are simply placed on a piece of baguette, then skewered with a toothpick and served.

Pincée de croquettes

Pincho de huevo y gamba is a traditional pincho originating from Basque Country. This bar snack is made with hard-cooked eggs, cooked shrimp, and mayonnaise. The eggs are peeled, sliced in half lengthwise, then topped with a shrimp and a teaspoon of mayonnaise, which can be homemade or store-bought. Each pincho is skewered with a toothpick, and the bite is served immediately. This pincho can be found in most bars in the Basque Country, both during the day and in the evening.

Pincho d'oeuf et de jambon

Pincho de jam&oacute;n y lechuga is a traditional appetizer or bar snack originating from Basque Country. These pinchos are usually made with a combination of minced jam&oacute;n (ham), hard-boiled eggs, lettuce, and mayonnaise. The eggs are cut into thin lengthwise slices, which are then placed on a slice of baguette. The jam&oacute;n, lettuce, and mayonnaise are mixed together, then spread on the egg slices. This pincho variety is served at room temperature and can be found in many bars in the area.

Pincée de jambon et de lechuga

Pincho de pimentos del piquillo rellenos de at&uacute;n is a traditional appetizer or bar snack originating from Basque Country. This type of pincho is made with tuna-stuffed piquillo peppers. These hand-picked roasted peppers originate from Lodosa in Navarra. They're stuffed with tuna, usually bonito del norte or Albacore tuna, which is individually caught in the Bay of Biscay and it's prized for its light-colored flesh and rich flavor. The tuna is usually mixed with chopped shallots, a bit of mayonnaise, olive oil, some lemon juice, and seasonings. The stuffed peppers are typically skewered with a toothpick on a piece of baguette.

Pincho de piments du piquillo rellenos de atún

Pincho de tortilla is a traditional appetizer or bar snack originating from Basque Country. This classic pincho is made with Spanish tortilla omelet, which is nothing like the Mexican one &ndash; it's a cross between scrambled eggs and a crustless potato pie. The ingredients include potatoes, onions, milk, eggs, olive oil, and seasonings. The potatoes are saut&eacute;ed in olive oil with the onions until both begin to soften, and the eggs are then scrambled in the same pan until the whole mixture becomes firm and fully cooked. This pincho is typically sliced into portions and skewered with a toothpick on a piece of baguette. It's recommended to use potato varieties such as Yukon Gold, Mona Lisa, or Kennebec when making the tortilla.

Pincée de tortilla

Pincho ensaladilla rusa is a traditional appetizer or bar snack originating from the Basque Country. These pinchos are made with ensaladilla rusa (Russian salad) and Cantabrian anchovies. The salad is prepared by mixing boiled potatoes, boiled carrots, bonito del norte (Albacore tuna), manzanilla olives, boiled eggs, and mayonnaise. The mixture is spooned on a piece of baguette, and it's then topped with an anchovy on top. Depending on the bar, the pincho can come with a toothpick pierced through it or not. This classic pincho has a few variations, so it's not uncommon to see it prepared with slightly different ingredients.

Salade russe à la pincée

Pincho gambas al ajillo is a traditional appetizer or bar snack originating from the Basque Country. These pinchos are made with a classic tapa called gambas al ajillo in which shrimps are saut&eacute;ed in a small clay pot with lemon juice, paprika, olive oil, and minced garlic. Parsley is sometimes used as a garnish. Once prepared, a few shrimps are simply skewered with a toothpick, then served. There are variations on this pincho, so it's not uncommon to see the shrimps skewered with a piece of baguette on the bottom.

Pincho de gambas à l'ail

Pinchos Gilda are traditional Spanish pinchos originating from San Sebastian, Basque Country. They're made with a combination of pitted green olives (preferably of the manzanilla variety), anchovy fillets, and small hot pickled peppers such as guindillas or pepperoncini. In order to make pinchos Gilda, an olive, a folded anchovy, a pepper, and another olive are skewered on a toothpick, then served. This pincho variety was named after Rita Hayworth's character in the 1946 movie called Gilda. It's also the first pincho in history.

Pinchos Gilda

Pinzimonio is one of the simplest Italian dishes ever created, consisting of fresh seasonal vegetables served with a dip made with olive oil, salt, pepper, vinegar, and lemon juice. The vegetables might include carrots, celery, tomatoes, artichokes, fennel, or any other vegetables that can be eaten raw. Pinzimonio is served either as an appetizer or as a simple side dish.

Pinzimonio

Italy

Pinzini ferraresi is a type of fried flatbread traditionally prepared in the Italian city of Ferrara. The dough is made with flour, yeast, lard or oil, water, and salt. It is first flattened, then cut and deep-fried until golden brown. Pinzini are best enjoyed warm, as an antipasto, paired with sliced cured meats, cheese, and pickled vegetables.