Italy

<p>Italy&rsquo;s most emblematic culinary creation, the genuine pizza Napoletana is made with just a few simple ingredients and prepared in only two variations &ndash; <em>marinara</em>, the basic Neapolitan pizza topped with a tomato-based sauce flavored with garlic and oregano, and <em>margherita</em>, which is topped with tomatoes, mozzarella, and fresh basil leaves, a delicious combination whose colors are said to represent the Italian flag. The crust is very thin at the base, and the dough puffs up on the sides, which results in airy crust that should have typical charred 'leopard spots' if baked properly. The origins of this iconic Neapolitan dish can be traced to the early 1700s, when what we know today as pizza marinara was first described by Italian chef, writer, and philosopher Vincenzo Corrado in his treatise on the eating habits of the people of Naples. Almost 200 years later, in 1889, the premier Neapolitan master pizzaiolo Raffaele Esposito added mozzarella to the mix and invented the margherita, which is now generally cited as the first modern pizza. Originally dubbed <em>la pizza tricolore</em>, Esposito&rsquo;s creation is said to have been made in honor of and named after Margherita of Savoy, the Queen consort of the Kingdom of Italy, who was visiting Naples at the time. In 2010, as one of Italy&rsquo;s most popular foods worldwide, pizza Napoletana was officially recognized by the European Union and granted the designation of Traditional Specialty Guaranteed. And remember, a good pizza Napoletana doesn't need any additions other than the designated toppings.</p>

Pizza Napoletana

United States

Shortribs

<p>Hamsi tava is a traditional Turkish dish of battered and fried fish featuring anchovies (hamsi), a staple in the Black Sea region. Fresh anchovies are cleaned, deboned, and lightly salted before being dredged in flour to create a thin, crispy coating. They are arranged in a circular pattern in a frying pan and shallow-fried in oil until golden brown and crispy, with both sides cooked evenly. Served hot with lemon wedges, fresh greens, onion salad, or yogurt sauce, hamsi tava is known for its crispy texture and rich, slightly salty flavor. This dish, a highlight of Turkish coastal cuisine, reflects the simplicity and freshness of the Black Sea region&rsquo;s culinary traditions, where anchovies hold cultural and dietary importance.</p>

Hamsi tava

<p>Pistachio is one of the most popular flavors of Italian gelato. A mainstay in every gelateria, in its original form, this frozen treat combines pistachio paste with the classic base of milk, cream, eggs, and sugar. Occasionally, crushed and toasted pistachios can be added, but the basic texture should always remain dense and creamy. Due to the high prices of pistachios and pistachio paste, many gelaterias nowadays opt for cheaper replacements, but the best pistachio is considered to be the grown in a small Sicilian town of Bronte.</p>

Gelato al pistacchio

<p class="western">Beef Negimaki can also be dubbed 'sushi for carnivores', as it consists of strips of teriyaki-marinated beef that are rolled with scallions. This dish originates from Manhattan in the 1960s. It was invented by Nobuyoshi Kuroaka at Restaurant Nippon after the New York Times critic Craig Claiborne proposed that a dish containing beef would be of great appeal to the American patrons. The meat of choice for beef Negimaki is usually flank steak, and it should be tender and succulent. It's recommended to serve these rolls with rice on the side and drizzle them with the sauce.</p>

Beef Negimaki

Türkiye

Midye Baklava

<p>Cheeseburger is a natural evolution of the beloved hamburger, the only difference between the two being that the cheeseburger has a slice of cheese added on top of the meat patty. Although American cheese was the original choice, Swiss, Cheddar, and numerous blue cheeses were all used later to make this mouth-watering sandwich. As with most dishes that are extremely popular, the history of the cheeseburger is somewhat complicated. Adding cheese to hamburgers didn't become popular until the mid-1920s, and there are numerous claims as to who invented the first cheeseburger. The most popular theory by far says that it was invented by a 16-year-old short-order cook named Lionel Clark Sternberger at a restaurant called <em>The Rite Spot</em> in Pasadena, California, when he added a slice of American cheese to a sizzling meat patty. Other places also claimed that they invented the cheeseburger, such as <em>Kaelin's Restaurant</em> from Louisville, Kentucky, saying they first made it in 1934. However, the trademark for the name was given to Louis Ballast of the <em>Humpty Dumpty Drive-In</em> in Denver, Colorado in 1935. Today, there are numerous variations on the classic cheeseburger, so it may contain more than one slice of cheese or more than one patty, while the toppings range from bacon, eggs, and ham to chili peppers, mushroom, onions, and guacamole.</p>

Cheeseburger

South Korea

Korean Fried Chicken

<p>The remarkable baklava is a luscious dessert created with layers of thin phyllo dough intertwined with chopped nuts, all doused in a sweet, viscous syrup. The popularity of baklava has long surpassed borders, regions, and ethnic groups to become a dessert whose origin and invention is claimed by numerous countries. It is probable that it has an Assyrian origin, dating back to the 8th century, from where it spread out throughout the region all the way to Greece. The Greeks altered the recipe and created the thin sheets, known today as phyllo dough, but modern-day baklava is believed to be an original Turkish creation. However, it is almost impossible to pinpoint baklava's exact place of origin, and the debate about its authenticity is still going on between T&uuml;rkiye and Greece. Traditionally, baklava is made with sheets of paper-thin pastry at the bottom, followed by chopped nuts which are then topped with additional pastry layers. The other traditional way suggests alternating layers of phyllo dough with layers of chopped nuts. The original and authentic baklava should always have a nut-based filling, most commonly walnuts, hazelnuts, or pistachios, but modern versions have introduced unusual fillings such as apricots, chocolate, and even ground cookies. The dessert is typically prepared in large trays, and it is then sliced into squares, triangles, or diamond shapes before being doused in a luscious syrup made with water and sugar or honey. Very often, the syrup is flavored with sliced lemon, rose water, cinnamon, or cardamom. It is supposed to cover the entire tray and keep the delicate pastry succulent, creating a sweet and juicy cover around it. Iranian or Persian baklava differentiates itself because it is drier and lighter than other regional varieties, and it is often flavored with rose water. Even though it was once regarded as a decadent treat that was mostly enjoyed by the aristocracy, the famous baklava is now a traditional pastry and a dessert offered in numerous Oriental, Turkish, or Greek restaurants. It is also often found in pastry shops across the Balkan region all the way to the Middle East.</p>

Baklava

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<p>Eggs Florentine is a classic breakfast or brunch dish that features poached eggs served on a bed of cooked spinach and topped with a creamy hollandaise sauce, sometimes substituted with b&eacute;chamel or Mornay sauce. The dish is often served on a toasted English muffin or a slice of toasted bread, making it similar to Eggs Benedict, but with spinach replacing the ham or bacon. The combination of the soft, poached eggs with the slightly tangy flavor of the spinach and the richness of the sauce creates a well-balanced and nutritious dish. Eggs Florentine is named after Florence, Italy, to denote the use of spinach, which is believed to have been a favorite ingredient in the region. Despite its name, the dish is more commonly associated with American cuisine rather than Italian cuisine.</p>
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Pizza Napoletana

Shortribs

Hamsi tava

Gelato al pistacchio

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Midye Baklava

Cheeseburger

Korean Fried Chicken

Baklava

Eggs Florentine

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