Traditional foods are foods and dishes that are passed on through

generation A generation is all of the people born and living at about the same time, regarded collectively. It also is "the average period, generally considered to be about 20–⁠30 years, during which children are born and grow up, become adults, and b ...

s or which have been consumed for many generations. Traditional foods and dishes are

tradition A tradition is a system of beliefs or behaviors (folk custom) passed down within a group of people or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common e ...

al in nature, and may have a historic precedent in a

national dish A national dish is a culinary Dish (food), dish that is strongly associated with a particular country. A dish can be considered a national dish for a variety of reasons: * It is a staple food, made from a selection of locally available foodstuffs ...

, regional cuisine or local

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, List of cooking techniques, techniques and Dish (food), dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, ...

. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities. Some traditional foods have

geographical indications and traditional specialties in the European Union Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect nam ...

designations per European Union schemes of

geographical indication A geographical indication (GI) is a name or sign used on products which corresponds to a specific geographical location or origin (e.g., a town or region). The use of a geographical indication, as an indication of the product's source, is inten ...

s and traditional specialties:

Protected designation of origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO),

Protected geographical indication Three European Union schemes of geographical indications and Traditional food, traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote ...

(PGI) and Traditional specialties guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs. This article also includes information about traditional

beverage A drink or beverage is a liquid intended for human consumption. In addition to their basic function of satisfying thirst, drinks play important roles in human culture. Common types of drinks include plain drinking water, milk, juice, smoothie ...

Difference between traditional and typical

Although it is common for them to be used as synonyms, the truth is that "traditional" cuisine and "typical" cuisine are considered two different concepts according to culinary anthropology; The first refers to culinary customs that are invariably inherited orally, on a small scale in the family, and a large scale in a community as part of its

culture Culture ( ) is a concept that encompasses the social behavior, institutions, and Social norm, norms found in human societies, as well as the knowledge, beliefs, arts, laws, Social norm, customs, capabilities, Attitude (psychology), attitudes ...

and identity. On the other hand, when we speak of typical (or "popular") cuisine, it is one that most people in a place like and is massively replicated. Therefore, a traditional dish may be typical and vice versa, but not all the typical dishes are traditional nor all the traditional ones typical. Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined the techniques and ingredients they had on hand to create new recipes. If people like that recipe, it becomes worthy of being imitated. In other words, it is spread and replicated so many times that it becomes a

classic A classic is an outstanding example of a particular style; something of Masterpiece, lasting worth or with a timeless quality; of the first or Literary merit, highest quality, class, or rank – something that Exemplification, exemplifies its ...

recipe. For this reason, the culinary tradition is made up of a vast variety of classic recipes, which are necessarily linked to a land of origin, specific products, and specific local habits. There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of a place. The Mexican culinary anthropologist Maru Toledo adds a third concept to this process, which is that of "typical commercial" cuisine, something that did not exist until the commercialization of cuisine (a process that has occurred very recently, if we observe the complete chronology of food history).

Commercialized cuisine

The commercialized cuisine appropriates the characteristics of the traditional (even the same adjective "traditional", on numerous occasions) but the aim is none other than economic profit. For this reason, it does not want to delve into the origin, nor in the context, much less the diversity around the dishes, it sells. Finally, the mainstream population, generally without much culinary knowledge, believe that the food they are buying is their own, thus happening a kind of food acculturation and simplifying the diversity of products, techniques, recipes and other culinary aspects of the tradition.

By continent

Africa

Bambara groundnut ''Vigna subterranea'' (common names: Bambara groundnut, Bambara nut, Bambara bean, manicongo, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae. Its name is derived from the Bambara ethnic group. The plan ...

– a traditional food

crop A crop is a plant that can be grown and harvested extensively for profit or subsistence. In other words, a crop is a plant or plant product that is grown for a specific purpose such as food, Fiber, fibre, or fuel. When plants of the same spe ...

in Africa

Europe

Traditional food products have been described as playing "an important part of European culture, identity, and heritage".

South America

* Humita – a traditional food in Bolivia, Chile, Ecuador, and Peru

By country

Canada

* Country food refers to the traditional diets of Aboriginal people (known in Canada as

First Nations First nations are indigenous settlers or bands. First Nations, first nations, or first peoples may also refer to: Indigenous groups *List of Indigenous peoples *First Nations in Canada, Indigenous peoples of Canada who are neither Inuit nor Mé ...

, Metis, and

Inuit Inuit (singular: Inuk) are a group of culturally and historically similar Indigenous peoples traditionally inhabiting the Arctic and Subarctic regions of North America and Russia, including Greenland, Labrador, Quebec, Nunavut, the Northwe ...

), especially in remote northern regions where Western food is an expensive import, and traditional foods are still relied upon. * Thanksgiving dinner

Québec

Poutine Poutine () is a dish of french fries and cheese curds topped with a hot brown gravy. It emerged in Quebec in the late 1950s in the Centre-du-Québec region, though its exact origins are uncertain, and there are several competing claims regar ...

* Tourtière * Sucre à la crème * Pâté chinois * Pouding chômeur * St. Catherine's taffy * Spruce beer *

Maple syrup Maple syrup is a sweet syrup made from the sap of maple trees. In cold climates, these trees store starch in their trunks and roots before winter; the starch is then converted to sugar that rises in the sap in late winter and early spring. Ma ...

* Cretons

Acadia

* Poutine râpée * Fricot

China

* Ciba cake * Dim sum * Fuling jiabing – a traditional

snack food A snack is a small portion of Human food, food generally Eating, eaten between meals. Snacks come in a variety of forms including Food packaging, packaged snack foods and other processed foods, as well as items made from fresh ingredients at ho ...

Beijing Beijing, Chinese postal romanization, previously romanized as Peking, is the capital city of China. With more than 22 million residents, it is the world's List of national capitals by population, most populous national capital city as well as ...

and an integral part of the city's

. It is a

pancake A pancake, also known as a hotcake, griddlecake, or flapjack, is a flat type of batter bread like cake, often thin and round, prepared from a starch-based Batter (cooking), batter that may contain eggs, milk, and butter, and then cooked on a ...

-like snack made from flour, sugar, and ''fuling'' ('' Poria''), rolled around nuts, honey, and other ingredients. * Spring pancake – a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of spring. * Zhongzi - sticky rice with savory or sweet ingredients wrapped in bamboo leaves and boiled. Made to commemorate the poet and minister

Qu Yuan Qu Yuan ( – 278 BC) was a Chinese poet and aristocrat in the State of Chu during the Warring States period. He is known for his patriotism and contributions to classical poetry and verses, especially through the poems of the '' ...

during the Dragon boat festival.

Costa Rica

* Rice and beans

Croatia

Lecsó Lecsó ( , ; Czech and ; ; ; ; , ), also anglicized as lecho, is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The o ...

Cyprus

* Tsamarella – a traditional food and one of Cyprus' main lunch meats

Czech Republic

Svíčková Svíčková, or svíčková na smetaně (pronounced �sviːt͡ʃkɔvaː na smɛ.ta.ɲɛ, is a Czech meat dish and one of the most popular Czech and Slovak meals. Svíčková is the Czech word for tenderloin, but this dish is traditionally ...

Estonia

* Mulgipuder * Sepik

Eswatini

Faroe Islands

* Faroese puffin * Garnatálg * Skerpikjøt *

Whale meat Whale meat, broadly speaking, may include all cetaceans (whales, dolphins, porpoises) and all parts of the animal: muscle (meat), organs (offal), skin (muktuk), and fat (blubber). There is relatively little demand for whale meat, compared to far ...

Finland

* Karelian stew * Karelian pasty *

Kesäkeitto Kesäkeitto (; ) is a traditional vegetable soup in Finnish cuisine cooked in milk with butter, potatoes, carrots, peas, cauliflower and possibly other vegetables of the season.https://yle.fi/uutiset/3-6222956 uutisartikkeli (in Finnish) During th ...

Sautéed reindeer Sautéed reindeer ( , , , ) is perhaps the best known traditional meal from Sápmi in Finland, Sweden, Norway and Russia and Sakha. Usually steak or the back of the reindeer is used. It is sliced thinly (usually while the meat is still frozen s ...

Ruisreikäleipä Ruisreikäleipä (, rye hole-bread) is a kind of Finnish bread, a flat rye flour loaf with a hole in the middle. It is sometimes referred to as reikäleipä (), shorter term without ''ruis'' (rye) which applies also to the oat loaf with a hole. ...

* Ryynimakkara * Mustamakkara *

Kalakukko () is a traditional Finland, Finnish dish from the region of Savonia (historical province), Savonia made from fish (e.g., perch, vendace, loach, smelt, or salmon) baked inside a loaf of bread. is especially popular in Kuopio, capital city o ...

* Lörtsy * Rönttönen * Sultsina *

Mämmi Mämmi (; ) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before b ...

* Joulutorttu

France

* ''

Appellation d'origine contrôlée In France, the ''appellation d'origine contrôlée'' (, ; abbr. AOC ) is a label that identifies an agricultural product whose stages of production and processing are carried out in a defined geographical area – the ''terroir'' – and using ...

'' – the French certification granted to certain French

s for

wines Wine is an alcoholic drink made from Fermentation in winemaking, fermented fruit. Yeast in winemaking, Yeast consumes the sugar in the fruit and converts it to ethanol and carbon dioxide, releasing heat in the process. Wine is most often made f ...

, cheeses,

butter Butter is a dairy product made from the fat and protein components of Churning (butter), churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 81% butterfat. It is used at room temperature as a spread (food ...

s, and other agricultural products ** Bresse chicken – a French chicken product with ''appellation d'origine contrôlée'' status ** List of ''Appellation d'Origine Contrôlée'' liqueurs and spirits ** List of ''Appellation d'Origine Contrôlée'' wines

Germany

* Black Forest ham – produced in the

Black Forest The Black Forest ( ) is a large forested mountain range in the States of Germany, state of Baden-Württemberg in southwest Germany, bounded by the Rhine Valley to the west and south and close to the borders with France and Switzerland. It is th ...

region of Germany, it is a

Protected Designation of Origin The protected designation of origin (PDO) is a type of geographical indication of the European Union aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main purpose is to designat ...

(PDO) food in the European Union.

Guatemala

* Fiambre is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the

Day of the Dead The Day of the Dead () is a holiday traditionally celebrated on November 1 and 2, though other days, such as October 31 or November 6, may be included depending on the locality. The multi-day holiday involves family and friends gathering to pa ...

(''Día de Los Muertos'') and the

All Saints Day All Saints' Day, also known as All Hallows' Day, the Feast of All Saints, the Feast of All Hallows, the Solemnity of All Saints, and Hallowmas, is a Christianity, Christian solemnity celebrated in honour of all the saints of the Church, whether ...

(''Día de Todos Los Santos'').

Iceland

Hákarl (short for ), referred to as fermented shark in English, is a national dish of Iceland consisting of Greenland shark or other sleeper shark that has been cured with a particular fermentation process and hung to dry for four to five months. I ...

– a traditional food and

of Iceland * Hangikjöt * Þorramatur – a selection of traditional Icelandic food, consisting mainly of meat and fish products cured in a traditional manner, cut into slices or pieces and served with rúgbrauð (dense and dark rye bread), butter and

brennivín Brennivín (), the common style of brännvin in Iceland, is considered to be the country's signature distilled beverage. It is distilled from fermented grain mash and then combined with Iceland's very soft, high-pH water, and flavored only with ...

(an Icelandic akvavit)

India

Kheer Kheer, khir or payasam is a pudding or porridge popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice. It can be additionally flavoured with dried fruits, nuts, cardamom and saffron. Instead of rice, ...

* Roti and Sabzi South Indian Food * Idli * Dosa * Sambar and Chutneys * Rasam * Puttu *

Idiyappam Idiyappam, also known as indiappa, noolappam, noolputtu, santhagai, or ottu shavige, is a Sevai, string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat Disk (mathematics), disc-like ...

* Paniyaram

Indonesia

* Brem – a fermented snack and beverage from Java and Bali * Docang – a traditional food from

Cirebon Cirebon (, formerly rendered Cheribon or Chirebon in English) is a port city on the northern coast of the Indonesian island of Java. It is the only coastal city of West Java, located about 40 km west of the provincial border with Central J ...

* Gado-gado – a traditional salad in

peanut sauce Peanut sauce, satay sauce (saté sauce), ''bumbu kacang'', ''sambal kacang'', or ''pecel'' is an Indonesian cuisine, Indonesian sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout t ...

dressing *

Gudeg Gudeg is a traditional Javanese cuisine, Javanese dish from Yogyakarta, Indonesia. It is made from young, unripe jackfruit (, ) stewed for several hours with palm sugar and coconut milk. It is variously spiced with garlic, shallot, candlenut, c ...

– a young unripe jackfruit stew, a traditional food from

Yogyakarta Yogyakarta is the capital city of the Special Region of Yogyakarta in Indonesia, in the south-central part of the island of Java. As the only Indonesian royal city still ruled by Hamengkubuwono, a monarchy, Yogyakarta is regarded as an importan ...

* Ketupat – a traditional rice dumpling commonly served during '' Lebaran'', Indonesian idul fitri * Kuluban – an ancient Javanese traditional salad * Lawar – a traditional Balinese vegetable dish * Opor ayam –

chicken The chicken (''Gallus gallus domesticus'') is a domesticated subspecies of the red junglefowl (''Gallus gallus''), originally native to Southeast Asia. It was first domesticated around 8,000 years ago and is now one of the most common and w ...

coconut milk Coconut milk is a plant milk extracted from the grated pulp of mature coconuts. The opacity and rich taste of the milky-white liquid are due to its high oil content, most of which is saturated fat. Coconut milk is a traditional food ingred ...

stew, a traditional dish commonly consumed with ketupat during ''Lebaran'' *

Pallubasa Pallubasa or Pallu basa is a traditional dish from Makassar, South Sulawesi, Indonesia. It is similar to coto Makassar; however, while both are primarily made from offal and/or meat of cattle Cattle (''Bos taurus'') are large, domest ...

– a traditional food from

Makassar Makassar ( ), formerly Ujung Pandang ( ), is the capital of the Indonesian Provinces of Indonesia, province of South Sulawesi. It is the largest city in the region of Eastern Indonesia and the country's fifth-largest urban center after Jakarta, ...

South Sulawesi South Sulawesi () is a Provinces of Indonesia, province in the South Peninsula, Sulawesi, southern peninsula of Sulawesi, Indonesia. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital and largest ci ...

made from

offal Offal (), also called variety meats, pluck or organ meats, is the internal organ (anatomy), organs of a butchered animal. Offal may also refer to the by-products of Milling (grinding), milled grains, such as corn or wheat. Some cultures strong ...

cattle Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are calle ...

or buffalo * Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua) * Rendang – traditional Minangkabau dish from West Sumatra *

Satay Satay ( , in the US also ), or sate in Indonesia, is a Javanese cuisine, Javanese dish of seasoned, skewered and grilled meat, served with a sauce. Satay originated in Java, but has spread throughout Indonesia, into Southeast Asia, Europe, ...

– grilled meat on skewers, various traditional regional variants exist in Indonesia * Soto – a category of traditional soup of Indonesia, numerous regional variations exist *

Tempeh Tempe or tempeh (; , ) is a traditional Indonesian food made from fermented soybeans. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. A fungus, '' Rhizopus oligosporus'' or '' Rhizopu ...

– fermented soy cake, traditional food from Java *

Tumpeng Tumpeng (Javanese script, Javanese: ; Balinese script, Balinese: ) is an Indonesian cuisine, Indonesian cone-shaped rice dish with side dishes of vegetables and meat originating from Javanese cuisine. Traditionally featured in the ''slametan'' ...

– a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish

Iran

* Chelow kabab * Tahdig *

Ghormeh sabzi Ghormeh sabzi (), also known as Khoresht sabzi (), also spelled ''qormeh sabzi'', is an Iranian cuisine, Iranian herb stew. It is considered the national dish and is a very popular dish in Iran. ''Ghormeh sabzi'' has different variants, which ar ...

* Fesenjān * Sabzi polo * Abgoosht * Gheimeh * Sholezard *

Āsh Aush ( ; ), properly Romanization of Persian, romanized as , is a variety of thick soup, usually served hot. It is part of Iranian cuisine and Afghan cuisine, and is also found in Azerbaijani cuisine, Azerbaijani, Turkey, Turkish, and Caucasian ...

* Mirza Ghassemi * Nargesi * Baghala ghatogh

Ireland

Full breakfast A full breakfast or fry-up is a substantial cooked breakfast meal often served in Britain and Ireland. Depending on the region, it may also be referred to as a full English, a full Irish, full Scottish, full Welsh or Ulster fry. The fried br ...

Sunday roast A Sunday roast or roast dinner is a British dish traditionally eaten on Sunday. It consists of roast meat, roast or mash potatoes, and accompaniments such as Yorkshire pudding, gravy, and may include condiments such as apple sauce, ...

Italy

* Abbacchio * Affogato * Arancini *

Asiago Asiago (; Venetian language, Venetian: ''Axiago'', Cimbrian: ''Slege'', German language, German: ''Schlägen'' ) is a minor township (population roughly 6,500) with the title of ciin the surrounding plateau region (the ''Altopiano di Asiago'' o ...

* Biscotti * Braciola *

Bruschetta Bruschetta ( , ) is an Italian appetizer ( antipasto) consisting of grilled bread topped with garlic, olive oil, and salt. Most commonly it is served with toppings of tomatoes, vegetables, beans, cured meat or cheese. In Italy, bruschetta is ...

* Caciotta * Cacciucco * Caponata *

Cappuccino Cappuccino (, ; from German ) is an espresso-based coffee drink traditionally prepared with steamed milk, including a layer of milk foam. Variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes ...

* Cotechino *

Crostata ''Crostata'' () is an Italian baked tart or pie. The earliest known use of ''crostata'' in its modern sense can be traced to the cookbooks ''Libro de Arte Coquinaria'' (''Book of the Art of Cooking'') by Martino da Como, published , and ''C ...

* Crostini *

Espresso Espresso (, ) is a concentrated form of coffee produced by forcing hot water under high pressure through finely ground coffee beans. Originating in Italy, espresso has become one of the most popular coffee-brewing methods worldwide. It is cha ...

Focaccia Focaccia is a Flatbread, flat leavening agent, leavened oven-baked Italian cuisine, Italian bread. In Rome, it is similar to a type of flatbread called (). Focaccia may be served as a side dish or as sandwich bread and it may be round, rectang ...

* Frittata * Frittella * Fritto misto *

Gelato Gelato (; ; ) refers to a specific type of ice cream of Italian origin. In Italian, ''Gelato'' is the common word for all types of ice cream. Artisanal gelato in Italy generally contains 6–9% butterfat, which is lower than other styles of ...

Lasagna Lasagna (, ; ), also known by the plural form lasagne (), is a type of pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed in ...

Mascarpone Mascarpone (, ; ) is a soft Italian cuisine, Italian Acid-set cheese, acid-set cream cheese. It is recognized as a ''prodotto agroalimentare tradizionale'' (PAT). Production process After Denaturation (biochemistry), denaturation of cream, the ...

* Minestrone *

Mozzarella Mozzarella is a Types of cheese#Semi-soft cheese, semi-soft non-aged cheese prepared using the ('stretched-curd') method with origins from southern Italy. It is prepared with cow's milk or buffalo milk, taking the following names: * or mozz ...

* Panettone * Panna cotta * Panino * Panzerotto * Parmigiano Reggiano *

Pasta Pasta (, ; ) is a type of food typically made from an Leavening agent, unleavened dough of wheat flour mixed with water or Eggs as food, eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Pasta was originally on ...

Pecorino Pecorino is an Italian hard cheese produced from sheep's milk. The name derives from , which means ' sheep' in Italian. Overview Of the six main varieties of pecorino, all of which have protected designation of origin (PDO) status under ...

* Peperonata *

Pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

Polenta Polenta (, ) is an Italian cuisine, Italian dish of boiled cornmeal that was historically made from other grains. It may be allowed to cool and solidify into a loaf that can be baked, fried or Grilling, grilled. The variety of cereal used is ...

* Porchetta *

Prosciutto Prosciutto ( ; ), also known as ''prosciutto crudo'', is an uncooked, unsmoked, and dry-cured ham. It is usually served thinly sliced. Several regions in Italy have their own variations of ''prosciutto crudo'', each with degrees of protected ...

* Ravioli * Risotto *

Salami Salami ( ; : ''salame'') is a ''salume'' consisting of fermented and air-dried meat, typically pork. Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature fo ...

Salumi (: , ) are Italian cuisine, Italian meat products typical of an antipasto, predominantly made from pork and Curing (food preservation), cured. They also include bresaola, which is made from beef, and some cooked products, such as mortadell ...

* Scamorza * Semifreddo * Spezzatino *

Strudel Strudel ( , ) is a type of layered pastry with a filling that is usually sweet, but savoury fillings are also common. It became popular in the 18th century throughout the Habsburg monarchy, Habsburg Empire. Strudel is part of Austrian cuisine ...

* Tiramisu * Tortellini * Zabaione * Zuppa inglese

By designation of origin

Waiter pouring Zardetto sparkling Prosecco

* ''

Denominazione di origine controllata The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

'' – a

quality assurance Quality assurance (QA) is the term used in both manufacturing and service industries to describe the systematic efforts taken to assure that the product(s) delivered to customer(s) meet with the contractual and other agreed upon performance, design ...

label for Italian food products, especially

Italian wine Italian wine () is produced in every region of Italy. Italy is the country with the widest variety of indigenous grapevine in the world, with an area of under vineyard cultivation, as well as the List of wine-producing regions#Countries, world's ...

and

cheese Cheese is a type of dairy product produced in a range of flavors, textures, and forms by coagulation of the milk protein casein. It comprises proteins and fat from milk (usually the milk of cows, buffalo, goats or sheep). During prod ...

** List of Italian DOC wines **

List of Italian DOCG wines This is a list of the 77 Italian DOCG (''denominazione di origine controllata e garantita'') wines ordered by region. The four original DOCGs were Brunello, Vino Nobile, and Barolo (all approved by a presidential decree in July 1980) and Barbar ...

* ''

Indicazione geografica tipica ''Indicazione geografica tipica'' () is the third of four classification of wine, classifications of wine recognized by the government of Italy. Created to recognize the unusually high quality of the class of wines known as Italian wine#Super Tus ...

'' * is an official approval for traditional Italian regional food products similar to the

Protected Geographical Status Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect na ...

of the

European Union The European Union (EU) is a supranational union, supranational political union, political and economic union of Member state of the European Union, member states that are Geography of the European Union, located primarily in Europe. The u ...

. * '' Strada dell'Olio'' – a kind of gastronomical route in

Italy Italy, officially the Italian Republic, is a country in Southern Europe, Southern and Western Europe, Western Europe. It consists of Italian Peninsula, a peninsula that extends into the Mediterranean Sea, with the Alps on its northern land b ...

that crosses a territory rich of traditional products, PDOs and PGIs, DOCs and

DOCG The following four classification of wine, classifications of wine constitute the Italy, Italian system of labelling and legally protecting Italian wine: * ''Denominazione di origine'' (DO, rarely used; ; 'designation of origin'); * ''Indicazione ...

s in

Japan

Mochi A mochi ( ; Japanese ) is a Japanese rice cake made of , a short-grain Japonica rice, japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The steamed rice is pounded into paste and molded into the ...

– eaten year-round in Japan, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time

Jordan

Traditional beverages in

Jordan Jordan, officially the Hashemite Kingdom of Jordan, is a country in the Southern Levant region of West Asia. Jordan is bordered by Syria to the north, Iraq to the east, Saudi Arabia to the south, and Israel and the occupied Palestinian ter ...

include ''sous'' (also referred to as '''irqsus''), a drink prepared using the dried root of '' Glycyrrhiza glabra'' (liquorice), ''tamr hindi'', a drink prepared from an infusion of the dried pulp of '' Tamarindus indica'' (tamarind), and '' laban'' (''labneh''), a drink prepared with yogurt and water. A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags".

Korea

Bibimbap Bibimbap * ( ; ), sometimes Romanization of Korean, romanised as bi bim bap or bi bim bop, is a Korean rice dish. The term ''bibim'' means "mixing" and ''Bap (rice dish), bap'' is cooked rice. It is served as a bowl of warm white rice topped wi ...

Bulgogi Bulgogi ( , , ; , ) is a '' gui'' (Korean-style grilled or roasted dish) made of thin, marinated slices of meat, most commonly beef, grilled on a barbecue or on a stove-top griddle. It is also often stir-fried in a pan in home cooking. Sirl ...

Kimchi Kimchi (; ) is a traditional Korean side dish (''banchan'') consisting of salted and fermented vegetables, most often napa cabbage or Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

* Nurungji *

Sungnyung ''Sungnyung'' () is a Traditional food, traditional Korean infusion made from boiled scorched rice. Preparation This drink is typically made from ''nurungji'', the roasted (but not charred) crust of rice that forms on the bottom of a pot after ...

Latvia

* Grey peas * Layered rye bread * Sklandrausis * Speķrauši

Lithuania

Cepelinai Cepelinai ( "zeppelins"; singular: ''cepelinas'') are potato dumplings made from grated potatoes and stuffed with ground meat or dry curd cheese, or liver, or mushrooms. It has been described as a national dish of Lithuania, and is typically serv ...

Maldives

* Garudiya * Maldives fish – cured tuna fish traditionally produced in the Maldives. It is a

staple food A staple food, food staple, or simply staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard diet for an individual or a population group, supplying a large fraction of energy needs an ...

Maldivian cuisine Maldivian cuisine, also called Dhivehi cuisine, is the cuisine of the Republic of Maldives and Minicoy, Lakshadweep, India. The traditional cuisine of Maldivians and Lakshadweep is based on three main items and their derivatives: cocon ...

Malta

* Lent in Malta § Traditional food eaten throughout the period ** Kwareżimal – Lent cake

Mexico

Atole ''Atole'' (, believed to come from Nahuatl ''Aztec cuisine, ātōlli'' or from Mayan), also known as ''atolli'', ''atol'' and ''atol de elote'', is a traditional hot masa-based beverage of Mexicans, Mexican origin. Atole can have different flav ...

* Capirotada – usually eaten during the

Lent Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...

en period (''comida de cuaresma''). It is one of the dishes served on

Good Friday Good Friday, also known as Holy Friday, Great Friday, Great and Holy Friday, or Friday of the Passion of the Lord, is a solemn Christian holy day commemorating the crucifixion of Jesus and his death at Calvary (Golgotha). It is observed during ...

. * Chiles *

Enchilada An enchilada (, ) is a Mexican cuisine, Mexican dish consisting of a corn tortilla rolled around a filling and covered with a savory sauce. Enchiladas can be filled with various ingredients, including meats, cheese, beans, potatoes, vegetables, ...

* Iguana meat *

Legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

beans A bean is the seed of some plants in the legume family (Fabaceae) used as a vegetable for human consumption or animal feed. The seeds are often preserved through drying (a ''pulse''), but fresh beans are also sold. Dried beans are tradition ...

and refried beans *

Maize Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout grass that produces cereal grain. It was domesticated by indigenous peoples in southern Mexico about 9,000 years ago from wild teosinte. Native American ...

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread from Mesoamerica originally made from maize hominy meal, and now also from wheat flour. The Aztecs and other Nahuatl speakers called tortillas ''tlaxcalli'' (). First made by the indi ...

* Mole sauce *

Pork Pork is the culinary name for the meat of the pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig animal husbandry, husbandry dating back to 8000–9000 BCE. Pork is eaten both freshly cooke ...

Chorizo ''Chorizo'' ( , ; ; see #Names, below) is a type of pork sausage originating from the Iberian Peninsula. It is made in many national and regional varieties in several countries on different continents. Some of these varieties are quite differe ...

Rice Rice is a cereal grain and in its Domestication, domesticated form is the staple food of over half of the world's population, particularly in Asia and Africa. Rice is the seed of the grass species ''Oryza sativa'' (Asian rice)—or, much l ...

– traditionally pan fried to a golden color before cooking * Rice and beans *

Sope Sope may refer to: People * Barak Sopé (born 1951), Vanuatu politician * Sope Aluko (born 1975), Nigerian-born British American actress * Sope Dirisu (born 1991), British Nigerian actor * Sope Johnson * Sope Willams Elegbe (born 1975), Nigerian p ...

Tamale A tamale, in Spanish language, Spanish , is a traditional Mesoamerican dish made of ''masa'', a dough made from nixtamalization, nixtamalized maize, corn, which is steaming, steamed in a corn husk or Banana leaf, banana leaves. The wrapping ...

Nepal

* Dhindo

Portugal

* Denominação de Origem Controlada is the system of protected designation of origin for wines, cheeses, butter, and other agricultural products from Portugal.

Saudi Arabia

* Hininy * Kabsa

Singapore

* Hainanese chicken rice – considered as a national dish of Singapore * Teochew porridge

Slovakia

* – a national dish of Slovakia consisting of halušky and bryndza. *

South Africa

* Bobotie * Bunny chow * Chakalaka and Pap * Malva pudding * Potjiekos *

Samosa A samosa () () (Hindi: समोसा) ( Persian: سمبوسه) is a fried South Asian and West Asian snack. It is a pastry with a savory filling that mostly consists of vegetables like spiced potatoes, onions, and peas, but can also include ...

Spain

* Boroña – a cornbread that is a traditional food in the regions of Galicia,

Asturias Asturias (; ; ) officially the Principality of Asturias, is an autonomous communities of Spain, autonomous community in northwest Spain. It is coextensive with the provinces of Spain, province of Asturias and contains some of the territory t ...

Cantabria Cantabria (, ; ) is an autonomous community and Provinces of Spain, province in northern Spain with Santander, Cantabria, Santander as its capital city. It is called a , a Nationalities and regions of Spain, historic community, in its current ...

, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos) * ''

Denominación de Origen In Spain and Latin America, the (; )In other languages of Spain: * Catalan: (). * (). * (). is part of a regulatory geographical indication system used primarily for foodstuffs such as cheeses, condiments, honey, and meats, among others. ...

'' – part of a regulatory

classification Classification is the activity of assigning objects to some pre-existing classes or categories. This is distinct from the task of establishing the classes themselves (for example through cluster analysis). Examples include diagnostic tests, identif ...

system primarily for

Spanish wine Spanish wine ( or ) includes red wine, red, white wine, white, and sparkling wine, sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over planted in wine grapes, making it the most widely planted wine- ...

s (similar to the French

appellation An appellation is a legally defined and protected geographical indication used to identify where the ingredients of a food or beverage originated, most often used for the origin of wine grapes. Restrictions other than geographical boundaries, s ...

s) but also for other foodstuffs like cheeses,

condiment A condiment is a preparation that is added to food, typically after cooking, to enhance the Flavoring, flavour, to complement the dish or to impart a specific flavor. Such specific flavors generally add sweetness or pungency, or sharp or piquant ...

honey Honey is a sweet and viscous substance made by several species of bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of pl ...

and

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

s, among others

Sweden

* Falukorv * Janssons frestelse * Pyttipanna

Switzerland

* '' Appellation d'origine protégée'' – A Swiss geographical indication protecting the origin and the quality of traditional food products other than wines * Capuns – a traditional food from the canton of Graubünden in Switzerland

Tanzania

* Pare people § Traditional food

Thailand

* Mango sticky rice * Pad Thai

Turkey

* İmam bayıldı

Uganda

* Malewa – smoked bamboo shoot which is dried for preservation. The food originated from Eastern Uganda in the Bugisu sub-region

United Kingdom

England

* Bangers and mash *

Cottage pie Shepherd's pie, cottage pie, or in French cuisine ''hachis Parmentier'', is a savoury dish of cooked minced meat topped with mashed potato and baked, formerly also called Sanders or Saunders. The meat used may be either previously cooked or fr ...

Faggot ''Faggot'', often shortened to ''fag'', is a Pejorative, slur in the English language that was used to refer to gay men but its meaning has expanded to other members of the queer community. In American youth culture around the turn of the 21s ...

Fish and chips Fish and chips is a hot dish consisting of batter (cooking), battered and fried fish, served with French fries, chips. Often considered the national dish of the United Kingdom, fish and chips originated in England in the 19th century. Today, ...

Wales

* Cawl * Welsh cakes * Glamorgan sausages * Laverbread * Welsh rarebit * Bara brith

Scotland

Haggis Haggis ( ) is a savoury pudding containing sheep's offal, pluck (heart, liver, and lungs), Mincing, minced with chopped onion, oatmeal, suet, spices, and salt, mixed with Stock (food), stock, and cooked while traditionally encased in the anima ...

Lorne sausage The Lorne sausage, also known as square sausage and flat sausage is a traditional food, traditional Scottish food item made from ground meat, minced meat, rusk and spices. Although termed a sausage, no Sausage casing, casing is used to hold the m ...

* Neeps and tatties * Cullen skink * Arbroath smokies * Reestit mutton

United States

* Cardamom bread – considered as a traditional food among

Swedish Americans Swedish Americans () are Americans of Swedish descent. The history of Swedish Americans dates back to the early colonial times, with notable migration waves occurring in the 19th and early 20th centuries and approximately 1.2 million arrivi ...

* Thanksgiving dinner

Southern United States

Biscuit A biscuit is a flour-based baked food item. Biscuits are typically hard, flat, and unleavened. They are usually sweet and may be made with sugar, chocolate, icing, jam, ginger, or cinnamon. They can also be savoury, similar to crackers. ...

* Cheese straw *

Cornbread Cornbread is a quick bread made with cornmeal, associated with the cuisine of the Southern United States, with origins in Native American cuisine. It is an example of batter bread. Dumplings and pancakes made with finely ground cornmeal are st ...

* Collard greens * Hoppin' John *

Sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant in the morning glory family, Convolvulaceae. Its sizeable, starchy, sweet-tasting tuberous roots are used as a root vegetable, which is a staple food in parts of ...

Vanuatu

* Laplap – a national dish

Yemen

* Kabsa

By region

Arab states of the Persian Gulf

* Khabees – traditional sweet dish in the

Arab states of the Persian Gulf The Arab states of the Persian Gulf, also known as the Gulf Arab states (), refers to a group of Arab states bordering the Persian Gulf. There are seven member states of the Arab League in the region: Bahrain, Kuwait, Iraq, Oman, Qatar, Saudi ...

Commonwealth Caribbean

* Rice and peas – a traditional dish in the

Anglo-Caribbean The Commonwealth Caribbean refers to a group of English-speaking sovereign states in the Caribbean, including both island states and mainland countries in the Americas, that are members of the Commonwealth of Nations and were once part of the ...

Levant (Eastern Mediterranean)

Traditional foods of the

Levant The Levant ( ) is the subregion that borders the Eastern Mediterranean, Eastern Mediterranean sea to the west, and forms the core of West Asia and the political term, Middle East, ''Middle East''. In its narrowest sense, which is in use toda ...

include

falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

, fuul, halawa, hummus,

kanafeh Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often ...

labaneh Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preser ...

, medammis and tahini. among others. The most popular traditional foods in the region are those prepared from

legume Legumes are plants in the pea family Fabaceae (or Leguminosae), or the fruit or seeds of such plants. When used as a dry grain for human consumption, the seeds are also called pulses. Legumes are grown agriculturally, primarily for human consum ...

s, specifically, falafel, fuul, hummus and medammis. File:Falafels 2.jpg,

Falafel Falafel (; , ) is a deep-fried ball or patty-shaped fritter of Egyptian origin that features in Middle Eastern cuisine, particularly Levantine cuisines. It is made from ground fava beans, chickpeas, or both, and mixed with herbs and spic ...

File:PistHalva.jpg, Halawa prepared with tahini and

pistachio The pistachio (, ; ''Pistacia vera'') is a small to medium-sized tree of the Anacardiaceae, cashew family, originating in Iran. The tree produces nut (fruit)#Culinary definition and uses, seeds that are widely consumed as food. In 2022, world ...

nuts File:Hummus.jpg, Hummus File:Kanafeh.jpg,

Kanafeh Knafeh () is a traditional Arab dessert made with '' kadayif'' (spun pastry dough) layered with cheese and soaked in a sweet, sugar-based syrup called attar. Knafeh is a popular throughout the Arab world, especially in the Levant, and is often ...

Palestine Palestine, officially the State of Palestine, is a country in West Asia. Recognized by International recognition of Palestine, 147 of the UN's 193 member states, it encompasses the Israeli-occupied West Bank, including East Jerusalem, and th ...

File:Labneh (5196911587).jpg,

Labaneh Strained yogurt, Greek or Greek-style yogurt, yogurt cheese, sack yogurt, kerned yogurt or labneh is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preser ...

European Union

Geographical indications and traditional specialties in the European Union Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional speciality guaranteed (TSG), promote and protect nam ...

* Quality Wines Produced in Specified Regions – a quality indicator used within European Union wine regulations that identifies wines with protected geographical indications * List of geographical designations for spirit drinks in the European Union

Scandinavia

* European crayfish ** Crayfish party

Southern Africa

Soured milk Soured milk denotes a range of food products produced by the acidification of milk. Acidification, which gives the milk a tart taste and unpleasant smell, is achieved either through bacterial fermentation or through the addition of an acid, such ...

– traditional food of the

Bantu peoples The Bantu peoples are an Indigenous peoples of Africa, indigenous ethnolinguistic grouping of approximately 400 distinct native Demographics of Africa, African List of ethnic groups of Africa, ethnic groups who speak Bantu languages. The language ...

Southern Africa Southern Africa is the southernmost region of Africa. No definition is agreed upon, but some groupings include the United Nations geoscheme for Africa, United Nations geoscheme, the intergovernmental Southern African Development Community, and ...

Difference between traditional and typical

Commercialized cuisine

By continent

Africa

Europe

South America

By country

Canada

Québec

Acadia

China

Costa Rica

Croatia

Cyprus

Czech Republic

Estonia

Eswatini

Faroe Islands

Finland

France

Germany

Guatemala

Iceland

India

Indonesia

Iran

Ireland

Italy

By designation of origin

Japan

Jordan

Korea

Latvia

Lithuania

Maldives

Malta

Mexico

Nepal

Portugal

Saudi Arabia

Singapore

Slovakia

South Africa

Spain

Sweden

Switzerland

Tanzania

Thailand

Turkey

Uganda

United Kingdom

England

Wales

Scotland

United States

Southern United States

Vanuatu

Yemen

By region

Arab states of the Persian Gulf

Commonwealth Caribbean

Levant (Eastern Mediterranean)

European Union

Scandinavia

Southern Africa

See also

Notes

References

Further reading