Traditional foods are foods and dishes that are passed on through

generation A generation refers to all of the people born and living at about the same time, regarded collectively. It can also be described as, "the average period, generally considered to be about 20–⁠30 years, during which children are born and gr ...

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

tradition A tradition is a belief or behavior (folk custom) passed down within a group or society with symbolic meaning or special significance with origins in the past. A component of cultural expressions and folklore, common examples include holidays or ...

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

national dish A national dish is a culinary 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 that can be ...

, regional cuisine or local

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

. 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 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, region, or country). The use of a geographical indication, as an indication of the product's source, ...

s and traditional specialties:

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

(PDO),

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

(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, smoo ...

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 an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups ...

and

identity Identity may refer to: * Identity document * Identity (philosophy) * Identity (social science) * Identity (mathematics) Arts and entertainment Film and television * ''Identity'' (1987 film), an Iranian film * ''Identity'' (2003 film), an ...

. 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 neither much less all the typical dishes are traditional nor the traditional ones are 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 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, Congo goober, earth pea, ground-bean, or hog-peanut) is a member of the family Fabaceae. Its name is derived from the Bambara tribe, who currently lives in Mali. T ...

– a traditional food

crop A crop is a plant that can be grown and harvested extensively for profit or subsistence. When the plants of the same kind are cultivated at one place on a large scale, it is called a crop. Most crops are cultivated in agriculture or hydropon ...

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,

Metis Metis or Métis may refer to: Ethnic groups * Métis, recognized Indigenous communities in Canada and America whose distinct culture and language emerged after early intermarriage between First Nations peoples and early European settlers, primar ...

, and

Inuit Inuit (; iu, ᐃᓄᐃᑦ 'the people', singular: Inuk, , dual: Inuuk, ) are a group of culturally similar indigenous peoples inhabiting the Arctic and subarctic regions of Greenland, Labrador, Quebec, Nunavut, the Northwest Territorie ...

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

Thanksgiving dinner The centerpiece of contemporary Thanksgiving in the United States and in Canada is Thanksgiving dinner (informally called turkey dinner), a large meal generally centered on a large roasted turkey. Thanksgiving could be considered the largest ...

Québec

* Poutine La Banquise Poutine

Tourtière Tourtière (, ) is a French Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is sometimes used. It is a traditional part of the Christmas ''réveillon'' and New ...

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

Spruce beer Spruce beer is a beverage flavored with the buds, needles, or essence of spruce trees. ''Spruce beer'' can refer to either alcoholic or non-alcoholic beverages. A number of flavors are associated with spruce-flavored beverages, ranging from flo ...

Maple syrup Maple syrup is a 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. Maple tr ...

* Cretons

Acadia

* Poutine râpée *

Fricot Fricot is a traditional Acadian dish. Fricot is such an important part of Acadian food culture that the call to eat in Acadian French is "''Au fricot!''" The main ingredients consist of potatoes, onions, and whatever meat was available, cooke ...

China

* Ciba cake *

Dim sum Dim sum () is a large range of small Chinese dishes that are traditionally enjoyed in restaurants for brunch. Most modern dim sum dishes are commonly associated with Cantonese cuisine, although dim sum dishes also exist in other Chinese cuis ...

Fuling jiabing Fuling jiabing (), also known Fu Ling Bing or Tuckahoe Pie, is a traditional snack food of Beijing and is an integral part of the city's culture. It is a pancake-like snack made from flour, sugar, and ''fuling'' ('' Poria''), rolled around nut ...

– a traditional

snack food A snack is a small portion of food generally eaten between meals. Snacks come in a variety of forms including packaged snack foods and other processed foods, as well as items made from fresh ingredients at home. Traditionally, snacks are ...

Beijing } Beijing ( ; ; ), Chinese postal romanization, alternatively romanized as Peking ( ), is the Capital city, capital of the China, People's Republic of China. It is the center of power and development of the country. Beijing is the world's Li ...

and an integral part of the city's

. It is a

pancake A pancake (or hotcake, griddlecake, or flapjack) is a flat cake, often thin and round, prepared from a starch-based batter that may contain eggs, milk and butter and cooked on a hot surface such as a griddle or frying pan, often frying w ...

-like snack made from flour, sugar, and ''fuling'' ('' Poria''), rolled around nuts, honey, and other ingredients. *

Spring pancake The spring pancake () is a traditional Chinese food unique to the northern regions. People eat spring pancakes on the day called lichun to celebrate the beginning of the spring. The spring pancake took its rise from the Jin dynasty and has pr ...

– a traditional

Chinese food Chinese cuisine encompasses the numerous cuisines originating from China, as well as overseas cuisines created by the Chinese diaspora. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many o ...

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 during the Dragon boat festival.

Costa Rica

* Rice and beans

Croatia

Lecsó Lecsó ( en, Lecho, ; hu, lecsó ; Czech and Slovak: ''lečo''; german: Letscho; pl, leczo; Russian and ua, лечо) is a Hungarian thick vegetable ragout or stew which traditionally contains yellow pointed peppers, tomato, onion, salt, ...

Cyprus

Tsamarella Tsamarella ( gr, τσαμαρέλλα, tr, samarella) is a traditional food and one of Cyprus' main lunch meats which is common in both Greek Cypriot and Turkish Cypriot communities. Preparation It consists usually of goat's meat (the whole ...

– a traditional food and one of Cyprus' main

lunch meat Lunch meats—also known as cold cuts, luncheon meats, cooked meats, sliced meats, cold meats, sandwich meats, and deli meats—are precooked or cured meats that are sliced and served cold or hot. They are typically served in sandwiches or o ...

Czech Republic

* Svíčková

Estonia

* Mulgipuder *

Sepik The Sepik () is the longest river on the island of New Guinea, and the second largest in Oceania by discharge volume after the Fly River. The majority of the river flows through the Papua New Guinea (PNG) provinces of Sandaun (formerly West Se ...

Eswatini

Faroe Islands

* Faroese puffin * Garnatálg *

Skerpikjøt Skerpikjøt, a type of wind-dried mutton, is a delicacy of the Faroe Islands.J� ...

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, compare ...

Finland

* Karelian stew *

Karelian pasty Karelian pasties, Karelian pies or Karelian pirogs ( krl, kalittoja, singular ''kalitta''; Olonets Karelian: ''šipainiekku''; fi, karjalanpiirakat, singular ''karjalanpiirakka''; russian: карельский пирожок ''karelskiy pirozhok ...

* Kesäkeitto * Sautéed reindeer * Ruisreikäleipä * Ryynimakkara * Mustamakkara * Kalakukko * Lörtsy * Rönttönen * Sultsina *

Mämmi Mämmi (; sv, label= Swedish, memma) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, powdered malted rye, seasoned salt and dried, powdered Seville orange zest. The mixture is the ...

France

* ''

Appellation d'origine contrôlée An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical bo ...

'' – the French certification granted to certain French

s for wines,

cheeses Cheese is a dairy product produced in wide ranges 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 productio ...

butter Butter is a dairy product made from the fat and protein components of churned cream. It is a semi-solid emulsion at room temperature, consisting of approximately 80% butterfat. It is used at room temperature as a spread, melted as a condim ...

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 Black Forest ham () is a variety of dry-cured smoked ham produced in the Black Forest region of Germany. In 1959, Hans Adler from Bonndorf pioneered manufacturing and selling Original Black Forest ham by retail and mail order. Since 1997, the ...

– produced in the

Black Forest The Black Forest (german: Schwarzwald ) is a large forested mountain range in the 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 ...

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 and the United Kingdom aimed at preserving the designations of origin of food-related products. The designation was created in 1992 and its main ...

(PDO) food in the European Union.

Guatemala

Fiambre Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead () and the All Saints Day (). It is served chilled and may be made with dozens of ingredients. History Fiambre started out from the tra ...

is a traditional Guatemalan dish that is prepared and eaten yearly to celebrate the Day of the Dead (''Día de Los Muertos'') and the All Saints Day (''Día de Todos Los Santos'').

Iceland

Hákarl is, Hákarl, label=none (an abbreviation of is, kæstur hákarl, label=none , referred to as fermented shark in English) is a national dish of Iceland consisting of a Greenland shark or other sleeper shark that has been cured with a particu ...

– a traditional food and

of Iceland *

Hangikjöt Hangikjöt (; lit. "hung meat") is a traditional festive food in Iceland, served at Christmas. Etymology and history This Icelandic smoked lamb, mutton, or horse meat is usually boiled and served either hot or cold in slices, traditionally with ...

Þorramatur Þorramatur (; transliterated as thorramatur; food of ''Þorri'') is 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 ...

– 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 ''Rúgbrauð'' () is an Icelandic straight rye bread. It is traditionally baked in a pot or steamed in special wooden casks by burying it in the ground near a geyser, in which case it is known as ''hverabrauð'' or "hot-spring-bread". Modern ''r� ...

(dense and dark

rye bread Rye bread is a type of bread made with various proportions of flour from rye grain. It can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat ...

), butter and brennivín (an Icelandic akvavit)

India

* Chawal Daal *

Kheer Kheer, also known as payasam, is a sweet dish and a type of wet pudding popular in the Indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wh ...

Roti Roti (also known as chapati) is a round flatbread native to the Indian subcontinent. It is popular in India, Sri Lanka, Pakistan, Nepal, Bangladesh, Maldives, Myanmar, Malaysia, Indonesia, Singapore, Thailand, Guyana, Suriname, Jamaica, Trin ...

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 sauce made from ground roasted or fried peanuts, widely used in Indonesian cuisine and many other dishes throughout the world. Peanut ...

dressing *

Gudeg Gudeg is a traditional Javanese dish from Yogyakarta and Central Java, Indonesia. Gudeg is made from young unripe jack fruit ( Javanese: ''gori'', Indonesian: '' nangka muda'') stewed for several hours with palm sugar, and coconut milk. Addi ...

– a young unripe jackfruit stew, a traditional food from

Yogyakarta Yogyakarta (; jv, ꦔꦪꦺꦴꦒꦾꦏꦂꦠ ; pey, Jogjakarta) is the capital city of 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 a monarchy, ...

Ketupat ''Kupat'' (in Javanese and Sundanese), ''ketupat'' (in Indonesian and Malay), or ''tipat'' (in Balinese) is a Javanese rice cake packed inside a diamond-shaped container of woven palm leaf pouch, Originating in Indonesia, it is also fou ...

– 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 junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adu ...

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

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

Pallubasa Pallubasa is a traditional dish from Makassar, South Sulawesi, Indonesia. Like Coto Makassar, it is made from offal of cattle or buffalo. The cooking process is similar to Coto Makassar; the offal is boiled for long time. After it is boiled, ...

– a traditional food from

Makassar Makassar (, mak, ᨆᨀᨔᨑ, Mangkasara’, ) is the capital of the Indonesian 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, Surabaya, Meda ...

South Sulawesi South Sulawesi ( id, Sulawesi Selatan) is a province in the southern peninsula of Sulawesi. The Selayar Islands archipelago to the south of Sulawesi is also part of the province. The capital is Makassar. The province is bordered by Central Sul ...

made from

offal Offal (), also called variety meats, pluck or organ meats, is the organs of a butchered animal. The word does not refer to a particular list of edible organs, which varies by culture and region, but usually excludes muscle. Offal may also refe ...

cattle Cattle (''Bos taurus'') are large, domesticated, cloven-hooved, herbivores. They are a prominent modern member of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Adult females are referred to as cows and adult ...

or buffalo * Papeda – sago congee, a traditional staple of Eastern Indonesia (Maluku and Papua) * Rendang – traditional Minangkabau dish from West Sumatra * Satay – grilled meat on skewers, various traditional regional variants exist in Indonesia * Soto – a category of traditional soup of Indonesia, numerous regional variations exist *

Tempeh Tempeh or tempe (; jv, ꦠꦺꦩ꧀ꦥꦺ, témpé, ) 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, '' Rhizo ...

– fermented soy cake, traditional food from Java * Tumpeng – a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish

Iran

Chelow kabab Chelow kabab ( fa, چلوکباب ) is an Iranian dish consisting of steamed rice () and one of the many varieties of Iranian kebab. It is considered the national dish of Iran, and was probably created by the time of the Qajar dynasty. Chelow k ...

Tahdig Scorched rice, also known as crunchy rice, is a thin crust of slightly browned rice at the bottom of the cooking pot. It is produced during the cooking of rice over direct heat from a flame. Varieties Cape Verde In Cape Verdean Creole, the bu ...

* Ghormeh sabzi * Fesenjān * Sabzi polo * Abgoosht *

Gheimeh Gheimeh or Qeimeh ( fa, قیمه) is an Iranian stew (''khoresh'') consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. The stew is sometimes garnished with fried eggplant and ...

* Sholezard *

Āsh Ash ( fa, آش), sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of Iranian cuisine and Afghan cuisine. It is also found in Azerbaijani, Turkish, Pakistani, and Caucasia ...

Mirza Ghassemi Mirza ghassemi or mirza qassemi (Persian: میرزا قاسمی) is an Iranian appetizer or main based on tandoori or grilled aubergine (eggplant), distinct to the Northern Iran and Caspian Sea region (specifically Gilan province). It is known a ...

* Nargesi * Baghala ghatogh

Ireland

Full breakfast A full breakfast is a substantial cooked breakfast meal, often served in the United Kingdom and Ireland, that typically includes back bacon, sausages, eggs, black pudding, baked beans, some form of potato, tomatoes, mushrooms, toast, a ...

* Sunday roast

Italy

Pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ...

Pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...

* Prosciutto (PDO) * Ravioli *

Salami Salami ( ) is a cured sausage 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 for up to 45 ...

* Spaghetti

By designation of origin

* '' Denominazione di origine controllata'' – a

quality assurance Quality assurance (QA) is the term used in both manufacturing and service industries to describe the systematic efforts taken to ensure 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 world's largest producer of wine, with an area of under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted fo ...

and

cheese Cheese is a dairy product produced in wide ranges 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 productio ...

List of Italian DOC wines This is a list of the 329 Italian DOC (''Denominazione di Origine Controllata'') wines ordered by region. The wine making regions of Italy are equivalent to its twenty administrative regions. Trentino-Alto Adige/Südtirol (or just ''Trentino-Alto ...

List of Italian DOCG wines A ''list'' is any set of items in a row. List or lists may also refer to: People * List (surname) Organizations * List College, an undergraduate division of the Jewish Theological Seminary of America * SC Germania List, German rugby union ...

* '' Indicazione geografica tipica'' * ''

Prodotto agroalimentare tradizionale ''Prodotto agroalimentare tradizionale'' (PAT) is an official approval for traditional Italian regional food products similar to the Protected Geographical Status of the European Union. A list of approved products is published by the Ministry ...

'' 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 specialities guaranteed (TSG), promote and protect nam ...

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 located primarily in Europe, Europe. The union has a total area of ...

. **

Mascarpone Mascarpone (, , ) is a soft Italian acid-set cream cheese. It is recognized in Italy as a ("traditional agri-food product"). Outside Italy, mascarpone is sometimes mispronounced as "marscapone", even by food professionals. Production process ...

Piadina ''Piadina'' or ''piada'' is a thin Italian flatbread, typically prepared in the Romagna historical region (Forlì, Cesena, Ravenna and Rimini). It is usually made with white flour, lard or olive oil, salt and water. The dough was tradi ...

* '' Strada dell'Olio'' – a kind of

gastronomical Gastronomy is the study of the relationship between food and culture, the art of preparing and serving rich or delicate and appetizing food, the cooking styles of particular regions, and the science of good eating. One who is well versed in gast ...

route in

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

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

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

s in

Piedmont

* Panna cotta – The northern Italian Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Panna cotta is not mentioned in Italian cookbooks before the 1960s,Camilla V. Saulsbury, ''Panna Cotta: Italy's Elegant Custard Made Easy'', p. 14Luigi Carnacina, Luigi Veronelli, "Panna Cotta", ''La Cucina Rustica Regionale'' 1:156, 1977, based on ''La Buona Vera Cucina Italiana'' (not seen), 1966 yet it is often cited as a traditional dessert in Piedmont.

Japan

Mochi is a Japanese rice cake made of , a short-grain japonica glutinous rice, and sometimes other ingredients such as water, sugar, and cornstarch. The rice is pounded into paste and molded into the desired shape. In Japan, it is traditionally ma ...

– eaten year-round in Japan, mochi is a traditional food for the

Japanese New Year The is an annual festival with its own customs. Since 1873, the official Japanese New Year has been celebrated according to the Gregorian calendar, on January 1 of each year, . However, some traditional events of the Japanese New Year are par ...

and is commonly sold and eaten during that time

Jordan

Traditional beverages in

Jordan Jordan ( ar, الأردن; tr. ' ), officially the Hashemite Kingdom of Jordan,; tr. ' is a country in Western Asia. It is situated at the crossroads of Asia, Africa, and Europe, within the Levant region, on the East Bank of the Jordan Rive ...

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 * ( , from Korean , literally "mixed rice"), sometimes romanized as bi bim bap or bi bim bop, is a Korean rice dish. The term "bibim" means "mixing" and " bap" refers to cooked rice. ''Bibimbap'' is served as a bowl of warm white ri ...

Bulgogi ''Bulgogi'' (불고기; ; from Korean ''bul-gogi'' ), literally "fire meat", is a ''gui'' (구이; 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 gri ...

* Ganjang Gyejang *

Kimchi ''Kimchi'' (; ko, 김치, gimchi, ), is a traditional Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. A wide selection of seasonings are used, including '' gochugaru'' (Korean chili powder), ...

* Nurungji * San Nakji * Sickhye * Sungnyung

Latvia

* Grey peas *

Layered rye bread Layered rye bread ( lv, Rupjmaizes kārtojums) is a traditional Latvian dessert made from rye breadcrumbs, blackcurrant or lingonberry jam, and whipped cream. It is topped off with grated dark chocolate and/or cinnamon and often served with fre ...

* Sklandrausis * Speķrauši

Lithuania

* Cepelinai

Maldives

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

staple food A staple food, food staple, or simply a staple, is a food that is eaten often and in such quantities that it constitutes a dominant portion of a standard Diet (nutrition), diet for a given person or group of people, supplying a large fraction of ...

in Maldivian cuisine

Malta

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

Mexico

Atole ''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accomp ...

* Capirotada – usually eaten during the

Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious moveable feast#Lent, observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring Temptation of Jesus, temptation by Satan, according ...

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

Good Friday Good Friday is a Christian holiday commemorating the crucifixion of Jesus and his death at Calvary. It is observed during Holy Week as part of the Paschal Triduum. It is also known as Holy Friday, Great Friday, Great and Holy Friday (also Holy ...

. * Chiles * Enchilada *

Iguana meat Iguana meat has historically been important in the culinary traditions of Mexico and Central America; particularly in the states of Jalisco, Michoacán and Colima. In Fray Sahagún's history of colonial Mexico, he mentions the iguana as a trad ...

Legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

beans A bean is the seed of several plants in the family Fabaceae, which are used as vegetables for human or animal food. They can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes thr ...

and refried beans *

Maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American English, North American and Australian English), is a cereal grain first domesticated by indigenous peoples of Mexico, indigenous ...

Tortilla A tortilla (, ) is a thin, circular unleavened flatbread 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 indigenous peoples of M ...

Mole sauce Mole, from Nahuatl mōlli (), meaning "sauce", is a traditional sauce and marinade originally used in Mexican cuisine. In contemporary Mexico the term is used for a number of sauces, some quite dissimilar, including mole amarillo or amarillito ...

Pork Pork is the culinary name for the meat of the domestic pig (''Sus domesticus''). It is the most commonly consumed meat worldwide, with evidence of pig husbandry dating back to 5000 BCE. Pork is eaten both freshly cooked and preserved ...

Chorizo Chorizo (, from Spanish ; similar to but distinct from Portuguese ) is a type of pork cured meat originating from the Iberian Peninsula. In Europe, chorizo is a fermented, cured, smoked meat, which may be sliced and eaten without cooking, ...

Rice Rice is the seed of the grass species '' Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima'' (African rice). The name wild rice is usually used for species of the genera '' Zizania'' and '' Porteresia'', both wild and domesticat ...

– 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), Niger ...

Tamale A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...

Nepal

Dhindo Dhindo ( ne, ढिँडो ) is a meal prepared in Nepal. It is prepared by gradually adding flour to boiling water while stirring. It is a staple meal in various parts of Nepal and the Sikkim and Darjeeling regions of India. Though it is a sta ...

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

Bryndzové halušky Bryndzové halušky () is one of the national dishes in Slovakia. This meal consists of halušky (boiled lumps of potato dough similar in appearance to gnocchi Gnocchi ( , , ; singular ''gnocco'') are a varied family of dumpling in Italian cuis ...

– a national dish of Slovakia consisting of

halušky Halušky (, plural in Czech and Slovak; hu, galuska, or ''nokedli''; ro, gălușcă; uk, галушка; lt, virtinukai) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines whe ...

and

bryndza Bryndza (from Romanian ''brânză'' cheese) is a sheep milk cheese made across much of East-Central Europe, primarily in or around the Carpathian Mountains of Slovakia, Ukraine, Romania and southern Poland. Bryndza cheese is creamy white in a ...

. *

Spain

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

Galicia Galicia may refer to: Geographic regions * Galicia (Spain), a region and autonomous community of northwestern Spain ** Gallaecia, a Roman province ** The post-Roman Kingdom of the Suebi, also called the Kingdom of Gallaecia ** The medieval King ...

Asturias Asturias (, ; ast, Asturies ), officially the Principality of Asturias ( es, Principado de Asturias; ast, Principáu d'Asturies; Galician-Asturian: ''Principao d'Asturias''), is an autonomous community in northwest Spain. It is coextensiv ...

Cantabria Cantabria (, also , , Cantabrian: ) is an autonomous community in northern Spain with Santander as its capital city. It is called a ''comunidad histórica'', a historic community, in its current Statute of Autonomy. It is bordered on the east ...

, the Basque Country and northern Castilla-Leon (areas of León, Palencia and Burgos) * '' Denominación de Origen'' – part of a regulatory

classification Classification is a process related to categorization, the process in which ideas and objects are recognized, differentiated and understood. Classification is the grouping of related facts into classes. It may also refer to: Business, organizat ...

system primarily for

Spanish wine Spanish wine () includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely ...

s (similar to the

French French (french: français(e), link=no) may refer to: * Something of, from, or related to France ** French language, which originated in France, and its various dialects and accents ** French people, a nation and ethnic group identified with Franc ...

appellation An appellation is a legally defined and protected geographical indication primarily used to identify where the grapes for a wine were grown, although other types of food often have appellations as well. Restrictions other than geographical bo ...

s) but also for other foodstuffs like

condiment A condiment is a preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish. A table condiment or table sauce is more specifically a condiment that is served separat ...

honey Honey is a sweet and viscous substance made by several 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 plants (primar ...

and

meat Meat is animal flesh that is eaten as food. Humans have hunted, farmed, and scavenged animals for meat since prehistoric times. The establishment of settlements in the Neolithic Revolution allowed the domestication of animals such as chic ...

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 Canton may refer to: Administrative division terminology * Canton (administrative division), territorial/administrative division in some countries, notably Switzerland * Township (Canada), known as ''canton'' in Canadian French Arts and ente ...

of Graubünden in Switzerland

Tanzania

* Pare people § Traditional food

Thailand

Mango sticky rice Mango sticky rice is a traditional Southeast Asian and South Asian dessert made with glutinous rice, fresh mango and coconut milk, and eaten with a spoon or the hands. Preparation Usually desserts involving sticky rice are sweetened with palm ...

* Pad Thai

Turkey

İmam bayıldı İmam bayıldı (literally: "the imam fainted") is a dish in Ottoman cuisine consisting of whole eggplant stuffed with onion, garlic and tomatoes, and simmered in olive oil. It is a ( olive oil-based) dish and is found in most of the form ...

Uganda

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

United Kingdom

England

Shepherd's pie at restaurant Hell Hunt, Tallinn

Bangers and mash Bangers and mash, also known as sausages and mash, is a traditional British dish, consisting of sausages served with mashed potatoes. It may consist of one of a variety of flavoured sausages made of pork, lamb, or beef (often specifically Cumber ...

Cottage pie Shepherd's pie, cottage pie, or in its French version hachis Parmentier is a savoury dish of cooked minced meat topped with mashed potato and baked. The meat used may be either previously cooked or freshly minced. The usual meats are beef or la ...

Faggot Faggot, faggots, or faggoting may refer to: Arts and crafts * Faggoting (metalworking), forge welding a bundle of bars of iron and steel * Faggoting (knitting), variation of lace knitting in which every stitch is a yarn over or a decrease * ...

Fish and chips Fish and chips is a popular hot dish consisting of fried fish in crispy batter, served with chips. The dish originated in England, where these two components had been introduced from separate immigrant cultures; it is not known who created ...

* Sunday roast

Wales

* Cawl * Welsh cakes * Glamorgan sausages *

Laverbread Laverbread (; cy, bara lafwr or '; ga, sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great ...

* Welsh rarebit * Bara brith

Scotland

* Haggis *

Lorne sausage The Lorne sausage, also known as square sausage or slice, is a traditional Scottish food item made from minced meat, rusk and spices. Although termed a sausage, no casing is used to hold the meat in shape, hence it is usually served as square sl ...

* Neeps and tatties * Cullen skink *

Arbroath smokie The Arbroath smokie is a type of smoked haddock, and is a speciality of the town of Arbroath in Angus, Scotland. History The Arbroath smokie is said to have originated in the small fishing village of Auchmithie, three miles northeast of Arbr ...

s *

Reestit mutton Reestit mutton (, ) is a type of salted mutton traditional to the Shetland Islands, Scotland. It has been termed "Shetland's national dish" Etymology The name ''reestit mutton'' comes from the Scots language word ''reest'', meaning to cure by ...

United States

Cardamom bread Cardamom breads, including the Finnish (or ) and Swedish and , are a group of enriched breads or pastry flavored with cardamom. They are eaten throughout the year, typically with coffee or tea. Cardamom is a spice used in several Nordic cou ...

– considered as a traditional food among

Swedish Americans Swedish Americans ( sv, svenskamerikaner) are Americans of Swedish ancestry. They include the 1.2 million Swedish immigrants during 1865–1915, who formed tight-knit communities, as well as their descendants and more recent immigrants. Today, ...

Southern United States

Biscuit A biscuit is a flour-based baked and shaped food product. In most countries 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 s ...

* 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 ...

* Collard greens * Hoppin' John *

Sweet potato The sweet potato or sweetpotato ('' Ipomoea batatas'') is a dicotyledonous plant that belongs to the bindweed or morning glory family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a root vegetable. The young ...

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 refers to a group of Arab states which border the Persian Gulf. There are seven member states of the Arab League in the region: Bahrain, Kuwait, Iraq, Oman, Qatar, Saudi Arabia, and the United Arab Emir ...

Commonwealth Caribbean

* Rice and peas – a traditional dish in the Anglo-Caribbean

Levant (Eastern Mediterranean)

Traditional foods of the

Levant The Levant () is an approximate historical geographical term referring to a large area in the Eastern Mediterranean region of Western Asia. In its narrowest sense, which is in use today in archaeology and other cultural contexts, it is ...

include

falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served ...

, fuul,

halawa Halawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Halawa Stream branches into two valleys: North and South Halawa; North Halawa is the larger stream and fluvial feature. Their conflue ...

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

, kanafeh,

labaneh Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...

, medammis and

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant an ...

. among others. The most popular traditional foods in the region are those prepared from

legume A legume () is a plant in the family Fabaceae (or Leguminosae), or the fruit or seed of such a plant. When used as a dry grain, the seed is also called a pulse. Legumes are grown agriculturally, primarily for human consumption, for livestock for ...

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

Falafel Falafel (; ar, فلافل, ) is a deep-fried ball or patty-shaped fritter in Middle Eastern cuisine (especially in Levantine and Egyptian cuisines) made from ground chickpeas, broad beans, or both. Nowadays, falafel is often served ...

File:PistHalva.jpg,

Halawa Halawa () is a census-designated place (CDP) in the ‘Ewa District of Honolulu County, Hawaii, United States. Halawa Stream branches into two valleys: North and South Halawa; North Halawa is the larger stream and fluvial feature. Their conflue ...

prepared with

and

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other spe ...

nuts File:Hummus.jpg,

Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made f ...

File:Kanafeh.jpg, Kanafeh in Palestine File:Labneh (5196911587).jpg,

Labaneh Strained yogurt, Greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive so ...

European Union

* Geographical indications and traditional specialties in the European Union * Quality Wines Produced in Specified Regions – a quality indicator used within

European Union wine regulations European Union wine regulations are common legislation related to wine existing within the European Union (EU),protected geographical indications * List of geographical designations for spirit drinks in the European Union

Scandinavia

European crayfish ''Astacus astacus'', the European crayfish, noble crayfish, or broad-fingered crayfish, is the most common species of crayfish in Europe, and a traditional food source. Like other true crayfish, ''A. astacus'' is restricted to fresh water, livin ...

** 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, is achieved either through bacterial fermentation or through the addition of an acid, such as lemon juice or vin ...

– traditional food of the

Bantu peoples The Bantu peoples, or Bantu, are an ethnolinguistic grouping of approximately 400 distinct ethnic groups who speak Bantu languages. They are native to 24 countries spread over a vast area from Central Africa to Southeast Africa and into Souther ...

Southern Africa Southern Africa is the southernmost subregion of the African continent, south of the Congo and Tanzania. The physical location is the large part of Africa to the south of the extensive Congo River basin. Southern Africa is home to a number o ...