Drink the Black Rooster wine where it’s made — among vineyards and castles between Florence and Siena
Round off a meal with a fiery grape-pomace spirit — or stir it into your espresso as a caffè corretto
Share a colossal T-bone steak, charred rare over wood — Florence’s carnivore centrepiece
Dig into braised veal shank with gremolata — Milanese comfort food, marrow and all
Eat the real "bolognese" — slow ragù on fresh egg tagliatelle, never on spaghetti
Sip the "king of wines" among the UNESCO vineyard hills of Piedmont, ideally in white-truffle season
Tear into a tall, airy Milanese Christmas cake studded with candied fruit and raisins
Crack into a crisp fried shell piped with sweet ricotta — filled to order, never soggy
Bite a sandwich of herb-roasted whole suckling pig, crackling and all, from a market van
End a meal with an ice-cold shot of lemon liqueur made from the giant sfusato lemons of the coast
Have shavings of the world’s most prized truffle over fresh pasta or egg, in autumn in Piedmont
Three ingredients, total magic — pasta, pecorino and black pepper emulsified into a glossy Roman sauce
Spoon up tiny meat-filled pasta knots floating in clear capon broth — Emilia’s Christmas-table soul food
Sample one of Italy’s most prestigious reds in its Tuscan hill town, aged at least five years
Eat dimpled, olive-oil-soaked focaccia warm from the oven — a Genoese breakfast dipped in cappuccino
Try Milan’s golden saffron risotto — creamy, rich, and traditionally served with ossobuco
Tear into a fresh ball of buffalo-milk mozzarella in Campania, still warm and dripping whey
Eat the "king of cheeses" where it’s made — aged in giant wheels stamped by the consortium
Eggs, pecorino, black pepper and crisp guanciale — and absolutely no cream
Split open a pouch of mozzarella to spill its molten stracciatella-and-cream centre
The source of Parmigiano-Reggiano and prosciutto di Parma — plus Correggio frescoes and an elegant old town
Fukuoka’s riverside yatai food stalls serve the original pork-bone ramen — creamy, rich and eaten elbow to elbow with strangers.
Papeda is a traditional porridge made from sago starch, a staple food of the Maluku and Papua regions in Indonesia. It has a sticky, glue-like texture and is typically served with yellow tuna or mubara fish cooked in yellow turmeric broth, and often accompanied by young cassava leaves (daun singkong) and sambal. Eating papeda with your hands, rolling it around a traditional fork called a garpu, is a unique cultural experience that connects you to the culinary heritage of eastern Indonesia.
West Africa's beloved one-pot tomato rice.
Stuffed Latin American pastries, baked or fried.
Ferment your own batch of Korean kimchi.
Crisp-skinned roast duck wrapped in thin pancakes.
Mexico's tequila, lime and salt classic.
Fragrant layered rice with spiced meat.
Spongy Ethiopian flatbread served under rich stews.
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