Native Name: Porcus Troianus Cultural Background: The most theatrical dish in the Roman culinary record: a whole roast pig stuffed with sausages and small game, named for the Trojan Horse because of the surprise concealed inside it. Described by the writer Macrobius as a showpiece of excess, it was reserved for the grandest banquets and […]
Native Name: Lucanicae Cultural Background: Named for the Lucania region of southern Italy, these smoked, spiced sausages were hugely popular street food in Rome, grilled over charcoal by vendors and flavoured with cumin, fennel and pine nuts – the word survives almost unchanged in the modern Italian 'luganega' sausage. Tips: Chilling the mixture before cooking […]
Introduction: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Cultural Background: Bandeja paisa is the emblematic platter of Colombia's Paisa region, born from the hearty needs of highland farm labourers who required calorie-dense meals. Its combination of beans, rice, meats, […]
Introduction: The completo is Chile's take on the hot dog, piled high with mashed avocado, diced tomato and mayonnaise — the green, red and white toppings giving the 'Italiano' version its name after the colors of the Italian flag. Cultural Background: The completo is Chile's take on the hot dog, piled high with mashed avocado, […]
Introduction: Asado is the centerpiece of Fiestas Patrias, Chile's Independence Day celebrations every September, when families and friends gather around the grill for hours of slow-grilled meats, choripanes and pebre — a tradition of shared, unhurried outdoor cooking found across the country. Cultural Background: Asado is the centerpiece of Fiestas Patrias, Chile's Independence Day celebrations […]
Introduction: Curanto originates from the island of Chiloé in southern Chile, where shellfish, meats, potatoes and milcao (potato bread) are traditionally cooked together in a pit lined with hot stones and covered with nalca leaves — one of Chile's oldest cooking methods, predating Spanish arrival. Cultural Background: Curanto originates from the island of Chiloé in […]
Introduction: A hearty country breakfast common in southern and rural Chile, pairing fried eggs with longaniza, a paprika-seasoned pork sausage brought by Spanish settlers and adapted with local spices over generations. Cultural Background: A hearty country breakfast common in southern and rural Chile, pairing fried eggs with longaniza, a paprika-seasoned pork sausage brought by Spanish […]
Introduction: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cultural Background: Cachupa is Cape Verde's national dish and a powerful symbol of Crioulo identity, born from the blending of African, Portuguese and Atlantic influences over centuries. Cachupa rica, […]
Introduction: While cachupa rica is reserved for special occasions, cachupa leve is the everyday, lighter version eaten for lunch across Cape Verdean households — hominy corn and beans simmered with vegetables and a modest amount of meat or fish, stretched to feed a family through the week. Cultural Background: While cachupa rica is reserved for […]
Introduction: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Cultural Background: Kapama is a layered winter stew combining several meats (typically pork, chicken and sausage) with sauerkraut and rice, slow-baked in a clay pot. Traditionally prepared for Christmas and New […]