25 foods worth traveling for - most popular italian dishes in restaurants

Even if we don't always remember the history behind the arena, the meaning of the great pyramid structure, or who built Machu Picchu after traveling home, when we were there, we can almost always remember what we ate.
Of course, the memory of food can go from pleasure to mediocrity, or even discomfort.
Judging aside, most of our travelers agree that when we eat during our travels, we feel the most engaged.
In the event that all five senses are stimulated, we can not only see, hear, smell, or even touch somewhere --
We tried it too.
Globalization makes it easy to taste food from all over the world.
Most of us don't have to live in the Middle East to taste delicious salads or travel to China for almost perfect dumplings.
But our list is not just about individual dishes;
This is about eating in a real environment.
It's actually on the wood-
They ordered pizza in Naples, Tokyo's steaming noodle shop and the bustling chefrias.
You may be able to recreate a work, but you (sadly)
It will be difficult to reproduce the sweet batter fragrance floating from the corner of Paris.
None of these dishes were made in a vacuum.
They are usually the sum of geography, traditions, necessities and personal tastes of a particular culture.
Many dishes on our list can be said to have multiple homes across several borders, but we chose to take you where we thought you could find them in some of the purest forms.
In this slide we collect 25 different foods that enhance the experience of a given place.
Some may argue that these foods can be supplemented not only by a trip (as we do)
With the right address, they deserve to travel by themselves.
One Daily Meal: The 150 kinds of food worth traveling is true, some of our suggestions may be easier to get for most people, while others may be easier to get.
While ultimately it is up to you to decide on the dietary itinerary for your next trip, consider our suggestions based on popularity and critical reviews.
Canada: poutine, originally from Quebec, has penetrated into Canadian cuisine and has gradually entered the United States. S. as well.
It has traditionally been made up of chips, cheese curds and gravy, although it also comes with anything from Bologna sauce to foie gras and truffles.
In Montreal, two best versions can be found in Au Pied de Villon and Maamm Bolduc.
Doco plus Republic: Sankei osancocho is a traditional soup made of chicken or beef, lemon, herbs, potatoes, Silan, rice and occasional plantains.
It is usually (
Probably the best)when it's home-
Cooking, but one of the best restaurants in Santo Domingo is Adrian tropical.
America, South: barbecue is an era
This is the basis for many summer parties, sporting events and some very good families --cooked meals.
Across the southern United States. S.
Even a way of life.
The country is the best in this area, almost everyone has his or her favorite and most of the options have beef or pork decorations (or not)
In a variety of friction and/or sauces.
Check out our ultimate barbecue tour of 2013 and see our selection of restaurants (there are 60! )
The whole area.
USA: there are few things HamburgersFew is more American than burgers, so it is almost impossible to try to narrow down the best.
The two most popular chain stores known for their burgers are In-California-N-
Milkshake Lodge in New York.
For a more complete list, please check out our top 40 burgers in the US.
American cuisine: In-N-
Is the burger too expensive?
USA: apple pie is considered a classic American dessert, so the expression of "American like apple pie" has been widely used.
For a delicious version of popular desserts, check out the elegant farmers of Wisconsin.
Brazil: It was originally brought to Brazil by Portuguese colonists. The meat-
Packed dish is a stew made of beans, salted pork and beef, bacon, smoked sausage and spices.
For more advanced versions, visit Casa de Feijoada in Rio.
For a more casual atmosphere, check out the Aconchego cario card.
Chile: empanadas empanada is a national dish in Chile, although it is cooked and served throughout Latin America.
Despite the variety of preparations, they are often filled with beef, fish or beans and cheese.
On the outskirts of San Diego, you can head to Las hormanas to experience the great empanadas of Chile.
Chile: Pastel de ChocloPastel de Choclo is basically a meat pie consisting of various other items such as washed corn, ground beef or chicken and onions, garlic, olives and raisins
You can see it on menus all over Chile, but Santiago's famous Galindo restaurant is one of the best.
Colombia: Bandeja paisa debate about who originally created the dish
Many people say the Andes)
But today's controversy focuses on Medellin or Bogota, which City serves the best today.
This dish includes beans, rice, pigskin, meat or sausage, plantains, avocado and omelette.
Dining: you can enjoy a satisfying meal at El Portal de la Antigua, which serves guests of the Bogota hotel.
Peru: restaurants across Peru serve chefčevich, even if they are traditionally not Peruvian.
This dish is made of raw fish, which is "cooked" with lime and lemon juice and Chilean marinade.
Often served with corn and avocado.
One of the most acclaimed dishes, visit Los Angeles on March in Lima.
Belarus: DranikiA is the favorite potato pancake for local people. There are two flavors: delicious or sweet.
Delicious dishes with sour cream and sweet dishes with apple sauce.
The glenwald cafe in Minsk offers a wonderful show that blends medieval stylesstyle food.
France: The name Boeuf BourguignonAs reveals that this typical French stew comes from the region of Burgundy.
After years of development, the dish was first written by the great escovres in 1903.
Since then, beef stew has become a global symbol of French country cuisine.
The traditional practice of this dish is in Burgundy (what else? )
Wine before stewing meat with potatoes, carrots, onions, garlic and bouquets (
A small bundle of Baili, parsley and bay leaves).
Boeuf bourguignon can be found in traditional restaurants all over France, but you will find some of the best in Au Napoléon, which is on deposit in France.
Poland: perhaps the most famous Polish dish is pierogi.
It can be in many forms-
Bake or fry with meat or potatoes
It is a typical Polish comfort food.
Although it was initially thought to be a farmer's food, Piero is now one of the most popular dishes in Poland.
If you are traveling to Krakow, you can try this dish at zapieek Polskie Pierogarnie.
Spain: The Roots of seafood are in the middle
Valencia in the 19 th century, contrary to what is widely believed, is not a traditional seafood.
At the beginning, it was a dish in the countryside. The main ingredients were rabbits, chickens, beans and snails.
But seafood eventually began to enter seafood. Today, seafood is considered the most popular dish in the world.
For an authentic seafood meal, try the Levante restaurant in benisano, northwest of Valencia.
Ukraine: the song soup originated in Eastern Europe. the red or purple soup consists of beets and tomatoes, usually topped with sour cream.
Borscht offers services in a variety of different ways
Some versions are hot, some are cold, some are clear and light, while others are thick and rich.
Ukraine is often listed as the country of origin of borscht, and Puzata Hata in Kiev has the best country in the city.
Mer: MerguezMerguez is a kind of North African bacon, usually fresh or dry mutton sausage.
Different varieties of this dish include sausages seasoned with veal, olive oil, lemon or black pepper. The pork-
Free sausages are popular in areas where many residents keep pork --free diets.
Go to the restaurant Atlas wide with authentic sausage in Anaba, Armenia.
Although the traditional taste of this dish is different, its roots are always the same.
Kibeh is made up of different forms of Bulgarian or rice mixed with minced meat, which can be fried, put into soup, baked or eaten raw in a pie, depending on the region.
Prepared anyway, it is usually cooked in olive oil and decorated with lemon.
Locals recommend Zawat in southern Lebanon, the best version of this dish.
Lebanon: tabbouleh has found in many Arab countries that tabbouleh varies slightly from region to region.
This dish originated in Lebanon and is made from Bulgaria, tomatoes, chopped vegetables and herbs (often parsley).
It is often used as a side dish for other traditional dishes such as salads.
Manuella, a popular Lebanese restaurant, can find some of the best tabbouleh.
Morocco: this Moroccan dish is named after a pottery jar.
The Tagine tank is made of heavy clay and has two parts: the base and the cover.
The dish cooked with this pottery is usually a rich, slow dish
A cooked stew made of meat, chicken or fish mixed with vegetables and fruits.
Due to the design of the pan, it takes a small amount of liquid to cook the dish, which is usually placed on hot coal to cook the stew.
This dish is the national pride of Morocco and can be found in almost any restaurant or street vendor. For a high-
The final version of this dish, try The Les Trois Saveurs in Marrakech.
Morocco: a salty and sweet pie at the same time, a shortbread filled with meat, usually a pigeon or shredded chicken, in stark contrast to the sweet filo dough, cinnamon and sugar, create salty and delicious fillings.
You can find the best one at Al Jawda pastry shop in Marrakech.
China: dumplings are a traditional Chinese dumpling that is very popular in Nepal, Japan and other parts of Asia.
It is made of minced meat and vegetables wrapped in thin dough.
Then press the dough tight and steam, cook or fry it.
Taste dumplings at the Baoyuan Dumpling House in Beijing.
Hong Kong: barbecued pork was originally Cantonese, and barbecued pork was a seasoned pork that featured in Hong Kong and other parts of Asia.
Many BBQ restaurants in Hong Kong hang their specialty meat food in the window to show off to passers-.
It can be said that Hong Kong Daxing barbecue is the most famous barbecue.
Laos: Larb with sticky ricarb is the term of the traditional Lao people
Meat salad with special grilled rice and glutinous rice.
Usually made with pork, chicken, beef or duck and mixed with mint, chili and vegetables.
Try Makphet, a traditional restaurant in Vientiane.
New Zealand: PavlovaPavlova was officially announced on 2010.
Before that, there was a lot of debate about whether it belongs to New Zealand or to neighboring Australia.
Named after Russian ballet dancer Anna Pavlova, this dish is a light crispy dessert topped with fresh fruit and cream.
Many locals like the euro in Auckland.
Thailand: Pad ThaiThis's ubiquitous Thai food is designed to be sweet, salty and sour at the same time as ingredients such as radishes, peanuts, eggs and dried shrimp.
Although Thai can be traced back to ancient Siam, Thai was really popular after World War II.
This dish is easy to find all over the country, but if you want to experience authentic Thai cuisine, try it at the We's restaurant in Chiang Mai.