Food family · 37 dishes · 18 regions
The confectionery
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5 dishes from Italy
Bensone
A sweet oval cake from Modena made with flour, milk, eggs, butter, and honey, later sugar. It may be filled with jam or savòr, then sliced and soaked in Lambrusco before eating.
ConfectioneryExplore →Cioccolato di Modica PGI
Italian PGI specialty chocolate from Modica, Sicily, made by manual grinding and a traditional cold, unconched process that gives it a grainy texture and aromatic flavor.
ConfectioneryExplore →Mustacciuoli
A Neapolitan pastry shaped as a parallelogram, with a soft, spiced cake-like interior covered in chocolate and usually served at Christmas. Variants use white chocolate, icing sugar, or candied fruit.
ConfectioneryExplore →parrozzo
An Abruzzo cake shaped like the rough, round bread local farmers made with corn flour. Eggs mimic corn’s yellow, while dark chocolate covers it in imitation of the bread’s burnt surface. Traditionally served at Christmas.
ConfectioneryExplore →pinza
A Veneto dessert flan of white and yellow flour, yeast, sugar, milk, pine nuts, dried figs, raisins, fennel seeds, and grappa. Paired with red wine, it is eaten at Christmas and especially Epiphany.
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4 dishes from India
Boondi
An Indian confection made from fried chickpea flour, served either as a savoury snack or sweetened as a dessert.
ConfectioneryExplore →Jaynagarer Moa
A seasonal Bengali sweetmeat of date palm jaggery and Kanakchur khoi from Jaynagar Majilpur in West Bengal, now produced in Kolkata and elsewhere. It received geographical indication protection in 2015.
ConfectioneryExplore →Kidyo
A sweet prepared for Christmas as part of Kuswar in Goa and Mangalore, and also among the East Indian community of Maharashtra.
ConfectioneryExplore →rosogolla
A popular eastern Indian and South Asian dessert of ball-shaped chhena-dough dumplings cooked in light sugar syrup until the syrup permeates them.
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4 dishes from United States
Certs
Certs is a breath-mint brand known for the slogan “two mints in one.” Its original mints were disc-shaped without holes and sold in roll packaging similar to Life Savers and Polo.
ConfectioneryExplore →Chewz
Chewz is a Mentos-like brand-name confectionery made by Lance, Inc., with a hard shell and soft, chewy interior. Mentos fans call it “Anti-Mentos.”
ConfectioneryExplore →fudge
An American confection made from sugar, butter, and milk, modern fudge developed in the United States in the 19th century and became popular in women’s colleges. Flavorings include fruit, nut, chocolate, and caramel.
ConfectioneryExplore →Zours
A Just Born sour candy shaped like Mike and Ike, introduced to the company’s line in 1999 and now sold as Mike and Ike Sour-licious ZOURS Intense Fruit.
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4 dishes from Indonesia
Cucur cake
An Indonesian traditional snack found throughout the country’s marketplaces, with a popular Betawi version from Jakarta. In Brunei and Malaysia, cucur generally denotes fritters.
ConfectioneryExplore →Onde-onde
A Southeast Asian confection of glutinous-rice dough around palm sugar, rolled in grated coconut and colored with pandan or suji extract, then boiled until the filling melts.
ConfectioneryExplore →Putri salju cake
Putri salju is an Indonesian dry cake shaped like crescents and covered in powdered sugar. Its name means “snow princess,” referring to the coating’s resemblance to snow.
ConfectioneryExplore →lupis
An Indonesian sweet cake of glutinous rice, banana leaves, coconut, and brown sugar sauce, shaped cylindrically or in triangles and served with thick palm sugar syrup and shredded coconut.
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3 dishes from Scotland
Edinburgh rock
A traditional Scottish confection of sugar, water, cream of tartar, colourings, and flavourings, shaped into sticks with a soft, crumbly texture.
ConfectioneryExplore →Soor ploom
A sharp-flavoured Scottish boiled sweet associated with Galashiels, traditionally sold loose in quarter-pound portions in paper bags.
ConfectioneryExplore →tablet
A Scottish confection made by boiling sugar, condensed milk, and butter to a soft-ball stage, then allowing it to crystallise. Vanilla is a common flavour, and nut pieces are sometimes added.
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3 dishes from Philippines
nata de coco
Nata de coco, also called coconut gel, is a chewy, translucent, jelly-like food made by fermenting coconut water, which forms a gel through microbial cellulose produced by Komagataeibacter xylinus.
ConfectioneryExplore →nata de piña
A Filipino dessert of chewy, translucent, sweet-sour jelly made by fermenting pineapple juice. Produced in Pagsanjan, Laguna since the 18th century, it is used in fruit salads, jams, ice creams, and candies.
ConfectioneryExplore →sapin-sapin
A Filipino layered dessert of glutinous rice and coconut, made with rice flour, coconut milk, sugar, water, flavoring, and coloring. Each layer is colored separately and usually topped with latik or grated coconut.
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2 dishes from France
Campanile
A crown-shaped Corsican Easter cake made from yeast dough, with boiled eggs resembling bells inside its bell-tower form. The eggs signify renewed fertility after winter and recall bells released at Easter.
ConfectioneryExplore →Praline
French pralines are firm sweets combining almonds or hazelnuts with caramelized sugar. Cream is also a common ingredient in pralines.
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2 dishes from Japan
Pretz
A Japanese snack made by Ezaki Glico, shaped as a stick with a pretzel-like texture and dusted with seasonings rather than coated in flavoured fudge.
ConfectioneryExplore →Toppo
A chocolate-and-bread snack made by Lotte, built around a hollow bread stick filled with chocolate. Flavors include black, green tea, strawberry, coffee mousse, and seasonal varieties.
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1 dish from Belgium
1 dish from Bangladesh
1 dish from Latin America
1 dish from Spain
1 dish from Poland
1 dish from Thailand
1 dish from Ottoman Empire
1 dish from Nepal
1 dish from Portugal
1 dish from Egypt
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