Food family · 7 dishes · 5 regions

The finger food
family.

3France

1Vietnam

1Italy

1Indonesia

1United States

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France

3 dishes from France

3

custard tart
An outer pastry shell surrounds custard in this baked tart, also known as flan pâtissier or flan parisien.
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tartlet
A small pastry basket baked in a special mold, usually with shortcrust pastry and intended to be filled afterward. European fillings include fruit with custard or cream, flan, or chocolate.
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waffle
A dish made from leavened batter or dough and cooked between two patterned plates, which give it its characteristic size, shape, and surface. Particularly prominent in Belgium, with over a dozen regional varieties.
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Vietnam

1 dish from Vietnam

1

bánh đậu xanh
A Vietnamese pastry specialty of Hải Dương province, bánh đậu xanh is made from mung beans, sugar, and lard or vegetable oil.
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Italy

1 dish from Italy

1

ice cream cone
A brittle pastry cone, usually made from a waffle-textured wafer, allows ice cream to be carried and eaten without a bowl or spoon. Styles include Cornetto, sugar-coated, and chocolate-coated cones.
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Indonesia

1 dish from Indonesia

1

lumpia Semarang
An Indonesian finger food from Semarang, Central Java, filled with rebung, egg, dried shrimp, and chicken meat or prawn in a crepe-like lumpia wrapper.
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United States

1 dish from United States

1

po' boy
A Louisiana sandwich traditionally filled with roast beef, ham, or fried seafood—shrimp, crawfish, fish, oysters, or crab—on a lengthwise-cut New Orleans French bread roll with a crisp crust and fluffy crumb.
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