Italian ricotta cheese is traditionally made from sheep’s and buffalo’s milk.

Rouladen are pieces of beef that have been pounded thin and filled with sliced pickles and sauerkraut before rolling and braising.

The wrapper of a dolma is always made with grape leaves, although the filling can change from town to town.

The most common accompaniment to the spicy Iranian dish known as chelo kebah is yogurt.

What two species of seafood from the Baltic and Black seas have the Germans learned to enjoy fresh, pickled, and smoked?

Tiramisu is a popular Italian dessert flavored with espresso and layered with lady fingers and mascarpone cheese.

Mexican salsas are always made with tomatoes, peppers, and onions, although other ingredients can be included as well.

The national dish of Chile is a mixture of beans, corn, and squash called porotos granados.

What two things about Germany’s topography contribute the most to its great variety of foods?

Cannoli, fried pastry filled with cream cheese and dried fruit, originated at Rome.