Panettone is a tall, domed sweet bread from Milan, made with a long-rising sourdough and enriched with butter, eggs, raisins and candied citrus peel.

A sfogliatella is a shell-shaped pastry of many thin, crisp layers, filled with semolina, ricotta and candied orange peel, flavoured with cinnamon and vanilla.

Bicerin is a hot drink from Turin served in a small glass, in three layers that you do not stir: espresso, thick drinking chocolate and cold milk cream on top.

Genoese focaccia, fugassa in dialect, is a soft flatbread about two centimetres thick, pressed with fingertips to make dimples that are filled with olive oil, salt and water before baking.

Torta di Pasqua is the cheese bread of Umbria and the Marche, baked for Easter.

The maritozzo is a soft sweet bun from Rome, split open and filled to overflowing with whipped cream.

The pasticciotto is the breakfast pastry of Lecce and the Salento: an oval shell of shortcrust pastry made with lard, filled with custard and baked until golden.

Morzello, morzeddhu in dialect, is a stew of beef tripe and offal from Catanzaro, cooked with tomatoes, chilli, bay leaf and oregano, and served inside a hollowed ring-shaped loaf of local bread called pitta.

Granita is a Sicilian frozen dessert of water, sugar and fruit juice or coffee, stirred while it freezes so that it forms fine crystals.

The croissant's ancestor is the Austrian kipferl, a crescent-shaped bread.

Churros are lengths of simple dough of flour, water and salt piped through a star-shaped nozzle into hot oil and fried until crisp, then dusted with sugar.

The pastel de nata is a small tart of crisp, flaky pastry filled with egg custard and baked at very high heat until the top is scorched in spots.

Spanakopita is a pie of spinach, feta, herbs such as dill and spring onions, and eggs, wrapped in layers of filo pastry brushed with olive oil and baked until golden.

The Brezel is a knot of dough dipped in a lye solution before baking, which gives it its deep brown, shiny skin and distinctive taste, and sprinkled with coarse salt.

The full English breakfast grew from the large breakfasts of the country house in the Victorian era, when gentry showed off the produce of their estates.

Blini are thin pancakes, traditionally made from yeasted buckwheat or wheat batter.

Rösti is grated potato fried in butter or fat into a golden, crisp round cake.

Irish soda bread is raised with bicarbonate of soda and buttermilk instead of yeast, so it can be mixed and baked within an hour.

In Denmark this pastry is called wienerbrød, "Vienna bread", which points to its origin.

Brunost, "brown cheese", is not quite a cheese: it is made by boiling whey, the liquid left from cheesemaking, with milk or cream until the sugars caramelise into a brown, firm paste with a sweet, fudge-like taste.

Karjalanpiirakka, the Karelian pasty, has a thin rye crust crimped by hand around a filling of rice porridge, sometimes barley or mashed potato, and is baked in a very hot oven.

Banitsa is a pie of thin sheets of filo pastry layered or rolled with a mixture of eggs, yogurt and crumbled white brined cheese, sirene, then baked until golden.

Skyr is a thick cultured dairy food made from skimmed milk, warmed, soured with a bit of an earlier batch and strained until very thick.

Xiaolongbao are small soup dumplings steamed in the bamboo basket that gives them their name.

In Lanzhou, the capital of Gansu on the old Silk Road, a bowl of beef noodles is breakfast.

Pho appears in records only in the early 20th century, in the north of Vietnam.

Bánh mì first meant simply "wheat bread", the baguette the French brought to Vietnam in the 19th century.

A dosa is a thin, crisp pancake of fermented rice and black-gram batter, and dosas have been eaten in south India for centuries.

Nasi goreng is fried rice, and fried rice came to the region with Chinese settlers.

Nasi lemak means "rich rice": rice cooked in coconut milk with pandan leaf, served with spicy sambal, fried anchovies, roasted peanuts, cucumber and a boiled egg, traditionally wrapped in a banana leaf.

Khachapuri is bread filled with cheese, and Georgia has a version for nearly every region.

Nihari is a stew of beef or mutton shank cooked slowly overnight with bone marrow and a spice mix, then thickened with flour into a rich, dark gravy.

Panta bhat is cooked rice left to soak overnight in water, so that it ferments slightly and turns soft and sour.

Hoppers, appa in Sinhala and appam in Tamil, are bowl-shaped pancakes made from a fermented batter of rice flour and coconut milk, cooked in a small round pan so the edges are thin and crisp and the centre soft.

Mohinga is a soup of rice noodles in a broth of fish, often catfish, cooked with lemongrass, ginger, garlic, shallots and the stems of banana trees, thickened with roasted chickpea flour or rice.

Ohn no khao swè means coconut-milk noodles: wheat noodles in a curried chicken broth made with coconut milk and thickened with chickpea flour.

Num banh chok, often called Khmer noodles, is fresh rice noodles served with a green fish gravy made from lemongrass, turmeric and kaffir lime, topped with fresh herbs, banana flower, cucumber and beans.

Kuy teav is rice noodle soup in a clear broth of pork bones, with pieces of pork, meatballs, offal or seafood, and served with lime, chilli, bean sprouts and herbs.

Samsa is a pastry filled with lamb and onion, often with fatty tail fat, baked against the walls of a tandir clay oven until the crust is crisp and the inside juicy.

Khao piak sen, "wet rice strands", is a soup of thick, chewy noodles made from rice flour, often mixed with tapioca starch, cooked in a chicken or pork broth so the starch thickens it slightly.

Kaya toast is toasted bread filled with kaya, a sweet jam of coconut milk, eggs and sugar flavoured with pandan, and slabs of cold butter.

Simit is a ring of bread dipped in grape molasses and covered with sesame seeds, then baked until crisp and dark brown outside and chewy inside.

Turkish coffee is coffee ground to a fine powder, boiled with water and, if wanted, sugar, in a small pot called a cezve, then poured unfiltered into a small cup, where the grounds settle.

Boyoz is a small round pastry of thin, oily layers, made from flour, sunflower oil and a little tahini, and baked until crisp.

Pastırma is beef, cured with salt, pressed to squeeze out water and air-dried, then covered with a thick paste of fenugreek, garlic, red pepper and cumin called çemen, and dried again.

Kuymak, called muhlama in some places, is cornmeal cooked in a lot of butter and then melted with a stretchy local cheese until it forms a long, rich, cheesy dish that pulls into strings.

Su böreği, "water börek", is a layered pie of thin sheets of dough that are boiled one by one in water, like pasta, and then layered with butter and cheese, often white cheese with parsley, before baking.

Kaymak is thick clotted cream made by gently heating milk, often from water buffalo, and letting the cream rise and set.

Konya fırın kebabı is lamb roasted slowly in a wood oven, a fırın, for several hours, until the meat is soft and the fat crisp.

Turkish tea, çay, is grown on the green hills of Rize, on the eastern Black Sea coast.

Van kahvaltısı, the breakfast of Van, is a famous spread from the city on Lake Van in eastern Turkey.

Otlu peynir is a white cheese from Van and eastern Anatolia, made from sheep's milk with wild herbs mixed into the curd, such as sirmo (wild garlic), mint and other mountain herbs.

Kars gravyeri is a hard cheese from Kars, in north-eastern Turkey, similar to Swiss Gruyère.

Katmer is the breakfast pastry of Gaziantep: a sheet of dough stretched until it is thin as paper, filled with clotted cream, ground green pistachios and sugar, folded into a square and baked quickly.

Beyran is a spicy soup of lamb and rice from Gaziantep, eaten for breakfast.

Ciğer kebabı is liver kebab: pieces of lamb liver, with small pieces of tail fat between them, grilled on skewers over charcoal.

Büryan is lamb cooked in a deep pit oven in Siirt, in south-eastern Turkey.

Sembusek is a half-moon pastry from Mardin, filled with minced meat, onion, parsley and spices, and baked in a stone oven.

Manakish are flatbreads topped and baked, the Lebanese breakfast.

Ful medames is fava beans cooked very slowly, traditionally buried overnight in the embers of the public bath furnaces in big copper pots, then mashed lightly with olive oil, cumin, lemon and garlic.

Sabich is a pita stuffed with fried slices of aubergine, hard-boiled egg, hummus, tahini, chopped salad, pickles and amba, a tangy mango pickle sauce.

Jachnun is a dough rolled thin with plenty of butter or margarine, rolled up into logs and baked overnight at a very low heat in a covered pot, so that by morning it is brown, flaky and slightly sweet.

Lablabi is a chickpea soup with garlic, cumin and harissa, poured over pieces of stale bread at the bottom of a bowl.

Shakshouka is eggs poached in a sauce of tomatoes, peppers, onion and garlic, spiced with cumin and harissa, cooked and served in the same pan.

Galayet bandora, "pan of tomatoes", is tomatoes fried in olive oil with onion, garlic, hot peppers and salt until soft and thick.

Waakye is rice and beans, usually black-eyed peas, cooked together with dried sorghum leaves that turn the rice a deep reddish-brown.

Mandazi are triangular or round pieces of slightly sweet dough, often flavoured with coconut milk and cardamom, deep-fried until puffed and golden.

A rolex is an omelette with tomato, onion and cabbage rolled up in a chapati.

Cochinita pibil is a Yucatec Maya dish of pork marinated in sour orange juice and achiote paste, which turns it deep red, wrapped in banana leaves and slow-cooked in a píib, an earth oven of hot stones.

Jamaica's national dish combines two arrivals.

Mangú is boiled green plantains mashed with butter or oil and some of their cooking water until smooth, topped with red onions softened in vinegar.

Gallo pinto, "spotted rooster", is rice and black beans fried together with onion, sweet pepper and coriander, seasoned with Salsa Lizano, a tangy brown sauce found on every Costa Rican table.

Pão de queijo are small baked cheese breads, crisp outside and chewy inside, made from cassava starch with eggs, milk, oil and cheese.

Dulce de leche is milk and sugar cooked slowly for hours until the mixture thickens and turns a deep caramel colour.

Arepas are round cakes of maize dough, cooked on a griddle, baked or fried.

A cachapa is a thick pancake of fresh ground corn, slightly sweet, cooked on a hot griddle and folded around a slice of soft white cheese such as queso de mano or telita, which melts inside.

A salteña is a baked pastry, slightly sweet and crisp outside, filled with a juicy stew of beef or chicken, potato, peas, olives, raisins, egg and ají chilli.

Encebollado is a fish soup of albacore or bonito tuna with yuca, tomato, cumin and coriander, topped with a heap of pickled red onions, which give it its name: "onioned".

Koko Samoa is a drink made from cocoa beans grown in Samoa, roasted and ground into a paste, then dissolved in hot water and sweetened with sugar.