Farinata is a thin, flat cake of chickpea flour, water, olive oil and salt, baked in a wide copper pan in a wood oven until the top is crisp and the inside soft.

Piadina, or piada, is a thin flatbread of wheat flour, lard or olive oil, salt and water, cooked on a hot terracotta or iron plate.

Porchetta is a whole pig, deboned and rolled with salt, pepper, garlic, rosemary and wild fennel, then roasted for many hours until the skin is crisp and the meat moist.

Arrosticini are small skewers of mutton or lamb, cut into tiny cubes and grilled on a long, narrow brazier called a furnacella, which looks like a gutter.

Arancini are balls or cones of rice, stuffed, breaded and deep-fried.

Gnocco fritto is a diamond of dough fried until it puffs up into a hollow golden pillow.

Erbazzone is a savoury pie from Reggio Emilia, filled with Swiss chard or spinach, onion, garlic, parsley and lots of Parmigiano Reggiano, enclosed in a thin pastry made with lard and baked until golden.

Lampredotto is the fourth stomach of the cow, the abomasum, simmered for hours in a broth with tomato, onion, celery and parsley.

Supplì are Rome's fried rice balls, oval croquettes of rice cooked in a tomato and meat sauce, with a piece of mozzarella in the centre, coated in breadcrumbs and fried.

Pizza fritta is pizza dough folded around a filling, often ricotta, cicoli pork crackling, provola cheese and pepper, and deep fried until golden.

Panzerotti are half-moons of soft bread dough stuffed with mozzarella and tomato, and sometimes ham, deep fried and eaten very hot.

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.

Pani câ meusa is Palermo's spleen sandwich: slices of veal spleen and lung, boiled and then fried in lard, piled into a soft sesame bun called a vastedda.

Souvlaki means "little skewer": cubes of pork, chicken or lamb marinated in olive oil, lemon and oregano and grilled over charcoal.

Currywurst was invented in West Berlin in 1949.

Lángos is a disc of yeasted dough, sometimes made with potato, deep-fried until puffed and golden, then rubbed with garlic water and topped with sour cream and grated cheese.

Hollandse Nieuwe is the first herring of the season, caught in the North Sea in late spring when the fish are fat before spawning.

Belgium has two main waffles.

Smažený sýr is a thick slice of cheese, usually Edam or the local Hermelín, breaded and deep-fried until crisp outside and melting inside.

Pljeskavica is a large, flat patty of minced meat, often a mix of pork, beef and lamb, seasoned with onion and salt and grilled over charcoal.

Mici, also called mititei, "little ones", are small skinless sausages of minced beef, often mixed with lamb and pork, seasoned with garlic, black pepper, thyme and other spices, plus a little bicarbonate of soda that keeps them springy.

The name means "grilled as you like it", and that is the whole idea: a batter of wheat flour and shredded cabbage cooked on a hot iron plate with whatever the cook has, then brushed with a thick sweet-savoury sauce, mayonnaise, seaweed flakes and bonito.

Tteokbokki started as a court dish: cylinders of rice cake stir-fried with beef and vegetables in soy sauce, recorded in royal kitchens of the Joseon dynasty.

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

Vada pav is Mumbai's street food: a spiced potato fritter in chickpea batter, pressed into a soft bread roll called pav with garlic and green chutneys and a fried chilli.

Chapli kebab is a wide, flat patty of minced beef or mutton with tomato, onion, green chilli, pomegranate seeds, crushed coriander seeds and maize flour, fried in animal fat.

Fuchka is the Bengali form of the crisp, hollow balls known as panipuri or golgappa elsewhere in South Asia.

Kottu, or kottu roti, is godamba roti, a thin flatbread, chopped on a hot griddle with vegetables, egg, spices and meat or cheese, and mixed with curry gravy.

Momo are dumplings of thin wheat dough filled with minced buffalo, chicken, pork or vegetables, spiced with onion, garlic, ginger and coriander, and usually steamed.

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.

Khuushuur are flat, half-moon pastries of wheat dough filled with minced mutton, onion and salt, and fried in oil until crisp.

Lahmacun is a round of very thin dough spread with minced lamb or beef, onion, tomato, peppers, parsley and spices, then baked hot and fast in a stone oven.

Balık ekmek means "fish bread": a fillet of grilled or fried fish, usually mackerel, in a half loaf of crusty bread with onion, lettuce and lemon.

Midye dolma are mussels stuffed with rice cooked with onion, pine nuts, currants and spices such as allspice, cinnamon and black pepper, then steamed in their shells.

Kumru is a sandwich in a soft, sesame-covered bun, filled with grilled sucuk, a spicy beef sausage, plus cheese, tomato and pickles, and pressed until hot.

Çiğ köfte means "raw meatballs".

Tantuni is beef or lamb cut into very small pieces, first boiled and then stir-fried with cottonseed oil, tomato, onion and pepper flakes on a wide, shallow metal pan called a sac, then wrapped in thin lavaş bread with parsley, onion and sumac.

Kokoreç is lamb intestines wrapped tightly around seasoned offal, such as sweetbreads, hearts and lungs, roasted on a long horizontal spit over charcoal, then chopped on a griddle with tomatoes, peppers, oregano and chilli flakes, and served in half a loaf of bread.

Kumpir is a huge baked potato split open, mashed in its skin with butter and grated kaşar cheese until creamy, then piled with a choice of toppings: corn, olives, pickles, peas, sausage, Russian salad, mushrooms and sauces.

Islak hamburger, the "wet burger", is a small burger soaked in a garlicky tomato sauce and kept in a steamy glass box, so the bun turns soft and red.

Çöp şiş is lamb or beef cut into tiny pieces and threaded onto thin wooden skewers, grilled over charcoal and served on flatbread with onions, parsley and tomatoes.

Çiğ börek, "raw börek", is a half-moon of thin dough filled with raw minced meat and onion, sealed and fried in hot oil, so the meat cooks inside and the dough puffs up.

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

Koshary is Cairo's working lunch: rice, brown lentils and short macaroni, topped with chickpeas, a garlicky tomato sauce, a splash of garlic vinegar and plenty of crisp fried onions.

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.

Me'orav Yerushalmi, "Jerusalem mix", is chicken hearts, livers and spleen, often with bits of breast meat, fried quickly on a hot griddle with onions and spices such as cumin, turmeric and black pepper.

Brik is a triangle or half-moon of very thin malsouka pastry, folded around a filling and fried quickly until crisp.

Mutabbaq is thin dough stretched by hand, folded around a filling of minced meat, egg, onion and leek, and fried on a large flat griddle.

Garantita, also called calentica, is a thin, soft baked custard of chickpea flour, water, oil and eggs, cut into squares and sold hot from large trays.

Suya is thin-sliced beef or other meat threaded on skewers, coated with yaji, a spice mix of ground peanut, chilli, ginger and other spices, and grilled over an open fire.

A bunny chow is a hollowed-out quarter, half or whole loaf of white bread filled with curry, often mutton, chicken or beans, with the scooped-out bread on top to mop up the sauce.

Kelewele is ripe plantain cut into cubes, seasoned with ginger, chilli, onion and spices such as cloves or nutmeg, and fried until dark and caramelised.

Chipsi mayai, "chips and eggs", is an omelette cooked with French fries, made in a pan where beaten eggs are poured over hot chips and fried until set.

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

Tacos al pastor are a child of immigration.

Poutine is French fries topped with fresh cheese curds that squeak when bitten, covered in hot brown gravy that softens them slightly.

Empanadas came to the Americas with the Spanish, and every country has its own.

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.

A chivito is a big sandwich of thin grilled beef steak with ham, mozzarella, bacon, lettuce, tomato, olives, a fried egg and mayonnaise in a soft roll, served with fries.