Culture
Neapolitan pizza
Naples, Italy
Naples is the birthplace of pizza. The art of the Neapolitan pizzaiolo, including tossing and baking in a wood-fired oven, is on UNESCO's intangible heritage list.
Tradition: Wood-fired pizza
Everyday staples
The foods that fill the table every day: bread, rice, flatbread, pasta and dumplings of the world.
The places
Culture
Baguette bakeries
Paris, France
The artisanal know-how and culture of the baguette were added to UNESCO's intangible heritage list in 2022. Many French people still buy a loaf fresh from the neighbourhood boulangerie each day.
Tradition: Daily fresh bread
Culture
Dosa and the Udupi kitchen
Udupi, Karnataka, India
The crisp dosa, served with sambar and chutneys, is eaten across South India. Udupi's temple kitchens spread vegetarian restaurants across the country.
Tradition: Fermented rice-and-lentil crêpes
Culture
Jollof rice
Saint-Louis, Senegal
A one-pot rice dish found across West Africa. It likely began with the Wolof people of Senegambia, where it is called thieboudienne, and every country claims its own favourite version.
Tradition: Spiced tomato rice
Culture
Hyderabadi biryani
Hyderabad, Telangana, India
A dish of fragrant rice layered with marinated meat and sealed in a pot to cook in its own steam, a speciality of Hyderabad's old Nizam kitchens.
Tradition: Layered rice and meat, slow cooked
Culture
Couscous
Fez, Morocco
Steamed semolina served with vegetables and meat, traditionally shared from a communal dish after Friday prayers. Couscous is on UNESCO's intangible heritage list.
Tradition: Friday family meal
Culture
Pasta traditions
Bologna, Italy
Bologna is known for tagliatelle with ragù and for hand-rolled fresh pasta made with eggs and flour.
Tradition: Fresh egg pasta
Culture
Gujarati thali
Ahmedabad, Gujarat, India
A thali brings sweet, salty, sour and spicy dishes together on a single large plate, eaten in a set order. Gujarat is known for its vegetarian thalis.
Tradition: Many small dishes on one plate
Culture
Tacos al pastor
Mexico City, Mexico
Tacos al pastor developed in Mexico City from Lebanese immigrants' shawarma traditions, adapted with local chillies and pineapple.
Tradition: Spit-roasted pork on corn tortillas