Puglia wheat farm

Used in · 30

• Cacio e PepeThree ingredients — pasta, pecorino, black pepper — and a window of about ninety seconds to get them to behave.
• Char Siu BaoSoft white steamed buns filled with diced sweet-savoury char siu pork — the Cantonese dim sum bun that turned the leftover roast pork into a second dish.
• Dan Dan NoodlesA spoonful of chili-soy-vinegar sauce in the bowl, hot noodles tossed on top, crispy pork crumble and peanuts to finish — Sichuan street food named after the bamboo pole the seller carried.
• Gazpacho AndaluzCold tomato-and-bread soup from Andalusia — drunk from a glass on a hot afternoon, eaten from a bowl at lunch.
• Gua BaoA folded steamed bun cradling braised pork belly, mustard greens, ground peanuts, and cilantro — Taiwan's pocket sandwich and a global street-food crossover.
• Gulab JamunDeep-fried *khoya* (reduced-milk) dumplings soaked in a cardamom-and-rosewater syrup — Indian and Pakistani celebration dessert, eaten warm.
• GyozaPan-fried, crescent-pleated dumplings with a crispy bottom and steamed top — Japan's adaptation of the Chinese jiaozi, now its own dish.
• JiaoziPork-and-chive dumplings — northern China's New Year food, the ancestor of every potsticker, gyoza, and pierogi cousin.
• Katsu CurryPanko-crusted pork cutlet over rice, smothered in dark Japanese curry — a salaryman lunch that became a global comfort dish.
• Khao SoiEgg noodles in a coconut-curry broth with braised beef or chicken, crispy fried noodles on top, pickled mustard greens on the side — northern Thailand's defining dish.
• Lasagne alla BologneseGreen spinach pasta, beef-and-pork ragù finished with milk, besciamella, parmigiano — the Bolognese baked pasta and the model for every other lasagne.
• Mie GorengEgg noodles stir-fried with kecap manis, chicken or prawn, vegetables, and a fried egg on top — the noodle answer to nasi goreng, eaten everywhere across Indonesia.
• MomoSteamed dumplings filled with spiced minced meat or vegetables, served with a tomato-based dipping chutney — Nepal and Tibet's defining street-food dumpling.
• NaanLeavened flatbread slapped to the wall of a clay tandoor, blistered and puffy in under a minute — North India and Persia's daily bread.
• OkonomiyakiCabbage-and-batter pancake griddled at the table, topped with sweet-savoury sauce, mayo, bonito flakes, and seaweed — Osaka or Hiroshima, two different dishes by the same name.
• PancitA family of Filipino noodle dishes — *bihon*, *canton*, *palabok*, *malabon*, *habhab* — eaten at every birthday for long life.
• Roti CanaiA flaky, layered Indian-Muslim flatbread slapped flat and griddled to a crisp shatter, served with curry dipping sauce — Malaysia's breakfast institution.
• SamosaA deep-fried pastry triangle stuffed with spiced potatoes, peas, and cumin — South Asia's defining snack, with parallels from Cairo to Cape Town.
• Shoyu RamenSoy-tare-seasoned ramen with a clear chicken or pork-and-chicken broth — Tokyo's original ramen and the form everything else is measured against.
• Siu MaiOpen-topped steamed dumplings of pork and shrimp wrapped in yellow wheat-egg wrappers, garnished with a dot of crab roe or carrot — Cantonese dim sum's standard partner to har gow.
• SobaBuckwheat noodles served cold on a bamboo mat with a dashi-soy dipping sauce — Japan's mountain-cuisine noodle, a study in restraint.
• TabboulehA parsley salad with bulgur — not the reverse. Beirut's standard mezze, fragrant with mint and lemon.
• Taiwanese Beef Noodle SoupSlow-braised beef shank and tendon in a soy-spice-Sichuan-chili broth, over hand-pulled wheat noodles — Taipei's most-defended dish.
• TakoyakiSpherical batter balls with a piece of octopus inside, cooked in cast-iron half-spheres and turned by hand with a skewer — Osaka's street snack that requires equipment.
• TempuraIce-cold batter, hot oil, lacy crust — a Japanese refinement of a Portuguese technique.
• TiramisùCoffee-soaked ladyfingers, yolk-and-mascarpone cream, cocoa dusting — the Italian dessert that conquered the world in thirty years.
• TonkatsuThick-cut pork loin in panko, deep-fried to a sandcastle-crisp coat — Japan's Western-cuisine import that became more Japanese than any of its sources.
• UdonThick, chewy wheat noodles in a clear bonito-dashi broth — Japan's everyday comfort noodle, refined into ritual on Shikoku.
• Wonton Noodle SoupSpringy alkaline egg noodles, prawn-and-pork wontons, a clear dried-flounder broth — Hong Kong's hawker-stall lunch institution.
• XiaolongbaoShanghai soup dumplings — a pleated parcel of pork and aspic that liquefies into a teaspoon of broth when steamed.