Biscotti are Italian almond biscuits from Prato, Tuscany. Name comes from Medieval Latin 'biscoctus', meaning 'twice-cooked'. Traditional recipe rediscovered by Prato chef Antonio Mattei in 19th century
First chocolate drink created 5,300 years ago in Ecuador by Mayo-Chinchipe culture. Maya consumed chocolate around 2,500-3,000 years ago. Aztecs made cocoa drink essential by 1400 AD. Chocolate was used medicinally until 19th century
Bolognese sauce originates from French ragout, popular in 18th century. First documented pasta-based ragù recipe from Alberto Alvisi in 18th century. Traditional recipe includes beef, pancetta, onions, carrots, tomato, wine, milk. Italian Academy of Cuisine recorded "classic Bolognese ragù" recipe in 1982
Ratatouille is a French Provençal stew from Nice. Name comes from Occitan ratatolha, meaning "to stir up". Modern version appeared in print around 1930
Neapolitan pizza originated in Naples, Italy with special dough and thick crust. New York style pizza developed by Italian immigrants in 20th century. Chicago deep-dish pizza emerged in 1920s, featuring tall crusts and wide center
Arabic coffee is prepared in dallah pot and served in finjaan cups. Strong, bitter flavor differs from Western-style coffee. Traditionally served with dates but not milk