loucksavery's User Profile - Atlas Obscura
Sugarloaf Pineapple
Gastro Obscura
Story
Fruits & Vegetables

Sugarloaf Pineapple

Devour this rare variety without fear of post-pineapple mouth irritation.
Gastro Obscura
Ramune
Gastro Obscura
Story
Drinks

Ramune

The Japanese soda still comes in a marble-stoppered bottle from the 19th century.
Gastro Obscura
Atol de Elote
Gastro Obscura
Story
Drinks

Atol de Elote

It's delicious, unless a pregnant woman or anyone in a bad mood stirs it.
Gastro Obscura
Salt Cellars
Gastro Obscura
Story

Salt Cellars

These embellished containers didn’t just sit pretty on the table; they determined social standing.
Gastro Obscura
Bolo Lêvedo
Gastro Obscura
Story
Prepared Foods

Bolo Lêvedo

Portugal's volcanic archipelago is home to addictively sweet and chewy muffins.
Gastro Obscura
Pão de Ló de Ovar 
Gastro Obscura
Story
Sweets

Pão de Ló de Ovar 

A cake so gooey, it requires a spoon.
Gastro Obscura
Cozido das Furnas
Gastro Obscura
Story
Prepared Foods

Cozido das Furnas

In this island town, stew gets cooked by volcano.
Gastro Obscura
Berliner Weisse
Gastro Obscura
Story
Drinks

Berliner Weisse

Pink or green syrup turns a historic German ale into a tart, sweet delight.
Gastro Obscura
Floating Island
Gastro Obscura
Story
Sweets

Floating Island

The 17th-century dessert plants an isle of meringue in a sea of custard.
Gastro Obscura
Doing a Vermouth
Gastro Obscura
Story

Doing a Vermouth

In Catalonia, the fortified wine has its own weekend ritual.
Gastro Obscura
Boston Baked Beans
Gastro Obscura
Story
Sweets

Boston Baked Beans

In the 1920s, confectioners thought the public wanted candy that looked like legumes—and they were right.
Gastro Obscura
Tocinillo de Cielo
Gastro Obscura
Story
Sweets

Tocinillo de Cielo

This heavenly custard was born from the leftovers of sherry winemaking.
Gastro Obscura
Sourdough Starter
Gastro Obscura
Story
Ingredients & Condiments

Sourdough Starter

A century-old organism creates some of the world's best bread.
Gastro Obscura
Tête de Moine
Gastro Obscura
Story
Meats & Animal Products

Tête de Moine

"Monk's Head" cheese requires a special shaver.
Gastro Obscura
Papas Arrugadas
Gastro Obscura
Story
Prepared Foods

Papas Arrugadas

These salty potatoes were originally boiled in seawater.
Gastro Obscura
Carciofi alla Giudia
Gastro Obscura
Story
Prepared Foods

Carciofi alla Giudia

Created in Rome's Jewish ghetto, the fried artichokes herald spring.
Gastro Obscura
Fry Sauce
Gastro Obscura
Story
Ingredients & Condiments

Fry Sauce

It's so much more than just mayonnaise and ketchup.
Gastro Obscura
Finger Steak
Gastro Obscura
Story
Prepared Foods

Finger Steak

Idaho's fried specialty makes steak a finger food.
Gastro Obscura
Mozzarella Sticks with Melba Sauce
Gastro Obscura
Story
Prepared Foods

Mozzarella Sticks with Melba Sauce

Only in Albany do people dip in raspberry sauce.
Gastro Obscura
Nanaimo Bar
Gastro Obscura
Story
Sweets

Nanaimo Bar

From postwar dessert to sweet slice of Canadian identity.
Gastro Obscura
Rakija
Gastro Obscura
Story
Drinks

Rakija

The fiery fruit brandy of the Balkans.
Gastro Obscura
Cotton Candy Grapes
Gastro Obscura
Story
Fruits & Vegetables

Cotton Candy Grapes

A crossbred table grape variety that tastes an awful lot like spun sugar.
Gastro Obscura
Pizza Fritta
Gastro Obscura
Story
Prepared Foods

Pizza Fritta

Folding and deep-frying pies is a beloved Neapolitan tradition.
Gastro Obscura
Sfogliatella
Gastro Obscura
Story
Sweets

Sfogliatella

This layered pastry from Italy's Amalfi Coast may have origins in a 17th-century convent.
Gastro Obscura