"Local flavors"

#13420074

8 March 2026

Traditional Sicilian sfincione, a soft bread base topped with tomato sauce, onions, anchovies, caciocavallo cheese, and oregano, is displayed in Palermo, Italy, on March 8, 2026.

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#13420095

8 March 2026

Traditional Sicilian sfincione, a soft bread base topped with tomato sauce, onions, anchovies, caciocavallo cheese, and oregano, is displayed in Palermo, Italy, on March 8, 2026.

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#13371771

25 February 2026

Traditional Sicilian street food is displayed at a stall in the Capo street market in Palermo, Italy, on February 25, 2026.

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#13364396

23 February 2026

Two boys stand at the counter to buy ice cream at an ice cream parlour in Meersburg, Baden-Wuerttemberg, Germany, on February 22, 2026. They look through the display case while choosing flavors.

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#13364397

23 February 2026

Two boys stand at the counter to buy ice cream at an ice cream parlour in Meersburg, Baden-Wuerttemberg, Germany, on February 22, 2026. They look through the display case while choosing flavors.

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#13364399

23 February 2026

Two boys stand at the counter to buy ice cream at an ice cream parlour in Meersburg, Baden-Wuerttemberg, Germany, on February 22, 2026. They look through the display case while choosing flavors.

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#13364401

23 February 2026

Two boys stand at the counter to buy ice cream at an ice cream parlour in Meersburg, Baden-Wuerttemberg, Germany, on February 22, 2026. They look through the display case while choosing flavors.

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#13364402

23 February 2026

Two boys stand at the counter to buy ice cream at an ice cream parlour in Meersburg, Baden-Wuerttemberg, Germany, on February 22, 2026. They look through the display case while choosing flavors.

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#13258340

31 January 2026

A vendor grills Ponorogo chicken satay, a traditional Indonesian food, at the Oro-oro Dowo traditional market in Malang, East Java, Indonesia, on January 31, 2024.

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#13258341

31 January 2026

A vendor grills Ponorogo chicken satay, a traditional Indonesian food, at the Oro-oro Dowo traditional market in Malang, East Java, Indonesia, on January 31, 2024.

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#13229559

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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#13229562

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, bright red chili peppers are offered for sale at an iconic city market. They are key ingredients of Sichuan cuisine and embody the intensity and richness of local flavors.

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#13229593

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229594

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229595

23 January 2026

In Chengdu, Sichuan Province, China, on April 12, 2025, Chef Xu Xiaohong is passionate about local traditions and draws inspiration from ancient recipes collected during his travels across the province. He respectfully reinvents forgotten dishes, preserving gestures and flavors passed down by families and rural markets. His living cuisine is rooted in Sichuan's history while embracing creativity.

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#13229546

23 January 2026

In Chengdu, China, on April 14, 2025, workers drain water from large earthenware jars in a Lao Tan Zi factory warehouse, where vegetables ferment using methods passed down for millennia. This ancestral know-how, deeply rooted in Sichuan culture, relies on precise techniques and strict fermentation times. Inside the jars, cabbage, radishes, and beans slowly transform, developing the tangy and umami flavors typical of the local cuisine.

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