What foods were invented in your home city/country/region?

I thought the Dutch were responsible for apple pie.

My town is too small to have invented anything. I am not sure how much is original to the south or how much is imported. Grits maybe? Sorghum?

A delicacy from my home region: https://thelocalpalate.com/articles/eatymology-cheese-dip/

The one I make (aka, the vegan one): http://vegancrunk.blogspot.com/2015/08/vegan-cheese-dip.html

Born in the North East of England - Stottie Cake. An oven bottom bread disc traditionally made from end of the day dough scraps cooked on the oven floor. Named after the Geordie (NE England dialect) for bounce - ‘stott’ - if the cooked bread disc ‘stotted’ it was cooked. Sadly, they’re only sold in the North of England so I generally can’t buy them unless I go ‘home’ 😋😋

Now live in Bedfordshire - Bedfordshire Clanger. Basically, it’s a poor relation of the Cornish Pasty! Traditionally a large pastry parcel with savoury filling one end and a sweet filling the opposite end. Never had one, no intention of changing that status! 🤷‍♀️🤮

Wisconsinite here. Most of our signature foods were imported with immigrants so very few were actually started here. Having said that, we ARE responsible for inflicting Colby cheese on the world.

Signature foods from Wisconsin:

• Anything cranberry. We are the largest producer of cranberries in the world
• We have the only cheese maker who makes Limberger cheese in the US
• Bratwurst. A German sausage perfected in Wisconsin.
• Deep fried cheese curds
• Ice Cream Sundae (invented in Two Rivers (or as we say it, T'rivers))
• Kringle: a pastry that came from Danish settlers
• Pasties: Cornish immigrants to the mining communities brought them. They are still popular in parts of the state
• Ol Fashion: a mixed drink normally called an Old Fashioned but in Wisconsin it is made with brandy

While opinions may differ, San Francisco (my home town) and the SF Bay Area arguably are the birthplace for the following:

Popsicles
Chinese Fortune Cookies
The Martini cocktail
It's It (ice cream sandwich)
Cioppino (seafood stew)
Chicken Tetrazini (pasta casserole)
Crab Louis (seafood salad)

See: https://delishably.com/misc/Foods-That-Were-Born-in-the-San-Francisco-Bay-Area

Also created in SF but not listed above is Boudin's uniquely flavored and delicious sourdough bread and, my guess is, the clam chowder dish served in a "bowl' of a hollowed out round of sourdough bread served to countless tourists who have visited Fisherman's Wharf for at least 60 yrs, which is how far back that I can remember them being served there

And lastly (at least for now), the Ghiardelli chocolate company was founded in SF and was still made in the bldg/shopping mall that still bears its name near Acquatic Park until sometime in the 60's, when you could still smell the chocolate in the air.

I'm originally from Minnesota----hotdish maybe?

I've lived in Italy 36 yrs and the list is long. Here are just a few. Will add more later:

Gelato
Pizza
Bologni (Mortadella--city Bologna)
Tomato sauce
Parmigiano Reggiano
Cacio e Peppe ( thick spaghetti like pasta w pecorino and freshly ground black pepper)
Pecorino cheese
Mozzarella (especially mozzarella di bufala-comes from water buffalo milk)
Pasta Amartriciana
Raviolli--also Chinese
Pasta
Porcini mushrooms
Proscuitto (especially Parma)
Risotto
Asiago cheese
Panettone
Nutella
Baci (chocolate kiss with an entire hazelnut inside)
Aceto Balsamico (balsamic vinegar)
Prosecco
Barolo (red wine)
Limoncello (lemon liquor)

AnnPT77 wrote: »

Corn flakes (and all that Kellogg stuff)
Vernor's Ginger Ale
Faygo "pop" (not "soda") (especially Rock'n'Rye)
Superman ice cream, probably
Blue moon ice cream, maybe

The pasties that @earlnabby claimed for Wisconsin are also claimed by Northern Michigan - Cornish miners all through that North Great Lakes zone, way back.

There's some tradition in parts of the state of eating Woodchuck (Groundhog), but I've never eaten it, and I don't think that's unique here. It's associated with some ethnic group here, I think some Eastern European origin one, but I can't recall for sure.

I knew the fluted side of the pasty crust was meant to be the "handle" so the miners could eat their pasty in the mine. What I just learned was why they would throw them away. They were thrown deeper in the mine as a treat for the Tommyknockers who were wee folk who lived in the mine and caused mischief, but also warned of an imminent collapse by knocking on the walls and wood supports.

Wisconsin had 2 areas with miners. Far north iron and copper mines and southwest in the Mineral Point area which had lead mines. Those miners first lived in homes dug into the hills (think Hobbit homes) so were called Badgers, hence we are the "Badger State".

janejellyroll wrote: »

A delicacy from my home region: https://thelocalpalate.com/articles/eatymology-cheese-dip/

The one I make (aka, the vegan one): http://vegancrunk.blogspot.com/2015/08/vegan-cheese-dip.html

Is the "disagree" for including the vegan version or is it disagreeing that Arkansas is crazy for cheese dip? I'm dying to know.

earlnabby wrote: »

Anything cranberry. We are the largest producer of cranberries in the world

By that standard, IL gets pumpkin stuff, including pumpkin pie made from commercially-processed canned pumpkin. Specifically, 90-95% of the canned pumpkin comes from here, most of that from Morton.

However, it appears (despite not being popular there now) that the earliest pumpkin pie recipe (at least it seems similar enough to count) is from around 1650 in France: https://whatscookingamerica.net/History/PieHistory/PumpkinPie.htm

I'm from the the Wirral (UK) and a common local dish is "scouse" which is a ground beef stew with onions and potatoes and carrots, sometimes peas, and if you're nasty, corn. We have a nice Cheshire cheese named for a local county.

I thought it was commonly known that pasta was invented in China? Or is there some nuance over noodles and italian pasta?

Fingersteaks and fry sauce. Welcome to Idaho.

vggb wrote: »

In Lewiston, Idaho at Bojack's Broiler, a bar upstairs, restaurant downstairs they make bite-size steak. They won't give out the recipe, many have tried to duplicate it and therefore many different styles and recipes have evolved.

Also in this very local area you can get a Clamdigger. It's a vodka drink like a Bloody Mary but much more tasty. I've tried to order them in different areas and they don't know what it is, here in Idaho.

Two Idahoans in a row! What are the chances? :laugh:

quiksylver296 wrote: »

vggb wrote: »

In Lewiston, Idaho at Bojack's Broiler, a bar upstairs, restaurant downstairs they make bite-size steak. They won't give out the recipe, many have tried to duplicate it and therefore many different styles and recipes have evolved.

Also in this very local area you can get a Clamdigger. It's a vodka drink like a Bloody Mary but much more tasty. I've tried to order them in different areas and they don't know what it is, here in Idaho.

Two Idahoans in a row! What are the chances? :laugh:

snowflake954 wrote: »

I'm originally from Minnesota----hotdish maybe?

I've lived in Italy 36 yrs and the list is long. Here are just a few. Will add more later:

Gelato
Pizza
Bologni (Mortadella--city Bologna)
Tomato sauce
Parmigiano Reggiano
Cacio e Peppe ( thick spaghetti like pasta w pecorino and freshly ground black pepper)
Pecorino cheese
Mozzarella (especially mozzarella di bufala-comes from water buffalo milk)
Pasta Amartriciana
Raviolli--also Chinese
Pasta
Porcini mushrooms
Proscuitto (especially Parma)
Risotto
Asiago cheese
Panettone
Nutella
Baci (chocolate kiss with an entire hazelnut inside)
Aceto Balsamico (balsamic vinegar)
Prosecco
Barolo (red wine)
Limoncello (lemon liquor)

Polenta
Pasta fagioli (pasta w beans)
Cappucino
Espresso
Cannoli (filled with ricotta cheese)
Torta Caprese (cake w chocolate and ground almonds)
Frittata

Buffalo, NY....

So deep fried chicken wings doused in a vinegar-based hot sauce.

Beef on Weck (Buffalo variation being the salted roll with caraway seeds.)

I think also horseradish mustard and Chiavetti's chicken (grilled with a specific marinade). Possibly also sponge candy and 'medium-thickness' pizza.

And we can't claim it as ours, but a small chunk of our city perpetually smells like baking Cheerios. (thankfully a much, much larger and more central portion than smells like rancid milk). (General Mills and Sorrento cheese factories).

ETA (after googling) : apparently, we might also be responsible for chicken finger subs. And a type of peanut doused donut. And not ours, but supposedly fish fries aren't to be found ubiquitously year round on Friday nights elsewhere.