Delicacies

Casu marzu (also called casu modde, casu cundhídu, or in Italian formaggio marcio) is a cheese found in Sardinia, Italy, notable for being riddled with live insect larvae. Casu marzu means "rotten cheese" in Sardinian and is known colloquially as maggot cheese. The Ortolan, or Ortolan Bunting, Emberiza hortulana, is a bird in the bunting family Emberizidae, a passerine family now separated by most modern authors from the finches, Fringillidae. The bird's common name is French, from the Latin hortulanus, the gardener bird, (from hortus, a garden). Foie gras (French for "fat liver") is "the liver]] of a duck or a goose that has been specially fattened by gavage" (as defined by French law) Caviar is the processed, salted roe of certain species of fish, most notably the sturgeon. It is commercially marketed worldwide as a delicacy and is eaten as a garnish or a spread; for example, with hors d'œuvres. Turbot is highly prized as a food fish for its delicate flavour Saure Kutteln is a Swabian specialty food, popular in the Swabian part of Baden-Württemberg as well as in the Province of Hohenzollern and Baden. It's often eaten with bread or with home fries. It was known as an extremely economical dish, since tripes were sold at a lower price than other meat. Nowadays it is rather seen as a culinary experience than a daily dish.
 * Casu Marzu - rotten cheese
 * Ortolan
 * Foie gras
 * Caviar
 * Turbot
 * Saure Kutteln

Saure Kutteln means sour tripes. The dish consists of washed and blanched rumen. The rumen gets chopped into slices and then gets cooked in roux for about an hour. Traditional spices are bay laurel, juniper and pepper. The sour taste is achieved by adding vinegar and/or wine.