A thick baked oat bar, scored for breaking, with apple, raisins and sunflower seeds through the crumb and cinnamon across the top.
Taro leaves wrapped into parcels and slow-braised in coconut cream with onion until meltingly soft, served on banana leaf in the palusami tradition.
Palermo's pane e panelle: thin chickpea-flour fritters fried until their edges curl, shingled into a soft sesame-crusted roll with lemon and parsley.
Musakhan on taboon bread: onions cooked down with sumac until soft and sharp, piled over the bread with roasted oyster mushrooms, pine nuts, parsley, olive oil and lemon.
Chipa guasú, the Paraguayan corn casserole: fresh maize kernels and scallion baked into a moist, tender crumb with cashew curd, cut into thick squares.
Morasa polo, Persian jeweled rice: saffron basmati crowned with tart barberries, slivered pistachios, candied orange peel, roasted carrot threads and almond petals.