Italy — Pizza Margherita
Born in Naples, Pizza Margherita is a simple yet sublime celebration of three ingredients San Marzano tomatoes, fior di latte or mozzarella di bufala, and fresh basil echoing the colors of the Italian flag. Legend credits its name to Queen Margherita of Savoy after an 1889 visit, when pizzaiolo Raffaele Esposito prepared a tricolore pie in her honor. Whether apocryphal or not, the story mirrors the pizza’s rise from humble street food to a global icon of Italian culinary craftsmanship.
Egypt — Koshari
Koshari is Egypt’s beloved comfort food: a hearty mix of rice, lentils, chickpeas, and macaroni, finished with tangy tomato sauce and crispy fried onions. Its origins in 19th‑century Egypt reflect a tapestry of influences Italian pasta, Indian rice and lentils, and British presence woven into a uniquely Egyptian street‑food classic that feeds millions from Cairo’s bustling kiosks to home kitchens across the country.
France — Ratatouille
Ratatouille hails from Provence, especially the Nice region a rustic, sun‑kissed medley of eggplant, zucchini, peppers, tomatoes, garlic, and herbs de Provence. Emerging in the 18th–19th centuries as a peasant dish, it showcases French technique: careful layering or gentle stewing to coax depth from simple ingredients. Today it’s a symbol of seasonal cooking and the elegance of restraint in French cuisine.