Discover the top 10 of the most disgusting dishes in the world according to Tasteatlas: from Swedish blood pancakes to English gelatin eels, a journey through the most controversial recipes of world gastronomy.
According to a recent ranking of Tasteatlas, based on over 600,000 evaluations of international travelers, the 100 more controversial dishes in the world.
Let’s take a journey on the contrary, starting from tenth place until you reach the “winner” of this particular ranking.
Savory Agares (Crete)
In tenth place we find the savory agares, a typical artichoke salad of the island of Crete. Although the ingredients seem harmless – boiled artichokes seasoned with oil, lemon, mustard, garlic and dill – this Greek dish has not conquered international palates.
Kaeng Tai Pla Thai (Thailand)
The ninth position is occupied by the Kaeng Tai Pla Thai, a spicy curry prepared with fermented fish entrails, enriched with ingredients such as chillies, galanga, prawn paste and lemongrass. The dish is served with steam rice and accompanied by various vegetables.
American Burger Ramen
The American Ramen Burger is positioned in eighth place, a culinary merger born in 2013 in Brooklyn. This Sandwich replaces the classic bread with two “slices” of fried noodles, enclosing a meat hamburger, shoyu sauce, rocket and onion.
Jellied Eels (England)
The English Jellied Eels conquer seventh place. This eighteenth century dish consists of boiled eels with aromatic herbs, cut into pieces and serve cold in gelatin, seasoned with white pepper and vinegar.
CHPALELLE CILENO (Chile)
To the sixth position we find the Chilean Chapalele, a type of bread made with potatoes and flour, particular for its cooking in a hole in the ground (the cup). It can be consumed alone or as an accompaniment to meat dishes.
Hon Mhai Thai (Thailand)
The fifth place goes to the Thai Hon Mhai, a street food based on fried silkworms, seasoned with salt, pepper and a secret sauce that varies from seller to seller.
Icelandic Swiss (Iceland)
In fourth place, Icelandic Swiss is positioned, a half -cut sheep head in half and grilled, served during the Thorrablot party with turnips, rhubarb jellies and potatoes of potatoes.
Crateskrove Swedish (Sweden)
The bronze goes to the Swedish Callskrove, created by the Tre Konor restaurant in Skellefteå: a pizza-calzone filled with burgers, onions, sauces and french fries.
Finnish Blodpalt (Finland)
The silver medal is assigned to the Finnish Blodpalt, ravioli prepared with rye flour or barley and reindeer blood (now replaced with blood of other animals), served with potatoes, fried bacon and blueberry jam.
Blodplättar Swedes (Sweden)
And finally, the first place goes to Blodplättar Swedes: animal blood pancake with a characteristic brunastro color, served with spices, onions and blueberry jam.
It is also worth mentioning the two Italian dishes present in the standings: the Lombard Nervetti salad in fifteenth place, prepared with veal knee cartilages and seasoned with onion and vinegar, and the strawberry risotto with sixty -two -way place, considered a decidedly combination unusual.
The concept of “disgust” in the culinary field is profoundly subjective and cultural. Many of these dishes, as far as they may seem not very attractive to some, represent secular culinary traditions, often born from the need to use every part of the available ingredients and to preserve them effectively. It is interesting to note that most of the most controversial specialties come from northern Europe, where climatic conditions have historically influenced the techniques of conservation and preparation of food.
