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From: wmartin@brl-vgr.ARPA (Will Martin )
Newsgroups: net.cooks
Subject: Localized Speciality Foods
Message-ID: <2496@brl-vgr.ARPA>
Date: Wed, 14-Mar-84 12:18:13 EST
Article-I.D.: brl-vgr.2496
Posted: Wed Mar 14 12:18:13 1984
Date-Received: Thu, 15-Mar-84 01:25:07 EST
Organization: Ballistics Research Lab
Lines: 22

The inquiry about Buffalo Chicken Wings brought a question to
mind. What are some other local speciality food items -- things
that are very common in one area but unknown outside it? For
example, here in St. Louis, every Italian and many other types
of restaurant has toasted ravioli on the menu. This is 
meat-filled ravioli which have been breaded and deep-fried
or baked so they are crunchy. They are served as an appetizer
with a bowl of red sauce. Growing up here, I just assumed that
everybody everywhere knew of and ate toasted ravioli if they
liked Italian food. Since then, I have discovered that such a
thing is practically unknown elsewhere, and that it is a local 
dish of unknown origin. 

Of course, the communication and travel explosion of the past few
decades has eliminated much of the isolation that kept such 
specialities local, but there must be many other such items.
The Philadelphia "cheese steak" sandwich, New York egg creams,
etc., have become known outside their originating areas, but
what other items fall in this category? Send info on your local
specialities to the net; I'd like to know what I'm missing!

Will Martin