You've heard of "When in Rome, eat as the Romans do." But there's more to global gastronomy than pasta and pizza. Down the road in Sardinia, casu marzu cheese contains insect larvae to strengthen its pungent flavour. In Peru, roast guinea pigs are part of the daily diet, in Cambodia they gnaw on fried tarantula, and in Thailand street vendors sell cooked crickets and scorpions. For the truly strong of stomach, hakarl - fermented shark, reeking of ammonia - is an Icelandic delicacy. And to drink...
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