Catholic cuisine

Bigos (), '''hunter's stew''', is a Polish dish of chopped meat of various kinds stewed with sauerkraut, shredded fresh cabbage and spices. It is served hot and can be enriched with additional vegetables and wine. Originally from Poland, the dish also became traditional in the areas of the vast Polish–Lithuanian Commonwealth.

communion bread used in the Lord's Supper

a type of cake associated with Epiphany or Mardi Gras

sweet crisp pastry

spiced sweet bun made with currants or raisins and marked with a cross on the top, traditionally eaten on Good Friday

Zeppole (; : zeppola) are Italian pastries consisting of a deep-fried dough ball of varying sizes, but typically about in diameter. These fritters are usually topped with powdered sugar, and may be filled with custard, jelly, cannoli-style pastry cream or a butter-and-honey mixture. The consistency ranges from light and puffy, to bread- or pasta-like. They are traditionally eaten to celebrate Saint Joseph's Day, which is a Catholic feast day.

traditional pastry from Catania, Italy

Traditional meal in some European cultures

Capirotada () or Capilotade, also known as Capirotada de vigilia, is a traditional Mexican food similar to a bread pudding that is usually eaten during the Lenten period. It is one of the dishes served on Good Friday.

Lightly sweetened bread, often eaten on holidays

Fiambre is a traditional Guatemalan salad that is prepared and eaten yearly to celebrate the Day of the Dead () and the All Saints Day (). It is served chilled and may be made with dozens of ingredients.

dish consisting of battered or breaded fried fish

cuisine of the Mangalorean Catholic community