Peasant foods

thumb|300px|A variety of pâtés (containing liver) on a platter thumb|300px| Animal heads, brains, Pig's trotter|trotters, and [[tripe on sale in an Istanbul meat market]]

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

Mămăligă (;) is a polenta-like dish made out of yellow maize flour, traditional in Romania, Moldova, south-western Ukraine and among Poles in Ukraine (mamałyga), Hungary (puliszka), Bulgaria (kačamak), the Black Sea regions of Georgia and Turkey, and Thessaly and Phthiotis in Greece.

rice with the brownish hull not polished off as in white rice

Gruel is a food consisting of some type of cereal—such as ground oats, wheat, rye, or rice—heated or boiled in water or milk. It is a thinner version of porridge that may be more often drunk rather than eaten. Historically, gruel has been a staple of the Western diet, especially for peasants. Gruel may also be made from millet, hemp, barley, or, in hard times, from chestnut flour or even the less-bitter acorns of some oaks. Gruel has historically been associated with feeding the sick and recently weaned children.

cold cut non-dairy meat jelly or terrine

Ribollita () is a Tuscan panade (a variety of bread soup) made with bread and vegetables, often from leftovers. There are many variations, but it usually contains cannellini beans, lacinato kale, cabbage and inexpensive vegetables such as carrot, beans, chard, celery, potatoes and onion. It is often baked in a clay pot.

Sour milk cheese with red smear

traditional dish of Dongyang, Zhejiang, China

British breakfast dish made with the shallow-fried leftover vegetables (cabbage, carrots, peas, Brussels sprouts, etc.), mashed potatoes, and sometimes cold chopped meat

pasta dish

thumb|Acquacotta at a restaurant in Milan, Italy thumb|Acquacotta, bean, and minestrone Acquacotta (; ) is an Italian broth-based bread soup that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma, in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include acquacotta con funghi and acquacotta con peperoni.

thumb|Fried cauliflower with agliata sauce (right) Agliata (from , ; ; , ) is a pungent, savoury garlic sauce and condiment in Italian cuisine used to flavour and accompany grilled or boiled meats, fish and vegetables. It is first attested in ancient Rome, and it remains part of the cuisine of Liguria. Porrata is a similar sauce prepared with leeks in place of garlic.

thumb|Schweinshaxe with Knödel|Kartoffelknödel (potato dumplings) in Germany thumb|Roasted Austrian-style Stelze|alt=A table with a platter of meat, a glass of beer, and other foods. thumb|Schweinshaxe served with German fries|Bratkartoffeln (fried potatoes) and [[Sauerkraut at a Bavarian restaurant in Chiang Mai, Thailand]]

unleavened flatbread made from ground corn (maize)

Testaroli, sometimes referred to as testarolo, is a type of thin spongy pasta or bread in Italian cuisine that is prepared in circular sheets using water, flour, and salt, which is then sliced into diamond or rectangular shapes. A common dish in the Lunigiana region and historical territory of Italy, it is an ancient pasta originating from the Etruscan civilization of Italy. Testaroli has been described as "the earliest recorded pasta". It is also a native dish of the southern Liguria and northern Tuscany regions of Italy.

right|thumb|upright=1.3|Chitterlings in broth Chitterlings ( ), sometimes spelled chitlins or chittlins, are a food most commonly made from the small intestines of pigs, though beef, lamb, goose and goat are also used, especially by Black Americans.

dishes eaten by peasants

thumb|Vicia faba|Fava beans (here fresh and in the pod, rather than dried) are a primary ingredient of maccu. thumb|right|Fresh fava beans, shelled and steamed Maccu (also known as maccu di fave and sometimes referred to as macco) is a Sicilian soup with a dense texture and also a foodstuff that is prepared with dried and crushed fava beans (broad beans) and wild fennel as primary ingredients. Several dishes exist using maccu as an ingredient, such as bruschetta al maccù and maccu di San Giuseppe, the latter of which may be served on Saint Joseph's Day in Sicily.

traditional dish of Lucanian cuisine

dish said to have been prepared by American hobos