Chefs must be trained for two to three years before they can prepare the fish. Fugu tastes quite bland; the excitement is in surviving the experience of eating it.
Casu Marzu (aly) More live food, this time from Sardinia in Italy. Casu marzu is a cheese made with fly larvae, or maggots, to promote a level of fermentation that is close to decomposition. It is traditionally served with live insect larvae still inside. The tiny, translucent worms can jump 15 cm if disturbed, so many people prefer to brush them off before trying the smelly cheese.
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