Certain Dutch foods are tied to specific regions and cities that are often mentioned in their name as a mark of local identity.
Bossche bol (Den Bosch)
Large, ball-shaped pastry filled with whipped cream and covered with chocolate.
Limburgse vlaai (Limburg)
Large, flat tart filled with sugared fruits and covered with a dough grid.
Fryske dúmkes (Friesland)
Sweet little biscuits made with aniseed.
Zeeuwse bolus (Zeeland)
Sweet pastry made of bread dough rolled on brown sugar.
Brabant sausage roll (Brabant)
Long white roll filled with a minced meat sausage.
Gelderse worst (Gelderland)
Cooked sausage made from lean pork.
Amsterdamse uitjes (Amsterdam)
Onions pickled in vinegar and spices.
Arnhemse meisjes (Arnhem)
Hard, oval biscuits made from yeast dough and sprinkled with sugar.
Deventer koek (Deventer)
Round biscuit made with honey and pepper.
Haagse hopjes (The Hague)
Hard boiled sweets with coffee and caramel flavour.
Haagse kakker (The Hague)
Flat currant bread filled with almond paste.
Groninger koek (Groningen)
Spiced, hearty cake made with rye and honey.
Zwolse balletjes (Zwolle)
Sweet, hard boiled candies.
Schokkermop (Flevoland)
Biscuit made with rye and wheat flower, speculaas herbs and caster sugar.
Drentse turf (Drenthe)
Heavy spice cake filled with walnuts and raisins.
Utrecht vockingworst (Utrecht)
A brand of sausage with a dark colour and trademark taste.
