So, there've been so many foods mentioned in the other threads, I thought I'd see who's eaten our local delicacies and maybe you'll list (and explain) some of your own. Some of St. Louis' local inventions: Toasted Ravioli - Like it sounds. Take Ravioli, bread and deep-fry them so they're toasty. Serve with marinara of course. Gooey Butter Cake - Hard to describe. But here's a recipe. Gooey Butter Cake III Recipe Provel Cheese - According to Wikipedia: Provel /proʊˈvɛl/ is a white processed cheese particularly popular in St. Louis cuisine, that is a combination of cheddar, Swiss, and provolone cheeses. Provel has a low melting point, and therefore has a gooey and almost buttery texture at room temperature. It is the traditional topping for St. Louis-style pizza. It is also often used in the preparation of cheese soup and served on salads, chicken, and the Gerber sandwich. Some restaurants use Provel for their pasta dishes with white sauce instead of the customary fresh Italian cheese and cream. And of course, Missouri has two others for sure it's known for: KC Barbeque - kind of self explanatory but specifically has to do with slow smoked meats. and Springfield Cashew Chicken - my favorite on the list and virtually impossible to find outside of areas near Springfield, Missouri in my experience. Crispy fried chicken bits, a yummy gravy-like sauce, and cashews. SOOOO GOOD!!!! Springfield Style Cashew Chicken I Recipe I personally am a fan of many area's specialties; Chicago deep dish pizza being one of my favorites. What are your (now or in the past) area's specialties?