Anyone who has read ‘Eat, Pray, Love’ knows that a journey to Europe is all about the food. And it’s no surprise. Europe is home to 746 million people and 44 countries, each with its own particular cuisine.
Whether you’re a fan of gooey cheese fondue or salivate over freshly made waffles, this collection of traditional European delicacies will satisfy your cravings.
What are the 10 Most Popular European Dishes
1. Pizza
The story of the invention of this everyday household name changes depending on how you define it. If you think a pizza is an oven-baked flatbread, its origins lie in the ancient Middle East. If pizza must have toppings, its origins date back to the ancient Romans and Greeks, who baked flatbreads and topped them with available, local spices and olive oil.
However, the pizza we all know today, made with tomato sauce, cheese, and numerous toppings, originated in Italy. It became popular in Naples in the 18th century as a cheap, nourishing food that was consumed mainly by peasants. The modern pizza as we know it today evolved from early Neapolitan flatbreads topped with lard, salt, and garlic.
2. Croissant
These flaky, golden-colored crescents are best cooked with pure butter and a somewhat sweet yeast dough. When taken from the center, the yellow-white interi or should be just the tiniest bit elastic, ready to be coated with a pad of butter or some fresh jam.
The croissant was greatly influenced by Austrian kipfels, according to experts. This dessert was created in 1683 to commemorate Austria’s triumph over the Ottoman Empire, with its shape allegedly resembling the crescent moon found on the Turkish flag.
3. Paella
Paella, often regarded as the most popular Spanish dish, is a one-pot specialty made with saffron-flavored rice and may incorporate meat, seafood, or vegetables. Although paella originated in Valencia with seasonal vegetables, fowl, rabbit, and snails, the name is now used for all rice meals served in a paellera or paella – the typical shallow pan used for both cooking and serving.
Paella has humble origins—it most likely originated in Albufera lagoon, an area noted for its rice fields and fauna, where it was created with ingredients sourced locally. Paella’s exact components have long been a source of contention, but everyone believes that each paella should have a slight saffron flavor.
4. Risotto
This hugely popular and extremely diverse set of recipes has a rice and stock foundation. Some of the most common additions mixed with the foundation to generate a range of tasty risottos are butter, saffron, and parmesan. Although there are competing ideas about the dish’s beginnings, it is believed that rice was originally introduced to Italy by the Arabs during the Middle Ages.
Because the Mediterranean environment was ideal for cultivating short-grain rice, massive quantities of it began to be marketed, mainly in Venice, Genoa, and the neighboring areas. Rice became a staple cuisine in the Po Valley, Lombardy, Piedmont, Veneto, and the city of Milan as it gained popularity.
5. Tagliatelle al ragù alla Bolognese
Tagliatelle al ragù alla Bolognese is a typical Italian dish from Bologna that consists of tagliatelle pasta and a creamy ragù cooked with minced beef and pork, as well as tomatoes. Despite popular belief, tagliatelle al ragù, one of Bologna’s signature foods, bears little or no relation to the meal known as spaghetti Bolognese in the rest of the world.
In fact, in Bologna, the world-famous Italian ragù alla Bolognese beef sauce is never served with spaghetti. When it isn’t served over fresh tagliatelle, it’s usually served on top of some other ribbon-like pasta, like fettuccine or pappardelle.
6. Quiche
A pastry crust is filled with eggs, cream, and everything from bacon, cheese, and leeks to mushrooms and seafood in this classic French pie. Quiche is a popular choice for gatherings and buffet tables since it is satisfying and heavy in calories.
It can be eaten hot or cold and is typically cut into slices. There are numerous quiche types available today, the most popular of which are quiche Lorraine, quiche Florentine, and quiche Provençale.
7. Afternoon Tea
Afternoon tea is a historic British ritual of drinking tea between 3 and 5 p.m., followed by sweet or savory snacks. Afternoon tea comes in three varieties: cream tea with scones, jam, and cream; light tea with scones and sweets; and full tea with savories, scones, sweets, and a dessert.
The ritual is thought to have been introduced in the nineteenth century by Anna Maria Stanhope, Duchess of Bedford. She had a “sinking feeling” in the afternoon, so she began taking a cup of tea and a light snack in her boudoir quietly.
8. Pasta carbonara
Dish of Spaghetti alla Carbonara, typical italian recipe of pasta with guanciale, egg ad pecorino romano cheese
To make carbonara, just toss spaghetti with guanciale (cured pork jowl), egg yolks, and Pecorino Romano cheese. Despite its simplicity, this meal is a favorite in Rome and is popular throughout the country.
Even though carbonara is considered a traditional Roman dish today, its origins are obscure and frequently debated. The name is thought to have come from the Carbonari, woodcutters, and charcoal-makers who resided in the Appenine highlands northeast of Rome and cooked their pasta over a hardwood charcoal fire before tossing it with eggs and cheese.
9. Baguette
This long, light, airy bread with its notably crunchy crust dates back to the 19th century when wheat and white loaves were no longer a privilege of the wealthy. Baguettes were manufactured long before their name was coined.
The term baguette first appeared in print in 1920, derived from the Latin root baculum, which means “stick or staff,” and became baccheto in Italian. Baguettes were originally prepared as long, wide loaves of bread, but a 1920 rule prohibited workers from starting work before 4 a.m., rendering bakers unable to finish the bread in time for breakfast.
10. Ravioli
Pasta ravioli served in white plate with cheese parmesan and herbs traditional Italian dish recipe on kitchen background.
The term ravioli refers to numerous types of pasta that are prepared by sandwiching a filling between two thin layers of dough. The pasta is commonly made of wheat flour and eggs, and it serves as an enclosure while also binding with the sauce or broth in which the ravioli is cooked or served.
Ravioli are typically served as a first course with a sauce, or boiled and served in broth as a traditional winter dish. Ravioli fillings vary by region and include various types of meat, cheese, and veggies. Sweet ravioli, which are usually deep-fried, are also available.
Source: thpttranhungdao.edu.vn/en/
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Source: thpttranhungdao.edu.vn/en/
