- European gastronomy is varied and rich due to the numerous countries that make up the territory.
- Despite this, there may be certain similarities in the way of cooking that could lead us to talk about European or Western cuisine.
- The use of oil, generous cuts of meat, and a taste for dairy products and wine are some of the elements that define European food.
- Here we collect a typical dish from each country in Europe.
- Discover more stories at Business Insider Spain.
Europe is positioned as a large and diverse territory, full of different cultures and ethnicities.
Nicknamed the Old Continent, the nations that comprise it have changed successively over the centuries.
The result of this is the varied gastronomy that can be found throughout the continent. Despite this diversity, the The cuisines of many European countries are similar to each other, due to geographical proximity, common climate or having belonged to the same territory in the past.
So it is possible to talk about Mediterranean, Slavic, Germanic cuisine, to give some examples.
Read more: From the Mediterranean diet to Neapolitan pizza: 13 culinary traditions so renowned that they have been recognized as UNESCO world heritage sites
Read on for a tour of the gastronomy of the continent and learn about a typical dish from each European country.
Albania—Fërgesë of Tirana
The Albanian cuisine is influenced by Turkish and Mediterranean cuisineespecially the Italian one, a result of its historical past. It also has many similarities with the rest of the Balkan countries and other peoples in the area such as Greece.
The Albanian cuisine is characterized by the frequent use of olive oil and butteras well as herbs typical of the Mediterranean such as oregano, basil and rosemary, among others. The most commonly used meat in their dishes is lamb, while in coastal regions fish and seafood are also quite common.
A traditional dish of Albaniamainly from its capital Tirana and the central region of the country, is the Fërgesë.
Considered one of the national dishesis a hot dish made with peppers, tomatoes and salty fresh cheese. Butter, olive oil, black pepper, salt and flour are added.
Although this is a vegetarian dish, some versions of the Fërgesë They include meat, usually lamb or chicken liver, and are often eaten as a starter before a main course.
Germany — Würstchen
The German gastronomy varies from one region to another. Thus, the regions of Bavaria and Swabia share dishes with Switzerland and Austria, while the northern regions, for example, are influenced by their Dutch neighbours.
But if there is a very common food throughout the country, This could certainly be sausages, Würstchen, in German.
Made from minced meat, usually blood or viscera, their popularity means that they can be found in many different types.
Described by the Berlin Institute as ““the most typical food in Germany” Among its varieties are “die Currywurst” (curry sausage), “die Weiβwurst” (white sausage), or the most traditional of all, “die Bratwurst” (fried sausage).
Although there are also several ways to prepare bratwurst sausages, The most common way to prepare them is to grill them or roast them and eat them with mustard.
Adorra — Trinxat
The Andorran gastronomy It is strongly influenced by nearby areas, especially Catalonia, but also France and even Italy.
Mushrooms, trout, grilled meat, especially rabbit and goat, or sausages are some of the most commonly used ingredients in the traditional cuisine of the Principality of Andorra, which are characterized by offering mountain dishes due to their Pyrenean location.
Among the most traditional recipes of the principality, it is worth highlighting the mountain trinxat, a perfect winter dish made from potatoes, green cabbage, bacon and garlic.
Also traditional from areas such as Cerdanya and Alt Urgell, To make it, boil potatoes and cabbage and then chop them. Then add them to the pan where the bacon and garlic were frying and serve.
It is a dish that can be eaten as a main course or as the only one, as it is hearty and provides a good caloric intake, perfect for coping with the coldest days.
Austria — Wiener Schnitze
Austrian gastronomy is influenced mainly from the countries that formed the Austro-Hungarian Empire, although there are also versions of German, Slovenian and Italian dishes that have been adapted to the Viennese palate.
A traditional austrian foodIt usually contains a beef broth, with or without garnish, a main dish and of course a coffee accompanied by some of the country’s traditional sweets and buns.
One of the One of the most typical dishes of Austria is undoubtedly the Wiener Schnitze.although this one has its origin in Milan.
He Wiener schnitzel, or escalope, is prepared with veal, finely sliced and then floured with wheat flour, beaten egg and breadcrumbs, which may sometimes include ground black pepper. It is then fried in clarified butter.
It is usually accompanied by lemon and French fries or a lettuce and tomato salad.
Belgium — Frites
The Belgian cuisine It is heavily influenced by French and Dutch cuisine, but despite this, there is room in its kitchen for its own traditions.
It is pleasantly surprising that some of the most typical dishes of Belgium are really simple. This is the case of mussels, Moules-frites, cooked and presented with a portion of fried potatoes, another of the country’s traditional foods.
And it is that French fries are found everywhere brasseries from Belgium and in the usual street stalls. It is normal to eat them on the street accompanied by sauces and their popularity is such that they even have their own museum in the city of Bruges.
But the famous frites They go beyond fast food restaurants and have entered the radar of renowned chefs, such as Sergio Herman. Awarded with up to three Michelin stars, Herman created Frites Atelier in 2016, with the aim of offering high quality homemade chips and salsas. Today it has become a chain and has several locations in Belgium and the Netherlands.
As for his secret, the best belgian fried legs They must be floury and fried twice, first in vegetable oil at about 160ºC and then in beef fat at about 180ºC.
Belarus — Draniki
Belarus ceased to be part of the USSR in 1991, so part of its cuisine is common to Russia.although it is also influenced by other neighboring territories such as Lithuania, Poland and especially Ukraine.
Among the Most commonly used ingredients include potatoespresent in more than 200 dishes in the country.
An example of this are the Draniki, very common food in Belarus although it is also found in other countries with different names. This is a kind of fried omelette made from grated potatoes, onions, flour and eggs. It can be accompanied by sour sauce, cottage cheese or sweet creams, such as apples or berries.
Bosnia-Herzegovina — Cevapi
The Bosnia and Herzegovina’s cuisine is heavily influenced by its long past under Ottoman rule.Halfway between East and West, its dishes have roots in Turkey, Greece and other Mediterranean regions.
Among its most consumed ingredients are vegetables, cheeses and pickles, as well as meat, preferably beef and lamb.
One of the the most typical Bosnian dishes are cevapi or ćevapčići. These are croquettes made from minced meat, usually beef or sheep, and grilled. They are accompanied by chopped onion, some young cheese and pita bread, reminiscent of Turkish kebabs.
Bulgaria — Banitsa
Many of the Bulgarian dishes are traditional Baltic cuisine, although there are also certain Asian, Turkish, Greek and Slavic reminiscences.
In Bulgaria soups are very frequentboth hot and cold, as well as dairy products such as yogurts and cheeses.
One of the Most traditional and popular dishes from BulgariaIt is the banitsa, a type of bun or pastry made with filo pastry and cheese. It is made using sirene, a Bulgarian cheese reminiscent of Greek feta and is commonly eaten for breakfast and snacks.
Cyprus — Halloumi
The culinary flavours of Cyprus, Given their geographical location, they are similar to those we can find in Türkiye, the Middle East and especially Greece.
In Cypriot cuisine is known to use fresh vegetables such as peppers, courgettes, tomatoes, and legumes such as chickpeas or lentils, among others. The taste for herbs and spices is also prominent, highlighting some such as coriander, parsley and mint, widely used by the locals, especially in meat dishes. Of course, given its status as an island, fish is also common, often cooked on the grill.
Among the most characteristic dishes of Cyprus, we find Halloumi a cheese originating in the country. It is produced using goat and sheep milk, especially if it is hand-made. Given its texture, it is suitable for frying or roasting, although it is also eaten naturally accompanied by mint and a dash of lemon.
Croatia — Crni Rižot
The Croatian gastronomy is a sum of different traditions This is due to the heterogeneity of the regions that make up the country. While the interior is more influenced by Turkish or Slavic cuisine, the coastal regions are closer in flavour to Greek and Italian cuisine.
The Ottoman heritage can be tasted in spices and ground meat, while breaded dishes and cabbage are reminiscent of Austrian cuisine. And of course, the coastal country has Mediterranean influences such as a taste for fish, cheese and olives.
On the coast, octopus, squid and mussels are popular, and a classic dish of the Adriatic region is Black Risotto or Crni Rižot.
This dish, which is somewhat reminiscent of Spanish black rice, is a classic Dalmatian dish that incorporates squid and cuttlefish. The ink that gives the dish its colour is taken from the latter and added at the last moment.
Denmark — Smørrebrød
Despite having been influenced by other international cuisines over time, Danish gastronomy is still based in part on local products produced since the past by farmers and ranchers.
Among the most present ingredients in the Danish dishes highlight fish, mainly cod, herring or salmon, although many hot dishes are also made with meat, mainly pork, as the magazine reports. Culture Trip.
Potatoes, capers and butter are also widely used in Danish kitchensAn example of this are the popular butter cookies, undoubtedly one of the best-known national products and which today we can easily find in all our supermarkets.
One of the Denmark’s most characteristic dishes are known as Smørrebrød, snacks that locals eat for breakfast as well as…