What is the best food in Europe? That’s likely a tough decision. After all, why is European food so varied? The answer could be in centuries of trade, migration, and expansion. It enabled them to gather lots of ingredients, culinary techniques, and flavors. Not only that, but also each region’s unique resources, climate, and traditions add to such diversity.
Alright, let’s talk about food! You’d probably know we’re passionate about it. That is to say that anything related to spices, herbs, and creativity grabs our attention. And since we’re on the topic of Europe, let’s put in the hard work to choose the best food!
Hungary: Goulash
What is the best food from Hungary that stands out in Europe? Goulash is often compared to beef stew, but it’s above that. It’s a tender meat packed with flavors and a sprinkle of paprika for that extra kick! Some toss in veggies like potatoes, carrots, celery, and tomatoes. To add its peculiar flavor, a sprinkle of paprika, cumin, and a pinch of salt.
Back to its origin, this dish was so simple, that even the humblest of herdsmen and peasants could enjoy it. It then became more well-known with the rise of the Habsburg Empire and the dispersal of Hungarian culinary traditions globally. Among this country’s dishes, none is more iconic than this one!
What’s the flavor like? It is like a hearty beef stew, but stronger due to the paprika, a generous amount of garlic, bell pepper, and onion. Stronger than the typical beef stew for sure!
England: Fish and Chips
Fish and chips is the meal everyone thinks of when talking of England. As the name suggests it’s made of deep-fried fish covered in batter, served with potato chips (Shh, we don’t want the English to know we call them fries) Though the origin remains elusive today, it’s a beloved meal deeply embedded in their culinary culture.
What’s the flavor like? Fish and chips are served with salt and malt vinegar is the go-to choice. The fish, usually haddock or cod, is fried in batter and served with thicker fries. Also, it is often paired with mushy peas, curry sauce, or gravy. No secret there, a simple yet tasty dish loved all over England, deeply woven into their customs.
Portugal: Pastel de Nata
This small, round egg custard tart pastry is a delightful Portuguese treat. What’s more surprising is that it’s crafted using a secret recipe shrouded in mystery for almost two centuries, and said to be known by only seven people on the entire planet. In short, it’s one of the signature dishes in Portuguese cuisine.
Its birth, located in Belem, Lisbon, is steeped in sacred tradition and spiritual significance. Catholic monks at the Jeronimos Monastery, a place now honored as a UNESCO World Heritage Site, invented this special treat before the 18th century. Back then, it was quite typical to use egg whites to stiffen the nun’s robes, to ensure they kept their shape nicely. With some leftover yolks on hand, the monks turned them into pastel de nata. They didn’t want anything going to waste.
What’s the flavor like? Its buttery, flaky exterior and rich, creamy custard-filled inside is a sweet punch. This delightful marriage of custard tart and cake ranks among some of the best food Europe has to offer.
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Italy: Carbonara
Italian cuisine is not short of pasta dishes and a classic one is Carbonara. Although it may seem simple, it is bursting with taste. Hands down to Italian chefs who can transform modest ingredients into culinary masterpieces.
What’s the flavor like? Only four ingredients are needed, which is surprising, to put it mildly. Pasta, be it spaghetti or linguine, eggs, Pecorino, and guanciale (pancetta for most of us). The resulting creamy sauce blends with the savory crunch of pork. In general, this simple yet flavorful meal is a gastronomic journey to the core of Italy with every bite.
Germany: Currywurst
Currywurst became popular, first in Berlin, and later across Germany. A dish affordable, simple to cook, and rich in nutrients, everyone loves it!
Small pieces of steamed or fried sausage are enhanced with a special curry-flavored tomato sauce. The classic dish used to be made from a blend of pork, bacon, and water stuffed into pork casings, then cooked by boiling followed by deep frying. These days, it’s a gentle-tasting veal, pork, or a mix of both, in sausage form already cooked.
What’s the flavor like? It is like a spicy sausage dipped in tangy ketchup but with a peculiar twist. It is not like anything you’ve tried unless you are used to eating ketchup with curry. In shorts, you’ll mostly taste sausage and tangy, seasoned tomato sauce.
Switzerland: Fondue
Swiss melt cheese, usually a mix of Emmental and Gruyere, and served in a communal pot over a portable stove. Voilà, a melted cheese pot to dip anything.
It’s intended to be enjoyed in groups by dipping bread and, at times, vegetables into the cheese using long-stemmed forks. But the options are pretty much endless. Dinners can use cooked red potatoes, crunchy bread, or juicy pear slices to dip.
But, is it really a dish if it’s only one ingredient? Even though fondue mainly consists of cheese, it’s considered a dish because it needs to be prepared and includes additional ingredients
Hey, wait a moment, don’t go just yet.
We haven’t forgotten Spain’s culinary star: Paella. We’ve written about it in this article, which we strongly advise you to read!
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