French Food:
The French are proud of the quality of their
food and the ingredients used in its production.
Regional differences are less noticeable in
contemporary French cooking than in the past,
though some still exist such as the use of Olive
oil in Provence and butter in Normandy. Popular
dishes in France make use of good quality vegetables,
meat, fish and cheese. Although less wine is
drunk with meals than in the past, quality wine
is still appreciated. |
| |
Greek Food:
The Mediterranean location of Greece has shaped
the development of Greek food. Regions that
have had an influence include the Caucasus,
the Balkans, Italy and the Middle East. Popular
dishes use ingredients such as lamb, fish, wheat
and vegetables. The use of Olive oil adds to
the distinctive flavours of Greek cooking. |
| |
Italian Food:
The range and quality of Italian cooking and
the ingredients used in the recipes is famous
around the world. Within Italy food is regarded
as being regional and reflects historic influences
such as the Greek colonies, Etruscans, Roman
and the Spice Trade. As well as its many pasta
dishes, the variety of Italian food includes
the risotto dishes of the Alps and the seafood
of Sicily. Seasoning used includes Saffron in
Milan, Rosemary in Tuscany and spices in southern
Italy. Whilst the food eaten in many countries
has become increasingly processed, Italian food
has retained its traditional quality. |
| |
Spanish Food:
The development of traditional Spanish food
has been Influenced by the food of various regions
of the world. These influences include styles
of cooking and ingredients from other European
countries, North Africa, the Americas and the
Far East. |
| |
|
