European cuisine is the most widespread today all over the world. And it is not surprising, because it includes the most popular, the best dishes of not one country, but all of Europe - France, England, Italy, Belgium, Germany, Austria and others. And that is why restaurants serving European cuisine are deservedly popular, because in them you can make a whole trip around Europe, even if it is gastronomic, without leaving the table. In one restaurant you can try the first cream of champignon soup from France or goulash, originally from Hungary, and the second schnitzel, whose homeland is Germany, and for dessert Italian tiramisu or Spanish tortilla.
Historically, it so happened that modern European cuisine has absorbed the national characteristics of various European countries. And, nevertheless, it is impossible to talk about a single European cuisine, since many different peoples inhabit the territory of Europe, and climatic and geographical conditions determine the life and cuisine of each of them. "Temperament" differs the cuisine of the southern countries of Western Europe from the cuisine of its northern countries, just as the character of Italians or Spaniards differs from the Finns. The southern cuisine is distinguished by its sharpness, color, aroma; the cuisine of the north will be more restrained and simple. A feature of European cuisine is the use of sauces and a large number of vegetable dishes. Europeans, unlike the eastern peoples, use much less seasonings, spices and all kinds of spices in order to preserve the taste of the products themselves.
European cuisine originated in Greece. Greek cuisine is characterized by the use of olive oil, raisins, lemons, tomatoes, walnuts, a large amount of garlic and spices, the presence of fish and fatty dishes.
Culinary art from Greece, along with chefs, migrated to Ancient Rome, in connection with which Italian and Greek cuisine today have quite a lot in common. Italy is recognized as the cradle of European culinary excellence. In general, the cuisines of Portugal, Italy, France and Spain have common features. First of all, this is the use of all types of pepper, fennel, ginger, sage, thyme, tarragon, vanilla, cinnamon. There are always vegetables: bell peppers, tomatoes, cucumbers and fruits: oranges, grapes, figs. There are many dishes from seafood and fish, as well as from beef, lamb, pork and poultry.
But not only southern European countries can be called the trendsetters of European cuisine. So, the fashion for coffee spread from Austria to Europe. Belgium, Germany and the Czech Republic have taught Europeans to beer. From England came the love of tea.
European cuisines differ significantly depending on the country, region - living conditions, cultural traditions and food preferences - nevertheless, they are united by a "European", continental origin. Despite the differences, the abundance of meat and vegetable dishes is common to European cuisine, as well as the secondary role of various seasonings and sauces in cooking (due to the characteristic desire to preserve the true taste of the components), an abundance of products using wheat flour. In addition, often before the use of a particular dish, an "aperitif" is used - high-quality alcoholic beverages that enhance appetite and improve digestion. Eggs are widely used in European cuisine - fried, boiled, as one of the ingredients in flour dishes, and even as a base for some drinks. Integration processes have been observed over the centuries - during which dishes from various European cuisines find approval and admirers in countries with different cuisine traditions. Conventionally, European cuisine can be divided into Eastern European, North European, South European and Western European.
European cuisine differs from the oriental one by significantly less spices and seasonings. Europeans strive to preserve the taste of each component. According to doctors, European cuisine is much healthier than oriental. In oriental cuisine, food is fried in various sauces, and this changes the taste of the product and makes it unhealthy.
In Europe, food is natural and light. The sauce is not the basis of the dish, but just one of the ingredients. There are a lot of sauces. One of the main components of European cuisine is French. There are more than 3000 sauces in this kitchen, they have all the zest, soul and pride of the chefs. French cuisine has had a very big impact on European cuisine in general - the use of exquisite sauces that give dishes a unique flavor. Also from France, the use of alcoholic beverages (champagne, wine, cognac and liqueurs) in preparation; a variety of delicacies such as cream soups, a wide variety of cheeses, oysters and, of course, a love of salads. A feature of European cuisine is the use of a large amount of vegetables. The most important difference between European cuisine is European standards in cooking. This is the naturalness and freshness of products, the absence of chemical additives. Europeans take care of their health with the help of food - without excess fat, with healthy natural spices.
Austria gave the world morning coffee. Austrian coffee houses were the first and modern European cafes were opened after their example. Italy is, of course, pizza and pasta, which have also taken a strong place in European cuisine. England contributed with roast beef and steak, and one of its destinations (Yorkshire cuisine) shared airy pudding with the world. Goulash is a dish of meat (pork, beef, lamb) with the addition of paprika and flour, originally from Hungary. It is a cross between a thick soup and a stew. Appetizers and main courses, in the preparation of which various sausages, sausages and wieners are involved, came to European cuisine from Germany. Chocolate, cheese fondue and Swiss roll are Swiss contributions.
Another characteristic feature of European cuisine is a large number of baked or fried meat dishes: roast beefs, escalopes, steaks, longets, entrecotes, schnitzels ... The list goes on for a very long time. For garnish, vegetables, cereals and various flour products (noodles, pasta, noodles) are most often used. Various meat (with ham, sausages) and sweet (with jam, jam) sandwiches are not forgotten in European cuisine. Gourmets prefer to wash down the main course with wine or beer. The main dish is served with a side dish of vegetables or flour products. They prefer to drink sweets with hot coffee or tea.
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Also characteristic and famous dishes of European cuisine, which cannot be ignored, are charcoal-cooked dishes with spicy tomato sauce (barbecue); chilled soup of tomatoes, cucumbers, peppers with vinegar, garlic and olive oil from Italy (gazpacho); thick pasta stuffed with chicken, meat or mushroom minced meat (canneloni); the thinnest, translucent pieces of raw beef fillet with marinade or sauce (carpaccio), vegetable thick soup with pasta (minestrone).
When serving European cuisine, it is also important to set the table itself with indispensable attributes - cutlery (spoons, forks and knives) and napkins.
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