The first breakfast, soon after waking, may just be a cup of coffee, with something light as an accompaniment to get you going. Then, around 10am, there’s often a second breakfast. This is a kind of early brunch to keep you going until lunchtime around 3pm.

Whether you’re looking for something sweet or savory, something light, or something that will fill you up for hours, you’ll find something to love.

We’ve listed twelve of our favorite breakfast dishes below, in no particular order. Keep in mind that most of these traditional recipes vary from region to region, so no need to stick rigidly to one option – there’s plenty of room to experiment until you find an authentic recipe that’s perfect for you!

Do you have any other suggestions for Spanish breakfast dishes that are worth trying? Share your feedback and ideas with our community – we’d love to hear from you!

1. Tostada (Toast)

In Spain, toasted bread can be served with either sweet or savory toppings to be enjoyed with your cup of café con leche. 

Topped with butter and jam or honey (con mantequilla y mermelada o miel), it makes a light start to the morning.

But it’s frequently served with a topping of olive oil and tomato (con tomate y aceite). There are plenty of regional variations. For example, in Andalusia, you’ll find toasted bread (often a flatbread called mollete is preferred) topped with colored lard (manteca colorada), locally produced extra virgin olive oil, crushed tomato, and Iberian ham – perfect if you want a really hearty start to the day!

Another traditional regional twist to look out for is the Catalan dish pa amb tomàquet, which dates back to at least 1884, when it was devised as a delicious way to use up stale bread. The toasted bread (often a sourdough named pa de pages) is sprinkled with salt, then rubbed on both sides with intensely flavored vine tomatoes. It’s finished off with a drizzle of olive oil. It is quintessential Mediterranean cuisine: fresh flavors, healthy and delicious! 

2. Chocolate con Churros, Soletillas o Melindros

Spaniards adore sweet breakfasts, and this pairing is one of the most loved. 

First, let’s talk about hot chocolate (chocolate caliente). Hot chocolate has been a drink of choice for the Spanish aristocracy since the 17th century, and over the years has become a staple throughout the country.  

It bears no resemblance to the pale, sweet commercial stuff you’ll find the world over. The Spanish version is made with melted pieces of dark chocolate, mixed with cornstarch, and milk, and cooked slowly over a low heat until it’s so thick that a churro can stand straight up in the cup. Given how rich it is, it’s served in small cups, rather than the huge comforting mugs you’ll find elsewhere

Churros are the long, fried Spanish donuts you’ll find everywhere, from street vendors to chic cafes. They can be dusted with sugar and perhaps cinnamon. Again, each region has its own variations. In Cadiz churros are thin and crispy, while in Madrid, you’ll find porras, which are fatter and chewier.

If the thought of fried donuts dipped into the ultra-thick hot chocolate are too much for you, then choose ladyfinger-type cookies known as soletillas in Barcelona or melindros in Madrid, as a lighter alternative.

Whichever you opt for, enjoy every scrumptious chocolatey bite.

3. Tortilla Espanola (Spanish Omelet)

The iconic Spanish omelet can almost be considered the country’s national dish. It can be eaten at any time of day, as a main, as a side, or as a tapas. However, it’s a very popular breakfast dish, especially in Madrid and northern Spain.

This appetizing dish is made from caramelized onions and potatoes, in olive oil and beaten eggs. As a breakfast (or second breakfast) option, the tortilla Espanola, also known as tortilla de patatas, is typically served in slices or between pieces of fresh, crusty bread (bocadillo). If it’s being eaten as a brunch option, a caña (small draft beer), makes a great substitute for coffee.

If you want to sample the ultimate tortilla, the Casa Dani restaurant, near Madrid’s central marketplace, recently won the award for best tortilla in Spain! 

4. Croissant de Alemandra (Almond Croissant)

Short of time but need something delicious to get you on your way?

The Spanish eat a variety of pastries for breakfast, from the humble plain croissant (sometimes with jam and butter) to its fancy cousin, decorated with toasted, flaked almonds and filled with a rich and delicious almond cream.

One of these, a cup of steaming fresh coffee and you’ll be ready to go!

5. Bocadillos (Sándwiches)

Sandwiches make the perfect fast and tasty Spanish breakfast. There are countless variations and each region has its favorite filling.

Bocadillos don’t only come as huge chunks of bread that could probably serve two or three people. In Madrid, in many breakfast bars you’ll find smaller versions, known as pulgas or pulgitas. In Andalusia, mini sandwiches are known as montaditos. In Barcelona, sandwiches are known as entrepan. 

How are bocadillos traditionally filled? With just about anything. Freshly made tortilla, Iberian ham, tomatoes and olive oil are common choices. In Catalonia a simple combination of grilled ham and cheese on white sandwich bread is known locally as a bikini. In Sevilla, try a pringá, a savory and flavor-rich mixture of leftover meats from a typical local stew.

6. Magdalenas (Spanish Muffins)

Magdalenas are light and lemony Spanish muffins traditionally enjoyed at breakfast with coffee, milk or fresh orange juice. They are found everywhere in Spain, in bars, bakeries, and restaurants. They’re also quite quick and easy to make at home.

7. Bizocho (Sponge Cake) 

Bizocho with coffee is one of the most traditionally enjoyed Spanish breakfasts. You’ll find it in almost every café across Spain.

And it’s no surprise. Bizocho is the lightest of sponge cakes, so it’s a perfect complement to hot fresh coffee. The intense citrusy aroma comes from the addition of rind from Spanish lemons.

8. Torrijas (Spanish Egg Bread)

Ready to sample another delicious sweet traditional Spanish breakfast? What about delicious and calorie- laden torrijas with cafe con leche.

On one level, you could compare Spanish torrijas to French toast because they’re sweet fried bread slices. But they’re far more complex and delicious than their French cousin. 

First, old bread slices are soaked for an hour or more in hot milk and wine with spices (cinnamon, typically, sometimes lemon rind and cloves), then dipped into beaten egg, and then fried. The result is a luscious and slightly sinful breakfast which will fill you for more than a few hours.

9. Embutidos de Carne (Cold Cuts)

If the previous breakfast options are just too sweet for your taste, don’t worry. In Spain your choice isn’t limited to sweet vs. heavy and savory. 

Cold cuts of ham or sausage are popular breakfast choices in Spain. Sliced cold meats with picos (small chunks of crusty bread) with the coffee of your choice are a great way to start your day. 

Jamón (ham), lomo (cured pork loin), chorizo (Spanish spicy red sausage), and salchichón (Spanish salami) are all popular choices. Perhaps include some slices of curado or semi curado cheese.

And if your day starts a little later in the morning, cold cuts with picos and Spanish beer are a quick and perfect brunch!

8. Empanadas (Half-Moon Pastries)

These traditional semi-circular pastries come stuffed with a wide range of fillings: from meats, seafood, or vegetables, mushrooms, cheeses, and even fruits such as plums or apples.

Empanadas originated in Galicia, northwest Spain. Today known as empanadas Gallega (aka empanadas de atún), they were first made with tuna, sofrito sauce (made from tomatoes), and green olives. 

Today there’s a huge range of empanada fillings which are found not only in Spain but also in other Spanish-speaking countries like Argentina, Colombia and Uruguay. Empanadas are not only enjoyed at breakfast either. They are eaten throughout the day.

9. Ensaimada de Mallorca

There are so many regional specialities to enjoy at breakfast time it’s hard to make a choice, but the ensaimada de Mallorca is one that stands out. 

It’s a large, sweet pastry spiral made from a yeast dough combined with eggs and lard. The simple recipe is unchanged since the 17th century. The base consists of flour, sugar, yeast, eggs, water, and, of course, saïm, meaning lard, by which it is known. 

Having said that, there are now many creative twists on the basic recipe which include cream, chocolate, and even pumpkin.

10. Frisulelos (Spanish Crepes)

Frisuelos can be enjoyed as a sweet or savory breakfast treat.

Fancy something sweet to get you going? Then you have to try frisulelos (aka frixuelos, frisuelos or fayuelos), a traditional treat from the northwestern Spanish regions of Asturias or Leon. As you can enjoy them filled with apples, egg custard, or whipped cream, it’s no surprise that they’re often served as a dessert. 

If you’re looking for something richer and more savory to fill you up, choose scrambled eggs and cheese as the filling.

Whichever one you choose, you’ll have a mouthwatering breakfast to keep you going until lunch at 3pm!

11. Migas (Scrambled Breadcrumbs)

This delicious traditional breakfast dish is made from day-old bread. Originally prepared by shepherds, it remains popular across Spain. There are many creative variations.

It’s a typical breakfast of hunters in southern Spain, where it’s often served with a fried egg on top. In the Extremadura region, the bread is soaked in water, garlic, paprika, and olive oil before frying. In Aragon, migas includes chorizo and bacon, and, surprisingly, is often served with grapes. In Andalucia, Migas is also eaten with sardines as a tapa in the form of fried breadcrumbs. 

Finally, in Granada and Almería in the Southeast of Spain, it’s traditional to prepare migas when it rains!

12. Fresh Fruit

Seems like an obvious choice as Spain is famous as a fruit-producing nation. Fresh locally-produced fruit is a delectable, healthy breakfast option.  

Juice made with oranges picked straight from the tree is unforgettable and bears no resemblance to the aged, artificially-colored and flavored supermarket offerings we’ve grown used to. 

But it’s not only oranges that can be enjoyed at breakfast. Every street market in Spain overflows with locally-grown produce which changes according to the season. Try some of the less well-known fruits – perhaps a cherimoya (custard apple), best enjoyed in the fall, to give you an interesting start to the day! 

So, if you’re ready to start on a journey of exploration of the myriad choices you have when it comes to traditional Spanish breakfasts, we hope this list of distinctive dishes will inspire you! Enjoy! 

Related: Most Popular Spanish Foods
Related: Most Popular Spanish Cheeses
Related: Most Popular Spanish Cookies

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What is Telemea?

Telemea cheese is one of the most popular Romania cheeses, and it has a long history. It’s used in many traditional dishes, but is also enjoyed with a simple slice of bread and some locally grown tomatoes (in the summer) and onions (in the winter). It’s part of the Romanian heritage and a staple Romanian food.

Telemea is similar to Greek feta cheese, but what sets it apart is that the product undergoes wet and dry salting processes. This not only gives it a unique taste but also a longer shelf life.

What’s wet salting? This is when the cheese is soaked in a mixture of water and salt for a period of time. This helps to improve the taste and keep the cheese fresh by removing moisture and preventing bacteria growth.

What’s dry salting? This involves applying salt directly to the surface of the cheese. The salt acts as a natural preservative and helps to develop the characteristic texture and taste of the cheese.

Whether wet or dry salting, telemea absorbs the salt, which adds a savory and slightly salty taste. This makes telemea flavorful and enjoyable to eat, as it enhances the overall taste.   

Types of Telemea

Many people associate telemea with feta cheese, but this association can only be made for one type of telemea – and there are many different types, whose taste and texture vary quite substantially.

The differences come from three factors: the maturation process (or lack of it), the type of milk used, and to a lesser degree the salt content. So let’s go over each of them.

1. Matured Telemea vs Fresh Telemea

Depending on whether the telemea cheese undergoes a ripening process, the cheese can be broken down in two categories: ripened telemea (telemea maturata in local language) and fresh tlemea (telemea proaspata in local language).

The two types of telemea are very different: matured telemea resembles feta, having a crumbling texture, being more salty, and having a spicy taste. Matured telemea is great for cooking as it melts nicely at high temperatures.

Fresh telemea, however, is soft, creamy, has a high water content, and can also be found with a low sodium content. It’s great for salads or eaten as is on a slice of bread.

2. Type of Milk Used (Sheep, Cow, Goat, Buffalo, Mix of Two Types)

Telemea can be made with four different types of milk, or a mix of them, and this gives the telemea very different aromas and tastes.

Sheep herding has a very long tradition in Romania so a lot of telemea is made with sheep’s milk. Telemea made with sheep’s milk is usually matured and has a strong aroma and taste. Telemea made with goat’s milk has similar characteristics – it’s usually matured and it has quite a strong aroma and goat’s milk taste.

If you prefer a milder taste and aroma, than you should opt for telemea made with cow’s milk. The taste and aroma is much, much milder compared to sheep or goat telemea. It can also be found fresh and it’s very creamy and delicious.

Buffalo milk telemea resembles the cow’s milk cheese, but it’s much more creamy, buttery and has a delicate, sweeter taste due to the higher fat content of buffalo milk. This type of telemea can also be found matured or fresh.

3. Salt Content

If you’re on a low-sodium diet then telemea cheese might not be the best option for you, especially matured telemea. However, you can now also find unsalted telemea or telemea with low-sodium content. This type of telemea is usually fresh, creamy and has a much shorter shelf-life.

A trick used by Romanians to reduce the salt content of telemea is to cleanse it before eating. Simply submerge the cheese in fresh water for a few hours, changing the water repeatedly. This will cleanse the cheese from excess salt and reduce the sodium content.

Telemea Cheese Brands

The bulk of telemea cheese sold in Romania is unbranded and comes from small local producers. You can find it in local food markets or supermarkets and it’s unpackaged.

But there are a few well known brands of telemea, the best known being Telemea de Ibănești. The telemea from Ibănești has been granted Protected Designation of Origin status and is listed in the Official Journal of the European Union. It is a remarkable cheese made from the milk of cows raised only in a few villages from Mureș County, Transylvania.

The production process is very old, being passed down from generation to generation. The cheese is salted using naturally salted water, obtained from several wells in the village of Orșova, also located in Mureș County.

It’s the first and only Romanian cheese to have been granted PDO status.

Traditional Appetizers with Telemea Cheese

Here, we discover traditional ways of enjoying elemea cheese. These recipes highlight the special flavors and culinary heritage of the region, showing the amazing potential of this top-quality cheese. Once you discover the exceptional qualities of telemea, you’ll find yourself incorporating it as a special guest ingredient in your culinary creations. 

Fries with Shredded Telemea

The combination of crunchy fries and creamy, salty telemea creates a truly irresistible taste experience. Sprinkled generously with grated telemea, which melts to perfection, this easy and satisfying dish is a favorite with cheese lovers.

Whether as a tasty snack or a delightful side dish, fries with shredded telemea cheese are sure to please your palate.

Mamaliga with Telemea

This delightful Romanian dish brings together the creamy goodness of mamaliga, the Romanian version of polenta, with the rich and tangy flavors of telemea.

The soft and fluffy polenta is served warm, topped with crumbled telemea cheese, which adds a savory and slightly salty note. The combination of the smooth polenta and the crumbly telemea creates a delightful contrast in texture and flavor, making it a satisfying traditional Romanian appetizer.

Telemea Pie

This is a traditional Romanian appetizer that features a flaky pastry filled with a savory mixture of telemea, eggs, and herbs. As it bakes, the cheese filling becomes wonderfully gooey and full of flavor. Each bite offers a delightful combination of buttery pastry and creamy telemea cheese.

It’s perfect for gatherings and special occasions.

Omelette with Telemea Cheese

A fluffy and satisfying dish, this omelet is made with beaten eggs, telemea, and a variety of fillings such as fresh vegetables, herbs, or ham.

The telemea truly makes the omelet a delicious and irresistible breakfast. 

Telemea in Fresh Vegetable Salad

Telemea cheese can be added to fresh vegetable salads, giving them a salty touch. Sprinkle crumbled telemea over crisp lettuce, ripe tomatoes, cucumbers, and other seasonal vegetables.

It boosts the salad’s taste, adding creaminess and savoriness. This refreshing and nutritious appetizer is ideal for those seeking a light and flavorful start to their meal.

Tasty Substitutes for Telemea Cheese

Feta Cheese

Feta cheese is a crumbly and tangy cheese, similar to matured telemea. It has a distinct flavor and can be used as a versatile replacement for telemea in various recipes.

Feta cheese can be crumbled and sprinkled over salads, used as a topping for roasted vegetables, or incorporated into savory pastries and tarts. It’s a delicious alternative to Telemea in snacks and appetizers. 

Halloumi

Halloumi is a semi-hard cheese with a firm texture that can be grilled or fried without melting.

Halloumi is not only amazing on its own. It also makes a great replacement for telemea cheese in salads, adding a delicious and satisfying element to the dish.

Ricotta

Ricotta can be used as a substitute for fresh telemea in certain recipes. While it may not have the same zesty taste, it offers a similar creamy texture.

One difference is that ricotta is less salty than telemea, making it suitable for those who prefer a milder flavor. 

Mozzarella

This works well in dishes such as salads, sandwiches, or pasta and can be used as a substitute for fresh telemea. However, it’s important to note that mozzarella has a smoother and more elastic texture compared to the crumbly texture of matured telemea. 

In conclusion, whether enjoyed on its own, sprinkled over salads, incorporated into pastries, or paired with other ingredients in sandwiches, telemea cheese never fails to deliver a satisfying culinary experience. Its unique qualities and cultural significance make it a true gem in Romanian cuisine.

Related: Most Popular Romanian Cheeses
Related: Papanasi (Romanian Cheese Doughnuts)

The post All About Telemea Cheese (Taste, Types, Substitutes) appeared first on Chef's Pencil.

In fact, the list could have gone on and on and on with many more great desserts. And there is so much variety that there is undoubtedly something for everyone’s taste!

40. Café Gourmand

This is not a dessert per se, which is why it is not higher on the list, but it definitely deserves a mention. Café gourmand is a concept that became popular in the late 1990s early 2000s in France.

It is basically tiny portions of different desserts (typically three) along with an espresso. Usually, the three portions are crème brûlée, mousse au chocolat (more on these two later), and a pastry.

39. Petits Fours

This is somewhat similar to the café gourmand: petits fours refers to tiny versions of traditional desserts, such as a mini-croissant, a mini-macaron, a small meringue or a tiny éclair—anything small and elegant, really.

These exquisite delicacies are usually served at weddings, social events, and formal parties. They are kind of like sweet appetizers. In fact, the French have the same concepts for savory appetizers, called petits fours salés.

38. Beignets

While petits fours are quite formal, beignets are the complete opposite: this is the kind of pastry you would buy at the beach on holiday. Similar to donuts but square in shape, beignets are deep-fried, then sprinkled with powdered sugar.

Even though they are usually consumed during summer, they are served hot—but not with café au lait or chocolate milk; that would be the American way.

Why do I mention the American way? Because beignets are commonly found in the ex-French colony Louisiana (New Orleans in particular), where they are the official donut of the State. Finally, it’s worth mentioning that beignets in France come in two different shapes: chichis and mascottes, the latter usually being filled with marmalade.

37. Palmier

Another beach favorite, the palmier is shaped like palm leaves—hence the name. This large cookie is made from a large chunk of puff pastry cut into thin slices and rolled into shape. Depending on how long it is baked, a palmier can be crunchy or soft.

It is usually sprinkled with sugar, but some more elaborate versions also have cinnamon, raisins, or even a glazing on top.

36. Palets Breton

Many specialties in France are local and only found in specific areas of the country. This one, palets breton, comes from Brittany, an area famous for its cookies and cakes. Palets are round and flat, which explains their name as they resemble the palet used to play hockey.

These buttery cookies have a sandy texture and are the Britton equivalent of the British shortbread, which was of course influenced by French cuisine—so, lots of egg yolk and sugar. While palets bretons are usually plain, they can also include orange zest, almonds or other ingredients. There are industrial versions sold in supermarkets, but they aren’t quite like the real, handmade thing!

35. Vacherin

This is a very elaborate dessert from the region of Lyon, which is one of the best areas of France when it comes to gastronomy. It consists of a meringue filled with ice cream, typically a fruit sorbet such as raspberry or blueberry, or sometimes candied fruit. It is then covered with whipped cream.

Despite being elegant, being made partly with ice cream means it was easy for industrial firms to produce and sell in supermarkets: just go to the frozen section where you will find boxes of vacherin. They are not quite like the ones you get in fine restaurants or bakeries, though. (By the way, there is also a variety of cheese named vacherin; it has absolutely nothing to do with the dessert!)

34. Dacquoise

This is a rather complex cake made with spongey layers of almond or hazelnut meringue, sandwiched with whipped cream or buttercream.

Originally from the chic thermal city of Dax in the South of France, the name dacquoise is now widely used to name any dessert with layers of meringue sponge cake. It is rather elegant, complex, and difficult to make, making it expensive and mostly found in fancy restaurants and high-end bakeries.

Inspired by dacquoise, a chef from Lyon (again!) created the even more elaborate marjolaine, with three different creams between the layers of meringue—praliné, whipped cream, and ganache.

33. Mont Blanc and Marrons Glacés

Named after Europe’s highest peak, Mont Blanc, aka Montebianco in Italy, this is a chestnut purée topped with whipped cream, resembling a snow-capped mountain.

The origin of this dessert is claimed by both countries, probably because Mont Blanc sits right on the border of the two! Anyway, whether it’s French or Italian, it’s equally delicious from whichever side you view the mountain.

A similar dessert that is equally popular is marrons glacés: dried chestnuts transformed into glazed, soft candy. This is a Christmas favorite, which is also rather expensive as it requires a lot of time and effort to make.

32. Far Breton

Another specialty from Brittany, the far breton is a custard flan made with milk, eggs, flour, dried prunes, and sometimes raisins. This dessert was initially created in the 18th century as a savory pie, consisting mainly of wheat, as a side dish to go with meat.

As time went by, it became a sweet dish. Then, more butter and eggs were added, making it more expensive. The dried prunes were added in the 19th century. While you can find it in most large cities in France, it remains a local specialty to this day.

31. Kouign Amman

It’s difficult to dissociate the far breton from the kouign amman, our third specialty from Brittany. Literally butter cake in Bretonese, it is a very heavy dessert consisting of layers of butter and sugar folded into a dough.

The story has it that it was invented by accident, when a local baker messed up a batch of dough and threw in butter and sugar to salvage it. The result went beyond his hopes, creating Britanny’s fattiest and most famous pastry.

30. Palets de Dame

After palets breton comes another variety of flat, round cookie from the North of France and Belgium. There are several versions of these palets, but the most typical features a thin layer of apricot jam topped with lemon-flavored sugar icing, and a little bit of rum for a nice kick. Sometimes, raisins, almonds or nuts are added to the mix.

You can find them at any respectable bakery in the North of France and enjoy them with a cup of tea.

29. Gâteau Basque

From Brittany (northwest France), we now travel to the Basque Country (southwest, on the border with Spain).

The gâteau basque is a shortcrust pastry with a filling in the middle, usually black cherries, vanilla cream and a hint of almonds and rum. And because it is from the Basque Country, it is often decorated with the Basque cross. However, this dessert is commonly found all over France—and Spain, for that matter.

28. Gâteau au Yaourt

While the US has their famous (and delicious!) cheesecake, the French have something a little bit lighter: yogurt cake. Very simple to make (only flour, sugar, eggs, and plain yoghurt), it is a dessert that is often prepared at home—you won’t find it in restaurants or bakeries.

For a lighter version, you can do it without eggs. The result is a soft yet firm cake that is not too sweet, because of the natural acidity of the yogurt, and goes very well with red or black fruits.

By the way, we have our own versions of cheesecake. One of them is the fiadone, from the island of Corsica, made with fresh goat’s cheese. Another is the tourteau fromager, which is a round, airy, yet spongey cake baked in the oven. The baking burns the cheese on top, creating a tight layer that protects the inside and keeps it moist.

27. Poire Belle Hélène and Pêche Melba

Auguste Escoffier was one of the greatest chefs of the 19th century. He invented many dishes, including two iconic desserts. The first one, Poire Belle Hélène, is a pear poached in sugar syrup, topped with vanilla ice cream and chocolate syrup. It was named after a famous opera, La Belle Hélène. Later versions of the recipe have sliced almonds on the top.

Escoffier is also the creator of the even more famous Pêche Melba, which is made of “tender and very ripe peaches, vanilla ice cream, and a purée of sugared raspberry”, in his own words. This dessert was made in honor of the Australian soprano Nellie Melba. While it is more internationally famous than the Poire Belle Hélène, it doesn’t get its own listing as it is not technically a French specialty: Escoffier invented it while working at the Savoy Hotel in London.

26. Mille-feuilles

Literally, a thousand leaves, the mille-feuilles is one of the most classic and complex of French desserts. It doesn’t go higher on this list because, like many of these classic pastries, it has slowly become a thing of the past. But still, what a creation it was: multiple thin layers of pastry and various fillings such as jam, whipped cream, custard, and nut paste, topped with cocoa, almond or vanilla icing.

When prepared properly, it is creamy, flaky, and crispy all at the same time—which is why it needs to be eaten the day it is made, before the thin pastry gets moist. Nowadays, mille-feuilles are only found in high-end bakeries and fancy restaurants.

25. Paris-Brest

Another classic high-end French desserts invented by great chefs, the Paris-Brest is named after the bicycle race that connected the capital with the city of Brest in Brittany in the early 20th century.

The inventor of the recipe, Chef Louis Durand, was inspired by the fact that the race used to go right past the door of his pastry shop—and for that reason, the dessert is round, like a bicycle wheel.

This is the first dessert on this list made with pâte à choux, a staple of French bakery: this is a very airy, puffy hollow pastry, baked till brown. In a Paris-Brest, the pâte à choux is filled with a thick praliné cream with hazelnut and almond mousseline, and then covered with powdered sugar. It’s a decadent dessert, and you should only eat it before (or after) burning a lot of calories, on your bike, between Paris and Brest!

24. Mendiants

Mendiant is French for beggar, and, be assured, once you taste one, you will beg for more! They are actually chocolates, so not exactly a dessert, but they are sold at bakeries as little snacks, and why not?

Mendiants are little chocolate disks topped with a dried fig, a hazelnut, a raisin, and an almond—so in the end, there is almost more topping than chocolate. And because chocolate goes with pretty much anything, some mendiants include walnuts, pistachios, dried oranges, seeds, and so on.

23. Baba au Rhum

This is another great classic of French high cuisine. Babas are small sponge cakes baked in a ring mold, then soaked in rum. The hole created at the center is typically filled with pastry cream or whipped cream, sometimes with fresh fruit.

This dessert has been a national favorite since the 1730s, right up to the end of the 20th century, when it began to lose popularity.

But it is still a staple of French cuisine. And even though many claim it was actually created in Poland, the modern and more popular version of baba au rhum was invented by a French baker, who happened to be personal baker to the Queen of France, who was originally Polish and demanded Polish specialties.

22. Tarte aux Citrons Meringuées

This is another dessert that is not originally from France (which is why it is not higher on this list), but gained huge popularity during the 19th century and is still found everywhere today—from restaurants to supermarkets. The basis of the pie is a layer of shortcrust pastry.

Then, you add lemon custard, a fluffy meringue, and a zest of lemon. This dessert is known as lemon meringue pie in English, and used to be served to the King of France during the early 19th century.

21. Parfait

Is this the perfect dessert? You can be the judge of that, but that’s the name of this half-frozen preparation. Made with egg yolks, sugar, and whipped cream, it is a very versatile dessert as it can be flavored with a range of ingredients, from fresh fruit to chocolate syrup, nuts, or even hot coffee. Not sure if that makes it perfect, but it is undoubtedly adaptable!

And if you like, you can also try the savory version, with salt instead of sugar for the base, and with additional ingredients such as shrimps, vegetables, or even caviar. As you can imagine, parfaits are elegant; they are usually severed in tall, thin flute glasses—like Champagne.

20. Bûche de Noël (Yule Log Cake)

From here onwards, we enter into the category of really typical desserts, widely known and consumed across the entire country. Bûche de Noël is certainly one of the most popular cakes in France, but it is only at number 24 because it is very seasonal: it is usually only eaten during the Christmas holidays.

This sponge cake takes a lot of preparation. Once cooked, the dough is filled with homemade chocolate buttercream, and rolled to look like tree bark. Then, more chocolate buttercream is added, completely covering it and giving it an even more tree-like aspect. Marzipan sticks, sugar cobwebs, and meringue mushrooms are common edible ornaments.

19. Galette des Rois and Gâteau des Rois

Another couple of favorite cakes that could go higher on this list if it were not for its seasonality. Galette des rois (also known as frangipane) and gâteau des rois are two different desserts, but both are prepared at the same time of the year, following the Christian tradition of Epiphany on January 6th, commemorating the arrival of the Three Wise Men in Bethlehem. So basically, right after you are done with the bûche de Noël, you can dig into the gâteau des rois (literally, the kings’ cake) and the frangipane until the end of January.

The gâteau des rois is merely a brioche in the shape of a crown, usually covered with pieces of sugar and candied fruit. The frangipane is more elaborate. It consists of a thick almond-based pastry cream sandwiched between two layers of buttery puff pastry.

An old tradition consists in hiding a fève, a tiny porcelain or plastic character inside the dough. Whoever finds it becomes the king or queen for the day—which is why galette des rois is always sold with a fake plastic crown! Kids love it—not so good for the teeth, though.

18. Clafoutis

Similar to far breton but more widely consumed across the country, clafoutis is a crustless flan filled with black cherries, not prunes. There are some variations, though. Clafoutis can be prepared drier, like a tart, or creamier than a flan. It is typically homemade and served warm.

There is an intense debate about clafoutis: should the cherries be pitted or left unpitted? Granted, it’s easier (and safer!) to eat them pitted, but then the cherry juice gets mixed with the flan and the dough. The traditional way to prepare it is with unpitted cherries, so that the flavors only mix in the mouth, not in the preparation itself.

17. Charlotte à la Framboise

Of all the desserts on the list, Charlotte à la framboise is a personal favorite. So much so, I was tempted to push it higher on the list, but that would just be biased. But do try this one—it’s easy to prepare at home.

This sponge cake is actually an agglomeration of tiny thin biscuits soaked with fruit juice and/or brandy and then put together to form a bowl. This is filled with a mix of thick custard, whipped cream, and raspberries slightly cooked in their own juice.

The Charlotte can also be prepared with other fruit, such as strawberries, pineapple, or even mango. There are even recipes where the fruit is replaced by chocolate cream or coffee cream. But the raspberries make the perfect texture and acidity in this mouth-watering, soft dessert.

16. Chausson aux Pommes

Literally apple slippers, chaussons aux pommes is the French equivalent of apple turnovers. They are simply puff pastry filled with apple compote. They make for a simple, quite popular snack found in most bakeries across the country. Some people add cinnamon, which is recommended. Chausson aux pommes is better served warm. It is quite popular for breakfast or tea time.

Chausson aux pommes belongs to a specific category of baked products called Viennoiseries, which includes the world-famous croissant. They are all made from a yeast-leavened dough, a bit like bread, or from puff pastry. What makes them stand out is that other ingredients such as eggs, butter, milk, cream, and sugar are added to give them a sweet, rich, unique touch. In short, Viennoiseries are like bread turned into pastry. Sort of.

15. Pain aux Raisins

Just like chausson aux pommes, pain aux raisins is a staple of French bakery. It is another popular Viennoiserie that is found in all bakeries across the country and in Belgium. You can think of pain aux raisins as a traditional raisin bread, which is the actual meaning of pain aux raisins, but with a texture and shape that are very similar to a cinnamon roll.

It features a filling of sweet cream and is covered with raisins on top. Because of its spiral shape, it is sometimes called snail. It is very popular as a stand-alone snack anytime during the day or for breakfast.

In the US and other parts of the world, the leavened butter pastry that is used for the Viennoiseries is replaced by brioche dough: in such cases, it is no longer a pain aux raisins, nor a Viennoiserie. But it still tastes good!

14. Canelés

Originally from Bordeaux (yes, the place where they produce amazing wines), this delicacy has gained popularity in Paris and other parts of the country over the last few years. Canelés are little cakes with a rich, very soft interior, and a thin, caramelized crust.

They are made with eggs, sugar cane, rum, and vanilla and baked in special molds made of copper helps create the special crust. The ingredients sound exotic, right? That’s because Bordeaux used to be a large trading port in the 19th century, receiving many products from the French Caribbean.

13. Madeleines

Remember baba au rhum, popularized by a French chef but originating in Poland? Well, the same goes for madeleines, created by a 18th-Century pastry chef for the Polish Duke of Lorraine. His daughter and future Queen of France brought the madeleines to the royal court at the château de Versailles, which was the best publicity they could get at the time.

Since then, they have become a classic of French bakery. These delicious buttery cookies are soft, tender, and airy on the inside, but not so spongey, and the exterior is slightly brown and harder. Some of them have an added layer of hard, crisp chocolate at the bottom, making them look like tiny boats.

A twist on the classic madeleine is adding melted chocolate to the recipe, giving them an intense chocolate flavor. Here’s the chocolate madeleine recipe.

12. Crêpes Suzette

Let me start by stating that French crêpes are not the same as English or American pancakes: they are much thinner and lighter. That being said, crêpes Suzette are probably the most emblematic of them all. They are filled with beurre Suzette, a special sauce made with butter, caramelized sugar, orange juice and zest, and Grand-Marnier or Cointreau. What makes this preparation special is that it is flambéed, which means igniting the alcohol while the crêpe is still in the pan, impressing any guest.

Of course, there are many other things you can do with a crêpe: they are very versatile and go very well with melted chocolate, Nutella, fruit, caramel, or used to create savory dishes. If you are a crêpe afficionado, the best ones are made in Britany.

11. Tarte aux Pommes and Tarte Tatin

Probably the most classic pie in France, tarte aux pommes is typically a base of short crust pastry with slices of fresh apples, and a little bit of sugar cane and vanilla on top. Each region has its own variation of the recipe, some of them including flaked grilled almonds or a little custard, for instance. But the most famous is probably tarte Normande, which is made in Normandy, you guessed!

This region produces the best apples in the country, as well as an apple liqueur, Calvados. So, of course, tarte Normande uses Calvados as well as a sweet almond cream filling.

However, the most iconic version of the apple pie is tarte tatin. This has the same ingredients, but, unlike the other pies, the slices of fruit are covered with more crust pastry and cinnamon. Another difference: while classic apple pies are not baked for long (to avoid the fruit burning), the tatin is, cooking until the apples are golden and almost melting like syrup. Once baked, the pie is turned upside down and served on a platter, preferably warm, with a bowl of vanilla ice cream.

10. Tartelette aux Fraises

Less popular than apple pie, yet more emblematic, is strawberry pie—or should I say tartlet? The basis is almost identical to apple pie: a base of short crust pastry, vanilla cream, sugar cane and, on top, fresh strawberry. The main difference from the apple pie is that while the apples get lightly cooked, the strawberry version doesn’t go in the oven at all—no way!

Difference number two: it is usually baked as a tartlet, i.e. miniature pies. You see, while apple pie is a family dessert, tartelette aux fraises is a more delicate, individual delicacy for guilty pleasures. That’s why you will find them in every good French bakery.

9. Pain au Chocolat, aka Chocolatine

Like croissants, pain aux raisins, and chausson aux pommes, this one is a Viennoiserie. The Viennoiserie, I should say. Pain au chocolat is pretty much the same preparation as a croissant, but with a different shape, and with a bar of thick, dark chocolate inside. And that’s about it, really—although some more elaborate versions include sliced almonds on top, or vanilla cream along with the chocolate inside.

Pain au chocolat is by far the most popular French pastry. However, it is not typically eaten for dessert; it’s more a mid-morning or mid-afternoon snack, or, in its tiny version, part of café gourmand. One last thing, there is a north/south divide in France: in the north it is called pain au chocolat and in the south, chocolatine. Being from the south myself, I root for chocolatine, of course!

8. Ile Flottante

Floating island is one of the most internationally known French desserts. The name comes from the presentation: soft meringues made from whipped egg whites, sugar, and vanilla, surfing on a lagoon of vanilla custard and caramel sauce surrounded by toasted flaked almonds, like tiny boats.

This is one of the few desserts that transcend social class, as you will find it in canteens and cafeterias, as well as fancy restaurants. Ile flottante have traveled well, too, becoming very popular around Europe.

7. Crème caramel

France’s most popular flan, consisting simply of a custard made with whole milk, eggs, and sugar, and a topping of soft caramel. Hints of vanilla are often added for more flavor. This dessert has been claimed their own by the English and Spanish, but there is no uncertainty as to where it really comes from.

And since it is widely popular in France itself, on the dessert menu of most restaurants, but also in supermarkets, it really has to come high on this list; higher than the likes of crêpes and tartelettes aux fraises, in fact, because crème caramel is eaten exclusively as a dessert, while the others may be consumed as snacks during the day.

6. Riz au Lait

This is a very traditional dessert, but not one that you will find in restaurants or bakeries. Riz au lait is usually homemade, as it is cheap and easy to prepare. It’s plain white rice slowly cooked with sugar and milk until the texture thickens. That’s it!

Ironically, in the recipe’s early days (14th to 16th centuries), this dessert was actually reserved for nobles and aristocrats as it was seasoned with saffron, a very rare and pricey spice. Nowadays, people add cinnamon powder and raisins to the mixture, or sometimes caramel sauce. There is even a version with chocolate powder, but that is not recommended.

5. Fondant au Chocolat

On to the top 5! This one is an all-time favorite. There are several versions of this dessert with different shapes: fondant au chocolat, moelleux au chocolat, soufflé au chocolat, or mi-cuit au chocolat.

The last one, literally, half-cooked with chocolate, gives you an idea of what it is: a lightly baked, dark chocolate cake that is crispy outside with a liquid chocolate cream inside.

While the fondant is usually a large, flat pie that is velvety and moist in the middle, the moelleux and the soufflé have the shape of a muffin, allowing for the chocolate cream inside to stay really warm and fluid before serving. When properly made and served warm, the chocolate flows like lava, prompting the nickname chocolate volcano. And what’s best for cooling down chocolate lava? Vanilla ice cream, of course!

4. Choux à la Crème, Éclairs, Profiteroles and More

I know, I know: three different desserts at once. That’s because they are very similar (and it also allowed me to make space for more items). Let’s start with the basics: choux à la crème, or cream puffs, are tiny balls of puff pastry filled with sweet cream, usually flavored with vanilla but chocolate, coffee or pistachio can also be used.

These choux à la crème are then used for other preparations, such as éclairs, which are elongated cream puffs with a shiny glaze of chocolate or coffee on top (and the corresponding sweet cream inside). Or the iconic profiteroles, which are choux à la crème covered with hot chocolate and filled with custard, pastry cream or vanilla ice cream—or all of them at the same time!

Ready for the next level? Enter the Saint Honoré. Saint Honoré is the French patron saint of bakers, so no wonder he has a dessert to his name! On a base of puff pastry, choux à la crème are put together with vanilla custard vanilla custard and caramelized sugar. It is topped with crème chantilly. This is a complex dessert, served on special occasions such as birthdays and weddings. For weddings, a mountain of choux à la crème are glued together with caramelized sugar.

3. Mousse au Chocolat

Like Ile flottante, mousse au chocolat doesn’t recognize social class. You will find it at fancy restaurants, cheap joints, in supermarkets, or homemade. That’s because it is delicious and relatively esay to prepare. Made with dark chocolate, eggs, butter, sugar, and a bit of salt, it is prepared in a such a way that the texture is foamy and bubbly. This unique feature, much lighter than a flan or a traditional sweet cream, is what makes the mousse au chocolat so popular.

And because it’s so popular, you will also find coffee, caramel, pistachio, cocoa, chestnut, and even some fruit flavor mousses.

2. Crème Brûlée

This could have come top of the list, but as it is very similar to the Spanish crème catalane and English custard, it had to be relegated. Crème brûlée is a sweet, thick custard made with egg yolks, cream, sugar, and vanilla. And then there is, of course, the topping, which makes all the difference. Once the custard is served in small round dishes, brown sugar is poured evenly on top, then caramelized with a blowtorch.

Making this dessert right requires quite a bit of practice and careful technique, as texture is everything for this dish—both the texture of the custard and the caramelized crust, which must be thin, even, and solid. In order to avoid disappointment, only have this in good restaurants.

Honorable mentions:

Before getting to number one, we have to give an honorable mention to some of the great desserts that did not make the list. All these are amazing and you should search for them and give them a try—they are very deserving:

• Bugnes lyonnaises: similar to beignets and covered with powdered sugar;
• Financier: a small sponge cake with a strong almond flavor;
• Fraisier: another sponge cake with vanilla cream, marzipan, and freshly sliced strawberries;
• Friands: similar to small muffins but made with almond flour;
• Opéra: thin layers of biscuit, coffee buttercream, and chocolate;
• Tropézienne: a brioche from Saint-Tropez filled with a layer of two sweet creams.

1. Macarons

Some French connoisseurs would scream at me for putting the famous macarons at the top of the list. Why? Because their roots are Italian: maccherone being Italian for fine dough! However, the actual macarons with their signature filling were created for the wedding of the future King of France, Henry II.

These small, round cookie sandwiches are made with a sweet meringue that is light and crunchy on the outside, and a creamy filling that is chewy on the inside. Originally made with almond meringue and a creamy ganache, macarons today come in many different flavors and combinations, from fruity to nutty to chocolaty, pistachio being a favorite here. The contrast in textures is everything, and, believe it or not more so than crème brûlée, it requires great skill to get it right, which is one reason they are expensive. They are recommended with a good coffee!

If you enjoyed this article, then you must check out our stories on the best 50 French dishes and French cheeses.

Related: Popular French Cookies

Related: Most Popular French Fruits

The post Top 40 French Dessert Recipes appeared first on Chef's Pencil.

But why? How did it get such a rep and is it true? 

Many have tried to make sense of it. Most often the two world wars are blamed. Rationing and frugal living meant cheap food boiled or stewed and sapped of taste. But, if rationing spoiled our culinary crafts, what were they like before? No one has offered any pre-rationing gourmet gorgeousness. 

And if it was food shortages, that can only be half the story. Italy suffered big time in the Great Depression of the 1930s, doing little to harm their culinary rep. 

It’s not the ingredients so much as what you do with them.

And what you do with ingredients comes down to your attitude to food. Another argument says British cuisine‘s decline began well before the wars. The Victorians were scared of raw foods, contemptuous of simple preparations, and in excessive awe of French food. 

But, again, why?

One beat-yourself-up reasoning says British food is bad because British people are too repressed to cook food correctly. We don’t love enough, don’t like our families, and are too sexually inhibited to enjoy the sensuality of food preparation. Speak for yourself, Aisling.

There is a good explanation, and it’s one that goes beyond the lazy thinking behind blaming rationing or the British psyche.

The British people used to have a perfectly healthy relationship with the land and all its produce. There were longstanding rural food traditions that gave the people of the British Isles the same knowledge, familiarity, and confidence with food as all their European counterparts.

Then began the Industrial Revolution. 

Now, you might be thinking big, smoking factories. But it began with agriculture. How do you establish commercial sheep production when peasants are using the land for cultivating food, animal grazing, and the gathering of berries and fire wood? 

Well, you take the land away. You fence it off, take away common property rights, and force the peasants out. This was not a peaceful affair, as the riots and rebellions of the English countryside bear witness. 

The peasants fought back valiantly, but, ultimately, lost. Landless and destitute, they had no choice but to move into the towns and find work in the factories. 

Didn’t this happen everywhere? Well, yes it did. But it was faster and more vicious in Britain than anywhere else. In 1800, 20% of Britons lived in towns. Just 80 years later it was 60%. And just to put that into perspective, by 1880 only 30% of Germans had gone urban. And it wasn’t until 1950, well after World War II, that the urban French population reached 60%.

The British have a poor relationship with food. But that doesn’t mean British food doesn’t have a distinctive character or that it has nothing good to offer.

In a couple of generations, the land was wrenched away, severing the people’s ancient ties and destroying local food production. Wartime rationing took the shape it did because of an already weakened food culture.

So, yes, it is true. The British have a poor relationship with food. But that doesn’t mean British food doesn’t have a distinctive character or that it has nothing good to offer. In fact, modern British cuisine is reinventing the staples of the Isles into fine cuisine.

Here we look at the classic treasures of the English table. The fayre of Scotland, Ireland, and Wales is enough for their own articles.

1. The Humble Pie 

Encasing meat in pastry has its origins in Ancient Egypt. A recipe for chicken pie was carved into a tablet there over 4,000 years ago. The dish traveled then to Ancient Greece and along the Roman roads to the British Isles. The pastry casing at this time was less for eating than for helping the meat to last longer on sea voyages. 

By medieval times the pie had become something of a celebrity. Cooks would try to outdo each other with the contents – four and twenty blackbirds for example and there’s even an account of live musicians emerging from a pie as the lid was removed. 

It wasn’t long before we began casing fruit in pastry. The first apple pie recipe was printed by no other than the father of English literature and author of the Canterbury Tales Geoffry Chaucer, back in the 13^th century. 

Today the pie still has a special place in English cooking. The most popular are steak and kidney, steak and ale, and chicken and mushroom – rich pastry holding chunks of meat and thick gravy, served hot as part of a main meal or eaten on their own as a snack.

Then there’s the pork pie, served cold. A golden pastry shell topped with a lid crimped round the edge and filled with coarsely ground, heavily seasoned pork mixed with the baker’s secret combination of herbs and spices, all surrounded by a thin layer of wobbly jelly.

These originated in the east Midlands as a by-product of the cheese industry – whey was free and pigs eat anything. They became a popular snack for farmhands in the Melton Mowbray region, where the most famous are still produced today.

2. Cornish Pasty

A circle of pastry folded over a filling of beef, potato, onion, and swede with the edges crimped into a thick crust. As meat became more expensive, more vegetables were added. 

Why Cornwall? The region was the home of tin mining and pasties were perfect for dropping down the dark, damp mines to provide sustenance for the workers. They worked at such depths they couldn’t get out for lunch.

3. Beef Wellington

We love wrapping things in pastry, even the most expensive of beef cuts. A fillet of beef, brushed with mustard, wrapped in a layer of blitzed mushrooms, parma ham, and puff pastry – succulent, melt in the mouth, and oh so tasty. 

The dish was supposedly created to celebrate the Duke of Wellington’s victory at the Battle of Waterloo. But it’s more likely it was stolen from the French as it closely resembles the filet da beouf en croute.

4. Suet 

Not a dish, an ingredient – the ingredient for the famous English pudding. 

Suet is made from the fat around the kidneys and other organs (usually beef). Separated from the meat, the fat is clarified, chopped, and boiled in water to release the impurities. Once cooled, the water and fat separate and you have suet. There are, of course, vegan alternatives now. 

It’s used in pastry, giving it a distinctive taste and spongy texture that evokes cozy childhood memories, for certain generations. Our eldest talk of steamy, sweet-smelling kitchens where the suet pud boiled away on the stove. Now they come in plastic pots for microwaving – shame, as they really are not the same – I’m told!

Suet is so English that it’s difficult to find anywhere outside the British Isles. And we do fabulous things with it. 

Steak & Kidney pudding – make a pie with suet pastry and steam it rather than bake it and you have a steak and kidney pudding. Chunks of beef and offal, swimming in a rich brown gravy oozing from the thick spongy pastry – magical on a wet and windy winter’s day.

Or suet dumplings, bobbing on a thick beef or chicken stew – the absolute best part.

But the most famous dishes are the sweet puddings – jam roly poly (and custard!) – suet pastry brushed with jam, rolled up and steamed; spotted dick (and custard!) – suet pudding with dried fruit; Sussex pond pudding – a whole lemon wrapped in suet pastry. 

The variations are endless and the classics have enjoyed a revival over the last few years, taking pride of place on some high-end menus.

5. The Balti

Curry has been a favorite in the land for many years, since way back in the 19^th century, at least; spices have been a key part of English cooking since the Crusades of the 11^th century. The first curry house opened over 200 years ago, and so important is it for English history, the site in George Street, London, is marked with a Green Plaque.

But the Balti was born in Birmingham. In 1977, Mohammed Ajaib needed a dish that distinguished his establishment from the competition in Birmingham’s fiercely competitive Indian restaurant market. 

The actual curry is much the same as the Indian original, though for the last ten minutes, it is cooked at a high temperature in a distinctive, small flat-bottomed wok – the balti (bucket). Then fresh spices, herbs and chilis are added, making it highly flavorsome and colorful.

Related: 50 Famous Indian Dishes

The Balti Triangle, bordered by Ladypool Road, Stratford Lane, Durham Road, and Highgate Road – I know, 4 sides, call it poetic license – now has its own trade association and restaurant guide. It is testament to the multicultural makeup of the country that the curry is a much-loved favorite dish.

6. The Full English

This is a breakfast of centuries-old tradition, a true English affair. 

The basics are bacon, egg, sausage, mushrooms, tomato, black pudding, and fried bread. You might also find kidneys, bubble and squeak, hash browns (but they are an inferior import from the States), or fried potatoes. Some even pile on baked beans, too. But, really, beans have no place on a breakfast plate!

It began with the well-off of the 13^th century, displaying their wealth and feeling good about themselves. But it took on, and by the mid-1900s, pretty much half the population would start the day with a fry up. 

So popular is it that cafes dedicated to serving it sprang up. Otherwise known as greasy spoons, they began in the industrial and manufacturing areas and close to ports, but today they can be found in just about any shopping area around the country. 

7. Fish & Chips

Go anywhere in the world and ask what is British food and they will tell you fish and chips. The Brits may have laid claim to the dish, but it’s as much an immigrant as the people who brought it to the country.

In the 17^th century, Jewish settlers introduced the deep-fried battered fish recipe to these shores, bringing it from Portugal and Spain. They sold it on the streets from huge trays they hung round their necks. 

And the chip? Peru. Not English, or French. Chips didn’t team up with the battered fish until around 1850. And that’s how traditions are born.

8. The Sunday Roast

This is as English as they come – a plate of roast meat (any meat, beef, pork, lamb, or chicken), vegetables, and Yorkshire pudding topped with gravy made from the juices in the roasting pan, or, god forbid, gravy granules. 

It’s been the main meal of the week for over 300 years, with the leftovers fried up or put in pies or sandwiches over the next couple of days. Quintessentially English, it can be found in pubs and carveries throughout the land – and not just on Sundays.

9. Lancashire Hotpot

This staple of 19^th century Lancashire cotton workers has become a nationwide favorite. Chunks of lamb, sliced onions and carrots in stock, flour, and Worcestershire sauce, all topped with sliced potatoes and left to baked for a couple of hours. 

Once they returned from the mill, the workers would find a flavorsome stew, the lamb fusing with the vegetables. If they couldn’t afford much meat, oysters, very cheap back in the day, would be added to bulk it out. 

10. Scouse

Just south of Lancashire is Liverpool. And while the dialect here, Scouse, shares little in common with its neighbors, its famous regional dish uses much the same ingredients as the hotpot. But Scousers, the people of the city, prefer to stew theirs on the stove rather than bake it in the oven. 

The word scouse is said to come from the Norwegian lapskaus (the dish itself is likely to have originated in Norway). Brought to the region by sailors, the cheap dish took on among the people of the region. Every child of Liverpool, Bootle, and Birkenhead knows scouse.

11. Shepherds Pie

Another cheap dish and often made from Sunday roast leftovers, shepherds pie is a classic of nursery cooking. 

Originally, the meat was encased top, bottom, and sides in mashed potato, though the version most cooked today simply has a mashed potato topping, browned in the oven. 

12. Puddings

I’m not finished with puddings – the sweet variety. Queen of puddings, bread and butter pudding, treacle tart, treacle sponge pudding, summer pudding: everyone has their favorite, but so great are they all that second, third, fourth faves come very close behind.

Before you go, check out our round-up of the Traditional Christmas Dinner and Desserts in England.

Related: Most Popular Irish Foods
Related: Most Popular Scottish Foods
Related: Most Popular Welsh Foods
Related: Most Popular English Desserts

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Are we talking tapas here? Many people assume that tapas are snack foods, but this isn’t strictly true. While a tapa plate can be consumed as a snack, it is actually a selection of foods that, taken together, constitute a meal. 

We’ve listed 20 of the most popular Spanish snacks to introduce them to you. If you know of a must-try snack that we haven’t included, share your tip with our community. We love hearing from you!

1. Fuet

This thin, dry-cured Spanish sausage, which resembles salami, is made from pork belly. It isn’t that well-known outside Spain, but the natives love it! It’s seasoned very simply with white pepper, salt, fresh garlic, and white wine.  

In the classic recipe, no paprika is added. This is thought to be because it originated before Columbus and other explorers introduced to Spain the peppers they’d discovered on their travels. 

Modern fuet often includes paprika, though. 

Making it at home can be complicated, so most people buy their fuet from supermarkets or specialty shops. Enjoy it with crusty bread and perhaps a glass of beer or wine on the side.

2. Bocadillo o Bocata de Huevos Revueltos  

We’ll be talking more about bocadillos later, but this version deserves its own mention. A layer of fresh scrambled eggs are placed between two slices of Spanish baguette (barra de pan) sliced lengthwise. 

To add interest, some bacon can be included, with the bread fried in the juices. Alternatively, slices of cheese and perhaps some spinach or arugula can be added to the filling for an even more juicy and delicious snack.

3. Empanadas

Empanadas are small, crescent-shaped pastries stuffed with savory fillings. 

They are believed to have originated in Galicia, where the filling snack sustained those working in the fields all day. They’re quite easy to make at home and they freeze well, so you can save time by making a large batch in advance. Here, we’ve linked to a beef recipe, but you can fill them with whatever you choose. 

You’ll find a wide range of tasty fillings, from spicy meats to creamy fish or chicken, or cheese and vegetables. They are the perfect tasty snack to buy and eat on the go.

4. Pinchos Gilda 

Pinchos Gilda is named after the ultimate Hollywood siren of the 1940s and 1950s – Rita Haywood. 

A variation on the traditional Spanish pinchos, which originated from San Sebastian in the Basque Country, they combine pitted green manzanilla olives with anchovies and small, hot peppers – typically pickled guindillas or pepperoncini.

To make Pinchos Gilda, simply skewer an olive, a rolled anchovy filet, a pepper, and another olive onto a toothpick, then serve. 

Traditionally accompanied with an ice-cold beer, a glass of white wine, or dry vermouth.

5. Pan Tumaca

Fancy a Spanish-style snack that only takes minutes to make at home? Then give pan con tumaca a try. 

First, toast some fresh crusty bread – sourdough (pa de pagès) is perfect here. Next, rub the bread with some fresh, ripe vine tomatoes or homemade tomato sauce, and drizzle on some cold-pressed extra-virgin olive oil. As with all Spanish dishes, use only the finest quality ingredients for the most delicious results!

Pan tumaca is popular as a breakfast snack, as a tapa, and for merienda.

The classic Catalan version, which dates back to the 19th century when it was invented as a way to avoid wasting stale bread, is known as pa amb tomàquet. Dark rye bread is sometimes used. Both sides of the bread are rubbed with tomato before being drizzled with oil. 

6. Berenjenas con Miel de Caña 

This is a traditional Spanish snack from Malaga on the Costa del Sol. It consists of eggplants, flour, olive oil, salt, and molasses. Sliced eggplant is drained, coated in flour, and fried in olive oil (what else?). It’s served with a small dollop of molasses on top.

The unexpected combination is unforgettable!

7. Queso con Anchoas 

Queso con anchoas is a simple bar snack of sliced Manchego cheese topped with anchovy filets.

 Sometimes it’s embellished with strips of roasted red peppers. It may also be drizzled with sherry vinegar, which gives a delicious sharp contrast to the nutty flavor of the cheese and the saltiness of the anchovies.  

This delicious mix of flavors and textures is typically enjoyed with a glass of wine or beer.

8. Croquetas de Bacalao 

There are many variations on the basic fritter recipe, but this one is made with flaked cod. The traditional béchamel filling is replaced with well-seasoned mashed potato.

Once the pieces of dough are shaped into the required form, they’re coated in breadcrumbs and fried until crisp and golden. 

9. Pincho de Pimentos del Piquillo Rellenos de Atún 

A pincho (or pintxo) is a small traditional Spanish appetizer or bar snack, typically held together with a toothpick or skewer.

This particular pincho originated in the Basque Country and uses piquillo peppers from Lodosa in Navarra, which are stuffed with tuna. Albacore tuna, or bonito del norte from the Bay of Biscay, is usually chosen for its rich flavor, juicy texture, and light color. 

The tuna can be combined with diced shallots, mayonnaise, extra-virgin olive oil, some drops of lemon juice, and pepper.  

10. Buñuelos 

Since their invention in Spain, these fried, crispy, golden fritters have become popular in many countries. These simple treats have a rich and fascinating history. They are believed to have been first created by the Sephardic Jews who lived in Spain and are still a popular Hanukkah snack in the Spanish Jewish community.

In the Christian communities in Spain and Latin America, they’re typically eaten on All Saints Day and during the Christmas period.  

These tasty snacks are crispy on the outside and meltingly soft on the inside. A basic dough of milk, eggs, butter, and flour is shaped into balls and deep-fried. They’re flavored with flaked salt cod, as well as fresh parsley, spring onions, vinegar, lemon juice, paprika or curcumin (turmeric), as well as salt and pepper.

11. Almendras Fritas

What the Spanish refer to as frutas secas (dried fruits), are, in fact, nuts. All kinds of nuts are grown everywhere in Spain, but almonds are perhaps the most popular.

This sweet and crunchy snack is a simple combination of Marcona almonds, olive oil, and salt. The nuts are gently baked in the oven until pale gold. They are then covered in salt and fried in olive oil until they’re crispy.

You’ll often find them served at parties or as a light snack (perhaps with an aperitif) before lunch or dinner 

12. Bocadillos/Bocatas

OK, sandwiches are not uniquely Spanish, but the bocadillo or bocata is a typically Spanish twist on the international classic. 

In Spain, you won’t find them made with anemic white sliced bread. Bocadillos are 10cm wedges of crusty barra de pan, cut in half, often rubbed with olive oil or ripe tomato, and filled with, well, you name it!

Serrano ham is one of the most popular fillings, but cheese, sausage, lomo (pork tenderloin), or chicken are all used as are sliced eggs, tomatoes, peppers, olives, and anchovies!

Bocadillos are the perfect satisfying snack when you’re on the go, for picnics, day-long hikes, or the kid’s school lunch box. 

Grown-ups accompany their bocadillos with coffee, beer, wine, or cava!

13. Patatas Bravas 

Patatas bravas is a traditional tapas snack made with diced potatoes covered in a tomato sauce spiced with onions, garlic, chili powder, and paprika. This tasty mix is served in bars all over Spain, especially as a late-night snack.

You’ll typically find it topped with garlic sauce (aioli) on top, but other options such as chorizo slices or fried fish are also served in some locations.

14. Mojama 

Mojama is a Spanish delicacy of cured tuna. Traditionally it’s wind-dried for at least three weeks until the meat shrinks and darkens to a reddish-brown color. 

It’s typically served as an appetizer or a snack. You may also find it in salads or partnered with anchovies, bread, and olives – much to the horror of purists who insist that combining anything other than olive oil to the filets distracts from the mojama’s unique and distinctive flavor.  

15. Croquetas de Jamón

Croquetas de jamon are another type of Spanish fritter. They have a crisp outer shell and a creamy interior. The center consists mainly of a thick, buttery béchamel and diced Spanish ham, which adds taste and texture. They’re formed into log shapes, rolled in breadcrumbs, coated in egg wash, then fried until golden.

16. Chips de Alcachofa

A plate of chips de alcahofa is a popular Spanish snack that’s typically served as a tapa or appetizer. The chips are made from small Spanish artichokes. The hearts are sliced and fried in olive oil until golden. When ready, they’re drained, sprinkled with salt, and eaten while still hot.

In Spain, you’ll find fresh artichokes are in season throughout the winter, and they’re used in all sorts of dishes.

17. Torrijas 

So far, we’ve looked at savory snacks. But sometimes, a little something sweet is exactly what’s needed between meals.

Torrijas is the Spanish twist on the internationally-loved French toast. Slices of leftover bread are soaked in milk, washed in beaten egg, then fried.

In the past, torrijas were served to the mothers of newborns, as well as injured soldiers as it’s rich and nourishing. These days, it’s served around Easter time, with cinnamon and honey to give it a melting sweetness.

18. Horchata con Fartons

A famous specialty of Valencia, horchata (or orxata) con fartons is a distinctive local alternative to milk and cookies.

First, the horchata. This sweet drink is served ice-cold. It’s traditionally made from locally-grown, ground tiger nuts, known as chufa. It’s served with fartons, which are bars of sweet sponge cake.

If you’re ever in Valencia, don’t miss out on this wonderful and unique local snack.

19. Paparajotes

This is a mouthwateringly sweet and unique Spanish snack from Murcia. 

Paparajotes are made from young, aromatic lemon tree leaves, which are covered in a yeast batter, fried in olive oil, and sprinkled with cinnamon and sugar. The batter ingredients can vary; you may find anise and lemon zest are included. 

Once fried, the leaves are held by their stems so that the sugary, crispy batter can be pulled off and enjoyed on its own. The leaves themselves are not eaten; they’re only used to give the batter its amazing citrusy zing.  

20. Churros with Hot Chocolate

Churros don´t need much introduction; you can find them the world over. In Spain, they’re usually eaten for breakfast, with a small cup of rich hot chocolate. Occasionally, they’re found as an afternoon snack.

We hope that this incredible range of delicious snacks has given you a taste for exploration! Enjoy your gastronomic voyage of discovery!

21. Chicharrón

This is a super popular Spanish snack made from fried pork belly or fried pork rinds. You can find it sold in many local stores and offered as a snack in Spanish bars. It’s best paired with a cold local beer or a glass of red wine.

While chicharróns are certainly delicious, make sure you don’t overindulge as they are loaded with fats and calories.

This popular Spanish snack is also a favorite Filipino snack (called chicaron with a single r) and it’s enjoyed in many other former Spanish colonies. It has even become a must-try food in Florida where it was made popular by the large local Cuban American community.

Related: Most Popular Spanish Cheeses
Related: Most Popular Spanish Cookies
Related: Most Popular Spanish Drinks

The post 21 Irresistible Spanish Snacks You Have to Try! appeared first on Chef's Pencil.

Each German region offers typical dishes, rich with tradition. In the north of Germany, dishes are mainly based on fish and seafood, while in the south of the country, they are more likely to be based on red meat and game. 

Baked goods are especially popular in Germany – for example, whole wheat bread, Bavarian pretzels, and different kinds of rolls. Moreover, you’ll find that Germany has many excellent cakes such as bee-sting cake, cheesecake, and poppy-seed cake. All are classics which surprise and delight visitors and natives alike. 

Although German cuisine is stereotypically meat-based, vegetarian cookery is a growing trend.  In addition, vegan dishes increasingly feature on many menus and Germany consistently ranks among the most vegan countries worldwide.

German cookery continues to evolve. Casseroles, soups, potatoes, and pasta are the staples of many delicious meals -with couscous becoming an increasingly popular ingredient.

In this article we’ll help you get familiar with the richness and diversity of German dishes with 24 of the most popular.

Read on and we guarantee you’ll be surprised!

Best German Dishes

Each region of Germany has its own typical dishes, some of which date back hundreds of years. .

1. Braunkohl and Bregenwurst

This dish from Northern Germany is a country-style sausage dish, often served with boiled potatoes and kale on the side. Bregenwurst can be either smoked or unsmoked.

The kale is typically seasoned with salt, pepper, and onions. The sausage is only sold from November to February, so Braunkohle and Bregenwurst is a popular comforting winter dish.

2. Hamburger Labskaus

Hamburger Labskaus, is a classic of the port city Hamburg. 

Boiled and riced potatoes are stewed with beef and onions, and the dish is elevated by the addition of gherkins – with finely sliced beetroot added on the side! The mixture is seasoned with salt, pepper, and allspice before frying. It is often paired with pickled herring, or a fried egg on top! 

3. Potato Fritters or Potato Pancakes (Kartoffelpuffer)

Another potato dish famous all over Germany is potato fritters, aka potato pancakes. The recipe typically calls for  peeled and grated low-starch potatoes, mixed with egg, onion and seasonings.

The pancakes are fried until golden brown and typically served with applesauce or apple compote, as a refreshing contrast. 

4. Hamburger Pannfisch

The main ingredient of Hamburger Pannfisch is fish – typically coalfish or redfish. In addition, it incorporates sliced, low-starch potatoes, spring onions, and vegetable stock. 

This fishy treat also includes cream and mustard, which elevate it to something really special. Finally, a rasher of fried bacon is often added to give the dish a more intensive taste.

5. Steckrübensuppe: German Turnip Soup (or Stew)

This dish has a long tradition in Germany and is found in every Grandma’s kitchen. It’s mainly consumed in late autumn and winter – when turnips were the most widely available vegetable.

In the past, the turnip was considered a poor man’s food, but today it has regained popularity due to its high vitamin and mineral content. This dish can be made either as a soup, or a stew – both being delicious.

6. Pork Knuckle with Sauerkraut

Sauerkraut is renowned as the German vegetable dish. To prepare the sauerkraut, white cabbage is cut into thin slices and pickled until tender with spices, pepper, and salt. For a special kick, fruits can be added. Generally, potatoes are served on the side. As a fermented food, sauerkraut is now acknowledged as aiding optimal digestive health.

7. Swabian Raviolis with Fried Onions

Swabian ravioli is a very popular dish in the southwest of Germany. It resembles the famous Italian ravioli pasta dish and can be made with many different fillings, meat or vegetarian.

Swabian ravioli is often served with fried onions, to intensify the flavors.

8. Veal Sausage: The Bavarian National Dish

Bavarians love their veal sausage, which has become their signature regional dish. However, it is rarely eaten in northern Germany, where supermarkets do not sell it. The main ingredient is veal, with the addition of sweet mustard to improve the flavor. Veal sausages are sometimes  steamed to cook them more quickly.

9. Baden Brägele with Bibliskäs

This traditional Gericht from southwest Germany is one of the country’s most popular dishes. The dish comprises fried potatoes and delicious fresh herb cheese. The cheese is often homemade with a variety of herbs added..

Those who like a hearty meal should eat it with a glass of Schorle, a fruit juice combined with fizzy water, or some wine diluted with water.

10. Stuffed Cabbage Filled with Millet

Vegetarians who want to enjoy a lovely roulade should try this meat-free dish which comprises just two basic ingredients: cabbage and millet. However, a little crème frâiche and cheese can be added to the sauce for extra taste. Generally, the dish is eaten with boiled or mashed potatoes, adding to the taste. Being high in vitamin C, it’s helpful in winter to guard against colds and flu.

11. Döner with Curried Sausage

In Berlin, döner with curried sausage has become an authentic national dish. Despite its Turkish name, döner was developed in Berlin. This dish is unique because two classic snacks are served together: döner and curried sausage.

The curried sausage is also famous – without the döner- in the west of the country. It is often served with ketchup or tomato sauce spiced with curry powder.

12. Saxon Mustard Meat

Saxon mustard meat is an absolute classic from eastern Germany. Although, as in the past, especially during the days of the GDR,  meat was prohibitively expensive, it was served on special occasions. Either pork or beef was used, as well as a tasty vegetable broth. 

Potatoes, onions, cucumber, wholemeal bread, or Pumpernickel are included to soak up the juices. This hearty and comforting dish is spiced with hot mustard, cloves, salt, pepper, and caraway.

13. Königsberger Meatballs

These meatballs originated in the east German town of Königsberg. The traditional recipe contains meatballs made from minced meat, stale bread, and onions.

They’re served with a white sauce made from broth, cream, eggs, and capers. Though not the most attractive-looking dish, it is delicious. When eaten cold, it’s even tastier!

14. Tarte Flambée with a French Influence

The German version of tarte flambée is similar to the French onion tart and is prepared exactly the same way. The base is a thinly rolled bread dough coated with sour cream. On top, go onions and cubes of bacon seasoned with salt and pepper. 

n addition to the classic savory tarte flambée, you may also come across sweet versions.

15. Curry Sausage in Western Germany: A Real Classic

Popular in Berlin, curry sausage is also a favorite in other towns in western Germany, such as Bochum, Cologne, and Düsseldorf. Wherever it’s made, it is considered a real delicacy. The spicy sauce can be hotter or thicker and contain more or less tomato according to the local taste.

In western Germany, it’s typically served with a roll, rather than a döner.

16. Braised Beef Rheinland-style

The preparation of Rheinland-style braised beef starts with pickling the meat for several days in a marinade of vinegar, oil, wine, onions, and carrots.

There are different versions of this dish, Rheinland-style and Baden-style.  Typical accompaniments are usually potatoes or dumplings, salad, or red cabbage.

Typical German Side Dishes and Sauces

Several popular side dishes enhance German dishes. Potatoes are undoubtedly the favorite side dish, used to soak up sauces. The following sides are popular alternatives to the classic jacket or boiled potatoes.

17. Butter Noodles

Butterspätzle is a noodle variety mainly consumed in the southwest of Germany. The main ingredients are flour, eggs, and salt. Once cooked, they are slathered with cheese.

They partner beautifully with meat dishes that include lashings of sauce or gravy, such as goulash or roast meat. Vegetarians can enjoy butter noodles and fried onions alone to make a tasty and nutritious meal.

18. Dumplings

Several traditional side dishes use potatoes: boiled potatoes, potato fritters, or potato dumplings. Classic dumplings look like big balls of potato but have a softer texture.

Delicious potato dumplings, also known as potato lumps, can also contain a mixture of grated cheese, eggs, and flour. Often parsley is added for a fresher taste. Irresistible!

19. Potato Salad

One of the most famous German side dishes is potato salad, which is very popular in all regions of Germany, although the recipe varies considerably. 

While basic potato salad is a relatively simple dish, the variations are endless, and it lends itself to creative cooking.

Generally, this salad is made with boiled, sliced potatoes, cucumber, and onions, covered in mayonnaise or a vinaigrette.

20. Frankfurter Green Sauce

Frankfurter green sauce is ideal for pouring over potatoes. The main ingredients are fresh green herbs (without the stems), lemon balm, and sour cream, all seasoned with salt, pepper, and mustard.

It is generally served with mashed or boiled potatoes or wheat bread.

German Bread is Popular Worldwide

There are endless varieties of German bread, rolls, pastries, and cakes, which are high quality and very well known—and not only in Germany.

Bread and its many varieties have a long history in the country, which is why Deutsche Brotkultur (German Bread Culture) has become an intangible cultural heritage of UNESCO. Let’s have a closer look at these famous breads.

21. Pretzen from Bavaria

Pretzels sprinkled with large salt crystals are a standard bakery product in Bavaria. 

Surprisingly, the wonderful golden-brown color and the unique taste are created by immersing them in a sodium hydroxide solution. This also helps keep them fresh. 

Pretzels are excellent with fresh cheese and chives. 

22. Pumpernickel from Lower-Saxony

Pumpernickel is a traditional wholemeal bread that is enjoying a revival in popularity as people turn to healthier alternatives to fluffy white bread. Dark, nutty, spicy, and crust-free, it contains many high-grade ingredients and stays fresh longer. 

This black bread was first baked in 1450 in Osnabrück, a German town near the Dutch border in the western region of Lower Saxony. 

23. (Wholemeal) Rolls from all Regions of Germany

Wholemeal rolls are produced in bakeries throughout Germany and are eaten for breakfast and as snacks.

The country produces an incredible 3,200 types of bread, all listed in an official German bread registry – a testament to how vital bread is for Germans. 

24. German Beer—Simply Amazing

There are 7,500 different beer varieties in Germany, and many are enjoyed worldwide. 

German Pils is a classic beer with a rough texture often enjoyed in the north of Germany. Hefeweizen is a sweeter traditional beer popular in the south. 

Many Germans enjoy their beer mixed with other alcoholic and non-alcoholic drinks.

All German beers adhere to the Deutsche Reinheitsgebot (German Order of Purity), developed in 1516 in Bavaria. This specifies that beer brewed in Germany or by German companies must only contain four components:  malted barley, hops, yeast, and water, which ensures purity, consistency, and delicious taste!

Have you spotted any iconic German foods that haven’t made it onto our list? Let us know in the comments and share your insights with our community!

Related: Most Popular German Cookies

Related: Popular German Easter Foods

The post Most Popular 24 German Foods (With Pictures!) appeared first on Chef's Pencil.

Now, Northern Ireland is part of the UK, with England, Scotland, and Wales – Britain (aka Great Britain) refers to only England, Scotland, and Wales. Ireland (the south) remains a separate country, joined to the others, including the North, only through the geographic term the British Isles.  

And why does this matter? Politics plays a big role in food and attitudes to it. And no more so than in Ireland – the whole of it. Three distinct periods influenced Irish food – before, during, and after the Potato Famine (1845-1849). 

It was caused by blight, a disease that destroys the leaves and tuber, for which there was, and is, no cure. A natural disaster, then? Yes. But the extent of it? As one nationalist said at the time, “the Almighty sent the potato blight but the English created the famine.” 

If a million people die and millions more emigrate for the lack of potatoes, you have to ask why they were so dependent on the potato? And why, in the middle of the fastest economic growth period in human history, did the leading economic power of the time not do more to help? 

In the end, 1997 in fact, the British government apologized for doing “too little” and standing by “while a crop failure turned into a massive tragedy”. 

But the devastation remained the “univited guest” in every Irish dining room for more than a hundred years, which is why it took so long for the Irish people to start thinking of food as a source of pleasure rather than simply as sustenance. 

Only in the last 25 years have the people at last been able to enjoy food – choosing it, preparing it, and eating it – without a lingering sense of guilt at such indulgence and plenty.

Today, Ireland has a dazzling and growing food scene. A new generation of cooks are reviving past traditions and looking to Scandinavia and France for inspiration. For a long time languishing in the shadows of London, Ireland is becoming a food destination in its own right. 

There were a full 21 Michelin-starred restaurants in Ireland in 2019 and at this year’s awards, 3 restaurants received the new Green Star for sustainability, 2 in Galway and one on the Aran islands. 

So, let’s take a look at the traditional dishes of Irish fare, north and south, that form the basis of the cuisine. 

1. Boxty/ Homemade Irish Potato Pancakes

We’ll stay with the potato for a bit as it is a true staple of Irish dishes. 

Boxty is immortalized in an Irish rhyme: Boxty on the griddle, boxty in the pan, if you can’t make boxty, you’ll never get a man, showing how important it is to the culture.

This peasant dish is much like the rösti and involves grating potatoes, mixing them with baking soda and buttermilk and frying, boiling or baking the mixture, though the pan is the most common method.

Its name, Boxty, comes from the Irish arán bocht tí, meaning poor-house bread. But it’s currently getting a makeover with the addition of spices and its use as a tortilla wrap filled with beef. It’s a popular breakfast dish, but you can really enjoy it throughout the day.

2. Champ

Another potato dish that remains a firm favorite among the people is this very simple but tasty and creamy mash. 

It’s a little more than just adding scallions to your potatoes. The scallions are first brought to the boil in milk and left to one side for the flavors to infuse. Once the potatoes are boiled and mashed, the milk and scallions are reheated and mixed in. 

It is served with a big knob of butter melting in the middle, and it goes great with bacon or ham – or try it with fish, though that’s not traditional.

3. Colcannon

There are varieties of champ across the island and a very common and very delicious one is colcannon. The recipe goes way back to the 1700s and is popular on Halloween and St Patrick’s Day.

Every cook has their own favored way of cooking the dish, but the one common feature is generous amounts of butter.

The potatoes should be floury, for the starch, and mashed with plenty of butter. Add to them kale, leeks, or, most usually, cabbage cooked in a little water. For added flavor, blitz up some scallions and add those too. Serve, with another generous dollop of butter, as a side to ham, bacon, beef stew or lamb chops.

4. Bacon and Cabbage

Corned beef and cabbage might be more well known in the States, but the traditional dish was made with a good lean loin of bacon.

Beef was just too expensive in Ireland back in the day and only the rich could afford it. The peasants made do with pork. That only changed when the Irish arrived on the shores of the US where beef was cheaper and affordable. Hence, corned beef and cabbage. 

And then it got exported back to Ireland. So it is eaten here, but the original bacon and cabbage remains the firm favorite.

You need a nice bit of loin and a green cabbage, not white. Boil the meat with a few veggies for flavor, then coat it with a mix of honey, mustard, and ground cloves. Leave it to rest for at least 30 minutes, but overnight would be even better.

Cook the cabbage for just 5 minutes in water from the bacon and, of course, some butter. Reheat the bacon in the oven and serve it all together with some champ. Parsley or mustard sauce goes well with it, too. 

5. Irish Stew

Ah! The warm and hearty Irish stew, the classic dish. This, too, has literary recognition in an 1800s’ ballad: 

Then hurrah for an Irish stew / That will stick to your belly like glue.

It was made from readily available cheap bits of the sheep. Sheep were kept for the wool, the milk, and the cheese. By the time the poor animal had outlived its usefulness, its meat was pretty tough. 

Hence the long, slow cooking, at least 2 hours, that makes the Irish stew the rich and filling dish that it is, full of plump potatoes, onions, and succulent flaky meat.

That’s the original, but the stew has gone through various iterations, with additions such as other root vegetables, Guinness giving it a thick dark sauce, and dumplings. In the States, where sheep were not so prevalent, lamb was substituted for beef. 

So much has the original recipe been tinkered with, the humble peasant dish has reached near gourmet status – wine, garlic, and various herbs enhancing the flavor.

If that isn’t delicious enough for you, leave it in the fridge for a day or two and let those flavors mingle.

6. Steak and Guinness Pie

When Irish beef became affordable, it quickly got into the local dishes. And then when Guinness was on the shelves, some bright spark decided to put the two together. 

And thank the three-leaved shamrock that they did because it’s a combination made in heaven. 

The long, slow cooking of the filling creates perfect, tender beef and allows the beery flavor of roasted barley to infuse with the meat and veggies. Cut into the puff pastry, and the thick, luscious sauce oozes out and mingles with the champ or colcannon for the perfect comfort food on a cold winter’s day.

7. Seafood Chowder

I might have mentioned Ireland is an island, but so far have neglected its seafood. Criminal. Because it is among the finest in the world. 

With over 7,500 km of coastline, much of it facing the Atlantic, seafood has been a staple for many years, particuarly on the west coast. 

And it’s here that you’ll find some of the best seafood chowder served in bars and restaurants throughout the year using fresh local fish and shellfish. Salmon, haddock, hake, cod, and pollock are common plus mussels, prawns, lobster, crab. Really, whatever is available, which is why it’s often refered to as the poor man’s food. 

So you’ll find a different recipe in Galway to that in Donegal or Dingle, some with potatoes some without, some with bacon some without. But all of them great tasting and yummily creamy.

And it’s super quick and easy to make. Cook the onion and bacon for a while, add the potatoes and stock, add the fish and cream – don’t let it boil – and serve. Done!

8. Galway Oysters

Ireland’s oysters are special. And to show them off at their best there’s the Galway International Oyster and Seafood Festival every September to welcome the new season. 

What makes them so special? The Atlantic waters. Because they are a bit like wine – it’s where they come from that matters.

Pacific oysters grow well here and are available year-round. But it’s the native flat oyster that is the jewel in the emerald crown and is only available after it spawns in the summer until the following April – so if you want to experience them in their natural habitat, time your visit right.

The Pacific and the natives feed on different phytoplankton, giving them different flavors. The natives are a flat oyster, smooth on the outside and shallow inside, where you’ll find the delicate meat with a wild, gamy flavor.

The Pacific are more numerous. Taking just three years to mature, 9,000 tons are harvested each year. That compares to just 500 tons of native oysters, which take five or six years.

The 19th century boom in oysters made them a cheap food for the poor, sold on the streets and used to bulk out meat dishes. Today they are a sign of wealthy decadence. The boom led to over-fishing, industrialization and growing populations polluted the waters. Cleaning this up and ensuring environmentally safe and ethical production came at a cost.

So maybe you wont eat them everyday, but a trip to the west coast to sup Irish oysters with a cool glass of white wine as the sun sets over the Atlantic… 

9. Soda Bread

Soda bread – about as Irish as it gets. Or is it?

No, in fact. The Irish discovered it, replicated it, and earned themselves a worldwide reputation for it, but it was indigenous Americans who first invented it.  

They used pearl ash – a natural form of soda created from the ashes of wood – to leaven their bread, not having yeast. The Irish picked up on it and ,given it’s best made with soft wheat flour that grows best in Ireland, the bread has been a staple of the diet since the 1800s. 

Cooked in an iron pot or on a griddle over the open hearth, it has a dense texture, hard crust, and light sourness. So seriously is it taken as part of the country’s culinary identity, there’s even a Society for the Preservation of Irish Soda Bread. 

While traditionally made with sour milk, buttermilk is most often used today, mixed into the flour, soda, oats, and salt. Great for mopping up an Irish stew and popular on St Patrick’s Day.

10. Guinness 

Guinness is a dark ruby brown beer made from roasted barley.  No, it’s not. Guinness is a brand name. 

The original drink was called porter, because of its popularity among train porters at the time, and was invented by a London brewer called Ralph Harwood in 1722. If Arthur Guinness hadn’t set up a brewery in Dublin and begun brewing the liquid in the 1770s, we’d all be drinking Harwood! 

Instead, Guiness is know worldwide as Ireland’s national drink. So popular has it become, and such a symbol of Irishness, that 1,883,200,000 (that’s 1.8 billion) pints are sold worldwide very year. Though that figure should be put next to the one for Irish whiskey, which sold 2,376,000,000 (2.4 billion) shots globally in 2019.

But it’s not just consumed as pints. It goes well in Irish stew and steak pies as we’ve seen. And it also makes an appearance in many cakes, giving them a roasted barley flavor.

11. Irish Coffee

Arguably the first flavored coffee – in my opinion, the only one worth drinking, Irish coffee was the invention of an airport bartender. A storm in 1943 forced a flight to America to return to the airport and Joe Sheridan was asked to provide food and drink to warm up the freezing passengers.

And when you think of it, what better way to warm your cockles than to throw a whiskey into a coffee and top it with cream – the trickiest bit.

The cream has to float. And to make it float, don’t skip on the sugar. You need a couple of cubes of sugar, brown or white, melted into the hot coffee to help the cream to float. And don’t use a spray! It has to be heavy cream or whipping cream but never half and half.

Pour it slowly over the back of a spoon just resting on the top of the coffee. If it doesn’t work, pour it away and try again. There’s nothing quite like sipping hot, whiskey-flavored coffee through thick cream. Don’t forget to wipe your lips.

Related: 15 Popular Irish Desserts
Related: Most Popular Irish Christmas Foods

Related: Most Popular Irish Easter Foods

The post Best 11 Irish Foods (Irish Cuisine History Included!) appeared first on Chef's Pencil.

Below is a list of some of the most popular Italian cheeses out there.

1. Parmigiano Reggiano (Parmesan Cheese)

Whenever we talk about Emilia-Romagna we instantly think of Parmigiano Reggiano aka the famous Parmesan cheese.

The first testimonies of Parmesan date back to 1254 and it is considered the king of Italian cheeses. Produced in Parma and Modena, Parmesan is hard, semi-fat, produced with unpasteurızed cow’s milk containing no additives, and goes through a slow aging process.

It has a fairly strong smell and aroma and is eaten in flakes or grated on various dishes. Commercially, it can be found in different varieties, characterized by maturations of 12, 24, or 30 months. However it can also be found seasoned for 36, 48, and 72 months.

Check out below a couple of our delicious parmesan-based recipes:

• Risotto Cacio e Pepe
• Herb & Parmesan Crusted Lamb Racks

2. Mozzarella

The fruit of an ancient history, dating back to the Middle Ages in southern Italy, Mozzarella’s taste and refinement has conquered the world. The queen of the table, it is among the most exported and loved Italian cheeses.

With a simple and delicate taste, mozzarella is produced with pasteurized cow’s milk to which lactic ferments and rennet are added. White in color, smooth on the outside, typically round in shape, soft and elastic, in order for it to be truly original, you can break it with your hands and it must tear a little whey.

In the kitchen its uses are endless. In addition to being a fundamental topping for pizza, it is eaten in its natural state, dressed with a drizzle of extra virgin olive oil or in a salad with anchovies and basil.

It also accompanies many baked dishes or typical Italian dishes such as melanzane alla parmigiana or mozzarella in carrozza.

Mozzarella can also be made with buffalo milk and it’s know locally as mozzarella di bufala. Buffalo mozzarella is rich, creamy and simply delicious, though it comes with a higher fat content.

Check out below a couple of our mozzarella-based recipes:

• Bruschetta with Tomatoes and Buffalo Mozzarella
• Caprese Salad

3. Fontina

Among its DOP cheeses (i.e. “Denominazione di Origine Protetta”, which means Protected Designation of Origin), the Aosta Valley boasts the famous Fontina.

The history of this famous Italian cheese dates back to the 1200s and its name most probably comes from the family De Funtina, which is frequently mentioned in ancient documents from the Aosta Valley. But there are also other stories that suggest the name comes from the tiny village of Fontinaz, or from the word fontis, referring to how the cheese melts when heated.

Fontina is made with whole cow’s milk from a single milking, which is mixed with water and salt. Once semi-cooked, the cheese becomes soft, elastic, and sweet. The cheese is then matured for 80 days.

It is excellent eaten as it is or melted in a pan, in gnocchi, on steak, or added to soups, stuffings, and salads for extra flavor. Fontina goes very well with a full-bodied red wine.

4. Gorgonzola

Gorgonzola is a DOP cheese which has happily crossed national borders, and is a blue cheese par excellence representing Lombardy.

Originating in the city of Gorgonzola, a 40-minute drive east from Milan, this ancient Italian cheese was first mentioned around the year 1000, though some claim it was made as early as 879 AD. Gorgonzola got its particular characteristics due to the aging technique as it was placed in natural caves where falling spores created mold.

Gorgonzola comes in two varieties. Spicy gorgonzola, made with penicillium roqueforti, has a very persistent flavor and is instantly recognizable from its aroma of porcini mushroom, fermented herbs, and cooked butter.

Sweet gorgonzola, made with penicillium glaucum, is the most common type of gorgonzola and is softer and more delicate in flavor than the spicy gorgonzola. Check out below a couple of our gorgonzola-based recipes:

• Beetroot Risotto and Gorgonzola

5. Pecorino Romano

In Lazio you can find the unmistakable Pecorino Romano, one of the oldest Italian cheeses. Pecorino Romano was the staple food for the Roman army and is still produced following the same ancient recipe.

It is a hard, cooked cheese, produced with fresh sheep’s milk, and is characterized by a strong aromatic flavor. It has a cylindrical shape with flat faces and differs from the equally well known Sardinian Pecorino due to its salting and aging period.

Pecorino Romano, not to be confused with American Romano cheese, is super delicious, easy to digest, with a long shelf life, and can be enjoyed on its own or with broad beans, fruit and honey, but above all, with traditional Roman first courses such as spaghetti alla carbonara or cacio e pepe.

6. Provolone

Campania is famous for mozzarella di bufala (i.e. buffalo mozzarella), but it is also famous for Provolone del Monaco DOP. Its name comes from the cloaks worn by those transporting it from mountain dairies to the markets of Naples, their cloaks sheltering them from the chilly night winds blown from the sea.

Provolone is a semi-hard cheese made from cow’s milk. It is an elastic and compact cream-colored cheese with yellow shades and a semi-oval and elongated shape. At medium maturity, Provolone is sweet and buttery. As it ages, Provolone becomes spicier and has a strong flavor, but is always very tasty.

7. Burrata

Apulia is known as the region of Burrata, one of the two IGP cheeses of Italy. IGP stands for Protected Geographic Origin, which means that at least one of the stages of production, processing or preparation must take place in the area of designation.

Burrata is an Italian cheese produced with cow’s milk and obtained from a fusion of cream and mozzarella strips.

According to various sources, it was invented by local cheesemaker Lorenzo Bianchino Chieppa from Andria in the 1920s. Legend has it that in the 1920s, due to heavy snowfall preventing milk from being brought into the city, Bianchino was forced to transform the milk into cream and later evolved into the creamy cheese that burrata is today.

This is why Burrata has the taste of fresh cream and butter. It is very sweet, pleasant and has no salt. It is a simple cheese, fresh and has an irresistible taste.

8. Mascarpone

If you love Italian desserts, then you’re definitely a big fan of mascarpone. It is a soft Italian cheese originally produced in Lombardy. Its name comes from the word “mascherpa”, which refers to the cream of milk.

However, another theory is that the word comes from an expression used by a Spanish nobleman who, in the thirteenth century, was so ecstatic about the taste of mascarpone, he exclaimed it is “mas que bueno“, which translates to “more than good“.

Mascarpone is a creamy and dense cheese, resulting from the process of acidifying cream. Its color varies from snow white to light yellow and it has a sweet and buttery taste.

It is an excellent base for many desserts, including the very well-known Tiramisù.

9. Puzzone of Moena

This cheese is a symbol of Trentino and is famous for its characteristic strong and intense smell, which is improperly called stinky (puzzone).

Puzzone di Moena DOP is a whole unpasteurized cow’s milk cheese of which there are three types: traditional, aged, and malga, the latter being the most prized one.

Provolone is a delicate and elastic cheese with a flavor of fermented herbs. It is so distinctive that it deserves to be eaten on its own, in a sandwich or perhaps with a glass of red wine.

Provolone can also be enjoyed in the typical dishes of the region such as polenta or gnocchi, or melted on toast.

10. Asiago

In the Asiago Plateau, between the provinces of Veneto and Trentino, cheese has been produced since the year 1000. There was only sheep farming back then, with cattle farming being introduced in the 15-16 century. But bovine milk was used for cheesemaking only starting the 19th century so Asiago cheese, in its current form, is a rather young cheese by Italian standards.

Extremely green pastures, fresh and healthy air, pure water, and a mild climate: these fundamental elements allow the local cows to produce a unique milk which is used to create asiago cheese.

Asiago is a semi-cooked cow’s milk cheese that can be consumed either fresh or aged and has a sweet and soft taste. It is eaten alone or accompanied by a slice of warm bread and a glass of white or red wine. It can also be added to risottos and polenta, melted with sausage, or grated on pasta.

11. Montasio

This is typical of Friuli-Venezia Giulia and of a part of Veneto, and has a rich flavor that brings together all the history and traditions of the pastures of the Alps.

Production of Montasio is ancient, going back as far as the 13 century. The Benedictine monks of the valleys of the Carnic and Julian Alps produced the cheese to preserve milk and help reduce food shortages during long, harsh winters.

In time, they refined their techniques and the cheese, made only from locally produced cow’s milk, acquired a unique and rich taste.

It is a cylindrical-shaped cheese that can be aged in different ways. In the kitchen, it is perfect grated on pasta dishes or asparagus, used for the typical Friulian dish frico, in risottos, in desserts, or combined with dried fruit or pears.

Montasio cheese goes well with dry and aromatic wines.

12. Castelmagno

This is a very old Italian cheese from the province of Cuneo in Piedmont. It has a semi-hard texture, is pretty high in fat, and is slightly blue-veined.

Nutritious and tasty, Castelmagno is produced with whole or partially skimmed unpasteurized milk, mainly cow’s but with a percentage of sheep’s and/or goat’s milk of medium aging.

Castelmagno has a fine, delicate flavor when fresh, becoming savory and spicy as it ripens

Castelmagno has a cylindrical shape with flat sides. The cheese is white and the rind is thin and yellow when young; as it ages, it becomes thicker, wrinkled, and darker in color. Castelmagno has a fine, delicate flavor when fresh, becoming savory and spicy as it ripens.

It is excellent eaten on its own, spread on toast as an appetizer or aperitif, combined with vegetables, added to soufflés, or for seasoning gnocchi, risottos, tortelloni, and savory pies.

It goes perfectly with a full-bodied red wine, preferably Piedmontese.

13. Bitto

Bitto originated in the Orobic Valleys and the alpine pastures and it’s the result of some very favorable geographical circumstances like humidity and temperature, but also the dexterity of local cheesemakers. The production area of Bitto DOP includes the province of Sondrio and municipalities of the upper Val Brembana in Lombardy.

Bitto is produced in the summer in 12 authorized mountain pastures, from whole unpasteurızed cow’s milk from Bruno Alpina cows. It has a flavor rich in herbaceous aromas and its flavor improves with time. A type of Bitto cheese can be preserved for over 10 years. Its name derives from the Celtic word bitu, which meant perennial.

It is recommended you taste it on its own, accompanied by a glass of still, full-bodied red wine.

14. Taleggio

Originally from the Taleggio Valley, from which it takes its name, between Lecco and Bergamo in Lombardy, Taleggio is a square, semi-soft cheese made of cow’s milk and has a soft crust and a sweet, slightly aromatic taste.

Taleggio cheese has been produced since the High Middle Ages, when it was important to preserve excess milk and was stored in the valley’s caves.

Taleggio melts perfectly, making it suitable for first courses, risottos in particular. It goes very well with pumpkin, radicchio, and mushrooms and is excellent in quiches, flans, and pies. It goes well with polenta and baked pasta dishes and it is perfect for fondue. It is also delicious on its own.

15. Squacquerone

Squacquerone is a fresh, creamy cheese made of pasteurized whole cow’s milk. It is native to Romagna. This excellent cheese is similar to the more common stracchino, which has become well known and loved because it is a fundamental ingredient of a local delicacy: piadina.

White in color, easy to spread, it has rural medieval origins. It is produced all year round; however, only in a few authorized dairies. Its unique and delicate taste expresses all the essence of the region to which it belongs.

Squacquerone derives from the Romagnolo dialect squacquerare (meaning to melt), evidently chosen due to its soft and creamy consistency.

16. Raviggiolo

Typical of the Apennines of Tuscany and Emilia Romagna, Raviggiolo is a soft fresh cheese produced with whole cow’s milk. It has a history of almost five hundred years and over that time, it has become an integral part of local culinary traditions.

It comes in a small and circular shape. As it is fresh, it is perishes quickly and should only be kept for 3-4 days in the refrigerator. Soft and consistent, it is excellent eaten alone or matched with fresh pasta, savory cakes, or desserts, and maybe with a good still white wine.

17. Formaggio di Fossa

Should you visit the Marches region, you have to taste the Formaggio di Fossa di Sogliano DOP, though it is, in reality, shared with Emilia Romagna.

Pits here were used to store food and then to protect the cheese from sieges and epidemics. The peculiar characteristic that makes it famous is therefore the environment in which the maturation process takes place.

Its color varies from white to straw yellow, its taste is initially delicate and sweet and then becomes more spicy and bitter.

Formaggio di Fossa is a passepartout in the kitchen: perfect for many recipes, from appetizers to desserts.

18. Caciocavallo

In Molise there is Caciocavallo, which orıgınated at the time of Magna Graecia but is now found throughout the South of Italy. It is a fat cheese, non-skimmed, with different maturations: young, medium, or aged. It has a pear shape with a small head, and hangs from a beam to dry (hence the name).

It is sweet and quite aromatic, and is very eclectic in the kitchen. Raw or cooked, it can be used in any recipe, even those that are very quick. It can be grilled, sliced for salads, combined with vegetables or pan-fried.

19. Canestrato

The DOP cheese of excellence in Apulia is the Canestrato. It is mainly produced in the provinces of Foggia and Bari, in places ranging from 250 to 700 meters above sea level.

This full fat cheese made with sheep’s milk is a hard cheese of medium or long aging. It has a homogeneous surface but is crossed with streaks left by the rush baskets used to produce it. This technique is also mentioned in the Odyssey when Ulysses meets the giant Polyphemus.

Eclectic in the kitchen, it can be eaten alone or grated over fruit, vegetables, grilled meat, pasta with meat sauce or soups. And, depending on the seasoning, it goes well with more or less full-bodied white wines. 

20. Scamorza

Originating in the South of Italy (especially Abruzzo, Molise, Basilicata and Campania), scamorza is a very short seasoning cheese usually prepared with a mix of cow’s and goat’s milk, but some varieties are produced solely with cow’s milk.

The name scamorza refers to the work of the dairyworkers who will scamozza (remove) the curd with their hands to give it the characteristic pear shape, with the head choked by a thread of straw.

It is a spun and semi-hard white cheese, dense but elastic at the same time. It can be found fresh with a thin, straw-yellow rind or smoked, brown in color and more compact.

It has a very delicate taste and is excellent for enriching salads, in baked preparations, or sliced and grilled, ideal for filling a large number of dishes, especially the recipes of the national tradition and in particular those of the South.

21. Fiore Sardo

In Sardinia there is Fiore Sardo DOP, a very ancient cheese dating back to the Nuragic period, and is the main cheese of the region. The name derives from pischeddas, the perforated molds made of chestnut wood, used to give it the shape, on the bottom of which was carved a flower.

It is the only DOP sheep’s cheese in which the milk is purely and exclusively unpasteurized. It has a thin, dark-colored crust, while the cheese varies between white and straw yellow.

It is grainy, with a very intense and slightly spicy flavor; it is very digestible and can also be smoked.

22. Grana Padano

Grana Padano is an Italian cheese very similar to parmesan and made from unpasteurized cow’s milk. It has a long tradition and it’s one of the best selling traditional Italian cheeses.

Grana Padano is made with much less strict grading policies than Parmesan, meaning it is more readily available and often less expensive.

Grana Padano is mild in flavor, but that doesn’t stop it from having an intense odor. Grana grates easily and it has a crumbly texture, but it can turn into melting goodness, forming a fatty, rich crust.

Notable Mention – Ricotta

Ricotta is often labeled as cheese outside Italy, but Ricotta is technically not a cheese, but a dairy by-product. It is made from whey —that is, the watery liquid that remains after cow, sheep or goat cheese is made.

Related: Most Popular Italian Sausages & Cured Meats

Related: Most Popular Italian Snacks

The post Top 22 Most Popular Italian Cheese Types appeared first on Chef's Pencil.

From the celebrated macarons to the simple and humble petit-beurres, here is a taste of traditional French cookies.

1. Macarons

These are probably the most iconic and celebrated French cookies, and yet… they are historically Italian!

Originally made with two crunchy almond meringues filled with a creamy ganache, macarons today can take many different flavors and combinations, from fruity to nutty to chocolaty, pistachio being a firm favorite.

The contrast in textures is everything, and, even more so than crème brûlée, it requires great skill to get it right, which is one of the reasons why macarons are expensive. 

2. Petit Beurre

Perhaps the most basic cookie on this list, petit beurres are a quintessential part of French gastronomy. Not only are they famous worldwide, they are also the basis for many more elaborated French pastries and desserts. And yet, they are very plain: small, flat, dry, with very little sugar and a hint of buttery taste.

However, their crunchy texture and shape makes them a kid’s favorite. And the fact that they are only slightly sweet and almost tasteless gives them an unmatched versatility.

A very popular version of the petit beurre consists of adding chocolate on top. You will find many industrial versions of them at any supermarket in France. But it’s still better to DIY!

3. Boudoirs

Another staple of traditional French bakery, boudoirs are nothing else than ladyfingers. Made from wheat flour, eggs, and sugar, these airy biscuits can be either very soft or very crunchy, but always covered with a layer of sugar.

Traditionally served along with tea or hot chocolate, they are also used as the basis of one of France’s most celebrated desserts: the charlotte.

4. Palmier

A very simple cookie, the “palm tree” is made from a large chunk of buttery puff pastry that is then rolled and cut into thin slices. Depending on how much it’s baked, a palmier can be crunchy or soft.

It is usually sprinkled with caramelized sugar, but some more elaborate versions also feature cinnamon, raisins, or even a glazing on top. 

5. Sablés Bretons & Palets Bretons

Sablés bretons, as indicated by their name, come from Brittany, a part of France that is famous for its cookies and cakes, all of them including a good amount of butter.

The sablés (literally sandy in English) are a generic category of cookies which can take different shapes. One of them stands out: palet breton. Palets are round and flat, which explains their name: it resembles a palet (the puck,) that is used to play hockey.

These buttery cookies have a sandy texture and are the Britton equivalent of the British shortbread, so, lots of egg yolks and sugar. While palets bretons are usually plain, they can also include orange zest, pieces of almonds or other ingredients.

There are industrial versions of them sold in supermarkets, but it’s not the same than the real, handmade thing!

6. Palets de Dame

Here is another variety of flat, round cookie. These come from the North of France and Belgium. There are several versions of these palets, but the most typical features a thin layer of apricot jam topped with lemon-flavored sugar icing and a little bit of rum for a nice kick.

Sometimes, raisins, almonds or nuts are added to the mix. You can find them at any respectable bakery in the North of France, and enjoy them along with a cup of tea. Story has it that they were named after an 18th-century game played by ladies using a puck.

7. Madeleines

Madeleines are a classic of French bakery. These delicious buttery cookies are soft, tender, and airy on the inside, but not spongy, and the exterior is slightly brown and harder.

Some of them have an added layer of hard, crisp chocolate at the bottom, making them look like tiny boats and creating a great contrast of textures. There are also flavored versions, of which two stand out: gingerbread madeleine and hazelnut madeleine.

Here’s also a twist on the madeleine recipe with melted chocolate.

8. Bredele

Another regional specialty, this time from Alsace. Tiny enough to be eaten in one bite, these butter cookies can take many different shapes and are usually flavored with lemon, honey, or almonds.

Bredele are typically served in tin boxes and are traditionally made during Christmas holidays.

9. Langues de Chat

Literally “cat’s tongues”, these thin, crunchy cookies have an elongated but rounded shape which is supposed to resemble, you guessed it, the tongue of a cat.

Despite their thinness, langues de chats manage to be soft in the center. Another explanation for the name is that you are supposed to quickly dip the tip of the cookie into your tea or hot chocolate, just the way a cat would do when drinking. 

10. Lunettes de Romans

Take two oval-shaped shortbread biscuits, one of them with two round holes in the middle. Spread the first cookie with your favorite jam, typically raspberry or strawberry, though. Put the second one on top and cover it with confectionary sugar.

You now have your very own lunettes de Romans (Romans’ glasses), a traditional cookie that looks like a pair of red eyes staring at you as if saying: “you wanna eat me?”

Originally from the Southern town of Romans, this large cookie is widely spread across the country and can be found at any traditional bakery.

11. Gavottes

This recipe is said to be the result of an accident. Legend has it that a cook from Brittany left their crêpe (France’s celebrated thin pancake) cooking for too long. As a result, the thin dough turned from bendy and smooth into hard and crispy, yet still bendy enough to fold it several times.

The result? A lighter-than-air, crunchy delicacy made with very thin layers of dough with a caramel taste. Gavottes are also known as crêpes dentelle and are typically served with coffee.

12. Canistrelli

Another regional specialty, from the island of Corsica are the long, crispy, and flaky canistrelli. These are very simple cookies, made with wheat flour, sugar, and rather than butter, olive oil is used to give them a unique taste. They are usually flavored with almonds or dried fruit such as raisins.

13. Croquant aux Amandes

Perhaps the hardest cookie on this list, it is sometimes nicknamed “tooth breaker”. This flat, dry almond biscuit from the South of France is very, very crunchy.

If you like to exercises your jaws, this is the cookie for you! Made with flour, sugar, and whole almonds, the croquant also features orange blossom to add some taste.

Good news if you are afraid you might damage your teeth is that these are very good for dunking in your tea or coffee.

14. Florentines

Known as lace cookies in English, florentines are famous for their incredibly thin, delicate, crispy texture. These elaborate treats integrate tiny pieces of nuts, candied fruits or chocolate into the dough.

The baking process brings a toffee-like flavor: the tricky part for the baker is knowing exactly when to turn off the oven so the thin florentines don’t burn.

These elegant cookies are welcomed as a gift when invited to a fancy dinner and are great with a tea or coffee, like many other French biscuits. But these ones are particularly delicious!

Related: Tasty French Christmas Food & Drinks

Related: Best 40 French Desserts

Related: Most Popular 50 French Foods

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Sometimes these drinks even represent a particular type of get-together. For example, making a home visit to a friend or relative is called “going for tea”. “Going to raki” is a term used for eating a meal and drinking raki alfresco with friends, enjoying live music in a bar.

Since they are such fundamental parts of Turkish life, it is not wrong to say that drinks in Turkey have symbolic meanings. Let’s round-up some of the most popular & delicious Turkish drinks.

1. Turkish Black Tea

Turkish black tea from the Black Sea region is some of the best tea in the world.

It has a rich, full-bodied flavor that is perfect for enjoying with friends and family. The tea is grown in the region’s highlands, giving it its unique taste. The tea leaves are picked by hand and then sun-dried, giving the tea its dark color. The tea is then carefully brewed to perfection. When brewed correctly, the tea has a deep, rich flavor that is perfect for enjoying on a cold winterish day.

Although Turkish tea is usually drunk very hot, it is drunk just as much in the summer as the winter. There is even a widespread belief that drinking tea prevents thirst. Tea is the most popular beverage in Turkey, but it does not have a long history in these lands. Turkish tea became everyone’s favorite in just 80 years.

You can see the traces of just how popular it is all over the country. Tea gardens can be found everywhere in Turkey and coffee and tea houses thrive in local neighborhoods. But the real bastion of tea is not the coffee houses, cafes, or the tea gardens. The place where it is consumed the most is at home.

Turkish tea first appears at the breakfast table in a Turkish home, and is usually available right through til dinner time. It is usually drunk from specially produced tulip-shaped glasses, called “ince belli”, and one or two cups per day is never enough. It varies, of course, but there are even people who drink 20-30 cups of tea a day!

2. Ayran

Ayran is a refreshing Turkish yogurt drink perfect for a hot summer’s day.

It is made by mixing yogurt, water, and salt and is often served with meals or as a refreshing beverage. Ayran is a healthy and hydrating drink that is perfect for those seeking an alternative to sugary beverages.

It is said to have originated in Central Asia and is now widespread throughout the Turkic world. In Turkey, ayran is often made with homemade Turkish yogurt, which gives it a slightly sour taste. The drink is low in calories and fat and is a good source of calcium and protein.

Ayran often accompanies a meal. The sourness or acidity goes well with meat dishes such as kebab and doner. Turks love the drink so much they wonder how ayran is not as popular all over the world, but secretly they are happy to keep such a delicacy to themselves.

3. Turkish Coffee

Turkish coffee is prepared using very finely ground coffee beans. The coffee is brewed in a cezve pot and served in small cups called fincan.

The coffee is known for its intense flavor and thick, creamy texture. Its origin is somewhat debated as some believe it originated in Turkey, while others think it originated in Persia. There is no definitive answer. But what is known for sure is that Turkish coffee has been around for centuries and is enjoyed by people all over the world.

The coffee is ground very finely, then the coffee, water and sugar are mixed in a cezve, and it is left to come to a boil slowly on a low-heat until it forms a thick, creamy foam. First, the foam is divided into small cups with a spoon, then the coffee is poured into fincans and served with a glass of water on the side. It is essential to drink plenty of water after drinking Turkish coffee. This is because of the strong taste of the coffee, but there are other suggestions why this is so.

One suggestion is that you can tell whether a guest is hungry or not by how they drink the coffee and water they are offered. If their stomach is full, they will drink the coffee first, and if they are hungry, they will drink the water first. Now the host knows to prepared some food to serve, without them having to say a thing.

Turkish coffee is delicious. It is perfect for those who appreciate the strong flavor and creamy texture. If you have never tried Turkish coffee, I highly recommend it.

But I must warn you, it’s not like any other coffee. You may even feel the finely ground coffee beans on your tongue; we call it “telve”. Most of these are left in the coffee cup and, if you put your saucer on the top of the cup once you’ve finished your coffee, turn it upside down and leave it to cool, you can read your fortune in the beautiful patterns the telve create.

4. Şalgam Juice

Şalgam is a type of fermented drink popular in Turkey and the surrounding countries. It is made from black carrots and turnips that are peeled, sliced, and then left to ferment in a mixture of water and lemon salt.

The resulting drink is slightly sour and salty and has a strong umami flavor. It comes in both spicy and non-spicy options.

Thanks to the vitamins A, B, C, and K, calcium, and potassium, it is very beneficial for heart, eye, bone, and dental health and is very effective in removing toxins from the body. Delicious and nutritious, this drink is primarily served with kebabs. It is an excellent meal complement.

5. Salep

Turkish salep is a drink made from orchid roots. It is traditionally served hot and is particularly popular in the winter months. There are many different ways to make salep, but the most common recipe includes salep powder, milk, water, sugar, and spices such as cinnamon and cloves.

The salep powder is made from the tubers in the roots of the salep plant, which are boiled and dried in the sun. After drying, they are pulverized into a powder. The powder is also used as a thickener for Turkish ice cream. And salep the drink is as delicious as ice cream, a creamy version that will warm you up. 

Salep is said to have health benefits too. It is good for the respiratory system and is often consumed by those with colds or flu. It is also said to help with digestion and in relieving stomach pain. Turkish salep is a delicious and healthy drink that has many benefits. It is perfect for warming up on a cold winter day and will surely leave you feeling refreshed and invigorated.

6. Boza

Turkish boza is a fermented drink made from wheat, barley, millet, or maize. It has a thick, creamy consistency and a slightly sour taste. Boza has been made in Turkey for centuries and is thought to have originated in Central Asia.

Nowadays, boza is available year-round but is still most commonly consumed in the winter. It is served with cinnamon or yellow roasted chickpeas in boza shops in İstanbul and Eskişehir, cities famous for their boza.

Boza is a nutritious drink and is high in protein and vitamins. It is said to have many health benefits, including aiding digestion and boosting immunity. 

If you are visiting İstanbul in the winter, keep an ear out for the boza vendors on the streets shouting “Bozaaaaccı” after dark. They sell the most authentic boza drinking experience; believe me, it is the most enjoyable way to have this delicacy.

7. Sherbet

Turkish sherbet is a refreshing drink made from fruits, herb leaves, water, and sugar. It is typically served cold and is a popular choice during the hot summer months. Locally-grown fruits such as grape, pomegranate, cranberry, black mulberry, and sour cherry can also be used. Rose petals and orange blossom are some of the ingredients used in Turkish sherbets.

Turkish sherbet is a healthy drink option as it is made from natural ingredients and is low in calories. It is also a hydrating drink, which is vital during the summer months when we are more prone to dehydration.

Whether you are looking for a refreshing drink to cool down on a hot day or you want to enjoy a healthy and delicious beverage, Turkish sherbet is a great choice. 

Reyhan şerbeti, one of the most widely consumed sherbets, is a traditional Turkish drink made from the leaves of the purple basil called “reyhan.” It is pink in color and has a very sweet taste. Reyhan şerbeti is usually served after a meal and is believed to have many health benefits.

It is said to be good for digestion and helps calm nerves. It is also thought to be a good blood purifier. It has been made in Turkey for centuries and is still very popular today. If you are ever in Turkey, be sure to try this delicious and refreshing drink! 

8. Rakı

Raki is a traditional Turkish alcoholic beverage made from grapes and anise. It is often referred to as “the national drink of Turkey”.

It is usually served with mezes, small dishes served as appetizers, or side dishes. Raki tables are a common sight in Turkish restaurants and homes. They typically consist of a selection of mezes, including various salads, spreads, and dips, as well as breads and cheeses.

Raki is a distilled beverage with typically around 40% alcohol by volume and is usually drunk diluted with water in long, thin glasses. When mixed with water, its transparent color turns milky white, giving it the knickname lion’s milk.

Raki is a strong drink and it is essential to pace yourself when drinking it. It is not uncommon for people to get up from a raki table feeling dizzy and unsteady on their feet. Do not hesitate to try if you are ever in a Turkish restaurant or home and are offered a raki table.

Related: Most Popular Turkish Foods

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There are countless types of meat dishes and many ways to prepare them, from tender steaks to succulent meat stews, which are indeed as emblematic of Italian cuisine as it is a bowl of pasta! And their names alone express this; think of “La Milanese”, “La Fiorentina” or the world-renowned “Bolognese”: a number of Italian meat dishes proudly bear the name of their city of origin. 

The type of meat used usually depends on the animals bred in a particular region, but typically Italians favor pork, beef, lamb, and certain types of game such as rabbit and wild boar, especially in the more mountainous and hilly areas such as Tuscany and Umbria. Other regions prefer game such as duck, which remains an exclusive delicacy for the sophisticated few. 

Though meat dishes in Italy are varied, Italians are known to stick to their own traditions rather than venture into new regions. So next time you are cooking for your Italian relatives, don’t go mixing chicken and pasta or chances are they won’t be visiting again. 

But now let’s delve into the various meat dishes most loved by Italians!

1. Arista

Arista is one of the most loved Italian meats, originally from Tuscany, and consists of lean pork loin seasoned in finely chopped rosemary, extra-virgin olive oil, garlic, salt, and pepper, tied with twine and then roasted for a few hours.

Once ready, the Arista is thinly cut and can be savored both hot and cold with delicious gravy on top.

It is believed that Arista got its name from the Greek word Aristos, meaning excellent, a word that the Byzantine Patriarch Bessarion shouted when trying this divine meat upon his arrival in Florence in 1430.

2. Coniglio alla Cacciatora

Translated as Hunter’s style rabbit, this wonderful dish may well hold the place of honor of meat dishes and you should try it at least once in your life.

This typical Tuscan recipe encapsulates all the warmth and flavors of the region’s cuisine, recalling tradition and culture in a comforting winter stew.

According to the original recipe, the rabbit is left to slow cook for hours in a mixture of tomato sauce, red wine, garlic, laurel, and sometimes mushrooms, turning incredibly tender and succulent. An exquisite prize for the clever hunter! 

3. Bistecca alla Fiorentina

It is impossible not to mention the king of all meat dishes: the great Florentine Steak. This is a T-bone steak from a young steer, typically Chianina cattle, a typical Tuscan breed from the hills around Florence.

It is traditionally grilled on embers, giving it a deliciously smoky taste, and many people ask for it served rare, al sangue. But don’t worry, you won’t be judged if the sight of the blood bothers you.

The most credited myth on the origins of its name is that at the time of the Renaissance, Florence was a major meeting point between many anglophone travelers, who were indeed great lovers of this traditional meat and would shout in the squares “beef-steak”. Thus the people from Florence, captured by its exotic-sounding name, decided to call it bistecca.

For more local culinary delights, check out our Florence food guide.

4. Peposo

A symbol of Florentine cucina povera, this humble Tuscan meat stew was in fact traditionally made with the leftover and unused parts of beef, slow-cooked in Chianti, with the addition of the typical soffritto (diced onions, celery, and carrots), garlic, fresh herbs and a large amount of crushed black peppercorns.

The term peposo derives from pepe, Italian for pepper, and the reason why this wonderful Tuscan specialty has become an all-time favorite for true pepper lovers!

5. Cinghiale in Umido

Another Tuscan delicacy, Cinghiale in umido is a hearty stew made with wild boar meat, slow-cooked in a tomato sauce, red wine, and soffritto sauce.

Traditionally prepared during the cold winter season, this chunky stew is typically flavored with bay leaves, red chili flakes, and juniper berries and served on a bed of creamy polenta.

Cinghiale in umido is a popular dish particularly in the southern parts of Tuscany, particularly Maremma, a beautifully green area brimming with wild boars.

6. Cotoletta alla Milanese

This signature dish from Milan is nothing more than breaded tender veal deep fried in butter. Yes, you read it correctly. It is true that Italians don’t generally prefer fried food, but, at the end of the day, we all make exceptions and, after all, how could anyone resist these deliciously crunchy cutlets?

Indeed, many are the historical references proving that Italians have enjoyed this dish for centuries, from its ancient name “lombolos cum panitio” appearing in an 1148 menu, to the reference made by the great 18th Century Italian philosopher and economist Pietro Verri in one of his books. 

7. Ossobuco

Ossobuco is undoubtedly one of the most typical Italian meat dishes.

These cross-cut veal shanks braised in vegetables, broth, and white wine are a culinary specialty of the Lombardy region, more specifically of the city of Milan.

Its funny-sounding name, literally meaning “bone with a hole”, refers to the marrow hole at the center of the veal. Ossobuco is typically served on a bed of saffron risotto alla Milanese or creamy polenta, depending on the part of the region.

8. Bollito Misto

Originating from the northern Piemonte region, bollito is a quintessential dish from the alpine culinary tradition. This hearty meat dish consists of a great variety of different meats, such as beef and veal cuts, to which additional parts called ammennicoli or frattaglie are integrated.

Bollito is typically served with a delicious array of steamed vegetables immersed in tasty cooking broth, with the accompaniment of traditional condiments such as bagnetto verde or salsa verde, made with parsley, garlic, and anchovies. A must-have when in Piemonte!

9. Brasato al Barolo

Another classic dish from the Piemonte region, home of the beloved Barolo wine, brasato is a delicious beef stew cooked with Barolo, vegetables, herbs and spices, such as bay leaves, cloves or even cinnamon.

The meat is slowly braised and marinated for a long time, utilizing the braising sauce as the final top-quality garnish, which adds an irresistible touch to the dish.

This Piemontese specialty has become a source of pride for the Italian peninsula, not only for the delicious meat but also for the use of the prestigious local wine.

10.  Porchetta di Ariccia

This is a simple pork roast which has become a prized culinary symbol of the Lazio region thanks to its particularly flavorful stuffing made with fennel, rosemary, and garlic.

The pork is slowly roasted on a spit over a wood fire, which makes the skin deliciously crispy and smoky while keeping the inside incredibly succulent and tender.

Porchetta is typically served from traditional vans during village festivals, fairs, and outdoor concerts, making it the number one Italian street food delicacy.

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In fact the rural tradition devoted to livestock farming, especially pigs, and the farmer’s and peasant’s conditions of extreme poverty led them to use up all the parts of the animal and, above all, find ways to preserve them for long periods of time.

The tradition of cured meat, and more generally of sausages and salamis, arose in fact from the need to preserve animal meat over time.

Being an easily perishable commodity, it was unthinkable for families to be able to consume in a few days all the meat produced by slaughtering a pig. And, in ancient times, as people could not rely on refrigerators and freezers, preservation techniques were developed and handed down from generation to generation, being refined over time and representing the social and cultural values around eating of the peoples and territories.

If salting, drying, and seasoning were the three fundamental stages of creating cured meat, flavoring with wine, spices, garlic, and other ingredients were the ultimate expression of the Italian Arte della Norcineria, the art of processing and preserving pork which originated in Norcia, in the heart of the Apennines. And from North to South, each region has interpreted this art in its own way, making the most of local ingredients and resources.

So let’s go and discover some of the typical Italian sausages and salamis.

1. Prosciutto Crudo di Parma

Of the cured meats, prosciutto di Parma certainly takes number one position. Crafted with incredibly high quality standards in the heart of the Emilia-Romagna region, prosciutto di Parma must be strictly made from specific breeds of pig, Large White, Landrace and Duroc, bred in certain Italian regions.

These pigs must be fed with Parmigiano Reggiano whey, which give the ham its intricate and unique taste.

In the town of Parma, ham making is one of the oldest and most culturally valuable traditions, dating back to Roman times, when a big leg of ham would be hung up to dry and covered in salt. 

2. Prosciutto Crudo S. Daniele

Descending from the north-eastern Alps, we encounter Friuli-Venezia Giulia, a region brimming with popular cured meats, amongst which is the renowned prosciutto di San Daniele, with a subtle pink color and an extremely delicate and sweet taste.

Protected by the PDO mark, prosciutto di S. Daniele is an Italian excellence produced purely from pork leg with no flavoring, spices or preservatives added!

The cured meat is simply subject to the normal salting and maturing processes used in the beautifully hilly area of San Daniele in Friuli-Venezia Giulia.

3. Guanciale

This has the sweet and savory pork flavor of pancetta and the melting consistency of lard. It can be associated with bacon yet it’s nothing like it really; Guanciale truly is unique.

Deriving from the word “guancia” meaning “cheek”, it is the most tender and fatty part of the animal, which is cured for up to one month in salt and spices.

Its high fat-to-meat ratio makes it perfect as a cooking ingredient, as the fat that melts away is deliciously tasty and has a creamy consistency. In fact, it is the fundamental ingredient for many popular Roman dishes such as Pasta Amatriciana and Carbonara. No wonder they’re so delicious!

4. Mortadella

Nothing can beat the timeless mortadella, a finely hashed cured pork sausage with small cubes of fat and a deliciously sweet taste, making it an all-time favorite for kids.

There are many varieties of mortadella, but the most popular is originally from the town of Bologna, and sometimes incorporates thin slices of pistachio, creating an irresistible balance of flavors. 

The origin of the term is a much debated topic, though the most credited theory suggests mortadella derives from the Latin word mortarium, a tool which was used to pound the meat in order to create the sausage.

5. Ventricina

Characterized by its typical blood red color, ventricina is another popular cured sausage from the regions of Abruzzo and Molise. There are two main types of ventricina: ventricina del vastese and ventricina teramana.

The former is made by coarsely chopped pork, to which pepper, garlic and salt are added and it is usually enjoyed in thick slices. Whereas the latter has a melting consistency more similar to lard and in fact, it is made with the fattier parts, hence why it is best enjoyed as a spread on bread.

6. Bresaola della Valtellina

Originally from the Valtellina area, a valley in the north of Lombardy, bresaola is a deliciously sweet and musty air-dried, salted beef produced with preservation techniques used since the late Middle Ages.

Bresaola is left to mature for up to three months until it turns dark red, almost purple, and it is then ready to be enjoyed on a slice of rye bread topped with juniper butter.

Bresaola is also typically served as a carpaccio, thinly sliced on a bed of rocket and garnished with curls of fresh Parmigiano cheese.

7. Salame

This simple sausage, typically called salamino for its small and long shape, is a timeless and ever-present food in Italy.

This cured and salted meat (the root “sal” meaning “salt”), can be produced in countless different ways and there are also many different types and varieties, such as soppressata and finocchiona, just to mention two of the most popular.

Salame is typically cut into small cubes or chunky slices and enjoyed with cheese and a comforting glass of red wine as an evening aperitivo. 

8. Speck Alto Adige

The northern region of Trentino Alto-Adige is home to a wide variety of alpine specialities influenced by the bordering countries of Austria and Switzerland.

Speck is a prime example, a type of smoked meat made from leg of pork cured in the open air. Indeed, its name derives from a German term, synonymous with “thick” and “fat”.

In fact, it consists precisely of the fattier part with a shiny white color contrasting with the purplish red of the fleshy part. Today, Speck Alto Adige is an Italian food excellence prized with the PGI mark and widely used for many traditional regional recipes, such as speck dumplings, the typical South Tyrolean dish.

9.  Culatello

Culatello is the softest and most sophisticated part of the thigh of adult pigs reared in the wild, a DOP prized cured meat, symbol of unbeatable quality!

The muscle strips are salted, a process which includes the addition of chopped pepper and garlic, and dry white wine, and then placed in cold cellars to age for a minimum of 10 months.

The most interesting aspect of this process is the presence of a secret ingredient, something impalpable and mysterious, yet of great culinary importance: fog.

It is the fog that creeps into the drying cellars at night that generates certain molds delivering a delicious flavor and smell to the cured meat. Bet you wouldn’t have guessed that!

10. Lardo di Colonnata 

Considered one of the most refined types of cured meats, lard consists of nothing other than salting, flavoring, and curing the layer of fat just under the pig’s skin. The result is a very tasty and highly flavored food with a deliciously melting consistency.

As with all cured meats, the quality of lard depends on the choice of raw materials and the skillful art of curing, which is still done in marble tubs (conche, in the case of Colonnata lard) or in chestnut wood molds (the doils, as in Arnad). A truly divine product which, however, like all good things, bears its own curse: cholesterol. So enjoy it with no guilt but in moderation!

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