These golden, crispy orbs are filled with a savory mixture of mushrooms, creamy risotto, and gooey cheese, making them the perfect indulgence for any occasion.

Enjoy this delicious mushroom arancini recipe by Chef Giorgos Tsoulis.

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Mushroom Arancini

A fantastic Italian appetizer that can also be made with leftover risotto.

Course Appetizer

Cuisine Greek

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Waiting Time 3 hours hours

Total Time 4 hours hours

Servings 3 servings

Author Giorgos Tsoulis

Ingredients

• 1 medium onion finely chopped
• 1 clove of garlic finely chopped
• 1 tbsp thyme finely chopped
• 130 g arborio rice
• 110 g white mushrooms sliced
• 80 ml white wine
• 870 ml warm water
• 25 g butter
• 25 g parmesan grated
• extra virgin olive oil
• salt
• pepper
• sunflower oil for frying

For the breading:

• flour
• 4 medium eggs
• panko breadcrumbs

For serving:

• strained yogurt (optional)

US Customary – Metric

Instructions

• Place a small saucepan over medium to high heat. Once heated, add a little olive oil, onion, garlic and thyme. Sauté for 2-3 minutes.
• Add the rice and sauté for 2 more minutes.
• Add the mushrooms and sauté for another 2 minutes.
• Add the wine and, once the alcohol has evaporated, add salt and pepper and mix.
• Add the water, in batches, and cook, stirring at regular intervals, until it is absorbed. Repeat this process until the mixture is completely thickened, as if making a risotto.
• Remove from the heat and add the butter and Parmesan. Stir constantly so that it gets a nice creamy texture but, at the same time, not too wet to help form balls later.
• Pour the mixture into a bowl and transfer to the refrigerator for 2 hours, until it cools and thickens well.
• Wearing disposable gloves, form medium size balls and place them on a plate.

For breading:

• You will need 3 deep dishes. The first dish has the flour, the second has the well beaten eggs, and the third has the panko.
• Bread the balls well, passing them first through the flour, then the eggs, and finally the panko, until they are completely covered.
• Place a pan with plenty of sunflower oil over medium heat. Once heated, fry the arancini until golden and crispy. Transfer to a plate with absorbent paper.
• Serve the arancini with strained yogurt.

Notes

Chef’s tip: If you have any risotto leftover, you can turn it into a yummy appetizer the next day following the recipe below.

Related: Beef Carpaccio with Capers, Parsley and Truffle Oil
Related: Tomato Mozzarella Bruschetta
Related: Caprese Salad
Related: Homemade Onion Focaccia
Related: Taralli Recipe

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In Corfu, the weather is perfect almost the whole year round and the sea is crystal clear and glistening. The sunsets are magical and the food… the local food in Corfu is simply divine.

Corfu’s history is rich and lost into the sands of time, as is the case in all of Greece. The island’s strategic location right on the borders of Greece and Italy imbued the locals with a perfect blend of both cultures in all arts, crafts, music, expression, and of course, food.

The added distinction is that Corfu is one of the few areas of Greece that was never conquered or occupied by the Ottoman Empire, which means the culture and traditions carried in the local dishes significantly diverge in approach and repertoire than that of the rest of Greece: the Greek flair mixes only with the influences of the West, rather than those of the East, bringing a colorful variety to your table that you won’t be able to resist or predict!

Several of Corfu’s iconic dishes and desserts are now staples of modern Greek cuisine but even more remain local to the island, ready for you to discover and enjoy. We have compiled both in a list of the most popular and beloved dishes to get you started on a journey of culinary discovery!

The distinct nature of Corfu’s cuisine

While the rest of Greece was under Ottoman occupation, Corfu was under the control of Venice for quite a few centuries. Venice was a hub of commerce and trade and so Corfu also operated as such under Venetian rule.

As a result, Corfu and its local Greeks were influenced a lot not only by Italian but also by British, French, and other Western countries. These cultural influences show up a lot in the local cuisine, where traditionally Greek dishes are given a more Westernized or Italian spin to them. It’s even evident from their various names as you will soon see below!

That said, Corfu wasn’t exempt from the old rule that islands need to be self-sufficient, at least as far as the locals and their sustenance went. Corfu’s land is fertile and similar to mainland Greece in produce and variety of vegetables and fruit, so Corfiot cuisine has a balanced range of iconic dishes with seafood and meat alike. 

One particularity, though, is the cultivation of the cumquat, which is prevalent only on the island of Corfu, and was imported from Japan in 1846. Corfiotes cultivate it studiously all over the island! One would think it hard to incorporate cumquats in your cuisine, but Corfu has done it, and some of these dishes are fervently beloved by locals and tourists alike. 

In general, Corfiot cuisine aims for lush, rich dishes that are balanced, with many flavors blending together to enhance a whole. This masterful combination has produced several extremely popular dishes and desserts, such as the ones below.

1. Bourou-bourou

Also called manestra colopimpiri, bourou-bourou is a thick soup made of orzo or other small-cut pasta and cooked with various vegetables in tomato puree. Onions, carrots, and celery, as well as cinnamon and red pepper are also added to the soup.

Bourou-bourou is comfort food, meant to keep you warm on chilly winter and spring nights. It is also an excellent vegan choice for Lent (and throughout the year), giving a rich taste full of aromas and blended flavors without having added anything animal-sourced in it!

2. Tsigareli

This iconic Corfian salad is made from no fewer than 15 different types of local wild greens, from chards and nettle to sowthistle, leeks, wild leeks, and fennel. They are mixed together and lightly fried in olive oil over medium heat with chopped up onion, garlic, tomato, salt, and red pepper.

This salad is especially popular during winter when all these greens are in abundance, but a summer version with cultivated greens is also available. But be advised that the taste is only a hint of the explosion of flavors that the original has! Either way, it’s great to have with chilled wine.

Wild green salads are hugely popular on most Greek islands from Crete to Rhodes, though the mix of wild greens might substantially differ from one island to the other.

3. Sofrito

Sofrito is easily one of the best known, if not the best known dishes the Corfiot cuisine has to offer.

It is a mouth-watering, tender beef fillet that has been fried in medium heat to capture all the juices and tastiness inside, then slowly cooked with vinegar, a special spice mix called ‘sofritto’, garlic, and parsley, and doused in white wine.

This way of cooking naturally produces a velvety, smooth sauce that goes perfectly with the tender meat in a stunningly perfect balance of flavor and texture. It is often served with fried potatoes drizzled with oregano.

4. Pastitsada

This is another dish that Corfu is famous for! It deceivingly looks like a tomato-cooked meat stew sitting on a pile of thick pasta, but true pastitsada tastes nothing like that!

The authentic dish that has many fanatic devotees has six secrets that differentiate it from any other similar dish: the red tomato sauce is cooked with copious amounts of onion and a special spice mix called spetseriko.

The balance of the different spices within varies, on whether you want it extra spicy or mild, but there is always allspice, bukovo, and cinnamon.

There is also a dash of vinegar for balance and red wine for depth of flavor. The sauce is olive oil-based and within it the rooster is cooked slowly, to the point that the sauce is viscous and the meat so tender that it “collapses” when prodded. Once ready, really thick pasta is cooked and then mixed in with some of the sauce before serving.

This dish is rich in flavor and texture and gives an opulent, extravagant feel to the senses. One single bite will tell you why it has so many dedicated fans!

5. Bourdetto

Bourdetoo completes the trifecta of Corfu’s most famous and most beloved dishes together with sofrito and pastitsada.

This one is a very spicy fish dish that fishermen used to have with fish they couldn’t sell. These fish were usually seabed fish like scorpion fish (an invasive fish species in the Mediterranean), painted combers, groupers, scabbardfish, and even stingrays and octopus.

The fish is slow-fried in olive oil with a lot of onion and pepper to release the flavor. Once that is done, more red sweet pepper is added with a little water to allow the fish to cook til tender. Once done, lemon is added and served. The result is a gorgeous red sauce that isn’t for the faint of heart (unless explicitly cooked without hot peppers) and succulent, extremely tasty fish!

6. Bianco

Bianco is a traditional way of cooking fatty white fishes in Corfu, named after the white hues of the dish when it is served. The appropriate fishes for bianco are white groupers, golden groupers or dusky groupers but can also be done with cod, pipers, or John dories.

The fish is first cut into thick slices then cooked together with onions, potatoes, garlic, parsley, and white pepper until soft. The dish is accompanied by fresh bread, with which to sop up the incredibly tasty sauce, while enjoying the tender fish and the soft, succulent potatoes.

7. Stakofysi

Stakofysi is traditionally cooked on Mach 25^th. The dried salted cod is so hard that it needs to be cut with a saw! That’s why it’s named that way (stakofysi = stocked fish), because it uses fish that isn’t fresh, like all the other dishes. The salted cod is soaked and tied with string to keep it from dissolving during the slow cooking.

It is then cooked in water with salt, pepper, and a clove of chopped up garlic. After a couple of hours when it’s soft, sliced potatoes are placed at the bottom of the pot under the fish, with olive oil. It is then cooked until the water is completely evaporated and the potatoes are extremely soft.

By now, a natural sauce has been produced that has the consistency of mayonnaise and the full flavor of the fish with the garlic. The fish itself is soft and tender, making it a favorite with locals.

8. Savoro

Savoro is yet another age-old beloved fish dish with an astounding history. It takes its name from the savoro sauce, in which sailors would preserve the fish.

Savoro sauce had such ingredients that it protected the sailors from the scourge of scurvy that affected other crews of the era. It is also extremely tasty and a tad spicy! It is olive oil based, with garlic, vinegar, laurels, raisins, rosemary, and onions.

Nowadays, fish savoro are floured, deep fried fish such as bogue, striped red mullet, or picarel. The sauce is cooked quickly in the pan and the fish then dropped in. The crunchiness of the fish and the rich flavor of the sauce make fish savoro a favorite.

9. Banketa

This is an almond treat that is made in Corfu for Christmas. Whole cumquats and ground up almonds are kneaded together after boiling slowly in sugar, then covered in powder sugar and decorated with whole almonds.

You need to eat it to know the perfect tangy balance of the fruit with the rich sweetness of the almond, making this sweet a favorite of the winter holidays. 

10. Pasta Flora

Pasta flora is a most beloved local dessert or coffee treat. It is a thick butter-and-egg base, which is not quite cake and not quite a tart, which is then covered with a thick layer of jam, preferably tangy like cumquat, orange, or even apple.

Thin ribbons of the same dough are then placed in a basket weave over the jam layer, in its iconic decoration and baked. The result is a succulent, balanced sweet where the fruit flavor meshes with the rich butteriness of the base. You can also find it with other jams all over Greece, but the authentic one is only found in Corfu!

11. Fogatsa (Sweet Easter Bread)

Fogatsa, a classic Easter delicacy originating from the Greek island of Corfu, reflects the historical influence of the Venetians who governed the region for many centuries. The name of this traditional treat, derived from the Italian “fogazza,” highlights its connection to Italian fried bread dough.

This sweet Easter bread is flavored with kumquat liqueur (or orange queur), sweet bergamot, orange juice and lemon zest for a truly unique flavor. You can find the full recipe for fogatsa here.

These ten are the most well-known dishes and treats from Corfu, but there are many more to discover! Corfiot cuisine specializes in balancing clashing flavors and spicing things up. Spices and herbs are pivotal, making each dish a symphony for your tastebuds that you are unlikely to forget, but certain to fall in love with.

Related: Most Popular Desserts in Greece

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Naples is renowned for its rich culinary tradition and delicious food, encompassing some of the most iconic dishes known worldwide, such as pizza, to name the most symbolic. In Naples, as in many other regions in Italy, the cuisine stems from basic, rudimentary cooking techniques due to the impoverished conditions which southern Italy experienced for a long time.

The 18th and 19th centuries marked a period of economic hardship for the city, and the local cuisine adapted to the limited resources. Pasta became a staple, and dishes such as pasta e fagioli (pasta and bean soup) became popular due to their affordability and simplicity. In the 20th century, however, Naples experienced a culinary renaissance.

The city’s traditional dishes gained international recognition, and the Neapolitan pizza became known worldwide. The post-war period also saw the rise of street food, with vendors selling frittura (fried food) and cuoppo (paper cones filled with fried treats) on the streets.

Today, Neapolitan cuisine continues to evolve while maintaining a strong connection to its historical roots. Local markets, such as the vibrant Mercato di Porta Nolana, showcase the diversity of ingredients that contribute to the delicious tapestry of Neapolitan food.

1. Pizza Margherita

Naples is widely considered the birthplace of pizza, with Pizza Margherita being the undisputed Queen of all pizzas and, indeed, the culinary symbol of the country. Legend has it that the Margherita was invented in 1889 to honor Queen Margherita of Italy, as it bears the iconic colors of the Italian tricolore.

Where to eat the best Pizza Margherita in Naples:

L’Antica Pizzeria da Michele

Established in 1870 by the Condurro family, this pizzeria is one of the oldest in the city. After winning a much-deserved Michelin star, the pizzeria additionally gained international recognition after being featured in the movie “Eat Pray Love.”

Sorbillo

Sorbillo is undoubtedly the most symbolic pizzeria in Naples thanks to the incredibly talented Gino Sorbillo. Gino grew up in the family pizzeria and soon learnt the secrets of the true Neapolitan pizza, which he perfectly conveys through his delicious pizzas. Don’t be put off by the hour-long wait in the queue, it will definitely be repaid!

2. Pasta alla Puttanesca

Known for its bold, flavorful sauce and its characteristic name, pasta alla puttanesca is a classic Neapolitan dish and one of the most popular pasta dishes in Italy. The dish is thought to have originated in the Quartieri Spagnoli, a district which, at the beginning of the 20th century, was renowned for its brothels, hence the name meaning prostitute in Italian.

Legend has it that one day the owner of one of the brothels decided to spice up the lunch of his guests by preparing this hot and peppery dish, which from then on became their staple lunch.

Where to eat the best Pasta alla Puttanesca in Naples:

120 Grammi

120 Grammi is a small, colorful kiosk which does takeaway pasta – yes, you read that right. Despite the Italian stereotype of being categorically against this Americanized concept, all Neapolitans decidedly agree that this restaurant probably makes the best Puttanesca pasta in town! And when a local claims it, it’s definitely worth giving it a try.

Trattoria Pizzeria 7 Soldi

Nestled in a narrow street in the historic part of town, this rustic family-run restaurant offers some of the most exquisite traditional Italian dishes. Its impossible not to mention the mouth-watering Puttanesca pasta served with their home-made vermicelli and their locally-grown capers.

3. Ragù Napoletano

We are all certainly very familiar with ragù, generally referred to as bolognese outside of Italy. Indeed, the city of Bologna came to be known for its tasty meaty sauce, yet, few people know how distinctively delicious and unique the recipe from Naples is!

While the concept remains the same, the main difference between the two consists in the ingredients used.

The Neapolitan version of the ragù includes a wider variety of meats, such as beef, veal, pork ribs and sausages, which are all chopped up and placed in a casserole where they slow cook for almost 6 hours together with the other ingredients. And of course, what makes the ragù incomparably unique is the use of locally grown San Marzano tomatoes.

Where to eat the best Ragù Napoletano in Naples:

Osteria da Carmela

Osteria da Carmela offers a whole variety of pasta-based ragù dishes, all with a wonderfully genuine and homemade taste. The warm and cozy atmosphere elevates even more the authenticity of its traditional dishes.

Tandem

Imagine a restaurant where everything you order is ragù-based. That’s what you get at Tandem! In fact, this is the first and, so far, only restaurant entirely dedicated to Neapolitan ragù. A paradise for the true aficionados! The ragù is made the old-fashioned way and served with traditional pasta shapes: ziti, rigatoni, and tagliatelle. There’s even the possibility of ordering an extra portion of sauce for the quintessential scarpetta.

4. Melanzane alla Parmigiana

Melanzane alla Parmigiana is a wonderfully rich and tasty dish consisting of thick layers of fried eggplant, layered with tomato sauce and cheese (mozzarella and Parmesan), and garnished with a few leaves of fresh basil.

The dish is baked until the slices of eggplant absorb all the sauce and become deliciously soft and tender. Though incredibly easy, this vegetarian-friendly dish always makes an impression, but don’t worry if you don’t manage to finish it all in one, they say the next it is even better!

Where to eat the best Melanzane alla Parmigiana in Naples:

Ristorante Leon d’Oro

Leon d’Oro is a popular and authentic trattoria in Naples where the Melanzane alla Parmigiana is widely recognized as one of the chef’s unmistakable classics. Located in the heart of Piazza Dante, this restaurant is the perfect place to experience the local cultural atmosphere and cuisine.

Da Donato

Make sure you try Melanzane alla Parmigiana in this modern Neapolitan restaurant, which fuses local gastronic know-how with innovative techniques. While on the one hand embracing innovation, the chef’s motto hanging on the restaurant wall reads: “Cooking is like loving, either you give in completely or you give up.”

5. Gnocchi alla Sorrentina

Originating from Sorrento, near Naples, Gnocchi alla Sorrentina is the culinary symbol of the area, encapsulating the simple and rich flavors of the Mediterranean. Soft potato gnocchi, a creamy tomato sauce, melting mozzarella cheese, and the freshness of basil means this comforting dish requires nothing more to satisfy your soul.

Where to eat the best Gnocchi alla Sorrentina in Naples:

O’Cerriglio Trattoria Tipica

Located in the heart of the city, this authentic Neapolitan restaurant offers a wide variety of local dishes, amongst which the much regularly ordered is Gnocchi alla Sorrentina. Its reasonable prices and welcoming atmosphere reflect the humble and authentic spirit of the restaurant.

Trattoria Napoli Notte

With its typical Parthenopean architecture and traditional cuisine, Napoli Notte is widely considered by locals to be one of the city’s landmarks for savoring Neapolitan specialties.

6. Frittura di Paranza

Frittura di paranza is one of the most popular dishes in various coastal regions of southern Italy which benefit from the abundance of fresh seafood.

Similar to the Turkish hamsi dish, It consists of nothing more than small fish, such as anchovies, squid, shrimp, sardines, which are lightly battered until crispy and golden and served with a squeeze of lemon. The term paranza refers to the typical Neapolitan coastal boats which were historically used for fishing.

Where to eat the best Frittura di Paranza in Naples:

La Trattoria del Buongustaio

This restaurant perfectly represents the image of an authentic Neapolitan trattoria: a family-run eatery with a warm and welcoming atmosphere offering traditional dishes and fish of remarkable freshness. This is by far the most popular place to go and savor an outstanding fried seafood platter.

Trattoria del Sole

If you want to follow the locals to eat frittura di paranza, try Trattoria del Sole. Nestled in a tiny side street, this authentic Neapolitan restaurant offers the most delicious traditional dishes at exceptionally reasonable prices. No doubt that’s why it is one of the most frequented places in the city!

7. Cuoppo

Similar to the frittura di paranza, cuoppo is a mix of deep-fried shellfish served in a paper cone, or basket, as the Neapolitan name cuoppo implies.

Seasoned with salt, pepper, and lemon, cuoppo has become a popular symbol of Neapolitan street food and, indeed, is a great way of keeping up your energy while browsing the historical streets of Naples.

Where to eat the best Cuoppo in Naples:

Friggitoria Vomero

Established in 1938 by Raffaele Acunzo (the same owner of one of the most historical pizzerias in Naples), Friggitoria Vomero is a much-loved place for real gastronomic connoisseurs.

The secret of their undisputed success lies in culinary secrets which have been passed down from generation to generation and which are shared exclusively within the family. This is why very few have sought to even try recreating their authentic deliciousness.

La Passione di Sofì

This place is another renowned spot for the best cuoppo in Naples. This little restaurant bears the name of a Neapolitan lady with whom, according to folklore, Ferdinand I, King of the Two Sicilies, fell in love, in the early 19th century, due to her wonderful culinary creations. And indeed, the delicious cuoppo made here stands up to the excellence of Sofì’s creations.

8. Casatiello

Casatiello is a savory round bread originating from Naples and traditionally enjoyed during religious festivities, such as Easter or Christmas, as it symbolizes rebirth and abundance. According to tradition, on the day preceding Good Friday, Neapolitan women used to gather to make casatiello for the following day.

Its typical circular shape symbolizes the cyclicity of life. It is usually filled with cured meats such as salami or pancetta, as well as with cheese and eggs, which make it a rich and indulgent treat, generally found in most patisseries and bakeries of Naples.

Where to eat the best Casatiello in Naples:

Chalet Ciro

Chalet Ciro has been one of the most renowned bakeries in Naples for over 70 years. The combination of the highest quality ingredients and the most talented culinary savoir-faire has gained the place the highest reputation. Here you can taste one of the best casatiello in the region.

Augustus

With almost a century of experience, this historic patisserie is another of the city’s landmarks for casatiello, as well as for many local pastries and baked goods. Make sure you stop by for a bite!

9. Pastiera Napoletana

Pastiera Napoletana may well be the single most loved Neapolitan dessert. This shortcrust pastry cake, filled with ricotta and cream, was traditionally made for Easter.

The top is, in fact, decorated with strips of pastry layered to form the shape of small crosses all over the surface. Today, pastiera Napoletana can be enjoyed throughout the year and continues to be the number one dessert in the region!

Where to eat the best Pastiera Napoletana in Naples:

La Pastiera Napoletana

Bearing the same name as their fabulous piece de resistance, this lovely little patisserie has definitely got you covered for your sweet cravings all year long, even after the Easter period!

Caffetteria Ceraldi

Piazza Carità, now known as Piazza Salvo D’Acquisto, is the square where one of the best cafeterias in Naples is located: La Caffetteria Ceraldi. Here you will surely be caught by indecision as you peruse what is on offer, but we can assure you that their pastiera Napoletana is truly excellent, especially when enjoyed with their top-notch cappuccino.

10. Sfogliatella

Last but not least, sfogliatella is a delicious way to end your dinner or just to treat yourself to a mid-afternoon snack. This traditional shell-shaped Neapolitan pastry, filled with sweet ricotta cheese, candied fruit, and orange zest is available in every patisserie in Naples.

There are two main types of sfogliatella: riccia, made with puff pastry, or frolla, made with shortcrust pastry. Riccia tends to be the most popular due to its flaky crust.

Where to eat the best Sfogliatella in Naples:

Sfogliatelle Attanasio

Located in a small alley off Piazza Garibaldi, Attanasio has become one of the most well-known patisseries in the area. The irresistible mouth-watering smell of freshly baked sfogliatelle constantly drifts through the streets, making it impossible to walk past.

Antica Pasticceria Carraturo

In the heart of Porta Capuana lies the historic Pasticceria Carraturo, which opened back in 1837! Whether crunchy and fragrant, or crumbly and flaky, both types of sfogliatelle are pure excellence here, embodying the patisserie’s secular culinary expertise.

11. Calzone

The calzone, a classic Neapolitan dish, originated as a popular street food in Naples during the 18th and 19th centuries.

Originally, it served as a convenient and practical way to enjoy pizza on the go. However, this historical tradition has faded, and nowadays, calzones are more commonly found in restaurants than as a portable option.

Calzone was the inspiration for a similar dish with Italian roots – the stromboli. However, stromboli was created in the United States by Italian immigrants and while stromboli looks similar to calzone, there are many differences between the two.

Related: Most Popular Southern Italian Foods
Related: What to Eat in Rome?
Related: Florence Food Guide

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However, that is a shame! Traditional Greek cookies, or koulourakia, are a staple of every important Greek holiday and celebration. They have their own fascinating history, and many recipes trace their roots all the way to Ancient Greece.

Traditional Greek cookies may not be very famous on the international culinary scene, but if you want to be a true connoisseur, you absolutely need to taste them and their delicious variety and versatility. And what better way to get to know them than to read up on their lush heritage, and then take a bite as you have your coffee, like so many Greeks love to do?

If that sounds good, join us on a brief tour of the history and cookie culture in Greece and get to know 10 of the most irresistible traditional Greek cookies!

The fascinating history of the Greek cookie

The Greek word koulourakia (κουλουράκια) means small koulouri. Koulouri (κουλούρι) is a slightly modern version of the Ancient Greek word for, you guessed it, cookie! In Minoan times, they were made in the shape of a snake to ward off diseases, a shape you still get to see today in certain types of Greek cookies.

These ancient cookies are rusks made with barley, perfect for carrying easily on trips or into the fields as they wouldn’t spoil. This barley rusk is still quite popular with Greeks today and is the forefather of all Greek cookies. Later on, still in ancient times, another, sweet cookie made an appearance made of animal fat, milk, honey, and herbs. These cookies were called plakountes and were so popular that ancient Persian kings would hire Greek cooks especially to make them!

Various combinations of the koulouri and the plakountes gave rise to all the several different Greek cookies, especially from the 15^th century, when sugar first made it to Greece!

These sweet cookies made with several, often expensive, ingredients were customarily made for joyous occasions or celebrations in ancient and medieval Greece. Even today, certain cookies we’re about to see below are closely associated with specific holidays like Christmas or Easter and make any Greek person grin in happiness – that’s also thanks to how tasty they are!

So, without any more ado, here are some of the tastiest traditional Greek cookies, in no particular order. Each has a dedicated fan club in Greece. You have to taste them all to see which one you want to join!

1. Melomakarona (Christmas Honey Cookies)

Melomakarona cookies hail from Byzantine times and were originally made for funeral wakes. However, sometime during medieval times, they got dunked in honey and ever since have been festive, closely associated with Christmas.

They are made with a base of olive oil and sugar, orange juice, clove, and cinnamon. The secret to truly authentic melomakarona, though, lies in the syrup. It is a thick syrup made with honey and water, and it should completely saturate the cookies so that when you bite in, you get crunchy on the outside and syrupy goodness on the inside.

They are topped with ground nuts. Greeks like to warn people that you can’t only have one once you begin!

2. Chocolate Melomakarona

If you love chocolate and melomakarona then why not combine the two? This is exactly what Chef Giorgos Tsoulis has done with this delicious chocolate-coated melomakarona recipe.

3. Kourabiedes (Christmas Almond & Butter Cookies)

Kourambiedes are, together with melomakarona, the symbol of a Greek Christmas. They are considered the luxurious, upper class addition to Christmas cookies as they require a lot of butter and almonds.

Both ingredients were always expensive and status symbols, to the point that a rich kid who is soft and needs to be treated carefully is teasingly called a kourambies.

These cookies are round like snowballs, kneaded with butter and almonds and powdered sugar, which then is copiously sprinkled on top to completely cover and encase the cookie like snow. You have to eat it carefully because you’ll sprinkle powdered sugar everywhere. And if made correctly, it’ll crumble in your mouth delectably.

4. Chocolate Kourabiedes

With the addition of cocoa powder, Chef Giorgos Tsoulis provides a twist on the traditional kourabiedes recipe, but dare we say it’s even more delicious. Enjoy!

5. Smyrnaika Koulourakia

These are cookies which, as their name implies, have their origin in Smyrna, in Asia Minor. The recipe was created around the turn of the century, when Smyrna had a huge Greek population.

After the destruction of Smyrna in 1922, the Greeks that fled to Greece proper brought this recipe with them, and it became popular all over.

Smyrnaika koulourakia are made with butter, eggs, sugar, some mastic for fragrance, and vanilla. They are firm but crunchy, with a rich taste that goes great with milk or coffee. They are made around the year in Greece, but they are especially popular during and associated with Easter Sunday.

6. Paximadia (Sweet Rusks)

Paximadia are cookies directly linked to the ancient Greek versions we talked about! They are especially popular in Crete, where they’re called greeting cookies, because that’s the first thing they like to treat you with!

They are made with olive oil and orange juice as the base, and various fragrances or complementary ingredients, such as toasted almonds. They resemble biscotti and are incredibly rich in taste. And what’s often surprising is that they are vegan!

7. Ergolavoi (or Amygdalota from Central Greece)

Ergolavoi are chewy, soft cookies made with almonds (hence their other name, amygdalota) and almond paste, kneaded together with powdered sugar and egg whites to create their unique texture and consistency. As for their name, it comes from their fascinating 19^th century story as the love cookie!

The story goes that in 19^th century Athens, a group of young men were hanging around on the street serenading a young woman. When asked why they were there, they said they were contractors building a road (in Greek, a contractor is an ergolavos).

Ever since, these cookies have been given as a symbol of one’s love or during engagements and weddings, when they are called ergolavoi – love contractors, that is!

8. Amygdalota from the Islands

The name means made with almond, and it can be deceptive, as there are more than one type of Greek cookie with the name.

The ones from the islands, particularly the Cyclades, are made with finely ground almonds and rose or flower water and powdered sugar. They are very fragrant, usually shaped as a pear or a crescent and require no baking. They are also vegan!

9. Isli (Northern Greek Christmas Cookies)

Isli are triangular cookies with a ridged surface that are traditionally served during Christmas or at weddings in northern Greece, particularly Macedonia and Thrace. Originally, they came from Asia Minor.

They are also called vegan melomakarona, because they manage to be just as delicious as melomakarona, but without honey!

They are basically cookies stuffed with nuts and spices, wrapped in an airy, light dough that is firm enough to keep everything in, but crumbles deliciously in your mouth. The cookies are also doused in syrup, which they also absorb until saturation, just like the melomakarona. The syrup, though, is made with sugar and water mixed with rose water.

10. Moustokouloura

Moustokouloura are, as their name implies even in English, cookies made of must: the juice of freshly crushed grapes before it is put in a barrel to become wine! They are some of the most unique cookies you will get to taste. They have a characteristic light brown color and are usually circle shaped.

The taste of moustokouloura is unique, a balanced, delicious combination of sweet, fruity, slightly spicy, and definitely rich. They’re usually served as a coffee treat.

11. Lychnarakia (Easter Cookies from the Islands)

Their name means little lamps and their shape is unique, often resembling a 19^th century oil and water lamp cup that Greeks light before icons in prayer. They are considered delicacies from the island of Tinos in the Cyclades or from Chania, Crete.

They are definitely Easter cookies, which are ceremoniously made on Good Thursday or Good Friday, during the Orthodox Easter Holy Week.

They are made with a dough of butter, milk, eggs, and vanilla. This dough is then filled with a sweet soft Greek cheese, called Mitsithra, mixed with sugar and egg, like a flat tartelette in Crete, or a taller one in Tinos.

12. Ouzo Cookies from Corinth

No list would be complete without the traditional ouzo cookies from Corinth, also called Corinthiaka! They are also called drunk cookies, for obvious reasons.

They are made with olive oil, ouzo, sugar, and mastic. They are shaped into wreath-like designs and are very light colored, almost white, and topped with sesame. They have a very distinct taste that is not heavy with ouzo, but is a rather fragrant, sugary flavor that will pleasantly surprise you as you enjoy your coffee.

These cookies are just a small sample from the vast range of traditional Greek cookies waiting for you to explore! Each region of Greece has at least a couple for you to enjoy, in an endless, delightful, delicious journey of the heritage of Greece and the traditions that warm the heart. We hope that you can embark on yours with these first ten.

Related: 25 Popular Greek Desserts

Related: Traditional Greek Christmas Foods

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Whether you’re exploring the bustling streets of Rome or the tranquil countryside of Tuscany, indulging in these top 10 Italian pastries is an essential part of experiencing the country’s culinary heritage. Let’s embark on a delightful journey through Italy’s top 10 pastries!

1. Cannoli Siciliani

Starting our pastry journey in the South, Sicily offers us the beloved Cannoli Siciliani. These iconic Sicilian pastries, possibly Italy’s most famous ones, consist of crispy fried tubes of dough filled with sweet ricotta cheese and adorned with candied fruit, chocolate chips or pistachios.

The Sicilian cannolo is a traditional dessert that dates back to Sicily’s Arab domination which ended in the year 1090, but its origins go even further and can be traced back to Roman times. In fact, the first to mention this delicacy was Cicero, in 70 B.C., who, during a trip to Sicily, was enchanted by a “Tubus farinarius dulcissimo edulio ex lacte fartus” (a tube of flour filled with soft milk cream).

The combination of texture and flavor makes cannoli a must-try pastry when visiting Italy.

2. Sfogliatella

Sfogliatella, a delectable Italian pastry, hails from Naples and is a true masterpiece of culinary artistry. Its name, meaning small, thin leaves, perfectly describes its distinctive texture. This pastry boasts a flaky, multi-layered shell created from paper-thin dough sheets, offering a delightful contrast to the sweet, creamy ricotta cheese filling.

The filling is often infused with sugar and citrus zest, resulting in a harmonious blend of flavors and textures.

Sfogliatella is not just a treat for the palate but also a visual marvel, with its intricate, shell-like shape. It remains a beloved symbol of Naples’ culinary heritage and a must-try for pastry enthusiasts.

3. Bignè di San Giuseppe

Bignè di San Giuseppe is a delightful Italian pastry originating from the Lombardy region. These delicate rounded pastry puffs are a traditional treat, particularly cherished on St. Joseph’s Day, celebrated on March 19^th. The puffs are generously filled with velvety vanilla custard, creating a harmonious blend of crisp pastry and creamy sweetness.

To enhance their appeal, they are often garnished with amarena cherries (sour black cherries) that add a burst of fruity flavor. The Bignè di San Giuseppe additionally holds valuable cultural significance, symbolizing devotion and tradition during this special Italian celebration.

4. Zeppole

Zeppole truly embodies the essence of Southern Italy’s rich culinary heritage. Deriving from the Italian word zeppo, meaning filled or stuffed, these golden-fried dough balls are typically filled pastries which originate from the southern regions, particularly Campania and Calabria.

These sweet delicacies come in two main varieties: the ricotta filled and custard filled zeppole.

Each version presents a divine contrast between the crisp, golden exterior and the sumptuously creamy interior, a testament to Southern Italy’s expertise for harmonizing textures and flavors.

Zeppole, often generously dusted with powdered sugar and sometimes drizzled with honey, are more than just a treat; they are a symbol of tradition and unity.

5. Pasticciotto

Pasticciotto originates from the sun-kissed region of Puglia. Pasticciotto is characterized by its golden, flaky crust that cradles a velvety, custardy cream filling. Variations abound, with some pastries featuring exquisite fruit jam or fresh fruit nestled within.

As you savor each bite, you taste the sun-ripened fruits and the warm Mediterranean breeze that have shaped this delightful pastry. Pasticciotto is a local treat and a testament to the region’s commitment to preserving its culinary heritage, making it a must-try for anyone exploring the flavors of Southern Italy.

6. Mostaccioli

These spiced, nut-studded cookies are a delightful balance of simplicity and richness. Hailing from various regions of Italy, mostaccioli are typically prepared by mixing ground almonds or hazelnuts with honey, cocoa, and spices like cinnamon and cloves.

This dough is shaped into small, diamond or oval cookies, which are then baked until firm and aromatic.

Once baked, mostaccioli are often glazed with a luscious chocolate icing, providing a perfect balance to their mildly spiced interior. These pastries are a beloved addition to festive occasions and holidays, offering a taste of Italy’s sweet culinary traditions.

7. Amaretti

Amaretti have a rich history dating back to the Renaissance era. Originating in the Lombardy region of Northern Italy, amaretti are renowned for their crisp exterior and chewy, marzipan-like interior. The name amaretti is derived from the Italian word amaro, meaning bitter, owing to their original use of bitter almonds.

Over time, recipes evolved, incorporating sweet almonds instead of bitter ones, giving rise to the sweet, almond-flavored amaretti we know today. These cookies gained popularity throughout Italy and have become a staple in Italian cuisine.

With their delightful blend of sweet and nutty flavours, amaretti have not only stood the test of time but have also earned a special place in the hearts of dessert lovers worldwide.

8. Occhi di Bue

Occhi di bue, Italian for bull’s eyes, are delightful sandwich cookies similar to Linzer cookies and celebrated for their simplicity and irresistible taste. These iconic treats have roots in mediaeval Italy, where they were originally crafted as simple, rustic biscuits. These classic pastries consist of two tender, buttery shortbread-like cookies that crumble delicately in your mouth.

The defining feature of occhi di bue is the sweet filling, often fruit preserves such as raspberry or apricot jam, which nestles between the two cookies, creating a delightful contrast of textures and flavors. These delicacies are frequently enjoyed with a cup of espresso or as an accompaniment to afternoon tea.

9. Babà al Rum

Babà al Rum are small, golden, dome-shaped cakes soaked in a rich and fragrant rum syrup, which infuses them with a delightfully alcoholic kick and a moist, tender texture. The magic of babà al rum lies in the balance between the sweet, slightly citrusy cake and the intense rum flavor.

Topped with whipped cream or candied fruit, these desserts are a true indulgence and a favourite after-dinner treat in Italy. Their unique blend of moistness and spirited essence makes babà al rum an irresistible choice for those seeking a decadent and spirited dessert experience.

10. Frittelle di Riso

Frittelle di Riso, or rice fritters, offer a delightful taste of Italian comfort food. Originating in Venice, these delectable pastries are a cherished part of Italian cuisine. The star ingredient, rice, is cooked to creamy perfection, then mixed with eggs, sugar, and often a touch of lemon zest. This mixture is then shaped into small balls or patties and deep-fried to a golden crispness.

The result is a dessert that is simultaneously crispy and tender, sweet and fragrant. Frittelle di riso are often dusted with powdered sugar, enhancing their appeal. Whether enjoyed as a dessert, snack, or during special occasions such as the Venice Carnival, these rice fritters offer a delightful taste of Italy’s culinary tradition.

From the iconic cannoli Siciliani to the delightful frittele di riso, each pastry offers a unique glimpse into Italy’s diverse regional flavors and traditions. Whichever part of Italy you are exploring, make sure to indulge in these top 10 Italian pastries to properly experiencing the country’s culinary heritage. Buon viaggio!

Related: Most Popular Italian Desserts
Related: Most Popular Italian Christmas Cookies
Related: Famous Italian Easter Cookies and Desserts

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From traditional choices such as bread, cheese, and even cold meats, to more modern options such as cereals, yogurts, and smoothies, you can find various foods to get your day off to a good start.

Over the last few years, there’s been a growing trend for healthier breakfast choices, starting with more fruit, whole grains, and fresh dairy products. Porridge, yogurt, and fresh fruit have gained popularity as people have become more health-conscious.

Let’s take a look at what the Portuguese eat most frequently for breakfast, in general.

1. Bread (Pão)

Portuguese culture is extremely rich when it comes to the culture and manufacture of bread. For this very reason, it’s no wonder that it’s a staple of Portuguese breakfasts.

Many people enjoy several types of bread, such as rolls, baguettes, or slices of crusty bread, but also other varieties such as cereal, wholemeal, pumpkin, or even rye bread. Bread is often eaten with butter, jam, ham, or even with cheese.

2. Pastry (Pastelaria)

Portuguese pastries are undoubtedly one of the richest in the world, largely because of their distinguished flavors, textures, and their perfect balance of sweetness. They are an essential and key part of Portugal’s culinary culture.

There are dozens of traditional pastries, as well as the ones that were introduced and imported from other countries.

They are enjoyed in coffee shops, bakeries, and in every household across the country. Some of these pastries that are most often chosen by us Portuguese are:

• the famous pastel de nata, Portugal’s national dessert, is a custard tart characterized by its flaky, buttery crust and creamy egg custard filling. It’s often dusted with cinnamon or powdered sugar;
• from Sintra we have the famous travesseiros, flaky puff pastry filled with a sweet almond and egg cream, or the famous queijadas, a sweet, tart-like pastry made with cheese, sugar, eggs, and cinnamon;
• the famous bola de berlim, a doughnut-like pastry typically filled with sweet egg-based cream;
• Pão de Deus, meaning “bread of God,” is a sweet bread roll topped with a coconut and sugar crust;
• the Portuguese breakfast muffin, bolo de arroz is made using rice flour in addition to standard wheat flour;
• and finally, the famous croissant that everyone loves.

3. Dairy Products (Laticínios)

Dairy products play a very important role in our culture and culinary traditions. Portugal is widely known for having a long history of dairy consumption. Here are some of the main elements of the dairy tradition in our breakfast:

• yogurt, available in various flavors and forms, often eaten at breakfast with fruit, honey, or cereals;
• butter, a basic ingredient but chosen by many to spread on bread;
• milk, consumed in various forms, whether it’s packaged milk, fresh milk, or even cream with coffee. It should be noted that in recent years there has been an increase in the popularity of alternative options to milk, such as almond milk, soy milk, or oat milk;
• Portuguese cheeses, each with its own distinctive flavor, texture, and area;
• and, as already mentioned, traditional Portuguese confectionery incorporates dairy products.

4. Cereals and Seeds (Cereais e Sementes)

Cereals are found on many breakfast tables across the country, as are the seeds, which provide our breakfast with a boost of energy, and, at the same time, all the nutritional requirements for a successful day.

5. Oatmeal (Aveia)

Oatmeal is becoming more and more popular as a healthier breakfast option. This meal is getting more and more fans simply because it’s so nutritionally rich, as well as how it can be cooked: by using a variety of milks, by adding fruit, nuts or even honey.

6. Eggs (Ovos)

Eggs are one of the most popular ingredients in Portuguese cuisine. Essential for our pastries as well as our main dishes, eggs can also be found in our breakfasts when prepared as scrambled eggs. They can also be boiled to be eaten later in the morning, or even throughout the day.

7. Fruit (Fruta)

The consumption as well as the cultivation of fruit in Portugal, such as the famous Pineapple from São Miguel Island in the Azores, the famous Banana from Madeira, the incredible cherries from Resende or Fundão, the Orange from the Algarve, the Pêra Rocha from Sintra, or so many other fruits.

It represents an integral part of the Portuguese diet, as for the country’s rich agricultural heritage and emphasis on fresh, local, and seasonal food, often eaten as part of our breakfast.

8. Coffee (Café)

Coffee is a central and crucial element of breakfast all over the country. It’s quite common to drink coffee, whether it’s a café expresso (espresso), café duplo (double espresso), a garoto (weak milky espresso), a carioca (weak watery espresso), a café pingado (espresso with a spot of milk), a café com leite (espresso with steamed milk), and meia de leite (cup of coffee with milk).

9. Juices and smoothies (Sumos e Batidos)

Freshly squeezed fruit juices, milkshakes or even smoothies are popular breakfast foods for the younger population or those who prefer a healthier approach.

10. Soup (Sopa)

Yes, you read it right, soup. In some parts of the country, especially in rural and isolated areas, there is still the habit and tradition of eating soup for breakfast. This meal is often eaten by people who work and spend their day in the field.

The Portuguese approach to breakfast is deeply rooted in their own cultural tradition, favoring traditional elements while adopting modern and healthy options. This meal is valued not only for its nutrition but also for its role in building social bonds and stimulating an active environment for the whole day.

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Sardinia’s diverse culinary tradition reflects the island’s rich history and geographical location. With influences from various civilizations – including Phoenician, Roman, Spanish, and Arabic – Sardinian cuisine offers a remarkable fusion of flavors and ingredients. The cuisine heavily relies on local resources such as seafood, lamb, wild herbs, and locally cultivated ingredients such as artichokes, tomatoes, and olives.

Sardinian dishes are known for their rustic simplicity and focus on high-quality, seasonal ingredients. From iconic dishes such as porceddu (roast suckling pig) and malloreddus (Sardinian gnocchi) to exquisite cheeses like pecorino and unique treats such as sebadas (fried cheese-filled pastries), Sardinian cuisine offers a delightful and unique gastronomic journey for the taste buds.

But now, let’s delve into the region’s top 10 dishes!

1. Frègula

Frègula (from ferculum in Latin meaning crumb) is a traditional Sardinian pasta that holds a special place in the island’s culinary heritage. This unique pasta resembles small pearls for its round shape and distinctive texture. Its origins can be traced back to ancient times when Sardinia had trade connections with North Africa and the Middle East.

Its production involves a meticulous process: the pasta is made by mixing semolina flour with water to form a dough, which is then rolled into tiny spheres. Traditionally, this was done by hand, with skilled artisans using a special tool to shape each frègula.

Today, modern techniques have been introduced to streamline the process, but the essence of the pasta remains unchanged. After shaping, frègula is typically toasted, providing it with a unique nutty flavor and a slightly golden hue.

This incredibly versatile pasta often features in Sardinian seafood dishes, such as the popular Frègula con Arselle (clam soup), where the small pasta pearls absorb the flavours of the broth and seafood. In addition to seafood-based dishes, frègula pairs well with various ingredients, including vegetables, meats, and cheeses. Its unique shape, toasty flavour, and versatility make it a beloved staple of the island’s culinary traditions, showcasing the rich heritage and creativity of Sardinian gastronomy.

2. Zuppa Gallurese

Zuppa Gallurese (Gallurese soup) is a rustic dish originating from Gallura, a historical sub-region in northern Sardinia. The soup is also called suppa cuata, meaning hidden soup to indicate the various layers it consists of.

The dish most probably originates from the Middle Ages, a time when the term soup was used to refer to all dishes involving bread soaked in tasty broths.

Zuppa gallurese is in fact made with layers of bread (more specifically, pane carasau, a Sardinian flatbread), cheese, and sheep’s broth. This lasagna-like dish is baked until the bread absorbs all the flavours.

Made with few simple ingredients, Gallurese soup epitomizes the humbleness of Sardinian cuisine. Its flavor and golden crust make it a perfect comfort food to enjoy on cold winter days as a tasty treat.

3. Porceddu

Porceddu is a classic recipe of Sardinian cuisine, a symbol of the island of shepherds, farmers, and uncorrupted land. The preparation of Porceddu is a meticulous and time-honoured process. A young pig, typically weighing around 4 to 6 kilograms, is chosen for its tender meat and delicate flavour.

The piglet is traditionally seasoned with a simple blend of herbs and spices, such as rosemary, garlic, fennel seeds, and salt, to enhance its natural taste. To achieve the desired succulence and crispness, the piglet is roasted on a spit or in a wood-fired oven, known as a furneddu.

The cooking method ensures that the meat retains its tenderness while developing a golden, crispy skin. The slow roasting process allows the flavors to meld together, resulting in a dish that is both flavorsome and visually appealing.

The Porceddu is typically served whole, presented on a large platter, with the crispy skin intact. The meat is tender, juicy, and imbued with the fragrant aromas of the herbs and spices. Each bite offers a delightful contrast between the crackling skin and the succulent meat, making it a truly special gastronomic experience.

4. Linguine ai Ricci di Mare

Linguine ai Ricci di Mare, or Linguine with sea urchins, is a delightful and distinctive dish that showcases the region’s distinctive flavors of the sea. Sea urchins have a unique and delicate taste that is both briny and sweet, and they are often enjoyed fresh and raw in Sardinia.

Linguine ai Ricci di Mare are an exquisite way to savor these delicacies in a cooked dish. Sardinian fishermen harvest the urchins from the rocky coastal areas, ensuring their freshness and quality.

Their spiky shells are carefully opened, revealing the vibrant orange roe inside. This creamy, buttery roe is the key element that imparts a unique flavor to the dish. The roe is used to make the sauce with olive oil and garlic.

The linguine pasta, selected for its ability to capture the rich sauce, is cooked al dente in salted water. The result is a culinary masterpiece that captures the essence of Sardinia’s coastal cuisine.

5. Spaghetti alla Bottarga

Spaghetti alla Bottarga is a beloved dish that holds a special place in Sardinian cuisine. Bottarga is typically made from the roe of grey mullet, known as bottarga di muggine in Italian or butàriga in Sardinian dialect.

The roe is carefully salted and dried, resulting in a firm, flavorful delicacy with a unique briny taste that embodies the essence of the sea. Spaghetti alla Bottarga, with its briny undertones, embodies the island’s love for simple yet refined dishes. It is a testament to the deep connection that Sardinians have with their natural surroundings and the bountiful resources of the Mediterranean.

Spaghetti alla Bottarga is not just a dish; it is a celebration of Sardinian cultural heritage and a tribute to the island’s pristine waters. It is a dish that brings people together, evoking a sense of community and shared appreciation for the abundant flavours that Sardinia has to offer.

6. Culurgiones

Culurgiones are a type of fresh stuffed pasta typical of Sardinian cuisine, particularly of Ogliastra. This type of ravioli is made with flour, durum wheat semolina and stuffed with a filling of potatoes, Sardinian pecorino cheese, and mint.

Culurgiones have a distinct elongated shape with a meticulous decoration, resembling an ear of corn.

While potato and mint filling is the most popular, numerous variations can be found across the island, with fillings varying according to the specific region. These delights are then cooked in boiling water and often served with tomato sauce and mature goat cheese.

This extraordinary dish was recognized in 2015 as a PGI product of Sardinia.

7. Malloredus

These delicious raviolis originate from Medio Campidano and were, until recently, reserved for very special occasions. Their shape, similar to a shell, actually represents a baby calf (malloreddus, diminutive of malloru, indicating a bull in Sardinian dialect).

Malloreddus are made with two ingredients, durum wheat semolina and water as well as a wicker basket called su ciuliri, and a pair of skilled hands. The dough is quickly dragged and rolled over the uneven surface of the basket, giving the dumplings the characteristic fluted shape that captures the sauce so well.

There are various versions of malloreddus, such as malloreddus a casu furriau, prepared with melted pecorino cheese, malloreddus a mazza frissa, featuring a cream-based sauce, and maccarronis de orgiu, made from barley and topped with grated ricotta cheese.

Malloreddus hold a festive significance and have long been a highlight of wedding banquets and engagement celebrations.

8. Ispinadas

As were many other Sardinian traditional dishes, ispinadas were originally created to provide nourishment for shepherds during their long days tending to their flocks.

These skewers offered a way to enjoy some meat, featuring small pieces of lamb threaded onto skewers. The meat would be carefully selected, alternating between leaner and fattier cuts from the back of the animal.

The small size of the skewers allowed for quick cooking without the need for a large fire. The shepherds would create a small fire inside a hole, protected from the wind, while placing the skewers on the edges and frequently turning them to ensure even cooking.

9. Agnello con Carciofi

Agnello con Carciofi, which translates as Lamb with Artichokes, is a classic Sardinian dish based on the use of locally sourced ingredients. Sardinia’s pastoral landscapes have long been associated with sheep farming, making lamb a cherished and prominent ingredient in the island’s traditional cuisine.

In this dish, tender pieces of lamb are cooked with artichokes, creating a flavorsome and hearty combination. Cooked together, the flavors meld and create a rich and savory dish.

The combination of the tender lamb and the delicate, slightly earthy taste of the artichokes creates a harmonious blend of flavors that is both comforting and satisfying. A sprinkle of fresh herbs, such as parsley or mint, can be added as a garnish to enhance the presentation and add a burst of freshness.

Agnello con Carciofi offers a taste of the island’s rustic and comforting culinary delights. It embodies the essence of Sardinian gastronomy, where simple yet delicious ingredients are brought together to create memorable and satisfying dishes.

10. Sebadas

Sebadas is a delightful treat simply prepared with dough made from semolina flour, water, and a pinch of salt. The ingredients are mixed until the dough is smooth and elastic, then rolled out into thin circles. A filling of fresh pecorino cheese is placed in the center of each circle, then another circle of dough is placed on top and the edges are carefully sealed together, creating a distinctive shape that resembles ravioli.

The Sebadas are then deep-fried until golden and crispy, then traditionally they are drizzled with Sardinian honey, which adds a touch of sweetness. The crispy exterior provides a satisfying crunch, while the warm, melted pecorino cheese creates a creamy and rich center. The sweetness of the honey complements the savory cheese, creating a harmonious blend of flavors that will quite easily get you hooked!

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Historically one of the greatest maritime powers, Liguria is the motherland to high sea captains, merchants, and explorers such as the legendary Cristopher Columbus.

Given the region’s proximity to the sea, it is not surprising that seafood has always been a staple in Ligurians’ diet. However, Ligurian cuisine is especially known for the simple flavors of its fresh produce such as basil and olive oil that, blended with pine nuts, garlic, and Parmigiano Reggiano, give rise to the delicious Pesto alla Genovese.

Ligurian cuisine is a rich source of remarkable culinary delights that showcase the abundance of high-quality ingredients from the region. Ligurian dishes embody the natural flavors and essence of the land, making the region a true treasure trove of gastronomic excellence. Let’s round up some of the most popular Ligurian foods.

1. Trofie al pesto

Trofie al Pesto is a traditional pasta dish from Genoa that perfectly embodies the essence of Liguria.

According to the original recipe, the perfect pesto sauce is made by grinding seven ingredients: fresh basil leaves (possibly the most notable PDO Pra’ basil), extra virgin olive oil, parmesan, pecorino romano, pine nuts, garlic, and rock salt.

The secret to making a fragrant pesto alla Genovese does not only lie in its ingredients but also in using the right instruments. As the term itself suggests – as pestare means to crush, to press – the key is to use a marble mortar and a wooden pestle.

Why is this? Not only does it allow the ingredients to not overheat but it’s the most effective way to release the flavors. Once the pesto sauce is ready, all you need to do is pour it on a dish of trofie, thin twirls of pasta typical of Liguria – no need to cook the pesto sauce! Trofie and pesto are truly a match made in heaven.

2. Focaccia alla Genovese

Focaccia alla Genovese, known in Genoese dialect as fügassa, is a typical Ligurian delicacy deeply rooted in the Genoese tradition. Italy is famous for its variety of focaccias, but the one from Genova is certainly one of the most unique recipes in the country, distinguished by the brine and olive oil that are added just before baking.

This type of focaccia is made using low hydration and white flours, resulting in a soft and fluffy interior. Its crust is crispy, golden, and flavorsome, with characteristic creamy white holes on its surface. The tradition has it that the focaccia must be two centimeters thick.

The classic recipe is made from white flour, water, malt extract, yeast, salt, and extra virgin olive oil. It can then be garnished with fresh olives, rosemary, or finely-chopped white onions.

Try it and be ready for a burst of flavor with every bite. Traditionally, Ligurians eat focaccia with their cappuccino for breakfast, but it is also the perfect snack for aperitivo, antipasto (starter) before dinner, or filled with cold meats or tomato and mozzarella for lunch.

3. Farinata

Legend has it that farinata originated in 1284 when some Genoese sailors were caught in a storm at sea which caused barrels of oil and sacks of chickpeas to topple over and get soaked with saltwater.

While short of provisions, some sailors refused to eat the moist mixture, and instead dried it in the sun until a kind of fritter was obtained. And what a fritter it was! On land, the Genoese perfected the recipe, creating the farinata we know and love today, which, to mock the defeated Pisans, they called “the gold of Pisa”.

Made from simple ingredients such as water and chickpea flour, the dish is a staple in Ligurian cuisine and is baked in a wood-fired oven until it forms a delicious golden crust. While variations of the dish are found throughout Italy, it remains a beloved Italian street food that is easy to make at home.

4. Focaccia di Recco

Focaccia di Recco might sound similar to the classic focaccia Genovese, but it’s actually entirely different. It does not require any leavening, which is why it is deliciously crispy on the outside while its cheesy core remains wonderfully soft.

Also, the uniqueness of the focaccia di Recco lies not only in the presence of cheese, but in the absence of yeast. The dough contains no brewer’s yeast, an ingredient that is normally considered fundamental in bread-making.

The only ingredients here are flour, olive oil, water, salt, and a fresh cheese filling. For the cheese filling you may use the classic Prescinsêua or others such as crescenza, stracchino or squacquerone.

5. Torta Pasqualina

Torta Pasqualina (literally Easter pie) is a traditional Italian Easter dish with ancient roots in Ligurian cuisine. It is a delicious and hearty savory pie that consists of a double layer of thin pastry made with flour, water, and olive oil.

The pie is garnished with a mixture of creamy chard or spinach, cheese, and eggs, which are broken on the filling just before the top layer of pastry is applied. Once the pie is baked, the eggs become firm and visible, creating a beautiful mouth-watering presentation when the pie is sliced.

In the past, as not everyone owned an oven at home, it was common for families to bring their torta Pasqualina to a local baker to be baked. In order to recognize one’s cake, families would engrave their anagram on the edge of the cake with a knife.

Torta Pasqualina is full of Christian symbolism. Traditionally it was made with 33 thin pastry layers representing the years of Jesus, and the hard-boiled eggs in the filling symbolized new life. Prescinsêua, a sour milk curd, is traditionally used but it can be substituted with ricotta cheese. Like any traditional recipe, there are many versions and regional variants, such as the Ventimiglia recipe using wild herbs instead of chard, or the more modern take on Torta Pasqualina with artichokes.

6. Cappon Magro

Cappon magro is undoubtedly the most sophisticated dish in Genoese cuisine. It is visually stunning and requires a very elaborate preparation, which is why it is reserved for special occasions. Its origins, however, were much more modest.

Initially, it was a humble seafood salad made with sailor’s galettes soaked in water and vinegar, combined with leftover fish and vegetables in a somewhat improvised manner, reminiscent of the tumultuous sea. Over time, the dish made its way to the tables of the nobility, evolving with more refined ingredients and extravagant presentations. Boiled vegetables, prawns and/or lobster, and a special green sauce were introduced to create a harmonious blend of flavors.

Nowadays, many local chefs offer whimsical and innovative variations of the dish in their restaurants. Cappon magro truly represents the essence of Ligurian cuisine and it’s one of the traditional dishes enjoyed at Christmas time!

7. Mesciua

A poor dish of Ligurian tradition, mesciua originated from the custom of mixing pulses and grains collected on the docks by the wives of workers unloading ships at the port of La Spezia. Chickpeas, beans, and grains of wheat which escaped from the cracks in the sacks were transformed into nutritious soups. In the Ligurian dialect, the name indicates just that – a medley.

The mixture of boiled and seasoned grains with good extra virgin olive oil, salt, and pepper is a symbol of the art of making do – and, above all, of enjoying the simple flavors that characterize Ligurian cuisine.

8. Panissa

Made from chickpea flour, panissa is a typical Ligurian snack for nibbling as an aperitif. Incredibly tasty, Ligurian panissa has a similar flavor to chickpea farinata.

The dough is prepared with chickpea flour, water, and no added oil. It can be eaten cold or fried and – as all the regional street food such as focaccia, focaccia di recco, etc. – it’s even tastier if enjoyed while strolling through the characteristic Ligurian alleyways.

Like many traditional dishes, panissa originated as a frugal but hearty meal and has become today a mouth-watering delicacy. Traditionally a poor dish, panissa’s simple taste and unmistakable aroma will simply make your mouth water.

9. Cima alla Genovese

Cima alla Genovese, known as çimma in Ligurian dialect, is a traditional Ligurian main course, particularly popular in the city of Genoa. The dish is made from veal belly meat, which is carefully sliced to create a pocket filled with various ingredients such as vegetables, cheese, and meat. Once filled, the pocket is then meticulously closed and sewn by hand to ensure that the stuffing remains intact.

Cima is a time-consuming and intricate dish to prepare. It is boiled in broth with vegetables for several hours, wrapped in a linen cloth, and then left to rest under a weight.

Originally, Cima was a humble dish that emerged from the use of leftover ingredients. Over time, thanks to the efforts of dedicated housewives, it evolved into a delicious and nutritious meal. Cima alla Genovese is an excellent choice for special occasions. Served in slices, it will undoubtedly be the highlight of the table.

10. Baci di Alassio

Named after the small Ligurian town from which they originate, Baci di Alassio are delicacies you will find in all local pastry shops along with other regional specialties such as gobeletti and pandolce. Alassio is a coastal town known as the city of lovers (baci meaning kisses).

These delectable biscuits are prepared with two fragrant half-moons made of hazelnuts and cocoa and then paired together with a velvety chocolate ganache. It was in the early 1900s that Rinaldo Balzola, the pastry chef of the House of Savoy, created these sweets in order to offer a gastronomical souvenir to the tourists visiting Alassio.

Indeed, the beauty of these biscuits is just that – you can enjoy them anywhere and anytime! Even Gabriele D’Annunzio, a notable Italian writer and poet, fell in love with the Baci, naming them “the sweets of kindness”. The recipe for the Baci della riviera still remains a secret and each master pastry chef in Alassio jealously guards their own version.

Related: Popular North Italian Foods & Dishes
Related: Famous Italian Foods & Dishes

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These occasions are usually in the busier summer periods, which consequently are obviously the hotter days in the kitchen. Some days they are so unbearably hot that when the hunger hits you could not imagine eating a hot meal, even though the guests seem to be quite content to do so.

The difference of course is that those patrons are in a different world than ours, they are dining in the ocean breeze at this seaside haunt, while we are working over 8 pieces of kitchen equipment generating immense amounts of heat with a pathetic excuse for an extractor fan hanging over head and clearly failing to remove all that excess heat.

It is on these days that when the hunger hits and one barely has time to stop and breathe, let alone eat a decent meal, I will pop into the cool room, grab a couple handful’s of the reddest tomatoes we have.

I slice them a few times lengthwise, chuck them on a half dozen slices of toasted wood fired bread, sprinkle a bit of sea salt, freshly cracked pepper and a quick drizzle of virgin olive oil or a few flakes of shaved parmesan. I set the beat up baking tray out the back of the sweltering kitchen and one by one myself and the other chefs take the half-minute break required to devour a couple of slices.

In this tomato mozzarella bruschetta recipe the most important thing is that you use only fresh and fully vine-ripened tomatoes. Tell tale signs of them not being vine-ripened are they are closer to pink than red, they do not give to a gentle squeeze and they lack in aroma. A fully vine-ripened tomato will be everything these are not.

The most important thing is that you use only fresh and fully vine-ripened tomatoes

Once at home cutting them in half will be the final test. A vine-ripened tomato will be dense with seeds, juice and flesh as it received nourishment and moisture from the plant right up to the time of being picked, whereas the non vine-ripened variety can seem hollow once you cut them in half and the little bit of flesh and seed that are inside will tend to be entirely separate from the outer shell, like a shriveled peanut inside a big shell.

The recipe described above is one you can knock up in a few minutes, and will be very tasty but quite rustic. The one explained in detail below is a little more labor intensive but also slightly more refined, you choose the mood.

I use buffalo mozzarella (Mozzarella di Buffalo) for this recipe as it is very rich, creamy and simply delicious, though it comes with a higher fat content. However, regular mozzarella would be fine too. Check out this article to learn more about Italian cheeses.

Enjoy this delicious tomato mozzarella bruschetta recipe, one of Italy’s most popular appetizers.

Print

Tomato Mozzarella Bruschetta

In this tomato mozzarella bruschetta recipe the most important thing is that you use only fresh and fully ripened tomatoes. 

Course Entree

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• 8 slices crusty Vienna bread or comparable wood fired bread
• 8 Roma tomatoes
• 1 small purple onion
• 1/2 bunch basil leaves
• 4 balls buffalo mozzarella (large bocconcini or regular mozzarella balls can be used as well)
• olive oil extra virgin
• sea salt flakes
• black pepper freshly cracked
• balsamic vinegar to drizzle

Instructions

• Slice the balls of mozzarella cheese into 4 slices each.
• Cut Roma tomatoes into lengthwise quarters (remove/discard seeds and juicy pulp).
• Dice remaining tomato flesh.
• Finely dice the purple onion.
• Slice the basil finely.
• Combine above ingredients with a few pinches sea salt, a few turns of the pepper mill and a few tbsps olive oil.
• Lightly toast or grill the bread slices, once toasted, rub one side with a peeled garlic clove.
• Place tomato mixture on bread slices and top with the slices of mozzarella.
• Drizzle with balsamic vinegar and serve immediately.

Notes

Related: Beef Carpaccio with Capers, Parsley and Truffle Oil
Related: Mushroom Arancini
Related: Caprese Salad
Related: Homemade Onion Focaccia
Related: Taralli Recipe

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The region is flanked by the Pyrenees Mountains in the North and its coast along the Mediterranean Sea. Catalonia enjoys a temperate climate and incomparable natural wealth.

Which is why the gastronomy of Catalonia includes a wide variety of sea produce and a range of crops from the mountains, as well as numerous vegetables looked after with dedication by local farmers.

Catalonia is a region with over a thousand years of history, when it developed its own culture and language rooted in customs, traditions and festivities with food at their center. If there is something Catalans love doing most, it is enjoying traditional dishes in the company of friends and family!

Without further ado, let’s explore the most popular Catalan foods you need to try on your next trip to Barcelona.

1. Pa amb Tomàquet (Bread with Tomato)

Let’s start with what is possibly one of the most simple but most traditional (and famous!) Catalan foods: pa amb tomàquet, which, believe it or not, is simply bread rubbed with tomato.

For this simple yet delicious dish, slices of bread (toasted or not) are rubbed with ripe tomato then drizzled with olive oil and sprinkled with a pinch of salt. And it’s ready to enjoy.

While it can be eaten on its own, it is often served as a side dish to cold meats, cheese, fish or roasted vegetables, known as escalivada. Any bread can be used, but Catalans like to use their traditional pa de pagès, or farmer’s bread.

2. Escalivada

Escalivada is one of the very few vegetarian dishes that can be found in Catalan cuisine. It is more of a side dish, or entrée, than a meal in itself. While it can be eaten alone, it’s often served with toasted pa de pagès, sometimes topped with anchovies.

Considered one of the most emblematic side dishes in Catalonia, it consists of a mixture of eggplant, onions and red peppers, which are roasted or grilled whole. Once cooked they are left to cool and then peeled and de-seeded.

To serve, they are cut into long strips lengthwise and seasoned with olive oil and salt. The final touch is chopped garlic.

3. Cargols a la llauna (Canned Snails)

This snail dish is a culinary specialty of the Lleida region in the north of Catalonia. Its name, cargols a la llauna or canned snails, reflects how they are cooked. This dish can be eaten as a tapas, a starter or as a main dish.

The land snails are cooked in a large tin tray with a mixture of breadcrumbs, butter and parsley. Unlike snail dishes in other parts of Spain, the Catalan version does not feature a sauce!

4. Gambas de Palamós (Palamós Prawns)

Palamós prawns are a specialty of the coast of Catalonia. They take their name from Palamós, a fishing town in the Costa Brava.

The prawn has a very intense red color, and tastes like no other – sweet with a unique aroma. It is appreciated for its fine, firm and tasty meat and is sought after by chefs all over the world.

Undoubtedly this is one of the best Catalan delicacies!

5. Calçots

Calçots is a type of onion that is harvested in winter. Getting together and eating calçots is a gastronomical social event known as calçotada. With its origin in the village of Valls, calçotades are enjoyed from the end of winter till mid spring.

Calçots are cooked directly over the flames, traditionally on double-sided wide grills so that all the calçots can be turned at the same time. The idea is to charr the outer layer, so the outside is burnt but the inside in cooked and tender. Once cooked, the whole batch is wrapped in newspapers to keep warm, while the rest are prepared.

They are brought to the table either in the newspaper packages or on a clay roofing tile (this last option is more common in restaurants!).

Eating calçots is a messy affair as they are eaten by hand: first the charred layer is removed, then the calçot is dipped in a special calçot sauce called salvitxada. Inevitably fingers are stained and blackened, but calçots are so delicious and calçotades are such fun it is totally worth it!

6. Fricandó

Fricandó is a stew made from veal or beef fillets cooked in a sauce of vegetables and various types of mushrooms. To add to its tastiness, this stew is finished off with a blended mixture of garlic, almonds, and parsley.

It is a typical autumn dish, probably due to the availability of fresh mushrooms during that season. Dried mushrooms can also be used, making it an option at any other time of year!

7. Botifarra amb Mongetes (Sausage with Beans)

This is a classic traditional Catalonian dish which is very simple but also very characteristic of Catalan cuisine; it can be even considered a symbol of Catalan gastronomy and culture!

The main ingredient is botifarra, which is a thick pork sausage, and it is served with a side dish of white beans known as mongetes or seques. The botifarra is best barbecued or grilled and the beans are simply cooked in olive oil. Alioli, a type of garlic mayonnaise, can be added, but this is really down to personal taste.

Usually eaten for lunch, botifarra amb mongetes can also be enjoyed for breakfast as part of another Catalan gastronomical tradition called esmorzar de forquilla, which translates as fork breakfast.

Botifarra is also a fantastic ingredient for a delicious local sandwich.

8. Trinxat

Mostly served during the cold months of autumn and winter, this delicious dish is typical of Catalan mountain cuisine and from the Cerdanya area.

Trinxat, which means mashed or chopped, is a simple dish made with boiled potatoes and cabbage. As its name indicates, these two ingredients are mashed and mixed together until it resembles a small omelet.

What gives Trinxat its caloric value, perfect for those winter months, is the bacon, which is fried and placed on top.

9. Crema Catalana

For those with a sweet tooth, this Catalan dessert will not disappoint! Also known as crema cremada (burnt cream) or crema de Sant Josep, this delicious dessert is Catalonia’s version of the famous Crème Brûlée.

Made with a base of milk, eggs, and sugar, it is usually presented with a layer of burnt sugar on top.

It was a typical sweet enjoyed on Father’s day, which in Catalonia is celebrated on March 19. But nowadays it is eaten all year round, and not only in Catalonia but in restaurants across the globe.

This iconic Catalan dessert is now enjoyed in the entire country and it’s one of the most popular desserts in Spain.

10. Panellets

While Anglo-Saxons celebrate Halloween on October 31, Catalonia celebrates La Castanyada, or The Chestnut Festival. This is one of the most looked forward to autumn celebrations, enjoyed by young and old alike!

Panellets are a sweet typically eaten during La Castanyada. They are small round cakes made with sugar, ground raw almonds, egg and potato or sweet potato. They are traditionally covered with toasted pine nuts or almonds, but you can also find them in coffee, chocolate, coconut and other flavors.

Panellets can be bought in bakeries and patisseries, but it is also common to make them at home and they are often made as a school activity.

11. Bacallà a la Llauna

Some consider this a typical dish of the city of Barcelona, which is the capital of Catalonia.

A la llauna means in a can, which reflects the baking tray it is cooked in. In ancient times, these trays came with high sides, resembling a can.

The pieces of desalted cod are floured, fried in a frying pan, then baked in the oven for a few minutes. Chopped garlic, red pepper, tomato, bay leaf and white wine are slowly fried in the oil used to fry the cod and once done, it is poured over the cod and it’s ready to be enjoyed!

12. Escudella i Carn d’Olla

This is a typical soup or hotpot made with vegetables, meat, and pasta. It is one of the stars of Christmas, but it can be enjoyed all year long, particularly in winter.

The centerpiece is a big ball of meat known as pilota. It is made with minced meat mixed with bacon, beaten egg, breadcrumbs, garlic and parsley. Once mixed up together, the whole thing is dredged in flour and browned a little before being cooked in water, which forms the broth. The meat is chopped up and shared between those sitting at the table.

It is usual to serve the meat with a type of pasta called galets, shaped like a snail’s shell, which are cooked in the broth. White and black sausages can also be used.

13. Mel i Mató

An extremely basic yet delicious traditional Catalan dessert made with a simple combination of honey and a type of cheese called Mató. Mató, known also as brossat or brull, is a sweet, fresh, subtle cheese that is made from goat, sheep, or cow’s milk.

The presentation is basic, just a piece of Mató generously drizzled with honey! While this is the most authentic version, other ingredientes such as nuts or dry fruit can be added.

14. All i Oli

Literally meaning garlic and oil, this traditional Catalan sauce is known internationally for the taste it brings to meats, fish, and vegetables.

Also known as aioli, this sauce was traditionally only an emulsion of garlic and oil, the two mashed together in a mortar and pestle. As time went by other ingredients, such as eggs, were added, resulting in an aioli that resembles garlic mayonnaise.

15. Canelons

Although the cannelloni originates in Italy, this type of pasta is enthusiastically consumed in Catalonia. Centuries of trade between these two countries resulted in a cultural and, especially, gastronomic exchange between the territories.

Catalan-style cannelloni has become a typical Catalan dish. It is made by covering rectangular sheets of pasta with meat, rolling them up, and covering them in béchamel sauce. While it is consumed all year long, Christmas and Sant Esteve are two days when this delicious dish can be found on many Catalan tables!

We hope that this tour of traditional Catalan food has encouraged not only your appetite but also your curiosity to explore more foods from this region. From meats, fish and sweets, Catalan cuisine has a lot to offer!

Happy eating!

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Serbian cuisine, similar to other Balkan cuisines, is rich in flavors and history, due to the intersecting influences of Greek, Turkish, Hungarian, and of course, Slavic cultures.

Serbia also has a strong fast-food culture, partly because the country is well-known for its nightlife, Belgrade in particular, and its capital is one of those that never sleeps. In Belgrade you can eat well at any time of the day.

And although most of the dishes listed below are not vegan, you can easily find vegetarian or even vegan alternatives if you ask for posno – food that is prepared without animal products (except for fish) at times of fasting and is widely available.

Ready to take a closer look at the best foods that Belgrade and Serbia has to offer? Read on while we take you on a tour!

1. Pljeskavica

Although pljeskavica is often translated as the closest thing to a hamburger, it certainly has a taste of its own. It’s regarded as a fast-food dish, and although it can be ordered in all national restaurants, it is rarely made at home.

That’s because it tastes best from one of the ubiquitous fast-food kiosks, which are often attached to Serbian bakeries – and the shabbier the place looks, the greater the chance that the pljeskavica tastes amazing. 

Serbians snack on them anytime, anywhere, and they’re the number one choice for a late-night or after-party meal. When you order pljeskavica, it comes in bread called lepinja, with a choice of side dishes and toppings to choose from. 

2. Ćevapi (Ćevapčići)

Ćevapi or ćevapčići is another famous Serbian meat-based dish, most commonly ordered in restaurants, but you can also find them in fast-food places.

Made with a mix of beef, lamb and/or pork, these uncased sausages differ from the Bosnian version of ćevapi which are typically based on different cuts of ground beef.

The culture surrounding ćevapi is similar to the one surrounding pljeskavica, but do try eating them the traditional way, with fresh onions and kajmak – a special type of thick cream for an unforgettable savory treat.

As you’d guessed ćevapi is a a hugely popular dish in Bosnia as well, but also in neighboring Bulgaria.

3. Burek

There used to be a time when you’d only find burek in bakeries in the early morning or by lunch time at the latest, because it’s one of the most popular breakfast foods in Serbia.

As it’s quite heavy and filling, you won’t be hungry again for several hours. When you try burek, be sure to get some Serbian yogurt as well, because the two of them go so perfectly together. 

While in Bosnia burek is synonymous with a meat pie, in Serbia it’s made with cheese, so it’s easy to get confused if you’re a tourist traveling in the Balkans.

Burek has become so popular bakeries are now coming up with different takes on the classic recipe – you can even find burek with chocolate if you’re lucky!

4. Gibanica

Gibanica is another cheese pie made with layers of filo pastry filled with sirene (white cheese) that is more typically made at home.

If you are visiting a Serbian family you will very likely be served this. It is perfect for breakfast, but is often served as an appetizer as well, and you may even find sweet versions.

5. Sarma

No winter holiday feels complete without a big pot of home-made sarma. It’s a dish of cooked cabbage (sauerkraut actually, but made with whole leaves) stuffed with meat and rice and it tastes delicious!

Every Serbian home has their unique sarma recipe, and you can order it in all national restaurants, too. This dish is also easily made vegan.

Sarmas, or slight variations on the basic recipe, can be found all over Central and Eastern Europe. Sarmale is one of the most popular foods in Romania, Ukrainians love their holubtsi, while Hungarians have their own version of sarmas called töltött káposzta.

6. Ajvar

Serbians prepare for winter by making some delicious canned food and dips and one of the most famous is ajvar.

This condiment, made from roasted red peppers (and sometimes added eggplant) is often served as an appetizer on slices of fresh bread. This is a prefect breakfast treat while in Belgrade.

It can be bought ready-made in every supermarket across the country, or you can try and make it yourself, as it’s really not complicated, but definitely delicious!

7. Prebranac

 Prebranac is a traditional Serbian dish you’ll find served in national restaurants. It’s basically a bean stew, cooked in an oven with a lot of onion.

It is delicious on its own, or can be served as a side-dish. As it’s warming and comforting it is most commonly prepared during the cold winter months. 

8. Kajmak

Kajmak is a clotted dairy cream that’s popular in Serbia, Montenegro and Croatia. It comes either young or matured and has a fat content of at least 60%. It’s super tasty as a spread on a fresh slice of bread.

It’s also used as a condiment – try it melted on a Serbian hamburger (pljeskavica), simmered with meltingly tender beef shank meat (ribić u kajmaku), or stuffed into pita bread with ćevapi sausages. It’s amazing anywhere you want a strong cheese with a touch of sweetness. 

9. Orasnice

Orasnice are traditional horseshoe-shaped walnut cookies. Every Serbian grandmother knows how to make these, and you will most likely be offered some if you visit some more traditional home, as they symbolize abundance and fertility.

These gluten-free delights are sweet and crunchy, and for a cookie, they can be quite filling. They also keep well and will retain their crunch for a week, if they should ever last that long!

10. Vanilice

These delicious Serbian Christmas cookies filled with jam and covered with powdered sugar are a common delicacy in Serbian homes. They can be easily ordered in restaurants and found in bakeries, too. They are so good they truly melt in your mouth.

11. Fried Carp 

Talking about Christmas, if you find yourself in Belgrade for the holiday season, this is a traditional meal that you are very likely to be treated with.

Serbians fast on the Christmas Eve so traditionally meat-based meals are frowned upon, so Serbs like to treat themselves with fried carp. While the fish choice may seem surprising for some, carp is enjoyed in many Central and Eastern European countries, from Germany to Czech Republic and Serbia.

12. Rakija

Rakija is a traditional Serbian drink that you simply need to try out. This is a strong drink, and caution is advised. It is prepared by first caramelizing sugar in a pot and pouring rakija on top until it starts to boil. It is served warm, and sometimes cloves are added. 

13. Pule Cheese

You may not know, but Serbia is the producer of the world’s most expensive cheese. The cheese is called Pule, it’s primarily made from donkey milk and it’s selling for $600 or more per pound (aprox. half a kilogram).

It’s produced by just one farm in the world, located in the beautiful Zasavica Special Nature Reserve, which is located just one hour drive west from Belgrade. It’s definitely worth the trip, even if you can’t afford this crazy-expensive cheese.

14. Turkish Coffee  

Forget about your espresso or cup of cappuccino. This is the coffee that you should be trying out while in Belgrade. Turkish coffee is popular throughout Serbia and there are many great places where you can enjoy a cup. It goes extremely well with something sweet such as Turkish delight.

15. Gomboce 

Gomboce is a delicious traditional dumpling made from potato dough and filled with whole fruits, jam, or chocolate. The dumplings are rolled into a ball and boiled. They are super delicious and well worth a try.

16. Vasina Torta (Vasa’s Cake) 

If you want to try a local cake, this one is a great choice and it also comes with a story. This dessert consists of a sticky sponge stuffed with a chocolate and orange filling. Simply delicious!

Hopefully you will get a chance to try some of these specialties. Prijatno!

Have we forgotten any of your favorite Serbian delicacies? Let us know in the comments below and share your recommendations with our community!

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The post Famous Serbian Foods: What to Eat & Drink in Belgrade appeared first on Chef's Pencil.

Bulgarian cuisine has similarities to Middle Eastern food, sharing similar staple dishes with the Greeks, Turkish and Serbians but with a local flavor that sets them apart. Characteristic of the Bulgarian kitchen is the simultaneous heat treatment of most products with a beautiful balance between meat, yogurt, cheese, and vegetables. 

Cattle are raised mainly for milk rather than meat, and the most popular meats are pork and lamb, the latter especially in the spring.

Bulgarians prefer grilling to deep-frying and sausages are widely used in dishes. While a range of vegetarian foods are available, fish and chicken are more common. Veal and goat also feature on Bulgarian menus, typically as the basis for mouthwatering stews.   

Bulgarian recipes include a large variety of vegetables and spices but herbs also have a prominent place in the kitchen for their various healing properties.

Parsley is added to almost every dish and Bulgarians can’t imagine bean soup without spearmint, with the aroma of wild mint being a particular favorite. Basil and oregano are used to season meat, potato, and bean dishes while thyme is preferred both as a spice and for its medicinal qualities (colds, bronchitis, rheumatism, and heart disease).

Certain meals are linked to important celebrations: tradition requires vegetarian stuffed peppers and cabbage leaf sarmi on Christmas Eve, and cabbage dishes for the New Year’s Eve menu; fish (usually carp) is reserved for Nikulden, St. Nicholas Day, on December 6th, while roast lamb is served to celebrate Gergyovden, St. George’s Day, on May 6th.

Now let’s take a look at some of the most popular Bulgarian foods enjoyed both by locals and visitors alike.

1. Shopska Salad (Bulgarian Summer Salad)

With the same colors as the flag, Shopska Salad is often proclaimed as Bulgaria’s national dish. It is often said to have been invented in the 1960s by the socialist party to showcase local ingredients to tourists and promote the theory that Bulgarian vegetables were among the tastiest in Europe.

Another story of its origin is that it may came from the Shopi people who inhabited the Shopluk region of the Balkans.

You can easily make Shopska salad from roughly chopped tomatoes and cucumbers, sweet red and green peppers, green onions, red wine vinaigrette, covered with finely grated sirene cheese, and a sprinkle of parsley on top.

Enjoy it as a starter or a side for baked meat. In some regions, baked peppers are used instead of fresh ones and, since olive trees are not as plentiful in Bulgaria as they are elsewhere, sunflower oil is used in most cooking and salad dressings. 

This centuries-old dish is often served with a shot of rakia at the beginning of a meal and local variations can be found in Serbia and North Macedonia.

2. Meshana Skara (Bulgarian Mixed Grill)

If you’re a passionate carnivore, Meshana Skara is the holy grail of Bulgarian meat-based food.

Meshana Skara consists of a plate of mixed grilled meats, with the tastiest blend of ingredients. It will typically include kebapche (кебапче), minced meat with aromatic herbs and garlic rolled into small sausage shapes, as well as the smaller ćevapi, a staple Serbian food.

Other typical components are kyufte (meatballs similar to the Turkish kofte), pork steak, and delicious marinated pork skewers similar to a souvlaki. One variation replaces lightly pounded chicken breast for the pork.

3. Gyuvech | Đuveč (Bulgarian Beef Stew)

A delicious tribute to the slow-food culture is gyuvech, a dish that also shares its name with the Bulgarian earthenware casserole in which it is traditionally baked and served.

This clay pot is found in every Bulgarian home and often passed down through families over generations or gifted to couples at their weddings. 

Cooking in clay pots defines the country’s old-world cooking practices and keeps the nutritious content of the food intact. The casserole is shallow to promote liquid evaporation, so the food is cooked with little or no additional liquid, thereby preserving all the mouthwatering flavors.

Guyvech is usually made with beef or pork, tomatoes, okra, mushrooms, peas, green beans, potatoes, eggplant, onions, herbs, eggs and spices including lots of paprika. The stew is cooked and then baked  with some delicious kashkaval grated over it. This means it can be started in advance at night, and finished the next day for a quick yet filling meal. 

It is often served with “Balkan Mixed Salad”, a combination of roasted eggplant, sweet roasted peppers, garlic and tomatoes, but the veggies can vary depending on the season.

4. Lozovi Sarmi (Stuffed Vine or Cabbage Leaves)

Popular in other countries around the region too, Bulgarian sarmi are filled with rice, onions, and spices, rolled up in vine leaves during the summer and sauerkraut during the cold season, and then poached gently in a tomato sauce. 

The Christmas version calls for raisins and chopped walnuts to be mixed with the rice before taking their much-loved place on the festive table, with an extra drizzle of yogurt on top. 

Other versions have minced veal, chopped bacon or pork mixed with finely chopped mint and sweet paprika in the filling.  

Historically, stuffed cabbage traces its roots back to the ancient Middle East over 1500 years ago. With subsequent waves of migration the recipe spread to Eastern Europe and it’s one of the most popular Eastern European foods. 

Many traditional recipes have developed throughout the region: the Romanians call them sarmale; the Turkish have dolma; the Greeks lahanodolmades; in Ukraine they are called holubtsi; while the Czech and Slovak version is known as hulubky; in Hungary töltött káposzta, and in Poland gołąbki. But basically, they’re all various variation of the same stuffed cabbage or vine roll recipe.

5. Banitsa (Traditional Pastry with Filling)

This delicious treat is the most commonly eaten pastry dish in the country and can be found all over, from gas stations to coffee shops and bakeries. You’ll find a variety of fillings to sample: sirene cheese, onions, cabbage, mushrooms or spinach.

This snack is prepared by stacking up layers of filo pastry (fini kori in Bulgarian) with butter and traditional Bulgarian cheese and eggs before it is baked and enjoyed for breakfast. It pairs well with boza, a fermented wheat drink, for a quintessential Bulgarian experience.

6. Tikvenik

When you stop for a cup of coffee in Bulgaria, consider ordering a sweet treat to wash it down. And rikvenik is an excellent choice to be paired with a cup of coffee or tea.

Tikvenik, the cousin of banitsa, is one of the most popular meals in Bulgaria. While the banitsa includes sirene (Bulgarian white brine cheese) and eggs, tikvenik is an alternative sweet treat.

It is made of pumpkin, sugar, nuts and phyllo dough. A lot of people will tell you that autumn and winter in Bulgaria have the taste and smell of tikvenik. Once the pumpkin season starts, restaurants and bakeries rush to offer this delicious sweet. Nutmeg and cinnamon enrich the flavor, and soft powder sugar is sprinkled on top.

7. Tarator (Cucumber Soup)

This is a delicious yogurt-based soup made with cucumber, garlic, dill, sometimes walnuts and, in the heat of summer, even ice cubes to make it more refreshing. 

Tarator is very popular in the summer but it’s prepared all year long, thus, you can find it on every Bulgarian restaurant menu. Each region has its own way of making the soup.

Legend has it that Bulgarians stole this recipe from the Greeks and appropriated it after adding a little water. Snezhanka (Snow-White) is the salad version of tarator, which uses strained, rather than watered-down yogurt and resembles the Greek tzatziki and Turkish cacık.

Check out this tarator recipe provided by Bulgarian VIP Chef Andre Tokev.

8. Patatnik (Bulgarian Potato Pie)

Patatnik is a potato-based dish with a distinctive mint flavor. It is characteristic of the Rhodope Mountains, where life has changed little for centuries in the scenic villages which continue to offer dishes using local products, making it distinct from the national Bulgarian cuisine.

The dish is made of grated potatoes, onions, salt, oil and a type of very mild mint called gyosum in Bulgarian, all mixed and traditionally cooked in a deep pan over a slow fire. Nowadays it is also baked in an oven and some variants include grated sirene, additional eggs or even peppers, but these are not essential.  

There are two traditional ways to cook papatnik. One is to form two layers of squeezed grated potatoes mixed with onions and in between them a part of the remaining doughy mixture with savory spices. The other way has no layers, just the homogeneous mixture cooked for 20 minutes and then turned over and covered for further cooking. 

The name of the dish is derived from the word “potato” with the Bulgarian masculine suffix -nik.

9. Shkembe chorba (Tripe Soup)

A perennial favorite for Bulgarians is a savory tripe soup, which is appreciated for its rich flavor and, yes, for being a hangover cure. The Bulgarians have another secret ingredient to enhance this claimed benefit: rakia or a cold beer! 

As a spicy dish, tripe soup, also known as Dragon’s Breath, is an exception in Bulgarian cooking, which typically only mildly spices its food.

Shkembe chorba includes calf’s tripe (intestines), milk, paprika, garlic, red wine vinegar, and plenty of hot pepper, which kind of explains why the cold beer helps it to go down and aid recovery after a hard night. 

10. Kapama (Slow Cooked Meat Stew)

This traditional Bulgarian dish is prepared in the region of Bansko, where it is one of the main attractions of the many local authentic taverns.

It’s a popular Bulgarian Christmas and New Year dish and it consists of different types of meat (pork, chicken, veal, and rabbit) and sauerkraut, sausage or black-sausage. Rice can also be added to this mixture. 

The traditional recipe specifically calls for cloves and cumin in addition to black pepper, onions, allspice, paprika, and bay leaf.

It is essential to cover the bottom of the clay pot with pork salo, then a layer of onions and sauerkraut, which are then covered with all types of available spiced meats, sauerkraut again and then more meat. Garlic cloves and paprika are indispensable in this dish. Rice is added to the pot before water, sauerkraut, and a hearty glug of wine.  

The secret ingredient and source of local pride is Satureja, a herb which is stomach-friendly, facilitating the digestion process. It is rich in antioxidants, fiber, iron, zinc, calcium, and vitamin B – all believed to help decrease the level of bad cholesterol.  

The dish is slow cooked for 4 to 6 hours in the covered pot, which has its lid glued on with dough to preserve all essential goodness inside. This method gave the dish its name: Kapama is a Persian word meaning “to cover”.

11. Cheverme (Slowly Cooked Lamb)

Bulgarians also like to spend time outside in the summer and grill meat, and cheverme is one of the most beloved meals of this season. 

The tradition comes from the Rhodope mountains in the south of Bulgaria. Cheverme is a lamb slowly cooked on a spit over a fire for a minimum of 10 hours. This special food is prepared on festive days like a wedding, birthday, graduations and you’ll  find it at many folklore festivals in the country.

Traditionally, cheverme is an essential part of a special lunch and supper on St George’s Day, when lambs are slaughtered in the name of the patron saint of the Bulgarian Army and eaten in the church yard, near the village, or in the sheepfold. Served alongside it is the ritual bread, baked carefully by skilled local women.

Since it takes so long to prepare cheverme, people pass the time talking, drinking, and enjoying each other’s company, from time to time relieving the person rotating the lamb over the open fire. 

Once cooked, it is served with many salads, some wine, and of course, Rhodope’s finest rakia (ракия).

12. Bulgarian Yogurt

Bulgarians love dairy and one of the most famous dairy products is the traditional yogurt: Kiselo Mlyako. It is made with a microorganism bearing the national name: “Lactobacillus bulgaricus” and Bulgarian are very proud of it. The yogurt is thick, creamy and simply delicious.

Yogurt is often used in traditional Bulgarian dishes like tarator, banitsa, snezhanka salad, as topping for some main dishes, and as a soup thickener. According to legend, yogurt was known back in Thracian times when they added sour milk to fresh in order to preserve it and the derived product was called “prokish” or leavened milk.

“Lactobacillus bulgaricus” is also the key element in making the Bulgarian version of feta, called Sirene, that’s light and fresh. This essential Bulgarian cheese, made from sheep, cow, or goat milk, is famous in Shopska Salata and stuffed red peppers. 

13. Kashkaval

Another popular Bulgarian dairy product is Kashkaval (Kашкавал), a mild white cheese similar to Swiss or edam in taste, like a very mild cheddar. Generally, it is made with cow’s milk, though you can also find it made from sheep’s milk or even a blend of the two. It is often used as an ingredient in main courses and pastries, and even in pizza. 

14. Lukanka

The most popular cured meat in Bulgaria is Lukanka (луканка), a semi-rectangular, almost cylindrical salami made with pork and veal meat. It resembles drier Italian soppressata and is just as tasty. Every region in Bulgaria has its own unique way of making it and most have patented the product. 

15. Bulgarian Moussaka

Bulgarian Moussaka (мусака) is in a class of its own. What makes it stand out is that local mushrooms and nutmeg are used.

In addition, in Bulgaria potatoes take the place of eggplants, which are usually used in a traditional Greek moussaka. A real treat for the taste buds, this comforting baked dish may remind you of lasagna.

16. Lyutenitsa

Lyutenitsa (лютеница) is a childhood favorite. It is a tomato and pepper spread that is made in every Bulgarian home but can also be bought in small jars from stores. Slightly hot, due to the use of onions, garlic, and cumin, it makes a perfect match for sirene cheese sprinkled on fresh bread.

If you’re visiting Bulgaria in fall, you can’t miss the smell of roasted peppers wafting from balconies.

17. Stuffed Peppers

Talking about peppers, another favorite Bulgarian dish is stuffed peppers. Usually, they are stuffed with rice, which is cooked separately, then baked.

But on Christmas Eve, many people stuff the red peppers with beans, again cooked separately, then bake them in the oven.

19. Bob (Bulgarian Bean Soup)

Bob chorba, a Bulgarian bean soup, is a very popular dish especially in the cold season.

It is usually cooked in a traditional Bulgarian clay pot, together with djodjen, or mint, which gives bob chorba its unique taste. 

18. Garash cake

Garash cake is a famous Bulgarian chocolate cake with walnuts and it’s one of the most popular desserts in Bulgaria.

Garash cake has a brilliant taste and delicate aroma. The taste of the walnuts in the layers compliment the chocolate mouse. To top it all, a chocolate ganache covers the cake, while chopped almonds give it a little crumble. Some cooks add liquor to the mouse. Others make it without white flour, which is in fact how it used to be made.  

20. Mekitsi

One of the most popular Bulgarian breakfasts is mekitsa. Actually, anything made with dough is a good choice and this recipe goes way back to our grandmothers’ grandmothers. However, the recipe does vary.

Some use Bulgarian yogurt and baking soda, while others use milk with yeast, or a mix of any or all of the above. Mekitsa are formed into rounds and deep fried over a medium heat.

They are typically served with powder sugar, but nowadays people eat it  with jam or chocolate, as well. Savory options are also popular these days.

21. Revane

Revane, or basbousa, is a cake recipe borrowed from Egypt. However, say basbousa in Bulgaria and no one will understand what you are talking about. Here it is called revane, which is a very sweet semolina cake soaked with syrup.

The cake is served in a lot of restaurants, but Bulgarians also love to cook it at home. After it is baked, the cake is cut into squares or diamond shapes. Some pour on the syrup before cutting, others afterwards. Either way, it is really sweet and delicious.

22. Biscuit Cake

This is another cake that Bulgarians really love. It is served in restaurants, bakeries, coffee shops, and even supermarkets. It is a favorite not only because of its amazing taste but also because it is so simple to make.

While a lot of places make it with pre-flavored starch, other cooks prefer to make the cream from scratch. Milk, eggs, sugar, butter, and white flour are the base for the cream, while biscuits make up the layers of the cake. Usually, it is topped with cocoa, chocolate or fruits.

Did you find your favorite Bulgarian dish on our list? Let us know, and share any other suggestions in the comments below!

Related: Most popular Bulgarian desserts

Related: Most Popular Bulgarian Drinks

If you travel to South-East Europe, check out our round-ups of the most popular Romanian foods, Greek foods, Albanian, North Macedonian and Turkish foods.

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