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Austria - Austrian cuisine is greatly influenced by the countries surrounding it as they all used to be part of the Austro-Hungarian Empire. Traditional Austrian dishes tend to be meat-based and include Wiener Schnitzel (veal cutlet fried in breadcrumbs), dumplings, pasta (Nockerl), boiled beef and cured ham. Commonly consumed are leafy and root vegetables as well as different types of beans and pumpkins. In traditional cooking maize and rye are very popular. Austrian cuisine also includes a range of desserts and pastries such as Apfelstrudel (apple strudel), Mohnkuchen (poppy seed cake) and chocolate cake.
Belgium - Belgium is renowned for its food. It is a cuisine dating back from the Middle Ages. Belgian housewives still dare to combine bitter, sour and sweet. Some of the typical dishes are Konijn met pruimen en geuze/Lapin à la gueuze (rabbit stewed in naturally fermented beer from the Brussels region), Stoemp (a dish based on mashed potatoes and vegetables, served with sausages), Salade Liégeoise/Luikse salade (salad with bacon, potatoes, French beans, onions and vinegar), Hesperolletjes met witloof/Chicon au jambon (braised chicory, wrapped in ham in a cheese sauce topped with grilled grated cheese) and Mosselen met frieten/Moules frites (mussels and French fries). Other well known dishes include Waterzoo (soup/stew pot made of chicken, potatoes and vegetables), Stoofkarbonnade/Carbonnade flamande (stew pot made of beef, onions, beer and mustard), Paling in het groen/Anguilles au vert (fried eel in a sauce made of green vegetables and herbs) and Frieten/Frites (French fries). Belgium is also famous for its luxury chocolate, beer, vegetables, waffles and sweet bakery.
Bulgaria - Traditional food includes bread, pickled vegetables, salads, soups, stews, casseroles, stuffed vegetables, kebabs, spicy sausages (pastârma) cheese dishes (kashkaval vitosha made from cow's milk or kashkaval Balkan from ewe's milk). Kiselo mliako (yoghurt) is very popular and is said to have curative properties. Meat (pork, chicken, lamb and beef), fish and vegetarian dishes are served with staple foods such as rice or bulgar wheat. Vegetables include aubergines, beans, cabbage, carrots, corn, courgettes, cucumbers, lettuce, mushrooms, onions, peppers, potatoes, tomatoes and olives. Popular dishes include Moussaka and Banitsa (prepared by layering a mixture of eggs and pieces of feta cheese between filo pastry). Favourite desserts are pancakes and baklava (walnut and syrup pie).
Denmark - Traditional Danish food consists of meat and fish served with potatoes and another, usually boiled, vegetable. Typically dishes contain meats like pork, chicken or beef/veal or fish (herring - most commonly marinated, salmon and eel - commonly smoked, as well as plaice and cod). Being one of the worlds largest exporters of pork and pork products (e.g. ham and bacon), pork and pork by-products, like liver, plays an important role in the Danish diet. Thus, leverpostej (liver paste) and spegepølse (fermented sausage (salami)) are staple foods in most Danish households. Likewise, cheese production is extensive and comprises traditional products like rygeost (a smoked fresh cheese eventually with caraway seeds). Denmark is well-known for its Danish pastries (known in Denmark as wienerbrød - Vienna bread), smørrebrød (open sandwiches) and frikadeller (fried meatballs). Other traditional recipes are for vandgrød (barley porridge), dumplings, finker (similar to haggis) and æggerkage (literally egg cake but rather like an omelette).
Germany – The cuisine of Germany is very influenced by that of its neighbours and there are local specialities throughout the country including Black forest cake from the Schwarzwald region. Traditional German dishes include sauerkraut, Wiener Schnitzel (veal cutlet), frankfurters, bratwurst and dumplings. Pork is very popular in Germany and is included in many dishes. Almost all the animal is eaten with the knuckle of pork being a particular speciality. Germany is also known for its cheese and dark rye bread. Apple desserts, such as apple cake, apple pancakes and apple strudel are popular. Stollen (sweetened yeast bread containing nuts and fruit) and Lebkuchen (richly spiced ginger biscuits sweetened with honey) are eaten at Christmas time.
Greece – The traditional Greek diet is typically Mediterranean, and as such is characterized by a high consumption of fruit, vegetables, legumes, and non-refined cereals, a frequent consumption of fish, a moderate intake of alcohol, mainly wine during meals, a moderate consumption of milk and dairy products, mostly in the form of cheese and yogurt, and a low intake of meat (mainly roasted or stewed) and meat products. The characteristics of the traditional Greek diet mostly stems from the fact that olive oil occupies a central position, allowing the consumption of large quantities of vegetables as salads and equally large quantities of legumes and vegetables in the form of cooked foods. Fish is an integral element of the Greek traditional diet depending on the proximity to the sea - squid and octopus are popular, as is taramasalata, a dish of salted roe. Feta (sheep's milk cheese) and pasteli (a sweet made from sesame seeds and honey) are some of the Greek specialities.
Iceland - Fish is Iceland's most important resource, so unsurprisingly fish (haddock, cod) features prominently in Icelandic traditional cuisine. Today fish is eaten in a number of ways but traditionally it was mainly consumed dried as salt was scarce in Iceland. Smoked lamb (hangikjöt) is a popular traditional meat product. Due to the harsh climate in Iceland, there are few natively produced fruits and vegetables available. Dairy products are important in the Icelandic diet. The only traditional cheese, skyr (milk curd) is similar to thick yoghurt. It is usually eaten during breakfast or as a snack throughout the day.
Italy - Italian food is very popular throughout the world. However, traditional Italian foods vary greatly across the country and many people would be surprised at the varied cuisine on offer. Pasta comes in a wide variety of shapes and sizes and is served with many different types of sauce. Pizza also comes in different varieties. The extent to which the raw ingredients are flavoured changes greatly as you move throughout the country with Sicilians preferring to savour the quality of the fresh produce, whereas in regions such as Tuscany, herbs and vegetables are used to complement the dishes. Many traditional dishes are meat-based and a wide range of different types of meats are consumed. Seafood and fish are also very popular. Well-known Italian desserts are cannoli (from Sicily), panettone di Milano, ricciarelli di Siena and amaretti (almond based biscuits, that are present in various regions, with different recipes and preparation methods).
Poland – Traditional foods and dishes are important in Polish cuisine and dietary habits. One of the national dishes is Bigos which exceptional qualities and popularity were praised by Adam Mickiewicz in his masterpiece of Polish romantic literature, Pan Tadeusz. There are various recipes for Bigos and the typical ingredients include sauerkraut, different meats, sausage and dried mushrooms and prunes. Pork is still the preferred type of meat and fried pork chop served with boiled potatoes and sauerkraut belongs to the most popular dishes. Despite regional differences in the food habits, their common feature is high consumption of bread, kashas (grits) and other cereal-based dishes, like, for example, dumplings, and potatoes. Pickled foods such as vegetables (cucumbers), fish (herrings) and mushrooms are popular. Traditional cakes include gingerbread, poppy seed cake, faworki (crisp cakes), Easter mazurkas, doughnuts and tree cakes, to name a few.
Portugal – Like most European countries, traditional foods of Portugal vary widely across the country. The main meals usually start with a soup made with a variety of vegetables and Caldo Verde (green cabbage soup) is one of the most typical. There is a plentiful supply of fish and bacalhau (salted cod) is considered the national dish. Sardinhas assadas (grilled sardines) are also very popular. Typical meat dishes contain enchidos (sausages), chicken, pork and goat meats with aromatic herbs, such as fresh parsley, fresh coriander, garlic and sweet paprika. Cozido à portuguesa (portuguese boiled dinner) and feijoada (a rich bean stew) are traditional. Portuguese desserts are rich and often egg based, some with almond such as toucinho do céu (egg and almond sweet), pastéis de nata (egg custard tarts) and arroz doce (a lemon and cinnamon-flavoured rice pudding).
Spain – The Spanish traditional cuisine is full of typically Mediterranean ingredients such as olive oil, tomatoes and a wide variety of fruits and vegetables. Each Spanish region has its own traditional dishes and ways of preparation that are a reflection of its past history. Many traditional Spanish dishes are served as “tapas” that are little portions (or serving) of foods. Traditional recipes include tortillas, (omelettes, especially potato omelettes or Spanish omelette), pulpo a feira (Galician style octopus), pescaíto frito (small fried fish) or pimientos de padrón (miniature roasted green peppers). The internationally known paella, or the refreshing gazpacho (cold tomato-based soup) are also key features of Spanish cuisine, as well as the diverse variety of cheeses and traditional dishes elaborated from fish, seafood and vegetables.
Turkey – Traditional Turkish foods are influenced by both the Middle East (lamb kebabs, pide and houmous) and the other countries surrounding the Mediterranean (tomatoes, garlic, olive oil). Many dishes, such as pilaf, use currant, cinnamon, pine nut, chilli peppers, mint, parsley, dill, cumin, as flavourings for meat or seafood. Tarhana, rice, lentil and offal soups are also popular. Native grown vegetables include aubergines, artichokes, beans, beetroot, chard, chick peas, cucumbers, mushrooms, onions, peppers, spinach and tomatoes. One of the popular ways to eat such vegetables is as dolmas (stuffed vegetables) consumed with yogurt. Milk puddings flavoured with orange, lemon or rose water or pastries and sweets (Turkish Delight and halva) are some of the traditional desserts.
What defines a food as a traditional food?
Traditional foods, besides being considered healthy, are also very palatable, especially to the native population, whether they are still living in their country of origin, or have moved to another country. The ‘healthy and palatable’ combination is very attractive to the food industry as such foods could potentially be mass produced and then exported throughout the continent. However, unless this production is carefully overseen, there is the chance that poor imitations of traditional foods will be made available which would be misleading to consumers. A method of ensuring inferior products are not developed and made widely available is to establish criteria for the registration and standardization of traditional foods.
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