Transcript Foods of Southern Europe

Foods of Southern Europe
Mediterranean Cuisines
• Typical meal plan: whole grains, fresh
fruits and vegetables, fish and poultry with
less dairy and meat products
• Tend to be much lighter than other
European countries
• Summers are hot and dry; winters mild
and wet due to Mediterranean Sea
Spain
• Covers most of Iberian Peninsula
• Gateway between Mediterranean Sea and
Atlantic Ocean
• Early days center of trade due to
transportation
• Also impacted by invaders in early times
Spanish Ingredients
• Phoenicians: fish, shellfish, pigs and sheep, salt
cod and garlic
• Romans: Olives trees
• Moors: Main influences
– Eggplants, artichokes, tropical fruits nuts, rice saffron,
meats spiced with cinnamon, pastries
– Introduced marzipan: almond paste and sugar
• New world settlers returned and brought:
potatoes, tomatoes, peppers, beans, vanilla and
chocolate
Spanish Dishes
• Garlic and Olive oil are prominent
• Flan and custard-filled sponge cakes are favorite
desserts
• Recipes are customized to fit local
• Paella: rice dish seasoned with saffron and mixed with
meat and seafood
• Cocido: elaborate stew of beans, mixed meats,
vegetables
• Cocido madrileno: garbanzo beans, bacon, beef,
chicken, chorizo, rice or noodles
• Catalan cocido: pig’s feet, lamb shank, butifarra
(sausage) and potatoes
• Tapas: small snacks or appetizers
Spanish Local Dishes
• Zarzuelas: stews with different fish and
shellfish, almonds and hazelnuts
• Gazpacho: Cold soup based on dry bread
soaked and pureed with tomatoes and garlic
• Fabada: casserole of white beans, chorizo, ham
and blood sausage
• Empanadas: fish and meat pies
• Bacalao pil-pil: salt cod heated in olive oil and
garlic releasing gluten to thicken sauce
Portugal
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Culinary roots parallel Spain
Celts raised cattle and pigs
Romans: cilantro, parsley, fava beans
Moors: cultivated rice
Traded with Indian and Indonesian
– Cinnamon, black pepper, curry powder
Portuguese Dishes
• Thrifty, nourishing, original dishes
• Bacalhau: salted cod
• Linguica: smoked sausage seasoned with
garlic, paprika, and pepper
• Presunto: smoked ham, thinly sliced and served
with figs
• Canja: chicken soup flavored with lemon and
mint
• Caldo verde: vegetable soup
• Paehla: Portuguese paella
Italy
• Leading ethnic cuisine in United States
• Italian foods vary greatly depending on
region
• Seafood common due to long coastlines
• Volcanic soil in south: olives, artichokes,
fennel, lettuce
• North river valleys: wheat, rice, corn,
beans, peppers, dairy cows
• Spices: garlic, onions, basil, oregano,
rosemary, sage, and saffron
Italian Dishes
• Antipasto: first course, light soup
• Pasta: second dish, hundreds of kinds
– North: meatier; South: tomatoes
• Pesto: ground fresh basil, pine nuts,
garlic, parmesan cheese, olive oil
• Gnocchi: potato dumplings
• Polenta: cornmeal porridge
• Breads and Pastries are very common
Greece
• Raise: rice, wheat, beans, tomatoes,
eggplant, onions, and garlic
• Trees: olives, nuts, figs, oranges,
apricots, lemons
• Spices: oregano, rosemary, mint, thyme
• Sheep, goats, pigs, seafood
Greek Dishes
• Moussaka: sliced eggplant, baked in
white sauce
• Souvlaki: marinated, grilled meat served
with Tzatziki (yogurt sauce flavored with
mint, lemon and garlic)
• Dolmas: grape leaves, folded and rolled
with rice and ground meats, then steamed
• Baklava: tiers of phyllo with chopped
walnuts or almonds mixed with sugar and
cinnamon