YOUR FOOD PREFERENCES WILL DETERMINE WHICH NATIONAL EUROPEAN CUISINE SHOULD YOU TRY OUT
Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients.
Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation. Ingredients and dishes vary by region. Many dishes that were once regional, have proliferated with variations throughout the country.
Pasta, vegetables, olive oil and fish are a major part of the Italian cuisine. Italian cuisine is probably the most important expression of the Mediterranean diet.
There are many dishes that are considered part of French national cuisine today.
A meal often consists of three courses, hors d'œuvre or entrée (introductory course, sometimes soup), plat principal (main course), fromage (cheese course) or dessert, sometimes with a salad offered before the cheese or dessert.
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.
The cuisine of Germany has evolved as a national cuisine through centuries of social and political change with variations from region to region. Some regions of Germany, like Bavaria and neighbouring Swabia, share dishes with Austrian and parts of Swiss cuisine.
The Michelin Guide of 2015 awarded eleven restaurants in Germany three stars, the highest designation, while 38 more received two stars and 233 one star. German restaurants have become the world's second-most decorated after France.
Breakfast (Frühstück) commonly consists of bread, toast, or bread rolls with butter or margarine, cold cuts, cheeses, jam), honey and eggs (typically boiled). Traditionally, the main meal of the day has been lunch (Mittagessen), eaten around noon. Dinner (Abendessen or Abendbrot) was always a smaller meal, often consisting only of a variety of breads, meat or sausages, cheese and some kind of vegetables, similar to breakfast, or possibly sandwiches. Smaller meals added during the day bear names such as Vesper (in the south), Brotzeit (bread time, also in the south), Kaffee und Kuchen, or Kaffeetrinken. It is a very German custom and comparable with the English Five-o'clock-Tea. It takes time between lunch and dinner, often on Sundays with the entire family.
Greek cuisine is a Mediterranean cuisine.
Contemporary Greek cookery makes wide use of vegetables, olive oil, grains, fish, wine, and meat (white and red, including lamb, poultry, rabbit and pork). Other important ingredients include olives, cheese, eggplant, zucchini, lemon juice, vegetables, herbs, bread and yoghurt. The most commonly used grain is wheat; barley is also used. Common dessert ingredients include nuts, honey, fruits, and filo pastry. It is also influenced by Persian and Turkish cuisine because of approximately 200 years of Achaemenid and 400 years of Ottoman government.
Foods such as baklava, tzatziki, gyro, moussaka, dolmades, yuvarlakia and keftethes are shared staples in the cuisines of countries that emerged after the collapse of the Ottoman Empire, such as various Balkan countries, Greece and Turkey.