European cuisine comprises the cuisines of

Europe Europe is a large peninsula conventionally considered a continent in its own right because of its great physical size and the weight of its history and traditions. Europe is also considered a subcontinent of Eurasia and it is located entirel ...

"European Cuisine."Europeword.com
. Accessed July 2011. including the cuisines brought to other countries by European settlers and colonists. Sometimes the term "European", or more specifically "continental" cuisine, is used to refer more strictly to the cuisine of the western parts of

mainland Mainland is defined as "relating to or forming the main part of a country or continent, not including the islands around it egardless of status under territorial jurisdiction by an entity" The term is often politically, economically and/or dem ...

Europe.

The cuisines of Western countries are diverse, although there are common characteristics that distinguish them from those of other regions.Kwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. Compared with traditional cooking of East Asia, meat is more prominent and substantial in serving size.Lin Ch'ing (1977). ''First Steps to European Cooking'', p. 5. Hong Kong: Wan Li Pub. Co.

Steak A steak is a thick cut of meat generally sliced across the muscle fibers, sometimes including a bone. It is normally grilled or fried. Steak can be diced, cooked in sauce, such as in steak and kidney pie, or minced and formed into patti ...

and cutlets in particular are common dishes across the West. Western cuisines also emphasize

grape wine Wine is an alcoholic drink typically made from fermented grapes. Yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. Different varieties of grapes and strains of yeasts are m ...

and sauces as condiments, seasonings, or accompaniments (in part due to the difficulty of seasonings penetrating the often larger pieces of meat used in Western cooking). Many dairy products are utilised in cooking. There are hundreds of varieties of cheese and other

fermented milk products Fermented milk products or fermented dairy products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as ''Lactobacillus'', ''Lactococc ...

. White

wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

-flour bread has long been the prestige starch, but historically, most people ate bread, flatcakes, or porridge made from rye, spelt,

barley Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley p ...

, and

oat The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...

s. Those better-off would also make

pasta Pasta (, ; ) is a type of food typically made from an unleavened dough of wheat flour mixed with water or eggs, and formed into sheets or other shapes, then cooked by boiling or baking. Rice flour, or legumes such as beans or lentils, ar ...

, dumplings and

pastries Pastry is baked food made with a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as '' bakers' confectionery''. The word "pastries" suggests ...

. The

potato The potato is a starchy food, a tuber of the plant ''Solanum tuberosum'' and is a root vegetable native to the Americas. The plant is a perennial in the nightshade family Solanaceae. Wild potato species can be found from the southern Unit ...

has become a major starch plant in the diet of Europeans and their diaspora since the

European colonisation of the Americas During the Age of Discovery, a large scale European colonization of the Americas took place between about 1492 and 1800. Although the Norse had explored and colonized areas of the North Atlantic, colonizing Greenland and creating a short ter ...

Maize Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. The ...

is much less common in most European diets than it is in the

Americas The Americas, which are sometimes collectively called America, are a landmass comprising the totality of North and South America. The Americas make up most of the land in Earth's Western Hemisphere and comprise the New World. Along with th ...

; however, corn meal ( polenta or

mămăligă Mămăligă (;) is a porridge made out of yellow maize flour, traditional in Romania, Moldova and West Ukraine. Poles from the Lviv area also prepare this traditional dish. It is also a traditional dish in Thessaly and Fthiotis, Greece. In Ita ...

) is a major part of the cuisine of

Italy Italy ( it, Italia ), officially the Italian Republic, ) or the Republic of Italy, is a country in Southern Europe. It is located in the middle of the Mediterranean Sea, and its territory largely coincides with the homonymous geographical ...

and the

Balkans The Balkans ( ), also known as the Balkan Peninsula, is a geographical area in southeastern Europe with various geographical and historical definitions. The region takes its name from the Balkan Mountains that stretch throughout the who ...

. Although flatbreads (especially with toppings such as pizza or

tarte flambée Flammekueche ( Alsatian; Standard German: ''Flammkuchen''), or tarte flambée ( French), is a speciality of the region of Alsace, German-speaking Moselle, Baden and the Palatinate (region), Palatinate. It is composed of bread dough rolled out v ...

) and rice are eaten in Europe, they are only staple foods in limited areas, particularly in Southern Europe.

Salad A salad is a dish consisting of mixed, mostly natural ingredients with at least one raw ingredient. They are typically served at room temperature or chilled, though some can be served warm. Condiments and salad dressings, which exist in a va ...

s (cold dishes with uncooked or cooked vegetables, sometimes with a dressing) are an integral part of European cuisine. Formal European dinners are served in distinct courses. European presentation evolved from

service à la française (; "service in the French style") is the practice of serving various dishes of meal at the same time, with the diners helping themselves from the serving dishes. That contrasts to (; "service in the Russian style") in which dishes are brought ...

, or bringing multiple dishes to the table at once, into

service à la russe The historical form of (; "service in the Russian style") is a manner of dining that involves courses being brought to the table sequentially, and the food being portioned on the plate by the waiter (usually at a sideboard in the dining room) bef ...

, where dishes are presented sequentially. Usually, cold, hot and savoury, and sweet dishes are served strictly separately in this order, as hors d'oeuvre (appetizer) or soup, as

entrée An entrée (, ; ) in modern French table service and that of much of the English-speaking world (apart from the United States and parts of Canada) is a dish served before the main course of a meal. Outside North America, it is generally synonym ...

and main course, and as dessert. Dishes that are both sweet and savoury were common earlier in Ancient Roman cuisine, but are today uncommon, with sweet dishes being served only as dessert. A service where the guests are free to take food by themselves is termed a

buffet A buffet can be either a sideboard (a flat-topped piece of furniture with cupboards and drawers, used for storing crockery, glasses, and table linen) or a system of serving meals in which food is placed in a public area where the diners serve ...

, and is usually restricted to parties or holidays. Nevertheless, guests are expected to follow the same pattern. Historically, European cuisine has been developed in the European royal and noble courts. European nobility was usually arms-bearing and lived in separate manors in the countryside. The knife was the primary eating implement ( cutlery), and eating steaks and other foods that require cutting followed. This contrasted with East Asian cuisine, where the ruling class were the court officials, who had their food prepared ready to eat in the kitchen, to be eaten with

chopsticks Chopsticks ( or ; Pinyin: ''kuaizi'' or ''zhu'') are shaped pairs of equal-length sticks of Chinese origin that have been used as kitchen and eating utensils in most of East and Southeast Asia for over three millennia. They are held in the do ...

. The knife was supplanted by the

spoon A spoon is a utensil consisting of a shallow bowl (also known as a head), oval or round, at the end of a handle. A type of cutlery (sometimes called flatware in the United States), especially as part of a place setting, it is used primarily f ...

for soups, while the

fork In cutlery or kitchenware, a fork (from la, furca 'pitchfork') is a utensil, now usually made of metal, whose long handle terminates in a head that branches into several narrow and often slightly curved tine (structural), tines with which one ...

was introduced later in the early modern period, ca. 16th century. Today, most dishes are intended to be eaten with cutlery and only a few

finger food Finger foods are small, individual portions of food that are eaten out of hand. They are often served at social events. The ideal finger food usually does not create any mess (i.e. no crumbs, drips, or any kind of mess), but this criterion is o ...

s can be eaten with the hands in polite company.

History

Medieval

In medieval times, a person's diet varied depending on their social class. Cereal grains made up a lot of a medieval person's diet, regardless of social class. Bread was common to both classes- it was taken as a

lunch Lunch is a meal eaten around the middle of the day. It is commonly the second meal of the day, after breakfast, and varies in size by culture and region. Etymology According to the ''Oxford English Dictionary'' (''OED''), the etymology ...

for the working man, and thick slices of it were used as plates called trenchers. People of the noble class had access to finely ground flours for their breads and other baked goods. Noblemen were allowed to hunt for deer, boar, rabbits, birds, and other animals, giving them access to fresh meat and fish for their meals. Dishes for people of these classes were often heavily spiced.

Spices A spice is a seed, fruit, root, bark, or other plant substance primarily used for flavoring or coloring food. Spices are distinguished from herbs, which are the leaves, flowers, or stems of plants used for flavoring or as a garnish. Spices are ...

at that time were very expensive, and the more spices used in dishes, the more wealth the person had to be able to purchase such ingredients. Common spices used were cinnamon, ginger,

nutmeg Nutmeg is the seed or ground spice of several species of the genus ''Myristica''. ''Myristica fragrans'' (fragrant nutmeg or true nutmeg) is a dark-leaved evergreen tree cultivated for two spices derived from its fruit: nutmeg, from its seed, an ...

, pepper, cumin, cloves,

turmeric Turmeric () is a flowering plant, ''Curcuma longa'' (), of the ginger family, Zingiberaceae, the rhizomes of which are used in cooking. The plant is a perennial, rhizomatous, herbaceous plant native to the Indian subcontinent and Southeast ...

, anise, and

saffron Saffron () is a spice derived from the flower of ''Crocus sativus'', commonly known as the "saffron crocus". The vivid crimson stigma and styles, called threads, are collected and dried for use mainly as a seasoning and colouring agent in ...

. Other ingredients used in dishes for the nobility and clergy included sugar, almonds and dried fruits like

raisins A raisin is a dried grape. Raisins are produced in many regions of the world and may be eaten raw or used in cooking, baking, and brewing. In the United Kingdom, Ireland, New Zealand, and Australia, the word ''raisin'' is reserved for the dar ...

. These imported ingredients would have been very expensive and nearly impossible for commoners to obtain. When banquets were held, the dishes served would be very spectacular- another way for the noblemen to show how rich they were. Sugar sculptures would be placed on the tables as decoration and to eat, and foods would be dyed vibrant colors with imported spices. The diet of a commoner would have been much more simple. Strict

poaching Poaching has been defined as the illegal hunting or capturing of wild animals, usually associated with land use rights. Poaching was once performed by impoverished peasants for subsistence purposes and to supplement meager diets. It was set a ...

laws prevented them from hunting, and if they did hunt and were caught, they could have parts of their limbs cut off or they could be killed. Much of the commoners food would have been preserved in some way, such as through

pickling Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The pickling procedure typically affects the food's texture and flavor. The resulting food is cal ...

or by being salted. Breads would have been made using rye or

, and any vegetables would likely have been grown by the commoners themselves. Peasants would have likely been able to keep cows, and so would have access to milk, which then allowed them to make butter or cheese. When meat was eaten, it would have been beef, pork, or lamb. Commoners also ate a dish called

pottage Pottage or potage (, ; ) is a term for a thick soup or stew made by boiling vegetables, grains, and, if available, meat or fish. It was a staple food for many centuries. The word ''pottage'' comes from the same Old French root as ''potage'', whi ...

, a thick stew of vegetables, grains, and meat.

Early modern era

In the early modern era, European cuisine saw an influx of new ingredients due to the Columbian Exchange, such as the potato, tomato, eggplant, chocolate, bell pepper, pumpkins, and other squash. Distilled spirits, along with tea, coffee, and chocolate were all popularized during this time. In the 1780s, the idea of the modern restaurant was introduced in Paris; the French Revolution accelerated its development, quickly spreading around Europe.

Central European cuisines

All of these countries have their specialities. Austria is famous for Wiener Schnitzel - a breaded veal cutlet served with a slice of lemon, the Czech Republic for world renowned beers. Germany for world-famous wursts, Hungary for goulash. Slovakia is famous for gnocchi-like Halusky pasta. Slovenia is known for German and Italian influenced cuisine, Poland for world-famous Pierogis which are a cross between a ravioli and an empanada. Liechtenstein and German speaking Switzerland are famous for Rösti and French speaking Switzerland for fondue and Raclettes. *

Ashkenazi Jewish cuisine Ashkenazi Jewish cuisine is an assortment of cooking traditions that was developed by the Ashkenazi Jews of Eastern, Central, Western, Northern, and Southern Europe, and their descendants, particularly in the United States and other Western coun ...

Austrian cuisine Austrian cuisine () is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are signific ...

Viennese cuisine Viennese cuisine is the cuisine that is characteristic of Vienna, Austria, and a majority of its residents. Viennese cuisine is often treated as equivalent to Austrian cuisine, but while elements of Viennese cuisine have spread throughout Austri ...

* Czech cuisine ** Moravian cuisine * German cuisine **

Baden cuisine The cuisine of Baden is considered one of the best regional cuisines in Germany. Nationwide this region features the highest density of star-rated restaurants, similar to the neighbouring region Alsace which does the same for France. Due to the p ...

Bavarian cuisine Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat and Knödel dishes, and often uses flour. Due to its rural conditions and cold climate, only crops such as beets and potatoes do well in Bavaria, be ...

Brandenburg cuisine The cuisine of Brandenburg, a region of Germany, is considered rather down-to-earth compared to other cuisines. Because many people in Brandenburg have Slavonic roots, the cuisine is very much influenced by their habits and customs, such as is the ...

** Franconian cuisine ** Hamburg cuisine ** Hessian cuisine **

Lower Saxon cuisine Lower Saxon cuisine (german: Niedersächsische Küche) covers a range of regional, North German culinary traditions from the region correspondingly broadly to the state of Lower Saxony, which in many cases are very similar to one another, for ex ...

** Mecklenburg cuisine ** Palatine cuisine **

Pomeranian cuisine Pomeranian cuisine generally refers to dishes typical of the area that once formed the historic Province of Pomerania in northeast Germany and which included Stettin (now Szczecin) and Further Pomerania. It is characterised by ingredients produc ...

** Saxon cuisine *** Ore Mountain cuisine ** Schleswig-Holstein cuisine **

Swabian cuisine Swabian cuisine is native to Swabia, a region in southwestern Germany comprising great parts of Württemberg and the Bavarian part of Swabia, as well as the Allgäu which has parts lying in Austria. Swabian cuisine has a reputation for being r ...

* Hungarian cuisine *

Polish cuisine Polish cuisine ( pl, kuchnia polska) is a style of cooking and food preparation originating in or widely popular in Poland. Due to Poland's history, Polish cuisine has evolved over the centuries to be very eclectic, and it shares many similariti ...

Lublin cuisine Lublin cuisine is an umbrella term for all dishes with a specific regional identity belonging to the region of Lublin. It is a subtype of Polish and Galician cuisine with many similarities to and signs of the influence of neighbouring cuisines. L ...

** Podlaskie cuisine ** Świętokrzyskie cuisine * Liechtensteiner cuisine *

Silesian cuisine Silesian cuisine belongs to the region of Silesia in Central Europe. It is a subtype of Polish and German cuisine with many similarities to and signs of the influence of neighbouring cuisines. The cuisine is particularly renowned for its poppy ...

Slovak cuisine Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majori ...

Slovenian cuisine Slovenian cuisine ( sl, slovenska kuhinja) is influenced by the diversity of Slovenia's landscape, climate, history and neighbouring cultures. In 2016, the leading Slovenian ethnologists divided the country into 24 gastronomic regions. The firs ...

Swiss cuisine Swiss cuisine is influenced by Austrian, French, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Swiss dishes tend to be relatively plain and are mad ...

Eastern European cuisines

Armenian cuisine Armenian cuisine includes the foods and cooking techniques of the Armenian people and traditional Armenian foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as sharing outside influences from ...

* Azerbaijani cuisine * Belarusian cuisine *

Bulgarian cuisine Bulgarian cuisine ( bg, българска кухня , translit=bǎlgarska kuhnja) is part of the cuisine of Southeast Europe, sharing characteristics with other Balkan cuisines. Bulgarian cooking traditions are diverse because of geographical ...

Georgian cuisine Georgian cuisine () consists of cooking traditions, techniques, and practices of Georgia. Georgian cuisine has a distinct character, while bearing some similarities with various national cuisines of the Caucasus and the wider Eastern Europe. E ...

Kazakh cuisine Traditional Kazakh cuisine is the traditional food of the Kazakh people. It is focused on mutton and horse meat, as well as various milk products. For hundreds of years, Kazakhs were herders who raised fat-tailed sheep, Bactrian camels, and hors ...

* Moldovan cuisine **

Gagauz cuisine Gagauz cuisine refers to the culinary practices of the Gagauz people. Its emphasis on dairy products and meats can be traced to the Gagauz's nomadic past, while the importance of grains as a staple food reflects their current farming lifestyle. ...

* Ossetian cuisine * Romanian cuisine * Russian cuisine **

Bashkir cuisine Bashkir cuisine ( ba , башҡорт аш-һыуы, başqort aş-hıwı(romanized)) is the traditional cuisine of the Bashkirs. Their way of life, and the predominance of cattle breeding contributed culture, traditions, and cuisine of the Bashk ...

** Komi cuisine ** Mordovian cuisine ** North Caucasian cuisine *** Chechen cuisine ***

Circassian cuisine Circassian cuisine is an ethnic cuisine, based on the cooking style and traditions of the Circassian people of the North Caucasus. This region lies between the Black Sea and the Caspian Sea, within European Russia. Traditional dishes Circassia ...

Tatar cuisine Tatar cuisine is primarily the cuisine of the Volga Tatars, who live in Tatarstan, Russia, and surrounding areas. History The cuisine of the Volga Tatars takes its origin from the cuisine of the Volga Bulgars, who once were nomads, but nearly ...

** Udmurt cuisine ** Yamal cuisine *

Ukrainian cuisine Ukrainian cuisine is the collection of the various cooking traditions of the people of Ukraine, one of the largest and most populous European countries. It is heavily influenced by the rich dark soil ('' chernozem'') from which its ingredients ...

Crimean Tatar cuisine The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimea, Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkans, Balkan peoples, Nogais, N ...

** Odessite cuisine

Northern European cuisines

* Danish cuisine ** Faroese cuisine ** New Nordic Cuisine *

Estonian cuisine Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of co ...

* Finnish cuisine * Icelandic cuisine *

Latvian cuisine Latvian cuisine typically consists of agricultural products, with meat featuring in most main meal dishes. Fish is commonly consumed due to Latvia's location on the eastern shore of the Baltic Sea. Latvian cuisine has been influenced by other cou ...

Lithuanian cuisine Lithuanian cuisine features products suited to the cool and moist northern climate of Lithuania: barley, potatoes, rye, beets, greens, berries, and mushrooms are locally grown, and dairy products are one of its specialties. Various ways of pi ...

* Livonian cuisine *

Norwegian cuisine Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fis ...

Sami cuisine Acronyms * SAMI, ''Synchronized Accessible Media Interchange'', a closed-captioning format developed by Microsoft * Saudi Arabian Military Industries, a government-owned defence company * South African Malaria Initiative, a virtual expertise net ...

* Swedish cuisine

Southern European cuisines

Albanian cuisine Albanian cuisine ( ) is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are di ...

Kosovan cuisine The cuisine of Kosovo () is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and ...

Aromanian cuisine Aromanian cuisine ( rup, Cujina armãneascã) is the traditional cuisine of the Aromanians. The Aromanians are a small Balkan ethnic group scattered throughout the region, living in the countries of Albania, Bulgaria, Greece, North Macedonia, ...

Bosnian cuisine Bosnia and Herzegovina cuisine ( bs, Bosanska kuhinja) is balanced between Western and Eastern influences. The food is closely related to former Yugoslav, Middle Eastern, Mediterranean, Austo-Hungarian and other Balkan cuisines. Ingredients Bo ...

Croatian cuisine Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of co ...

Cypriot cuisine Cypriot cuisine is mainly influenced by Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France. Food preparation Frequently used ingredients are fresh vegetables such as zucchini, olives, okra, gre ...

* Gibraltarian cuisine *

Greek cuisine Greek cuisine ( Greek: Ελληνική Κουζίνα) is the cuisine of Greece and the Greek diaspora. In common with many other cuisines of the Mediterranean, it is founded on the triad of wheat, olive oil, and wine. It uses vegetables, ol ...

Ancient Greek cuisine Ancient Greek cuisine was characterized by its frugality for most, reflecting agricultural hardship, but a great diversity of ingredients was known, and wealthy Greeks were known to celebrate with elaborate meals and feasts. The cuisine was found ...

** Byzantine cuisine ** Cretan cuisine ** Epirotic cuisine ** Greek Macedonian cuisine ** Ionian cuisine *

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula and later spread around the world together with wave ...

** Abruzzian cuisine **

Ancient Roman cuisine The cuisine of ancient Rome changed greatly over the duration of the civilization's existence. Dietary habits were affected by the political changes from kingdom to republic to empire, and the empire's enormous expansion, which exposed Romans to ...

Apulian cuisine Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their nob ...

** Arbëreshë cuisine **

Ligurian cuisine Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), an ...

** Lombard cuisine *** Mantuan cuisine ** Lucanian cuisine **

Neapolitan cuisine Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France ...

Roman cuisine Roman cuisine comes from the Italian city of Rome. It features fresh, seasonal and simply-prepared ingredients from the Roman Campagna.Boni (1930), pg. 13. These include peas, globe artichokes and fava beans, shellfish, milk-fed lamb and goat, ...

Sardinian cuisine The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other ...

** Sicilian cuisine **

Venetian cuisine Venetian cuisine, from the city of Venice, Italy or more widely from the region of Veneto, has a centuries-long history and differs significantly from other cuisines of northern Italy (notably Friuli-Venezia Giulia and Trentino-Alto Adige/Südtir ...

Macedonian cuisine Macedonian cuisine ( mk, Македонска кујна, Makedonska kujna) is the traditional cuisine of North Macedonia. It is influenced by Balkan cuisines. The relatively warm climate of the country provides excellent growth conditions for ...

Maltese cuisine Maltese cuisine reflects Maltese history; it shows strong Italian influences as well as influences from Spanish, French, Provençal, and other Mediterranean cuisines, with some later British culinary influence. Having to import most of its foo ...

Montenegrin cuisine Montenegrin cuisine is a result of Montenegro's geographic position and its long history and tradition. Review The first major influences to Montenegrin cuisine came from the Levant and Turkey, largely via Serbia: sarma, musaka, pilav, pita, ...

* Ottoman cuisine *

Portuguese cuisine The oldest known book on Portuguese cuisine, entitled ''Livro de Cozinha da Infanta D. Maria de Portugal'', from the 16th century, describes many popular dishes of meat, fish, poultry and others. ''Culinária Portuguesa'', by António-Maria De O ...

* Sammarinese cuisine *

Sephardic Jewish cuisine Sephardic Jewish cuisine is an assortment of cooking traditions that developed among the Sephardi Jews. Those of this Iberian origin who were dispersed in the Sephardic Diaspora ultimately became the Eastern Sephardim and North African Sep ...

Serbian cuisine Serbian cuisine ( sr, српска кухиња / srpska kuhinja) is a Balkan cuisine that consists of the culinary methods and traditions of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with ...

Spanish cuisine Spanish cuisine consists of the cooking traditions and practices from Spain. Olive oil (of which Spain is the world's largest producer) is heavily used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as ''sofrit ...

Andalusian cuisine Andalusian cuisine is the cuisine of Andalusia, Spain. Notable dishes include gazpacho, fried fish (often called ''pescaíto frito'' in the local vernacular), the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jere ...

Aragonese cuisine The Aragonese cuisine includes several typical dishes and ingredients of the local cuisine of Aragon, a community in Spain. Dishes and ingredients One of the most characteristic dishes of the traditional gastronomy of Aragon is roast lamb (prepare ...

Asturian cuisine Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain. Foods Asturias is especially known for its seafood, such as fresh squid, crab, shrimp and sea bass. Salmon are caught in Asturia ...

** Balearic cuisine *** Menorcan cuisine **

Basque cuisine Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, '' marmitako'' and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, '' pintxos'' (Basque ''tapas)'', Idiazabal sheep' ...

Canarian cuisine Canarian cuisine refers to the typical dishes and ingredients in the cuisine of the Canary Islands, and it constitutes an important element in the culture of its inhabitants. Its main features are the freshness, variety, simplicity, and richness ...

Cantabrian cuisine Cantabrian cuisine includes seafood from the Cantabrian Sea, salmon and trout from the upper basins of the rivers, vegetables and dairy products from the valleys, and veal and game from the Cantabrian mountains. Fish and seafood Seafood is w ...

Castilian-Leonese cuisine Castilian-Leonese cuisine refers to the typical dishes and ingredients of the region of Castile and León in Spain. This cuisine is known for its cooked dishes ('' guiso'') and its grilled or roasted meats (''asado''), its high-quality wines, the ...

*** Vallisoletano cuisine ** Catalan cuisine **

Castilian-Manchego cuisine Manchego cuisine (Manchegan cuisine or Castilian-Manchego cuisine) refers to the typical dishes and ingredients in the cuisine of the Castilla–La Mancha region of Spain. These include ''pisto'' (a vegetable stew with tomato sauce), '' gazpa ...

Extremaduran cuisine Extremadura, Spain is known for its different ways of preparing the Iberian pork and mutton. The main characteristics of the traditional Extremaduran cuisine are its simplicity, its lack of clutter and its low cost. It is also a cuisine reflecting ...

Galician cuisine Galician cuisine refers to the typical dishes and ingredients found in the cuisine of the autonomous community of Galicia, Spain. These include shellfish, ''empanadas, polbo á feira'' (a dish made of octopus), cheese ''queixo de tetilla'', '' ri ...

** Madrilenian cuisine **

Valencian cuisine 250px, '' Oranges, typical fruit from Valencian Community'' Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, su ...

Turkish cuisine Turkish cuisine () is the cuisine of Turkey and the Turkish diaspora. It is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian and Eastern Eur ...

Western European cuisines

Belgian cuisine Belgian cuisine is widely varied with significant regional variations, while also reflecting the cuisines of neighbouring France, Germany and the Netherlands. It is sometimes said that Belgian food is served in the quantity of German cuisine ...

* British cuisine ** Channel Islands cuisine **

English cuisine English cuisine encompasses the cooking styles, traditions and recipes associated with England. It has distinctive attributes of its own, but also shares much with wider British cuisine, partly through the importation of ingredients and ideas ...

*** Cornish cuisine *** Devonian cuisine *** Dorset cuisine ***

Victorian cuisine Victorian cuisine is the cuisine that was widespread in England during the Victorian era (20 June 1837 until her death on 22 January 1901). Background There were two seemingly incompatible ideas about the role of women in Victorian society: the " ...

** Northern Irish cuisine **

Scottish cuisine Scottish cuisine encompasses the cooking styles, traditions and recipes associated with Scotland. It has distinctive attributes and recipes of its own, but also shares much with British and wider European cuisine as a result of local, regio ...

Welsh cuisine Welsh cuisine ( Welsh: ''Ceginiaeth Cymreig'') encompasses the cooking styles, traditions and recipes associated with Wales. While there are many dishes that can be considered Welsh due to their ingredients and/or history, dishes such as cawl, ...

*** Cuisine of Carmarthenshire *** Cuisine of Ceredigion *** Cuisine of Gower *** Cuisine of Monmouthshire *** Cuisine of Pembrokeshire *

Dutch cuisine Dutch cuisine ( nl, Nederlandse keuken) is formed from the cooking traditions and practices of the Netherlands. The country's cuisine is shaped by its location in the fertile North Sea river delta of the European Plain, giving rise to fishing, ...

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

Corsican cuisine The cuisine of Corsica is the traditional cuisine of the island of Corsica. It is mainly based on the products of the island, and due to historical and geographical reasons, has much in common with Italian cuisine, and marginally with those ...

Haute cuisine ''Haute cuisine'' (; ) or ''grande cuisine'' is the cuisine of "high-level" establishments, gourmet restaurants, and luxury hotels. ''Haute cuisine'' is characterized by the meticulous preparation and careful presentation of food at a high pric ...

*** Cuisine classique ***

Nouvelle cuisine ''Nouvelle cuisine'' (; ) is an approach to cooking and food presentation in French cuisine. In contrast to cuisine classique, an older form of haute cuisine, nouvelle cuisine is characterized by lighter, more delicate dishes and an increased e ...

Lyonnaise cuisine Lyonnaise cuisine refers to cooking traditions and practices centering on the area around the French city of LyonKindersley, Dorling (2011)''Ultimate Food Journeys: The World's Best Dishes and Where to Eat Them'' Penguin. p. 49. and historical ...

Irish cuisine Irish cuisine encompasses the cooking styles, traditions and recipes associated with the island of Ireland. It has evolved from centuries of social and political change and the mixing of different cultures, predominantly with those from nearby ...

Luxembourgian cuisine Luxembourg's cuisine reflects the country's position between the Latin and Germanic countries, influenced by the cuisines of neighbouring France, Belgium and Germany. Recently, it has been influenced by the country's many Italian and Portuguese i ...

Mennonite cuisine Mennonite cuisine is food that is unique to and/or commonly associated with Mennonites, a Christian denomination that came out of sixteenth century Protestant Reformation in Switzerland and The Netherlands. Because of persecution, they lived in co ...

* Monégasque cuisine *

Occitan cuisine A slice of clafoutis, a cherry-based dessert Occitan cuisine is the traditional cuisine and gastronomy of Occitania, the supranational region where Occitan is traditionally spoken. Introduction Occitan cuisine is a kind of Mediterranean cuisi ...