This is a list of European cuisines. A

cuisine A cuisine is a style of cooking characterized by distinctive ingredients, techniques and dishes, and usually associated with a specific culture or geographic region. Regional food preparation techniques, customs, and ingredients combine to ...

is a characteristic style of

cooking Cooking, cookery, or culinary arts is the art, science and craft of using heat to Outline of food preparation, prepare food for consumption. Cooking techniques and ingredients vary widely, from grilling food over an open fire to using electric ...

practices and traditions, often associated with a specific

culture Culture () is an umbrella term which encompasses the social behavior, institutions, and norms found in human societies, as well as the knowledge, beliefs, arts, laws, customs, capabilities, and habits of the individuals in these groups.Tyl ...

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine."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 Continent#Subcontinents, subcontinent of Eurasia ...

and other

Western countries The Western world, also known as the West, primarily refers to the various nations and states in the regions of Europe, North America, and Oceania.

."European Cuisine."Europeword.com
. Accessed July 2011. European cuisine includes 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 Continent#Subcontinents, subcontinent of Eurasia ...

, including (depending on the definition) that of

Russia Russia (, , ), or the Russian Federation, is a List of transcontinental countries, transcontinental country spanning Eastern Europe and North Asia, Northern Asia. It is the List of countries and dependencies by area, largest country in the ...

, as well as non-

indigenous Indigenous may refer to: *Indigenous peoples *Indigenous (ecology), presence in a region as the result of only natural processes, with no human intervention *Indigenous (band), an American blues-rock band *Indigenous (horse), a Hong Kong racehorse ...

cuisines of

North America North America is a continent in the Northern Hemisphere and almost entirely within the Western Hemisphere. It is bordered to the north by the Arctic Ocean, to the east by the Atlantic Ocean, to the southeast by South America and the Car ...

Australasia Australasia is a region that comprises Australia, New Zealand and some neighbouring islands in the Pacific Ocean. The term is used in a number of different contexts, including geopolitically, physiogeographically, philologically, and ecologica ...

Oceania Oceania (, , ) is a region, geographical region that includes Australasia, Melanesia, Micronesia, and Polynesia. Spanning the Eastern Hemisphere, Eastern and Western Hemisphere, Western hemispheres, Oceania is estimated to have a land area of ...

, and

Latin America Latin America or * french: Amérique Latine, link=no * ht, Amerik Latin, link=no * pt, América Latina, link=no, name=a, sometimes referred to as LatAm is a large cultural region in the Americas where Romance languages — languages derived f ...

, which derive substantial influence from European settlers in those regions. The term is used by

East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, and Taiwan. China, North Korea, South Korea and ...

ns to contrast with Asian styles of cooking.Leung Man-tao (12 February 2007), "Eating and Cultural Stereotypes", ''Eat and Travel Weekly'', no. 312, p. 76. Hong Kong This is analogous to Westerners referring collectively to the cuisines of Asian countries as

Asian cuisine Asian cuisine includes several major regional cuisines: Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. A cuisine is a characteristic style of cooking practices and traditions, usually associated with ...

. When used by Westerners, the term may refer more specifically to cuisine ''in'' Europe; in this context, a synonym is

Continental Continental may refer to: Places * Continent, the major landmasses of Earth * Continental, Arizona, a small community in Pima County, Arizona, US * Continental, Ohio, a small town in Putnam County, US Arts and entertainment * ''Continental'' ( ...

cuisine, especially in

British English British English (BrE, en-GB, or BE) is, according to Lexico, Oxford Dictionaries, "English language, English as used in Great Britain, as distinct from that used elsewhere". More narrowly, it can refer specifically to the English language in ...

. The cuisines of Western countries are diverse by themselves, although there are common characteristics that distinguishes Western cooking from cuisines of Asian countriesKwan Shuk-yan (1988). ''Selected Occidental Cookeries and Delicacies'', p. 23. Hong Kong: Food Paradise Pub. Co. and others. Compared with traditional cooking of Asian countries, for example, 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.

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 most common sources of

starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...

in this cuisine, along with

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, are som ...

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s 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 ma ...

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

European colonization 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 ...

Central European cuisine

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

is a style of cuisine native to

Austria Austria, , bar, Östareich officially the Republic of Austria, is a country in the southern part of Central Europe, lying in the Eastern Alps. It is a federation of nine states, one of which is the capital, Vienna, the most populous ...

and composed of influences from throughout the former

Austro-Hungarian Empire Austria-Hungary, often referred to as the Austro-Hungarian Empire,, the Dual Monarchy, or Austria, was a constitutional monarchy and great power in Central Europe between 1867 and 1918. It was formed with the Austro-Hungarian Compromise of ...

. Regional influences from

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 re ...

Hungary Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia a ...

Germany Germany,, officially the Federal Republic of Germany, is a country in Central Europe. It is the second most populous country in Europe after Russia, and the most populous member state of the European Union. Germany is situated betwe ...

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 ...

have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire. :*

Austrian wine Austrian wines are mostly dry white wines (often made from the Grüner Veltliner grape), though some sweeter white wines (such as dessert wines made around the Neusiedler See) are also produced. About 30% of the wines are red, made from Blauf ...

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 Czech cuisine ( cs, česká kuchyně) has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contem ...

has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular in

Central Europe Central Europe is an area of Europe between Western Europe and Eastern Europe, based on a common historical, social and cultural identity. The Thirty Years' War (1618–1648) between Catholicism and Protestantism significantly shaped the area' ...

originated in the

Czech lands The Czech lands or the Bohemian lands ( cs, České země ) are the three historical regions of Bohemia, Moravia, and Czech Silesia. Together the three have formed the Czech part of Czechoslovakia since 1918, the Czech Socialist Republic since 1 ...

. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular. :*

Czech wine Wine in the Czech Republic is produced mainly in southern Moravia, although a few vineyards are located in Bohemia. However, Moravia accounts for around 96% of the country's vineyards, which is why Czech wine is more often referred to as ''Moravia ...

German cuisine The cuisine of Germany () is made up of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbo ...

German wine German wine is primarily produced in the west of Germany, along the river Rhine and its tributaries, with the oldest plantations going back to the Ancient Rome, Roman era. Approximately 60 percent of German wine is produced in the state of Rhine ...

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 Franconian may refer to: *anything related to Franconia (German ''Franken''), a historic region in Germany, now part of Bavaria, Thuringia and Baden-Württemberg *East Franconian German, a dialect spoken in Franconia *Franconian languages *Franconi ...

:* 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 The cuisine of the Palatinate region of Germany is essentially determined by regional dishes that have become popular throughout the whole region and even beyond. General description The traditional Palatine cuisine is in parts very hearty and s ...

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 ...

:* Rhenish-Hessian cuisine :*

Saxon cuisine Saxon cuisine encompasses regional cooking traditions of Saxony. In general the cuisine is very hearty and features many peculiarities of Mid-Germany such as a great variety of sauces which accompany the main dish and the fashion to serve Klöße/K ...

:* Schleswig-Holstein 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 ...

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 Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. ...

is the

characteristic of the nation of

and its primary ethnic group, the

Magyars Hungarians, also known as Magyars ( ; hu, magyarok ), are a nation and ethnic group native to Hungary () and historical Hungarian lands who share a common culture, history, ancestry, and language. The Hungarian language belongs to the Uralic ...

. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods. :*

Hungarian wine Hungarian wine has a history dating back to the Kingdom of Hungary. Outside Hungary, the best-known wines are the white dessert wine Tokaji aszú (particularly in the Czech Republic, Poland, and Slovakia) and the red wine Bull's Blood of Eger (Egri ...

Goulash Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the ...

Liechtensteiner cuisine Liechtensteiner cuisine is the cuisine of Liechtenstein. The cuisine is diverse and has been influenced by the cuisine of nearby countries, particularly Switzerland and Austria, and is also influenced by Central European cuisine.Liechtenstein wine The Principality of Liechtenstein is a producer of wine. The country has a climate ideally suited for the cultivation of wine with mountain slopes facing southwest, calcareous soils and an average of 1,500 hours of sunshine a year. The hot dry wi ...

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 ...

is the cuisine characteristic of the nation of

Poland Poland, officially the Republic of Poland, is a country in Central Europe. It is divided into 16 administrative provinces called voivodeships, covering an area of . Poland has a population of over 38 million and is the fifth-most populous ...

and its primary ethnic group, the

Poles Poles,, ; singular masculine: ''Polak'', singular feminine: ''Polka'' or Polish people, are a West Slavic nation and ethnic group, who share a common history, culture, the Polish language and are identified with the country of Poland in Ce ...

. Traditional Polish dishes are based on meats, vegetables, fruits, breads, cheeses, sausages, milk, etc. The most typical ingredients used in Polish cuisine are sauerkraut, paprika, beetroot, cucumbers (gherkins), sour cream, kohlrabi, mushrooms, sausages and smoked sausage. A meal owes it taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries. :*

Polish wine Polish wine ( pl, Polskie wino) viticulture and origins have a history dating back to the nation's founding in the tenth century under the Piast dynasty. Like other old world wine producers, many traditional grape varieties still survive in Polan ...

Pierogi Pierogi are filled dumplings made by wrapping unleavened dough around a savory or sweet filling and cooking in boiling water. They are often pan-fried before serving. Pierogi or their varieties are associated with the cuisines of Central, Easter ...

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 ...

varies slightly, though sometimes dramatically, from region to region, and was influenced by the traditional cuisine of its neighbors. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived in villages, in self-sustenance, with very limited food imports and exports and with no modern means of

food preservation Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...

or processing. This gave rise to a cuisine heavily dependent on a number of staple foods that could stand the hot summers and cold winters, including wheat, potatoes, milk and milk products, pork meat, sauerkraut and onion. To a lesser degree beef, poultry, lamb and goat, eggs, a few other local vegetables, fruit and wild mushrooms were traditionally eaten. :*

Slovak wine Slovak wine is produced in the southern part of Slovakia, which is divided into 6 wine-producing areas. Although Slovak wines except Tokaj (Slovakia), Tokaj are not well-known internationally, they are popular domestically and in neighbouring count ...

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 ...

there are many distinct cuisines in a country, whose main distinguishing feature is a great variety and diversity of land formation, climate, wind movements, humidity, terrain and history.

Slovenia Slovenia ( ; sl, Slovenija ), officially the Republic of Slovenia (Slovene: , abbr.: ''RS''), is a country in Central Europe. It is bordered by Italy to the west, Austria to the north, Hungary to the northeast, Croatia to the southeast, an ...

is a borderland country, surrounded by Italy, Austria, Hungary, and Croatia, with established and distinct national cuisines. There is a wide variety of meats in different parts of Slovenia.

Dandelion ''Taraxacum'' () is a large genus of flowering plants in the family Asteraceae, which consists of species commonly known as dandelions. The scientific and hobby study of the genus is known as taraxacology. The genus is native to Eurasia and Nor ...

) is Slovenian wild lettuce, which has been gathered in the fields for centuries. :*

Slovenian wine Slovenian wine is wine from Slovenia. Viticulture and winemaking has existed in this region since the time of the Celts and Illyrians tribes, long before the Romans would introduce winemaking to the lands of France, Spain and Germany. J. Robinson ...

Swiss cuisine Swiss cuisine is influenced by Austrian cuisine, Austrian, French cuisine, French, German cuisine, German and Northern Italian cuisine, as well as by the history of Switzerland as a primarily agricultural country. As a result, many traditional Sw ...

Swiss wine Swiss wine is produced from nearly of vineyards, and the wines are mainly produced in the west and in the south of Switzerland, in the cantons of Geneva, Neuchâtel, Ticino, Valais and Vaud. White grape varieties are grown on 43% of the count ...

File:7236 - Zürich - Zeughauskeller.JPG, Swiss cuisine paprika sausage with potatoes at the Zeughauskeller,

Zürich Zürich () is the list of cities in Switzerland, largest city in Switzerland and the capital of the canton of Zürich. It is located in north-central Switzerland, at the northwestern tip of Lake Zürich. As of January 2020, the municipality has 43 ...

Switzerland ). Swiss law does not designate a ''capital'' as such, but the federal parliament and government are installed in Bern, while other federal institutions, such as the federal courts, are in other cities (Bellinzona, Lausanne, Luzern, Neuchâtel ...

File:Pretzel 01-14.jpg,

Pretzel A pretzel (), from German pronunciation, standard german: Breze(l) ( and French / Alsatian: ''Bretzel'') is a type of baked bread made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical ...

s are especially common in

Southern Germany Southern Germany () is a region of Germany which has no exact boundary, but is generally taken to include the areas in which Upper German dialects are spoken, historically the stem duchies of Bavaria and Swabia or, in a modern context, Bavaria ...

. File:Wiener-Schnitzel02.jpg,

n Wiener Schnitzel

Eastern European cuisine

* Cuisines of

Eastern Europe Eastern Europe is a subregion of the Europe, European continent. As a largely ambiguous term, it has a wide range of geopolitical, geographical, ethnic, cultural, and socio-economic connotations. The vast majority of the region is covered by Russ ...

Belarusian cuisine Belarusian cuisine shares many similarities with cuisines of other Eastern, Central and Northeastern European countries, based predominantly on meat and various vegetables typical for the region. History Belarus cuisine has predominantly Sl ...

shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region. :*

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 f ...

is a representative of the cuisine of

Southeastern Europe Southeast Europe or Southeastern Europe (SEE) is a geographical subregion of Europe, consisting primarily of the Balkans. Sovereign states and territories that are included in the region are Albania, Bosnia and Herzegovina, Bulgaria, Croatia (al ...

. Essentially South Slavic, it shares characteristics with other

cuisines. Owing to the relatively warm climate and diverse geography affording excellent growth conditions for a variety of vegetables, herbs and fruits, Bulgarian cuisine is diverse. ::*

Bulgarian wine Grape growing and wine production have a long history in Bulgaria, dating back to the times of the Thracians. There is evidence of Bulgarian winemaking since 4000 B.C. Wine is, together with beer and grape rakia, among the most popular alcoholic be ...

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 horse ...

Moldovan cuisine Moldovan cuisine is a style of cooking related to the people of Moldova. It consists mainly of ingredients such as various meats, potatoes, cabbage, and a variety of cereal grains. The local cuisine is very similar to Romanian, and also draws i ...

–

Moldova Moldova ( , ; ), officially the Republic of Moldova ( ro, Republica Moldova), is a Landlocked country, landlocked country in Eastern Europe. It is bordered by Romania to the west and Ukraine to the north, east, and south. The List of states ...

's fertile soil (

chernozem Chernozem (from rus, чернозём, p=tɕɪrnɐˈzʲɵm, r=chernozyom; "black ground"), also called black soil, is a black-colored soil containing a high percentage of humus (4% to 16%) and high percentages of phosphorus and ammonia compoun ...

) produces plentiful grapes, fruits, vegetables, cereals, meat and milk products, all of which have found their uses in the national cuisine. The fertile black soil combined with the use of traditional agricultural methods permits growing a wide range of ecologically clean foods in Moldova. ::*

Moldovan wine Moldova has a well-established wine industry. With a production of around 2 million hectolitres of wine (as of 2018), it is the 11th largest European wine-producing country. Moldova has a vineyard area of of which are used for commercial produ ...

Romanian cuisine Romanian cuisine () is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in partic ...

is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been greatly influenced by Ottoman cuisine. ::*

Romanian wine Romanian may refer to: *anything of, from, or related to the country and nation of Romania **Romanians, an ethnic group **Romanian language, a Romance language ***Romanian dialects, variants of the Romanian language **Romanian cuisine, traditional ...

Russian cuisine Russian cuisine is a collection of the different dishes and cooking traditions of the Russian people as well as a list of culinary products popular in Russia, with most names being known since pre-Soviet times, coming from all kinds of social ...

is diverse, as

is the largest country in the world. Russia's great expansions of territory, influence, and interest during the 16th–18th centuries brought more refined foods and culinary techniques, as well as one of the most refined food countries in the world. It was during this period that smoked meats and fish, pastry cooking, salads and green vegetables,

chocolate Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...

ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

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 liquor were imported from abroad. At least for the urban

aristocracy Aristocracy (, ) is a form of government that places strength in the hands of a small, privileged ruling class, the aristocracy (class), aristocrats. The term derives from the el, αριστοκρατία (), meaning 'rule of the best'. At t ...

and provincial

gentry Gentry (from Old French ''genterie'', from ''gentil'', "high-born, noble") are "well-born, genteel and well-bred people" of high social class, especially in the past. Word similar to gentle imple and decentfamilies ''Gentry'', in its widest ...

, this opened the doors for the creative integration of these new foodstuffs with traditional Russian dishes. The result is extremely varied in technique, seasoning, and combination. Traditional and common Russian foods include:

::*

Beer Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...

"Russian Traditional Foods."Goeasteurope.about.com
. Accessed July 2011. ::*

Blini A blini (sometimes spelled bliny) ( pl., diminutive: блинчики, ''blinchiki'', dialectal, diminutive: млинчики, ''mlynchiki'') or, sometimes, blin (more accurate as a single form of the noun), is a Russian and more broadly Eastern ...

, a pastry rolled with a variety of ingredients ::*

Borshch Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which giv ...

, a traditional Russian beet soup ::*

Caviar Caviar (also known as caviare; from fa, خاویار, khâvyâr, egg-bearing) is a food consisting of salt-cured roe of the family Acipenseridae. Caviar is considered a delicacy and is eaten as a garnish or a spread. Traditionally, the ter ...

::*

Crêpe A crêpe or crepe ( or , , Quebec French: ) is a very thin type of pancake. Crêpes are usually one of two varieties: ''sweet crêpes'' () or ''savoury galettes'' (). They are often served with a wide variety of fillings such as cheese, ...

::*

Ice cream Ice cream is a sweetened frozen food typically eaten as a snack or dessert. It may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as str ...

::*

Pelmeni Pelmeni (russian: пельмени—plural, ; pelmen, russian: пельмень, link=no—singular, ) are dumplings of Russian cuisine that consist of a filling wrapped in thin, unleavened dough. It is debated whether they originated in Ural ...

, pastry dumplings filled with minced meat ::*

Pirozhki Pirozhki ( rus, пирожки́, r=pirožkí, p=pʲɪrɐʂˈkʲi, plural form of ; uk, пиріжки, ''pyrizhky'') are Russian and Ukrainian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. Pirozhki are a popular stre ...

, pastries filled with potato, cabbage, meat or cheese ::*

Shashlyk Shashlik, or shashlick (russian: шашлык ''shashlyk''), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. It is known traditionally by various other names in Iran, the Caucasus, Eastern Europe and C ...

, Russian

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

::*

Sour cream Sour cream (in North American English, Australian English and New Zealand English) or soured cream (British English) is a dairy product obtained by fermenting regular cream with certain kinds of lactic acid bacteria. The bacterial culture, wh ...

::*

Russian vodka Vodka ( pl, wódka , russian: водка , sv, vodka ) is a clear distilled alcoholic beverage. Different varieties originated in Poland, Russia, and Sweden. Vodka is composed mainly of water and ethanol but sometimes with traces of impuriti ...

::*

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 150 ...

::*

Mordovian cuisine Mordovian cuisine is the traditional cuisine of the Mordovians, who now live in Mordovia and surrounding areas. It consists of a variety of dishes, based on geographical, cultural and climate features of the region, with fish traditionally feature ...

::*

Russian wine Russian wine refers to wine made in Russia, at times also including the disputed region of Crimea. The vast majority of Russia's territory is unsuitable for grape growing, with most of the production concentrated in parts of Krasnodar and Rostov re ...

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 ...

has significant diversity, historical traditions and is influenced by Russian, Turkish and Polish cuisines."Cuisine – Flavors and Colors of Ukrainian Culture."Ukraine.com
Accessed July 2011. Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs."Ukraine National Food, Meals and Cookery."Ukrainetrek.com
. Accessed July 2011. In

Ukraine Ukraine ( uk, Україна, Ukraïna, ) is a country in Eastern Europe. It is the second-largest European country after Russia, which it borders to the east and northeast. Ukraine covers approximately . Prior to the ongoing Russian inv ...

, bread is a staple food, there are many different types of bread, and Ukraine is sometimes referred to as the "breadbasket of Europe." Pickled vegetables are utilized, particularly when fresh vegetables aren't in season. There are about 30 varieties of Ukrainian

Borsch Borscht () is a sour soup common in Eastern Europe and Northern Asia. In English, the word "borscht" is most often associated with the soup's variant of Ukrainian origin, made with red beetroots as one of the main ingredients, which giv ...

soup, a common dish that often includes meat. ::*

Crimean Tatar cuisine The Crimean Tatar cuisine is primarily the cuisine of the Crimean Tatars, who live on the Crimean Peninsula. The traditional cuisine of the Crimean Tatars has similarities with that of Greeks, Italians, Balkan peoples, Nogays, North Caucasians, ...

is primarily the cuisine of the

Crimean Tatars , flag = Flag of the Crimean Tatar people.svg , flag_caption = Flag of Crimean Tatars , image = Love, Peace, Traditions.jpg , caption = Crimean Tatars in traditional clothing in front of the Khan's Palace ...

, who live on the

Crimea Crimea, crh, Къырым, Qırım, grc, Κιμμερία / Ταυρική, translit=Kimmería / Taurikḗ ( ) is a peninsula in Ukraine, on the northern coast of the Black Sea, that has been occupied by Russia since 2014. It has a pop ...

n Peninsula in

. The traditional cuisine of the Crimean Tatars derives basically from the same roots as the cuisine of the Volga Tatars, although unlike the Volga Tatars they do not eat horse meat and do not drink mare's milk (''

kymyz ''Kumis'' (also spelled ''kumiss'' or ''koumiss'' or ''kumys'', see other transliterations and cognate words below under terminology and etymology – otk, airag kk, қымыз, ''qymyz'') mn, айраг, ''ääryg'') is a fermented dairy p ...

''). However, the Crimean Tatars adopted many Uzbek dishes during their exile in Central Asia since 1944, and these dishes have been absorbed into Crimean Tatar national cuisine after their return to Crimea. ::*

Ukrainian wine The wine industry of Ukraine is well-established with long traditions. Several brands of wine from Ukraine are exported to bordering countries, the European Union, and North America. The regions of wine industry in Ukraine corresponds to its vitic ...

Caucasian cuisine The cuisine of the Caucasus refers to the cuisine of Armenia, Azerbaijan, Georgia (country), Georgia and North Caucasus. Traditional dishes Plates Some popular cheeses from the Caucasus include: * Ashvlagwan ''(Ашвлагуан)'' — Abkhaz ...

– cuisines of

The Caucasus The Caucasus () or Caucasia (), is a region between the Black Sea and the Caspian Sea, mainly comprising Armenia, Azerbaijan, Georgia, and parts of Southern Russia. The Caucasus Mountains, including the Greater Caucasus range, have historically ...

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 Eu ...

includes the foods and cooking techniques of the

Armenian people Armenians ( hy, հայեր, ''hayer'' ) are an ethnic group native to the Armenian highlands of Western Asia. Armenians constitute the main population of Armenia and the ''de facto'' independent Artsakh. There is a wide-ranging diaspora ...

, the

Armenian diaspora The Armenian diaspora refers to the communities of Armenians outside Armenia and other locations where Armenians are considered an indigenous population. Since antiquity, Armenians have established communities in many regions throughout the world. ...

and traditional

Armenia Armenia (), , group=pron officially the Republic of Armenia,, is a landlocked country in the Armenian Highlands of Western Asia.The UNbr>classification of world regions places Armenia in Western Asia; the CIA World Factbook , , and ''Ox ...

n foods and dishes. The cuisine reflects the history and geography where Armenians have lived as well as incorporating outside influences. The cuisine also reflects the traditional crops and animals grown and raised in areas populated by Armenians. ::*

Armenian wine Armenian wine is wine made in Armenia and the Armenian-populated Republic of Artsakh, in the region of South Caucasus. Armenia is one of the oldest wine producing regions of the world. In particular, the oldest known winery was found in Armenia' ...

Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...

is the cuisine of

Azerbaijan Azerbaijan (, ; az, Azərbaycan ), officially the Republic of Azerbaijan, , also sometimes officially called the Azerbaijan Republic is a transcontinental country located at the boundary of Eastern Europe and Western Asia. It is a part of th ...

. Azerbaijani cuisine throughout the centuries has been influenced by the foods of different cultures due to political and economic processes in Azerbaijan. Out of 11 climate zones known in the world, the Azerbaijani climate has nine. This contributes to the fertility of the land, which in its turn results in the richness of the country's cuisine. ::*

Azerbaijani wine Azerbaijani wine is produced in several regions throughout Azerbaijan. Prior to 20th century communist rule, the region which makes up modern-day Azerbaijan had a thriving wine industry that dated back to the second millennium BC.J. Robinson (ed) ...

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 ...

refers to the cooking styles and dishes with origins in the nation of

Georgia Georgia most commonly refers to: * Georgia (country), a country in the Caucasus region of Eurasia * Georgia (U.S. state), a state in the Southeast United States Georgia may also refer to: Places Historical states and entities * Related to the ...

and prepared by

Georgian people The Georgians, or Kartvelians (; ka, ქართველები, tr, ), are a nation and indigenous Caucasian ethnic group native to Georgia and the South Caucasus. Georgian diaspora communities are also present throughout Russia, Turkey, G ...

around the world. The Georgian cuisine is specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions. ::*

Georgian wine Georgia is the oldest wine producing region in the world. The fertile valleys and protective slopes of the South Caucasus were home to grapevine cultivation and neolithic wine production ( ka, ღვინო, ''ɣvino'') for at least 8000 years ...

Northern European cuisine

Baltic Baltic may refer to: Peoples and languages * Baltic languages, a subfamily of Indo-European languages, including Lithuanian, Latvian and extinct Old Prussian *Balts (or Baltic peoples), ethnic groups speaking the Baltic languages and/or originati ...

cuisines :*

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 ...

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 * Nordic cuisines :*

Danish cuisine Danish cuisine ( da, det danske køkken) originated from the peasant population's own local produce and was enhanced by cooking techniques developed in the late 19th century and the wider availability of goods during and after the Industrial Rev ...

::*

Danish wine Danish wine is wine made in Denmark. Grapes Despite its northerly location, Denmark has been fostering a developing wine industry since the late 20th century that has benefited from global warming and the legalization of wine production in 1999. ...

::*

Faroese cuisine Important parts of Faroese cuisine are lamb and also fish owing to proximity to the sea. Traditional foods from the Faroe Islands include skerpikjøt (a type of dried mutton), seafood, whale meat, blubber, garnatálg, Faroese puffins, potato ...

::*

New Nordic cuisine New Nordic Cuisine ( da, Det nye nordiske køkken, sv, Det nya nordiska köket, no, Det nye nordiske kjøkken, fi, Uusi pohjoismainen keittiö) is a culinary movement which has been developed in the Nordic countries, and Scandinavia in parti ...

Finnish cuisine Finnish cuisine is notable for generally combining traditional country fare and ''haute cuisine'' with contemporary continental style cooking. Fish and meat (usually pork, beef or reindeer) play a prominent role in traditional Finnish dishes in ...

Icelandic cuisine ''Randabrauð'', the cuisine of Iceland, has a long history. Important parts of Icelandic cuisine are lamb, dairy, and fish, the latter due to the fact that Iceland has traditionally been inhabited only near its coastline. Popular foods in Icel ...

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 Swedish cuisine () is the traditional food of Sweden. Due to Sweden's large north-to-south expanse, there are regional differences between the cuisine of North and South Sweden. Historically, in the far north, meats such as reindeer, and other ...

::*

Swedish wine Swedish wine, in terms of wine produced commercially from grapes grown in Sweden, is a very marginal but growing industry which saw its first beginnings in the late 1990s. In less strict usage, the term "Swedish wine" has also been applied to f ...

File:Surströmmingstallrik.JPG,

Surströmming Surströmming (; ) is lightly salted fermented Baltic Sea herring traditional to Swedish cuisine since at least the 16th century. Surströmming or fermented herring should not be confused with the common dish fried herring or typically preserve ...

Swedish Swedish or ' may refer to: Anything from or related to Sweden, a country in Northern Europe. Or, specifically: * Swedish language, a North Germanic language spoken primarily in Sweden and Finland ** Swedish alphabet, the official alphabet used by ...

brined In food processing, brining is treating food with brine or coarse salt which preserves and seasons the food while enhancing tenderness and flavor with additions such as herbs, spices, sugar, caramel or vinegar. Meat and fish are typically brined ...

fermented Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

herring Herring are forage fish, mostly belonging to the family of Clupeidae. Herring often move in large schools around fishing banks and near the coast, found particularly in shallow, temperate waters of the North Pacific and North Atlantic Oceans, i ...

, infamous for its putrid smell. (See also

Lutefisk ''Lutefisk'' (Norwegian, in Northern and parts of Central Norway, in Southern Norway; sv, lutfisk ; fi, lipeäkala ; literally "lye fish") is dried whitefish (normally cod, but ling and burbot are also used). It is made from aged stockfi ...

) File:Stegt flæsk med persillesovs.jpg,

Stegt flæsk ''Stegt flæsk'' () is a dish from Denmark consisting of fried pork belly and generally served with potatoes and parsley sauce (''persillesovs''). The dish is sometimes translated as 'pork strips' or 'crisp fried pork slices'.Andrew Stone, Caro ...

is a

Danish Danish may refer to: * Something of, from, or related to the country of Denmark People * A national or citizen of Denmark, also called a "Dane," see Demographics of Denmark * Culture of Denmark * Danish people or Danes, people with a Danish a ...

national dish of fried

pork belly Pork belly or belly pork is a boneless and fatty cut of meat from the belly of a pig. Pork belly is particularly popular in Hispanic, Chinese, Danish, Norwegian, Korean, Thai and Filipino cuisine. Regional dishes France In Alsatian ...

generally served with

potatoes 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 United ...

and

parsley sauce Parsley sauce is a cream sauce seasoned with parsley. It is essentially a simple béchamel sauce containing chopped parsley. A variant called "liquor" is often served with pie and mash as a traditional British food, particularly in London ...

(''persillesovs''). File:Gravlax de saumon, auberge des Tilleuls, monts du Beaujolais (août 2019).jpg,

Gravlax Gravlax () or graved salmon is a Nordic dish consisting of salmon that is cured using a mix of salt and sugar, and either dill or sprucetwigs placed on top, and may occasionally be cold- smoked afterwards. Gravlax is usually served as an appet ...

is a Nordic dish consisting of

salmon Salmon () is the common name for several list of commercially important fish species, commercially important species of euryhaline ray-finned fish from the family (biology), family Salmonidae, which are native to tributary, tributaries of the ...

that is cured using a mix of

salt Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quantitie ...

and

sugar Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...

. File:Skyr.is með vanillu.jpg,

Skyr Skyr ( ; ) is an Icelandic cultured dairy product originating in Norway. It has the consistency of strained yogurt, but a milder flavor. Skyr can be classified as a fresh sour milk cheese, similar to curd cheese consumed like a yogurt in the Ba ...

is an

Iceland Iceland ( is, Ísland; ) is a Nordic island country in the North Atlantic Ocean and in the Arctic Ocean. Iceland is the most sparsely populated country in Europe. Iceland's capital and largest city is Reykjavík, which (along with its s ...

cultured dairy product 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'', ''Lactococcu ...

that has been a staple of the Icelandic diet since the Viking age. File:Sklandrausis.jpg,

Sklandrausis Sklandrausis ( Livonian dialect: ''sklandrouš'', from Curonian: ''sklanda'' – 'fence-post, wattle fence, slope, declivity'; liv, sūrkak (plural: ''sūr kakūd''), žograusis or dižrausis is a traditional Latvian dish of Livonian origin. I ...

is a sweet

Latvia Latvia ( or ; lv, Latvija ; ltg, Latveja; liv, Leţmō), officially the Republic of Latvia ( lv, Latvijas Republika, links=no, ltg, Latvejas Republika, links=no, liv, Leţmō Vabāmō, links=no), is a country in the Baltic region of ...

pie A pie is a baked dish which is usually made of a pastry dough casing that contains a filling of various sweet or savoury ingredients. Sweet pies may be filled with fruit (as in an apple pie), nuts ( pecan pie), brown sugar ( sugar pie), swe ...

Livonia Livonia ( liv, Līvõmō, et, Liivimaa, fi, Liivinmaa, German and Scandinavian languages: ', archaic German: ''Liefland'', nl, Lijfland, Latvian and lt, Livonija, pl, Inflanty, archaic English: ''Livland'', ''Liwlandia''; russian: Ли ...

n origin, made of rye dough and filled with

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 ...

and

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

paste and

caraway Caraway, also known as meridian fennel and Persian cumin (''Carum carvi''), is a biennial plant in the family Apiaceae, native to western Asia, Europe, and North Africa. Etymology The etymology of "caraway" is unclear. Caraway has been ...

Southern European cuisine

Mediterranean cuisine Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, ''A Book of Mediterranean Food'' (1950) ...

Mediterranean diet The Mediterranean diet is a diet inspired by the eating habits of people who live near the Mediterranean Sea. When initially formulated in the 1960s, it drew on the cuisines of Greece, Italy, France and Spain. In decades since, it has also incor ...

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 The zucchini ( ...

is the cuisine of

Cyprus Cyprus ; tr, Kıbrıs (), officially the Republic of Cyprus,, , lit: Republic of Cyprus is an island country located south of the Anatolian Peninsula in the eastern Mediterranean Sea. Its continental position is disputed; while it is geo ...

and can be described as a blend of Greek and Turkish cuisines.

Greek Cypriot Greek Cypriots or Cypriot Greeks ( el, Ελληνοκύπριοι, Ellinokýprioi, tr, Kıbrıs Rumları) are the ethnic Greek population of Cyprus, forming the island's largest ethnolinguistic community. According to the 2011 census, 659,115 r ...

cuisine is another regional Greek cuisine along with Cretan, Ionian, or Attic. ::*

Cypriot wine The Cypriot wine industry ranks 50th in the world in terms of total production quantity (10,302 tonnes), and much higher on a per-capita basis. The wine industry is a significant contributor to the Cypriot economy through cultivation, production ...

Balkan cuisine Balkan cuisine is a type of regional cuisine that combines characteristics of European cuisine with some of those from Western Asia. It is found in the Balkan Peninsula of Southeast Europe, a region without clear boundaries but which is generally ...

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 ...

is uniquely influenced by

Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...

Greek Greek may refer to: Greece Anything of, from, or related to Greece, a country in Southern Europe: *Greeks, an ethnic group. *Greek language, a branch of the Indo-European language family. **Proto-Greek language, the assumed last common ancestor ...

, and

Italian Italian(s) may refer to: * Anything of, from, or related to the people of Italy over the centuries ** Italians, an ethnic group or simply a citizen of the Italian Republic or Italian Kingdom ** Italian language, a Romance language *** Regional Ita ...

cuisines. Every region in Albania has its own unique dishes. Albanian cuisine is characterized by the use of various Mediterranean herbs such as

oregano Oregano (, ; ''Origanum vulgare'') is a species of flowering plant in the mint family Lamiaceae. It was native to the Mediterranean region, but widely naturalised elsewhere in the temperate Northern Hemisphere. Oregano is a woody perennial pla ...

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

, mint, basilico,

rosemary ''Salvia rosmarinus'' (), commonly known as rosemary, is a shrub with fragrant, evergreen, needle-like leaves and white, pink, purple, or blue flowers, native plant, native to the Mediterranean Region, Mediterranean region. Until 2017, it was kn ...

and more in cooking meat and fish. ::*

Albanian wine Albanian wine () is produced in several regions throughout Albania within the Mediterranean Basin. The country has one of the oldest wine making traditions, dating back at least 3000 years ago to the Bronze Age Illyrians. It belongs chronologica ...

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, Ro ...

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 ...

::*

Croatian wine Croatian wine (, pl. ) has a history dating back to the Ancient Greek settlers, and their wine production on the southern Dalmatian islands of Vis, Hvar and Korčula some 2,500 years ago. Like other old world wine producers, many traditional grap ...

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, oli ...

::*

Greek wine Greece is one of the oldest wine- producing regions in the world and among the first wine-producing territories in Europe. The earliest evidence of Greek wine has been dated to 6,500 years ago

::*

Macedonian cuisine (Greek) Macedonian cuisine (Greek: Μακεδονική κουζίνα) is the cuisine of the region of Macedonia in northern Greece. Contemporary Greek Macedonian cooking shares much with general Greek and wider Balkan and Mediterranean cuisine, incl ...

::* Regional foods :::* Taramosalata, a Greek

meze Meze or mezza (, ) is a selection of small dishes served as appetizers in the Levant, Turkey, Greece, the Balkans, the Caucasus and Iran. It is similar to Spanish tapas and Italian antipasti. A mezze may be served as a part of a multi-course me ...

made with salted and cured fish roe. :*

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 ...

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 ...

::*

Macedonian wine North Macedonia produces wine on some of vineyards, and the production was 108,100 tonnes in 2008. There are also some additional of vineyards dedicated to table grapes. Red wine dominates the Macedonian wine production, with around 80 per cent. ...

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, ...

::*

Montenegrin wine Montenegrin wine is wine made in the Balkan country of Montenegro. Many Montenegrin vineyards are located in the southern and coastal regions of the country. Montenegrin wines are made from a wide range of grape varieties including Krstač, Cabern ...

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 History of Serbia, Serbian history, including centuries of cultural contact an ...

::*

Serbian wine There are nearly 70,000 hectares of vineyards in Serbia, producing about 425,000 tons of grapes annually. The majority of Serbian wines are produced in local wineries. The Serbian wine industry is showing signs of significant growth, as evidence ...

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 ...

is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European, Armenian and Balkan cuisines. :*

Turkish wine Turkish wine is wine made in the transcontinental Eurasian country Turkey. The Caucasus region, where Armenia, Azerbaijan, Georgia and Iran are located, played a pivotal role in the early history of wine and is likely to have been one of the earl ...

::* Northern Cypriot cuisine * Cuisines of the Italian Peninsula Antipasto Platter

Italian cuisine Italian cuisine (, ) is a Mediterranean cuisine#CITEREFDavid1988, David 1988, Introduction, pp.101–103 consisting of the ingredients, recipes and List of cooking techniques, cooking techniques developed across the Italian Peninsula and late ...

– presents popular dishes like

pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...

lasagne Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ...

Mozzarella Mozzarella (, ; nap, muzzarella ) is a southern Italian cheese traditionally made from Italian buffalo's milk by the pasta filata method. Fresh mozzarella is generally white but when seasoned it turns to a light yellow depending on the anim ...

and other well-known food. Italian cuisine has been influenced by

Ancient Greek Ancient Greek includes the forms of the Greek language used in ancient Greece and the ancient world from around 1500 BC to 300 BC. It is often roughly divided into the following periods: Mycenaean Greek (), Dark Ages (), the Archaic peri ...

Ancient Roman In modern historiography, ancient Rome refers to Roman civilisation from the founding of the city of Rome in the 8th century BC to the collapse of the Western Roman Empire in the 5th century AD. It encompasses the Roman Kingdom (753–509 BC ...

Etruscan __NOTOC__ Etruscan may refer to: Ancient civilization *The Etruscan language, an extinct language in ancient Italy *Something derived from or related to the Etruscan civilization **Etruscan architecture **Etruscan art **Etruscan cities ** Etrusca ...

cuisines and dates back to 4th century BCE. It maintains strong regional diversity and it uses a vast variety of ingredients, mostly because of the political divisions in

Italian history The history of Italy covers the ancient period, the Middle Ages, and the modern era. Since classical antiquity, ancient Etruscans, various Italic peoples (such as the Latins, Samnites, and Umbri), Celts, ''Magna Graecia'' colonists, and other an ...

and different climate and resources in the country. Most of the dishes are simple to prepare and not expensive, which is one of the reason it is very popular around the world. (Pasta) by David Adam Kess (pic

::*

Italian wine Italian wine is produced in every region of Italy. Italy is the world's largest producer of wine, with an area of under vineyard cultivation, and contributing a 2013–2017 annual average of 48.3 million hl of wine. In 2018 Italy accounted for ...

::* Regional Cuisines – in Italian cuisine, each area has its own specialties, primarily at the regional level, but also at provincial levels. The cuisine has an abundance of differences in taste, and is known to be one of the most popular in the world, with influences abroad. The differences can derive from a bordering country (such as France or Austria), whether a region is close to the sea or the mountains, and economics. Italian cuisine is also seasonal, often incorporating fresh produce. Italian regional cuisines include:

:::* Abruzzese and Molisan :::*

Arbëreshë Arbën/Arbër, from which derived Arbënesh/Arbëresh originally meant all Albanians, until the 18th century. Today it is used for different groups of Albanian origin, including: * Arbër (given name), an Albanian masculine given name * Arbëresh ...

:::* Basilicatan or Lucanian :::*

Calabria , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

n :::*

Emilia-Romagna egl, Emigliàn (man) egl, Emiglièna (woman) rgn, Rumagnòl (man) rgn, Rumagnòla (woman) it, Emiliano (man) it, Emiliana (woman) or it, Romagnolo (man) it, Romagnola (woman) , population_note = , population_blank1_title ...

n :::*

Friuli-Venezia Giulia (man), it, Friulana (woman), it, Giuliano (man), it, Giuliana (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_t ...

n :::* Lazian or Roman :::* Ligurian :::* Lombard ::::*

Mantuan Baptista Spagnuoli Mantuanus ( it, Battista Mantovano, English: Battista the Mantuan or simply Mantuan; also known as Johannes Baptista Spagnolo; 17 April 1447 – 22 March 1516) was an Italian Carmelite reformer, humanist, and poet. Biography ...

:::*

Marche Marche ( , ) is one of the twenty regions of Italy. In English, the region is sometimes referred to as The Marches ( ). The region is located in the central area of the country, bordered by Emilia-Romagna and the republic of San Marino to the ...

:::*

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 ...

Campanian The Campanian is the fifth of six ages of the Late Cretaceous Epoch on the geologic timescale of the International Commission on Stratigraphy (ICS). In chronostratigraphy, it is the fifth of six stages in the Upper Cretaceous Series. Campanian s ...

:::*

Piedmont it, Piemontese , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , demographics1_title2 ...

ese :::* Pugliese :::* Sardinian :::*

Sicilian cuisine Sicilian cuisine is the style of cooking on the island of Sicily. It shows traces of all cultures that have existed on the island of Sicily over the last two millennia. Although its cuisine has much in common with Italian cuisine, Sicilian food a ...

:::* Trentino-Alto Adigan/South Tyrolean :::*

Tuscan 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 wav ...

:::*

Umbria it, Umbro (man) it, Umbra (woman) , population_note = , population_blank1_title = , population_blank1 = , demographics_type1 = , demographics1_footnotes = , demographics1_title1 = , demographics1_info1 = , ...

n :::*

Valle d'Aosta , Valdostan or Valdotainian it, Valdostano (man) it, Valdostana (woman)french: Valdôtain (man)french: Valdôtaine (woman) , population_note = , population_blank1_title = Official languages , population_blank1 = Italian French ...

n :::*

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 ...

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 ...

::*

Maltese wine Wine production in Malta dates back over two thousand years to the time of the Phoenicians. In the beginning of the 20th century Marsovin and Emmanuel Delicata wineries were established. In the 1970s wine production became more serious and intern ...

:* Sammarinese cuisine * Cuisines of the

Iberian Peninsula The Iberian Peninsula (), ** * Aragonese and Occitan: ''Peninsula Iberica'' ** ** * french: Péninsule Ibérique * mwl, Península Eibérica * eu, Iberiar penintsula also known as Iberia, is a peninsula in southwestern Europe, defi ...

Gibraltarian cuisine Gibraltarian cuisine is the result of a long relationship between the people of Spanish Andalusia and those of Great Britain, as well as the many foreigners who have made Gibraltar their home over the past three centuries. These influences inclu ...

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 ...

::*

Portuguese wine Portuguese wine was mostly introduced by the Romans and other ancient Mediterranean peoples who traded with local coastal populations, mainly in the South. In pre-Roman Gallaecia-Lusitania times, the native peoples only drank beer and were unfami ...

:::*

Port wine Port wine (also known as vinho do Porto, , or simply port) is a Portuguese fortified wine produced in the Douro Valley of northern Portugal. It is typically a sweet red wine, often served with dessert, although it also comes in dry, semi- ...

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 ''sofri ...

has a variety of dishes including thousands of recipes and flavors arising from

Spain , image_flag = Bandera de España.svg , image_coat = Escudo de España (mazonado).svg , national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond") , national_anthem = (English: "Royal March") , i ...

's extensive history with many cultural influences, and variations in geography and climate. It is heavily influenced by

seafood Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. Shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus an ...

available from the waters that surround the country, and reflects the country's deep maritime roots.

Spanish wine Spanish wine () includes red, white, and sparkling wines produced throughout the country. Located on the Iberian Peninsula, Spain has over 1.2 million hectares (2.9 million acres) planted in wine grapes, making it the most widely pla ...

is a significant part of Spanish cuisine. Regional Spanish cuisines include: ::*

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 Jerez, pa ...

::*

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 ...

::*

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 ...

::* Balearic 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's c ...

::*

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 ...

::*

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 ...

::* Cuisine of the Community of Madrid ::*

Catalan cuisine Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which i ...

(includes

Andorran cuisine Catalan cuisine is the cuisine from Catalonia. It may also refer to the shared cuisine of Northern Catalonia and Andorra, the second of which has a similar cuisine to that of the neighbouring Alt Urgell and Cerdanya ''comarques'' and which i ...

) ::*

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 ...

::*

Leonese cuisine Leonese cuisine is a sub category of Spanish food that is considered to be very exotic and caloric. Embutidos *''Cecina'' from León is beef. In Leonese, ''cecina'' means "meat that has been salted and dried by means of air, sun or smoke". ''Cec ...

::*

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 ...

::* Cuisine of Minorca File:Flickr - cyclonebill - Tapas.jpg, A variety of ''

tapas A tapa () is an appetizer or snack in Spanish cuisine. Tapas can be combined to make a full meal, and can be cold (such as mixed olives and cheese) or hot (such as ''chopitos'', which are battered, fried baby squid, or patatas bravas). In some ...

'': appetizers or snacks in Spanish cuisine File:Coniglio e polenta 01.JPG, Rabbit meat and ''

polenta Polenta (, ) is a dish of boiled cornmeal that was historically made from other grains. The dish comes from Italy. It may be served as a hot porridge, or it may be allowed to cool and solidify into a loaf that can be baked, fried, or grilled. ...

'', a traditional peasant food of

Veneto Veneto (, ; vec, Vèneto ) or Venetia is one of the 20 regions of Italy. Its population is about five million, ranking fourth in Italy. The region's capital is Venice while the biggest city is Verona. Veneto was part of the Roman Empire unt ...

, Italy File:9paella.jpg, A large ''

paella Paella (, , , , , ) is a rice dish originally from Valencian Community, Valencia. While non-Spaniards commonly view it as Spain's national dish, Spaniards almost unanimously consider it to be a dish from the Valencian community, Valencian region ...

'', a

Valencian Valencian () or Valencian language () is the official, historical and traditional name used in the Valencian Community (Spain), and unofficially in the Carche, El Carche comarca in Región de Murcia, Murcia (Spain), to refer to the Romance lan ...

rice dish File:Homar 3.jpg,

Dalmatia Dalmatia (; hr, Dalmacija ; it, Dalmazia; see #Name, names in other languages) is one of the four historical region, historical regions of Croatia, alongside Croatia proper, Slavonia, and Istria. Dalmatia is a narrow belt of the east shore of ...

, Croatia File:Eq it-na pizza-margherita sep2005 sml.jpg,

Pizza Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, onions ...

is a

Neapolitan Neapolitan means of or pertaining to Naples, a city in Italy; or to: Geography and history * Province of Naples, a province in the Campania region of southern Italy that includes the city * Duchy of Naples, in existence during the Early and Hig ...

dish and one of the world's most popular fast foods File:Pita giros.JPG,

Gyros Gyros—in some regions, chiefly North America, anglicized as a gyro (; el, γύρος, yíros/gyros, turn, )—is meat cooked on a vertical rotisserie, then sliced and served wrapped or stuffed in pita bread, along with ingredients such a ...

are a Greek dish of meat cooked on a vertical rotisserie

Western European cuisine

Belgian cuisine Belgium, 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 ...

:* Belgian wine * Cuisines of the Islands of the North Atlantic (IONA) :* British cuisine is the specific set of cooking traditions and practices associated with the United Kingdom. British cuisine has been described as "unfussy dishes made with quality local ingredients, matched with simple sauces to accentuate flavour, rather than disguise it." However, British cuisine has absorbed the cultural influence of those that have Immigration to the United Kingdom since 1922, settled in Britain, producing hybrid dishes, such as the Anglo-Indian chicken tikka masala." ::* Channel Islands cuisine ::* English cuisine :::* Cornish cuisine :::* Cuisine of Devon, Devonian cuisine :::* Cuisine of Dorset, Dorset cuisine ::* Northern Irish cuisine ::* Scottish cuisine is the specific set of cooking traditions and practices associated with Scotland. It has distinctive attributes and recipes of its own, but shares much with wider

European cuisine European cuisine comprises the cuisines of Europe "European Cuisine." File:Fish-and-chips-horseshoe-bay.jpg, Fish and chips is an English dish of fried fish in crispy Batter (cooking), batter served with French fries, chips. File:Haggis with a CC license.jpg, Haggis is a Scottish savoury pudding containing sheep's Offal, pluck (heart, liver, and lungs), Mincing, minced with onion, oatmeal, suet, spices, and

, mixed with Stock (food), stock, and cooked while traditionally encased in the animal's stomach. File:Bouneschlupp16.jpg, ''Bouneschlupp'' is a traditional Luxembourg, Luxemburgish green bean soup with potatoes, bacon, and onions. File:Escargotbordeaux.jpg, ''Escargot'' is a French dish of edible land snails. File:Moules Frites.jpg, ''Moules-frites'' is a Belgium, Belgian dish of mussels and French fries, fries.

Regional cuisines

:* Dutch cuisine#Regional cuisines, Regional Dutch cuisines can be distinguished by three geographic regions in the Netherlands, northeastern, western and southern cuisine. :* German cuisine#Regional cuisine, German regional cuisine can be divided into

(Southern Germany),

(Northern Germany), Thuringian (Central Germany) and Saxony-Anhalt (Central Germany). :* The Alpine cuisine is characterised throughout the entire Alps, Alpine region by the isolated rural life on the alpine huts and in the mountain villages.

Historical cuisines

* Regional cuisines of medieval Europe were the results of differences in climate, seasonal food variations, political administration and religious customsWeiss, Melitta Adamson (2004)
"Food in medieval times."
(abstract). Greenwood Press. Google Books. Accessed July 2011. that varied across the continent.

References

{{DEFAULTSORT:European Cuisines, List Of European cuisine, * Cuisine by continent Europe-related lists, Cuisine Food- and drink-related lists