Italy
If we were to designate the world’s favorite cuisine, Italy would probably rank first or second. As the homeland of pizza, which is considered a global “local taste”, Italian culinary traditions are considered the oldest and deepest-rooted in Europe. From the 4th century, the influence of the ancient Romans and Greeks, along with Jewish, Arab, Byzantine and Etruscan influences, are all seen in Italian cuisine. Interestingly, the tomato – a basic building block in Italian dishes – didn’t arrive in Italian kitchens until the 17th-18th centuries, following European expeditions to the Americas. In a sense, we can say that Italian cuisine has undergone great changes throughout history and has adapted perfectly to these changes.
Currently, there are 2,055 Michelin-starred restaurants in Italy, which is second only to France in terms of Michelin-starred restaurants. Click here for more information on the Michelin-starred restaurants of Italy.
Varying according to region, Italian cuisine includes Mediterranean traditions, particularly in the south, where commonly used ingredients are tomatoes, peppers, garlic, eggplant, capers, olives and olive oil. In the northern regions, potatoes, corn, rice, fish and cheeses figure prominently; as butter is often used alongside olive oil in dishes.
A singular ingredient in the Italian menu is, of course, pasta. Spaghetti, fettuccini, lasagna, penne, linguine and many other delicious pasta types, paired with certain sauces – again, varying from region to region – are famous worldwide. These delicious sauces and toppings include Bolognese, Neapolitan and pesto.
In Italy, the homeland of espresso, coffee culture is widespread. Dining is often part of socializing in Italian culture and concluding a superb meal with an espresso is customary. Dining is so important in Italy that, according to Eurostat data, the average time spent on a meal on a daily basis is almost two hours – 1 hour and 57 minutes, to be exact.
Spain
In addition to featuring the characteristics of typical Mediterranean traditions, Spanish cuisine offers rich variety thanks to its many influences. Although paella, tapas, tortillas and empanadas are among the most commonly known Spanish dishes, an indicator of country’s diversity and gastronomic development are its approximately 1,300 Michelin-starred restaurants. Spain is among those countries with the most Michelin-starred restaurants. For more on this sort of dining, read about countries famous for their Michelin-Starred restaurants.
Some of the products common in typical Spanish dishes – tomatoes, potatoes, corn, bell peppers, red peppers, vanilla and cocoa – were brought to Spain from the Americas. However, it took until the 18th century for these ingredients to be fully incorporated into Spanish cuisine. The understanding of modern Spanish cuisine was formed by the efforts of Spanish gourmets and writers in the late 19th and early 20th centuries. Prior to that, there was a strong French influence on the local cuisine.
Olive oil is used in almost every dish and sauce, and the use of garlic is also common. Parsley, thyme and rosemary are the most commonly used herbs in sauce making. Meat consumption in Spain is high, with chicken, pork, lamb and beef predominating.
Spanish cuisine is divided into 17 gastronomic regions, mainly Catalonia, Basque, Valencia and Galicia. The climate, geographical conditions, local products and cooking methods prevailing in the sub-regions are driving factors in the formation of these gastronomic schools, giving each its own unique flavor.
France
Along with Italian cuisine, French cuisine is probably one of the most sophisticated in the world. With approximately 3,400 Michelin-starred restaurants, France is one of the most assertive representatives of European cuisine. So much so, in fact, that French cuisine was included in the UNESCO Intangible Cultural Heritage list in 2010.
The roots of French cuisine date from the Middle Ages. However, the emergence and spread of the French culinary culture as we know it today took place during and after the French Revolution. Marie-Antoine Carême is an important figure in the institutionalization of French culinary culture. Born in the late 18th century, Carême was a prominent pâtissier, known for his elaborate confectionary centerpieces, and became an equally prominent chef. He wrote several books, including three volumes of L’Art de la Cuisine Française, and is considered the founder of ‘grande cuisine’, as well as an early proponent of seasonal, streamlined dishes. Carême’s numerous contributions to French cuisine are both aesthetic and gastronomic.
Pastries, desserts, sauces, meats and cheeses are the building blocks of French cuisine. Allegedly, there are more than 1,000 types of cheese in France. Among the most well-known outside France are Brie, Camembert and Roquefort. In addition, the croissant, a classic French creation, is a jewel among bakery products. French cuisine is also famous for its sauces; for instance, bechamel sauce has become a global favorite.
According to Eurostat data, a person living in France will spend an average of 2 hours and 12 minutes a day dining, a statistic that illustrates the importance of food and table culture in French cuisine. If you seek a sophisticated experience among European cuisines, French cuisine is for you.
Greece
Did you know that Greece and Türkiye claim some of the same dishes? This adds a playful element of gastronomic competition between the two countries, and spirited culinary debates have been known to take place between Turkish and Greek citizens.
In addition to featuring typical characteristics of Mediterranean cuisine, Greek cooking also shows the influence of Turkish, Italian, Balkan and West Asian cuisine; it is even possible to detect traces of ancient Greek and Byzantine culinary traditions. In this sense, Greek cuisine offers an exceptionally rich range of flavors among the European cuisines.
Olive oil is fundamental to Greek cuisine. As well, herbs, which are the basic ingredients in Aegean-style cooking, are used in abundance, with thyme, mint, garlic, dill and bay leaf employed more in Greece than in other Mediterranean countries. Beef, pork, poultry, lamb, rabbit and goat meat are the predominant meats in Greek cuisine, while fish and seafood take a place in the coastal regions. Tomato, eggplant, potatoes, green beans, okra, green peppers and onions figure prominently in Greek cuisine; vegetables, olive oil and olives, cereals and herbs are the main ingredients of the famous Greek appetizers, called mezes or orektika.
Athens is the center for Greek gastronomy. Almost all the country’s Michelin-starred restaurants are in Athens. Greeks, like the French and the Italians, enjoy spending time at the table. Again, according to Eurostat data, a person living in Greece spends an average of 2 hours and 13 minutes a day on dining. This is the highest average among the five European countries we’ve described.
Germany
German cuisine offers a unique variety of flavors. The Roman era brought fruit trees and grapevines, while other influences were disseminated via the country’s port cities. In the unification of East and West Germany, the two very distinctive culinary characters merged to form a rich gastronomic fusion. While most German dishes are not particularly spicy, pickled vegetables and roasts are quite popular.
Today, German cuisine has three different schools: Thuringia, Saxony, and Saxony-Anhalt. Thuringia is a state in the central regions of Germany. With its large forests, hunting is still common in this region; meat and sausages (wurst) from Thuringia are famous. Mushrooms and vegetables also frequently appear.
Saxony is near the Czech border. Vegetable cultivation is common, including cabbage, spinach, tomatoes, lettuce, carrots, asparagus and leeks: these vegetables have an important place on Saxon tables.
In more than half of the cultivated areas of Saxony-Anhalt, wheat, barley, rye and oats are grown. The bread of this region is renowned, as are its cheeses. Let us remind you that there are approximately 600 different types of bread in Germany. Germany also has around 1,500 Michelin-starred restaurants.
When in Germany, sample the sausages and potato garnishes – as well as all those breads!
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