This is alist of European cuisines. Acuisine is a characteristic style ofcooking practices and traditions,[1] often associated with a specificculture.European cuisine refers collectively to the cuisines ofEurope.[2] European cuisine includes cuisines ofEurope, but can arguably also include non-indigenous cuisines ofNorth America,Australasia,Oceania, andLatin America, which derive substantial influence from European settlers in those regions.
The cuisines of European countries are diverse by themselves, although there are common characteristics that distinguishes European cooking from cuisines of Asian countries[3] and others. Compared with traditional cooking of Asian countries, for example, meat is more prominent and substantial in serving-size.[4]Wheat-flour bread has long been the most common sources ofstarch in this cuisine, along withpasta,dumplings andpastries, although the potato has become a major starch plant in the diet of Europeans and their diaspora since theEuropean colonization of the Americas.
Austrian cuisine is a style of cuisine native toAustria and composed of influences from throughout the formerAustro-Hungarian Empire.[5] Regional influences fromItaly,Hungary,Germany and theBalkans have had an effect on Austrian cooking, and in turn this fusion of styles was influential throughout the Empire.[6]
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries. Many of the fine cakes and pastries that are popular inCentral Europe originated in theCzech lands. Czech cuisine is marked by a strong emphasis on meat dishes. Pork is quite common, and beef and chicken are also popular.
Hungarian cuisine is thecuisine characteristic of the nation ofHungary and its primary ethnic group, theMagyars. 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.
Polish cuisine is the cuisine characteristic of the nation ofPoland and its primary ethnic group, thePoles. 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 its taste to the herbs and spices used; such as marjoram, dill, caraway seeds, parsley, or pepper. The most popular desserts are cakes and pastries.
Slovak cuisine 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 offood preservation 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.
Slovenian cuisine 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 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 is Slovenian wild lettuce, which has been gathered in the fields for centuries.
Belarusian cuisine shares the same roots with cuisines of other Eastern and Northern European countries, basing predominantly on meat and various vegetables typical for the region.
A plate of pelmeni. These types ofdumplings are usually filled with minced meat.
A large selection of Russian vodka
Telesko vareno, Bulgarian beef soup
Bulgarian cuisine is a representative of the cuisine ofSoutheastern Europe. Essentially South Slavic, it shares characteristics with otherBalkans 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.
Moldovan cuisine –Moldova's fertile soil (chernozem) 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.
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 greatly influenced by Ottoman cuisine.
Russian cuisine is diverse, asRussia is the largest country in the world.[7] 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,ice cream,wine, and liquor were imported from abroad. At least for the urbanaristocracy and provincialgentry, 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:
Ukrainian cuisine has significant diversity, historical traditions and is influenced by Russian, Turkish and Polish cuisines.[9] Common foods used include meats, vegetables, mushrooms, fruits, berries and herbs.[9][10] InUkraine, bread is a staple food, there are many different types of bread, and Ukraine is sometimes referred to as the "breadbasket of Europe."[9] Pickled vegetables are utilized, particularly when fresh vegetables are not in season.[9] There are about 30 varieties of UkrainianBorscht soup,[10] a common dish that often includes meat.[9]
Crimean Tatar cuisine is primarily the cuisine of theCrimean Tatars, who live on theCrimean Peninsula inUkraine. 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). 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.
Armenian cuisine includes the foods and cooking techniques of theArmenian people, theArmenian diaspora and traditionalArmenian 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.
Azerbaijani cuisine is the cuisine ofAzerbaijan. 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, theAzerbaijani climate has nine.[11] This contributes to the fertility of the land, which in its turn results in the richness of the country's cuisine.
Georgian cuisine refers to the cooking styles and dishes with origins in the nation ofGeorgia and prepared byGeorgian people around the world. The Georgian cuisine is specific to the country, but also contains some influences from the Middle Eastern and European culinary traditions.
British cuisine is the specific set of cooking traditions and practices associated with theUnited 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."[13] However, British cuisine has absorbed the cultural influence of those that havesettled in Britain, producing hybrid dishes, such as the Anglo-Indianchicken tikka masala.[14][15]
Scottish cuisine is the specific set of cooking traditions and practices associated withScotland. It has distinctive attributes and recipes of its own, but shares much with widerEuropean cuisine as a result of foreign and local influences both ancient and modern. Scotland's natural larder ofgame,dairy,fish,fruit, andvegetables is the integral factor in traditional Scottish cooking. Scotland, with its temperate climate and abundance of indigenous game species, has provided a cornucopia of food for its inhabitants for millennia. The wealth of seafood available on and off the coasts provided the earliest settlers with their sustenance. Agriculture was introduced, with primitiveoats quickly becoming the staple.
Moussaka is an eggplant or potato-based dish popular inMediterranean cuisine and Balkan cuisine. Several variations exist.Doner kebab on rotisseries in Istanbul
Albanian cuisine is uniquely influenced byTurkish,Greek, andItalian cuisines. Every region in Albania has its own unique dishes. Albanian cuisine is characterized by the use of various Mediterranean herbs such asoregano,black pepper, mint,basil,rosemary and more in cooking meat and fish.
Spanish cuisine has a variety of dishes including thousands of recipes and flavors arising fromSpain's extensive history with many cultural influences, and variations in geography and climate. It is heavily influenced byseafood available from the waters that surround the country, and reflects the country's deep maritime roots.Spanish wine is a significant part of Spanish cuisine. Regional Spanish cuisines include:
Italian cuisine – presents popular dishes likepizza,pasta,lasagne,Mozzarella and other well-known food. Italian cuisine has been influenced byAncient Greek,Ancient Roman,Etruscan cuisines and dates back to 4th century BCE. It maintains strongregional diversity and it uses a vast variety of ingredients, mostly because of the political divisions inItalian history 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.
Regional Cuisines – in Italian cuisine, each area has its ownspecialties, primarily at the regional level, but also at provincial levels.[17][18][19] The cuisine has an abundance of differences in taste, and is known to be one of the most popular in the world,[20] with influences abroad.[21] 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:
Cypriot cuisine is the cuisine ofCyprus and can be described as a blend of Greek and Turkish cuisines.Greek Cypriot cuisine is another regional Greek cuisine along with Cretan, Ionian, or Attic.
Turkish cuisine 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.
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