Western Cuisine.doc

7/21/2019 Western Cuisine.doc

1/28

Italian Regional Cuisines

North Italian Cuisines| Central Italian Cuisines

South Italian Cuisines| Italian Island Cuisines

Italian cuisine is regional. Extremely; though you may think about, say, Tuscan,

or Friulano, or iemontese cooking, the !ariations are actually much more local.

" cou#le o$ exam#les%

To celebrate Christmas, the residents o$ the Tuscan city o$ Siena

en&oy an$orte, a nutty $ruitcake s'eetened 'ith honey that dates back to the

middle ages, and (icciarelli, che'y orange)laced amaretti. Come the season,

e!ery bar and #astry sho# makes them and #roudly #uts them on dis#lay. InFlorence, 'hich is &ust a hal$ hour*s dri!e $rom Siena, you 'ouldn*t ha!e

$ound either, at least not $reshly made, until +uite recently, and

Florentines 'ho buy an$orte much is bought by tourists- say it*s a Sienese

thing.

Friuli en/ia 0iulia has many ties 'ith central Euro#e, and as a result

the cuisine includes ingredients one sim#ly doesn*t $ind in much o$ the rest

o$ Italy. Sauerkraut, $or exam#le, 'hich the inhabitants o$ the highlands
http://italianfood.about.com/od/regionalcuisines1/ss/northeastern.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/central.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/southern.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/islands.htmhttp://italianfood.about.com/library/weekly/aa120397.htmhttp://italianfood.about.com/od/biscottietc/r/blr0518.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/northeastern.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/central.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/southern.htmhttp://italianfood.about.com/od/regionalcuisines1/ss/islands.htmhttp://italianfood.about.com/library/weekly/aa120397.htmhttp://italianfood.about.com/od/biscottietc/r/blr0518.htm


2/28

abo!e Trieste combine 'ith beans to make 1ota#ronounced 2ota-, an unusual

but tasty bean sou# that*s one o$ the area*s signature dishes. 1ota is made

'ith sauerkraut as $ar inland as 0ori/ia, about 34 miles, 'here they also add

barley, but i$ you continue on to Cormons, another 5 miles, you*ll $ind

it made 'ith bro!ada, #ickled turni#s, rather than sauerkraut. "nd i$ you

continue on to 6dine, another 78 miles, #eo#le consider it to be $oreign and

don*t make it.

The reason $or this culinary $ragmentation is sim#le% 9ith the exce#tion o$

the nobility and the clergy, be$ore 99II most Italians sim#ly didn*t tra!el, and

as a result e!ery to'n and e!ery !alley has something uni+ue. Neighboring to'ns

and !alleys 'ill also share techni+ues, or reci#es, albeit 'ith indi!idualistic

t'ists, but $rom one end o$ a region to the other the #icture can change

com#letely. There$ore, 'hen s#eaking o$ regional cuisines, it*s a good idea to

kee# in mind that 'e are really dealing 'ith a series o$ local cuisines, each o$

'hich is related to those around it.

:a!ing said this, one can make some broad distinctions $rom North to South.

The 6se o$ Fats

Though no' extra!irgin oli!e oilis #o#ular throughout Italy, this has

not al'ays been true. 9ith the exce#tion o$ a $e' areas near lakes that exert a

moderating in$luence, Northern Italy is too cold $or oli!e trees to gro', and as

a result much o$ the #o#ulation used butter $or cooking. In much o$ Central and

Southern Italy, and the Islands, on the other hand, #eo#le cooked 'ith oli!e

oil. uch but not all; rendered lard 'as used in Cam#ania,


3/28

a result !egetables that thri!e under hotter conditions, es#ecially tomatoes,

are more #o#ular in the South, 'hich thus also has many more dishes 'ith red

sauces than the North. "mong the other more Southern !egetables

are egg#lantand broccoli raab. In the North, on the other hand, one $inds

#lants better ada#ted to cooler tem#eratures and less sunlight, $or exam#le head

cabbages, black lea$ kale, cardoons, and radicchio.

Foreign In$luences

0i!en its #osition in the middle o$ the editerranean, Italy is a

crossroads, and many $oreign #o'ers ha!e le$t their mark. "s you might ex#ect,

you*ll $ind +uite a bit o$ French in$luence regional French, not haute cuisine-

in the areas o$ >iguria, iemonte, and the alle @*"osta bordering France, and

"ustro):ungarian in$luences in the eneto, Trentino "lto "dige, and Friuli

ene/ia 0iulia. There is also S#anish in$luence, es#ecially in ilano, 'hich 'as

under the S#aniards $or a time; this S#anish in$luence sur$aces again in the

South, 'hich 'as ruled by the


4/28

Staple foods

amb and goatare also a!ailable, but

are not as #o#ular.

eat is usually #ot)roasted; #an)$ried dishes also exist, but

these reci#es usually originate $rom Franceor "ustria; Schnit/elis

#articularly #o#ular in 0ermany. Se!eral cooking methods used to so$ten

o$ten tough cuts ha!e e!ol!ed into national s#ecialties,

including Sauerbratensour roast-, in!ol!ing marinating bee$, horse

meat or !enison in a !inegar or 'ine !inegar mixture o!er se!eral days.

" long tradition o$ sausage)making exists in 0ermany, including hundreds

o$ regional !ariations. ore than 7844 di$$erent ty#es o$ sausage

0erman% 9urst- are made in 0ermany. ost 9urst is still made by 0erman

sausage butchers 0erman% et/ger, Fleischer or Schlachter- 'ith natural

casings deri!ed $rom #ork, shee# or lamb intestine."mong the most #o#ular and most common are

the


5/28

s#ecialties, such as the Dnchner 9ei'urstunich 'hite sausage-

#o#ular in


6/28

Side dishes

0erman Sauerbraten'ith #otato dum#lings=le-

Noodles, made $rom 'heat $lour and egg, are usually thicker than

the Italian$lat #asta. Es#ecially in the south'estern #art o$ the

country, the #redominant !ariety o$ noodles are S#t/le, made 'ith large

amounts o$ egg yolk, and aultaschen, traditional stu$$ed noodlesreminiscent o$ ra!ioli.


7/28

Spices and condiments

>'ensen$% a &ar o$ s#icy @Dsseldor$er mustard

0enerally, 'ith the exce#tion o$ mustard $or sausages, 0erman

dishes are rarely hot and s#icy; the most #o#ular herbs are

traditionally #arsley, thyme, laurel, chi!es, black #e##erused in

small amounts-,&uni#er berriesand cara'ay. Cardamom, anise seed,

and cinnamonare o$ten used in s'eet cakes or be!erages associated 'ith

Christmas time, and sometimes in the #re#aration o$ sausages, but are

other'ise rare in 0erman meals. Gther herbs and s#ices, such

as basil, sage, oregano, and hot chilli #e##ers, ha!e become more

#o#ular in recent times.

ustardSen$- is a !ery common accom#animent to sausages and can

!ary in strength, the most common !ersion being ittelschar$ medium

hot-, 'hich is some'here bet'een traditional English and French mustards

in strength. @Dsseldor$and the surrounding area are kno'n $or its

#articularly s#icy mustard, 'hich is used both as a table condiment and

in local dishes such as Sen$rostbraten roasted steak 'ith mustard-. In

the southern #arts o$ the country, a s'eet !ariety o$ mustard is made

'hich is almost exclusi!ely ser!ed 'ith the


8/28

and Turkishcuisines.


9/28

becoming 'ides#read in the 75H4s. S#aghettieis, 'hich resembles

s#aghetti, tomato sauce, and ground cheese on a #late, is a #o#ular ice

cream dessert.

Bread


10/28

hence ischbrot, mixed bread-, and o$ten also 'holemeal and 'hole seeds

such as linseed, sun$lo'erseed, or #um#kinseed ollkornbrot-. @arker,

rye)dominated breads, such as ollkornbrot or Sch'ar/brot, are ty#ical

o$ 0erman cuisine. um#ernickel, a steamed, s'eet)tasting bread, is

internationally 'ell kno'n, although not re#resentati!e o$ 0erman black

bread as a 'hole. ost 0erman breads are made 'ith sourdough. 9holegrain is also #re$erred $or high $iber. 0ermans use almost all a!ailable

ty#es o$ grain $or their breads% 'heat, rye, barley, s#elt, oats,

millet, corn and rice. Some breads are e!en made 'ith #otato starch

$lour.

0ermany*s most #o#ular breads are%

7. (ye)'heat (oggenmischbrot-

H. Toast bread Toastbrot-

. 9hole)grain ollkornbrot-

3. 9heat)rye 9ei/enmischbrot-8. 9hite bread 9eibrot-

B. ultigrain, usually 'heat)rye)oats 'ith sesame or linseed

ehrkornbrot-

M. (ye (oggenbrot-

A. Sun$lo'er seeds in dark rye breadSonnenblumenkernbrot-

5. um#kin seeds in dark rye bread =Drbiskernbrot-

74. (oasted onions in light 'heat)rye bread 'iebelbrot-

Bread rolls


11/28

then #laced bet'een the t'o hal!es, or on each hal$ se#arately, kno'n as

a belegtes


12/28

(hine, =lsch, a similar style, but light in color, in the Cologne area,

and the lo')alcohol


13/28

o#ular so$t drinks include Schorle, &uice or 'ine mixed 'ith

s#arkling mineral 'ater, 'ith "#$elschorlebeing es#ecially #o#ular in

southern 0ermany, and S#e/i, made 'ith cola and an orange)$la!ored drink

such as Fanta. 0ermans are uni+ue among their neighbors in

#re$erring bottled, carbonated mineral 'ater, either #lain S#rudel- or

$la!ored usually lemon- to noncarbonated ones.

@rinking 'ater o$ excellent +uality is a!ailable e!ery'here and at any

time in 0ermany. 9ater #ro!ided by the #ublic 'ater industry can be had

'ithout hesitation directly $rom the ta#. 6sually no chlorine is added.

@rinking 'ater is controlled by state authority to ensure it is #otable.

(egulations are e!en stricter than those $or bottled 'ater

see Trink'asser!erordnung-. There is no need at all to buy 'ater in

bottles in 0ermany $or health reasons, though the taste o$ the ta# 'ater

!aries 'idely de#ending on the layers o$ earth and stone dominating on

each 'ell.

Regional cuisine

ret/elsare es#ecially common in the South o$ 0ermany

0erman regional cuisine can be di!ided into many !arieties such

as o'er Saxon cuisineor those o$ Saxony)"nhalt.PHQ

Thuringia
http://en.wikipedia.org/wiki/Schorlehttp://en.wikipedia.org/wiki/Apfelschorlehttp://en.wikipedia.org/wiki/Spezihttp://en.wikipedia.org/wiki/Fantahttp://en.wikipedia.org/wiki/Bottled_waterhttp://en.wikipedia.org/wiki/Mineral_waterhttp://de.wikipedia.org/wiki/Trinkwasserverordnunghttp://en.wikipedia.org/wiki/Pretzelshttp://en.wikipedia.org/wiki/Bavarian_cuisinehttp://en.wikipedia.org/wiki/Thuringiahttp://en.wikipedia.org/wiki/Lower_Saxon_cuisinehttp://en.wikipedia.org/wiki/Saxony-Anhalthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-2http://en.wikipedia.org/wiki/File:Breze.jpghttp://en.wikipedia.org/wiki/File:Breze.jpghttp://en.wikipedia.org/wiki/Schorlehttp://en.wikipedia.org/wiki/Apfelschorlehttp://en.wikipedia.org/wiki/Spezihttp://en.wikipedia.org/wiki/Fantahttp://en.wikipedia.org/wiki/Bottled_waterhttp://en.wikipedia.org/wiki/Mineral_waterhttp://de.wikipedia.org/wiki/Trinkwasserverordnunghttp://en.wikipedia.org/wiki/Pretzelshttp://en.wikipedia.org/wiki/Bavarian_cuisinehttp://en.wikipedia.org/wiki/Thuringiahttp://en.wikipedia.org/wiki/Lower_Saxon_cuisinehttp://en.wikipedia.org/wiki/Saxony-Anhalthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-2


14/28

"griculture $igures highly in the diet o$ Thuringia, 'ith about

hal$ o$ the state being used $or agriculture

9heat, gra#eseed, sugarbeets, and barleygro' 'ell, along 'ith a !ariety

o$ !egetables, 'hich gro' near Er$urt, the state*s

ca#ital.Cauli$lo'erPM34 acres .4 kmH-Q, cabbagesa!oy, red, 'hite-

PH8 acres 744,444 mH-Q, kohlrabiPM acres 784,444 mH-Q,and broccoliPM acres 784,444 mH-Q gro' by traditional means near

Er$urt. Tomatoes, lettuce, broad beans, onions, andcucumbersare gro'n

in the eastern #ortion o$ the region near 1enaunder glass centers on

about 7H acres 35,444 mH- o$ land. Thuringia is the second)

largest herb)gro'ing region in 0ermany; the to'n o$ =olleda'as once

considered the J#e##ermintto'nJ, 'here herb gro'ers used to congregate

to study herb culti!ation.PQ

Gne)third o$ Thuringia is co!ered in $orest, and is considered to be one

o$ the best game)hunting regions in 0ermany. 6ntil the uni$ication o$

East and 9est 0ermany, the game meats 'ere reser!ed $or those #ri!ilegedenough to obtain it in luxury hotels, or it 'as ex#orted. Today, anyone

holding a !alid hunting license 'hich ho'e!er re+uires #assing a

com#rehensi!e 'ritten and #ractical exam-P3Qand a local hunting #ermit

$or the area may hunt $or game such as red deer, roe deer, 'ild

boar,rabbit, duck, and mou$lonmountain

shee#-. heasantand ca#ercaillieare #rotected game s#ecies that may

not be hunted. The 'ooded areas also contain a 'ide !ariety o$ edible

mushrooms, such as chestnut mushrooms, #orcini, and chanterelles, along

'ith 'ild berries, such as blueberries, cranberries, ras#berries,

and blackberries, 'hich are all traditional accom#animents to game

dishes.P8Q

The most $amous $oods $rom Thuringia are Thuringian

sausagesand Thuringian dum#lings. The state is also kno'n $or

its sausages; steamed, scaled, and cured !arieties are all #re#ared.

o#ular !arieties include ThDringer ett'ursta s#readable cured

sausage-, Feldkiekera cured, air)dried sausage dried u# to eight

months-, ThDringer >eber'ursta steamed #ork and li!er sausage-,

ThDringer (ot'ursta steamed blood sausage #acked in a bladder or other

natural casing-PBQand ettminced #ork-.
http://en.wikipedia.org/wiki/Thuringiahttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Grapeseedhttp://en.wikipedia.org/wiki/Sugarbeethttp://en.wikipedia.org/wiki/Barleyhttp://en.wikipedia.org/wiki/Erfurthttp://en.wikipedia.org/wiki/Cauliflowerhttp://en.wikipedia.org/wiki/Cabbagehttp://en.wikipedia.org/wiki/Kohlrabihttp://en.wikipedia.org/wiki/Broccolihttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Broad_beanhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Cucumberhttp://en.wikipedia.org/wiki/Jenahttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Kolledahttp://en.wikipedia.org/wiki/Pepperminthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-3http://en.wikipedia.org/wiki/German_cuisine#cite_note-4http://en.wikipedia.org/wiki/Red_deerhttp://en.wikipedia.org/wiki/Roe_deerhttp://en.wikipedia.org/wiki/Wild_boarhttp://en.wikipedia.org/wiki/Wild_boarhttp://en.wikipedia.org/wiki/Rabbithttp://en.wikipedia.org/wiki/Duck_(food)http://en.wikipedia.org/wiki/Mouflonhttp://en.wikipedia.org/wiki/Pheasanthttp://en.wikipedia.org/wiki/Capercailliehttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Porcinihttp://en.wikipedia.org/wiki/Blueberryhttp://en.wikipedia.org/wiki/Cranberryhttp://en.wikipedia.org/wiki/Raspberryhttp://en.wikipedia.org/wiki/Blackberryhttp://en.wikipedia.org/wiki/German_cuisine#cite_note-5http://en.wikipedia.org/wiki/Thuringian_sausagehttp://en.wikipedia.org/wiki/Thuringian_sausagehttp://de.wikipedia.org/wiki/Th%C3%BCringer_Kl%C3%B6%C3%9Fehttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Mettwursthttp://de.wikipedia.org/wiki/Eichsfelder_Feldgiekerhttp://en.wikipedia.org/wiki/Leberwursthttp://en.wikipedia.org/wiki/Rotwursthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-6http://en.wikipedia.org/wiki/Metthttp://en.wikipedia.org/wiki/Thuringiahttp://en.wikipedia.org/wiki/Wheathttp://en.wikipedia.org/wiki/Grapeseedhttp://en.wikipedia.org/wiki/Sugarbeethttp://en.wikipedia.org/wiki/Barleyhttp://en.wikipedia.org/wiki/Erfurthttp://en.wikipedia.org/wiki/Cauliflowerhttp://en.wikipedia.org/wiki/Cabbagehttp://en.wikipedia.org/wiki/Kohlrabihttp://en.wikipedia.org/wiki/Broccolihttp://en.wikipedia.org/wiki/Tomatohttp://en.wikipedia.org/wiki/Lettucehttp://en.wikipedia.org/wiki/Broad_beanhttp://en.wikipedia.org/wiki/Onionhttp://en.wikipedia.org/wiki/Cucumberhttp://en.wikipedia.org/wiki/Jenahttp://en.wikipedia.org/wiki/Herbhttp://en.wikipedia.org/wiki/Kolledahttp://en.wikipedia.org/wiki/Pepperminthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-3http://en.wikipedia.org/wiki/German_cuisine#cite_note-4http://en.wikipedia.org/wiki/Red_deerhttp://en.wikipedia.org/wiki/Roe_deerhttp://en.wikipedia.org/wiki/Wild_boarhttp://en.wikipedia.org/wiki/Wild_boarhttp://en.wikipedia.org/wiki/Rabbithttp://en.wikipedia.org/wiki/Duck_(food)http://en.wikipedia.org/wiki/Mouflonhttp://en.wikipedia.org/wiki/Pheasanthttp://en.wikipedia.org/wiki/Capercailliehttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Edible_mushroomhttp://en.wikipedia.org/wiki/Porcinihttp://en.wikipedia.org/wiki/Blueberryhttp://en.wikipedia.org/wiki/Cranberryhttp://en.wikipedia.org/wiki/Raspberryhttp://en.wikipedia.org/wiki/Blackberryhttp://en.wikipedia.org/wiki/German_cuisine#cite_note-5http://en.wikipedia.org/wiki/Thuringian_sausagehttp://en.wikipedia.org/wiki/Thuringian_sausagehttp://de.wikipedia.org/wiki/Th%C3%BCringer_Kl%C3%B6%C3%9Fehttp://en.wikipedia.org/wiki/Sausagehttp://en.wikipedia.org/wiki/Mettwursthttp://de.wikipedia.org/wiki/Eichsfelder_Feldgiekerhttp://en.wikipedia.org/wiki/Leberwursthttp://en.wikipedia.org/wiki/Rotwursthttp://en.wikipedia.org/wiki/German_cuisine#cite_note-6http://en.wikipedia.org/wiki/Mett


15/28

SaxonyAnhalt

ilbenkse

Cereal grainculti!ation occu#ies BHR o$ the culti!ated land in Saxony)

"nhalt. 9heat, barley, oats, and ryeare gro'n, 'ith the rye being gro'n

near


16/28

Specialities from the former German Democratic

Republic

Solyanka 'ith oli!es

The cuisine o$ the $ormer 0erman @emocratic (e#ublic 0@( or East

0ermany- di$$ered in se!eral 'ays $rom the cuisine o$ 9est 0ermany and

today*s united 0ermany.

East 0erman cuisine 'as strongly in$luenced

by (ussian, olish,


17/28

o$ 1agd'urst, co!ered 'ith bread crumbs, #an)$ried and ser!ed 'ith

tomato sauce and noodles; it should not be con$used

'ith 1gerschnit/elin 'estern 0ermany, 'hich there means a

normal Schnit/el ser!ed 'ith dark mushroom sauce.

"n e$$ort has been made to #reser!e this cultural East 0erman heritage,

and a collection o$ East 0erman :G reci#es are a!ailable online in

0erman.

Bavarian Cuisine


18/28

recei!ed s#ecial attention. In the cookbooks termed as J


19/28

Muni!h !uisine

@am#$nudeln.

The citi/ens o$ the state ca#ital unichdi$$ered some'hat $rom

the e!eryday cuisine o$ the rural #eo#le, es#ecially by the greater

consum#tion o$ meat. In the city, more #eo#le could a$$ord bee$, and on

$esti!al days, roast !eal 'as #re$erred. From 7A34 to 7A37, 'ith unich

ha!ing a #o#ulation o$ about A,444 citi/ens, a total o$ MB,5M5 cal!es

'ere slaughtered, statically a##roximately one cal$ #er citi/en. The

number o$ slaughtered co's 'as about H4,444.


20/28

S"AIN

Castilla#eon

Castilla)>eUn co!ers a huge area o$ the country and in $act is the

largest region o$ S#ain. It is re$erred to sometimes as VGld Castile.W The t'o

kingdoms o$ Castilla and >eUn 'ere united in the year 7H4 and then 'aged 'ar

against the uslims 'ho occu#ied the South o$ S#ain, trying to recon+uer S#ain

$or the Christians.

The 'estern edge o$ Castilla)>eUn touches the border 'ith ortugal. Extremadura,

Castilla la ancha and adrid to the south, "ragUn and >a (io&a to the east. To

the north, it is bordered by 0alicia, "sturias, Cantabria and the eUn and Salamanca.

Fa&ous 'ishes% Ste's 'ere common daily dishes in all households until !ery

recently. For centuries, this area relied on the chick#ea garban/o bean- as one

o$ the basic $oods o$ this region and it is the main ingredient o$ Castilian

ste's. Ste's also contained cabbage, morcillablood sausage- and meat. The

#hoto sho's a store 'indo' in


21/28

(istory and Cultural In)luen!es

>ike the rest o$ S#ain, alencia 'as an im#ortant /one $or many in!aders Y

hoenicians, 0reeks, Carthaginians, (omans, oors and isigoths. The ca#ital

city is also called alencia, $ounded by (omans in 7A


22/28

coastline. Its location has hel#ed bring many cultural in$luences $rom (omans

and "rabs in ancient times, as 'ell as $rom French and Italians in more recent

times. Its #eo#le are $iercely inde#endent and ha!e their o'n regional

language,Catalan.

Catalan Sau!es

So, 'hat is the regional cuisine o$ CataluZa kno'n $or?


23/28

CataluZa has a 'ide !ariety o$ rice dishes, as 'ell as meat, #oultry and $ish.

To describe the dishes that CataluZa is kno'n $or, letXs re!ie' them by

#ro!ince%

Girona

0irona has coastline on the editerranean, but also includes the yrenees

mountains. In the mountain area, #oultry dishes are the most im#ortant and 'here

you $ind turkeys, geese, ducks and #oulards. This area is $amous $or Christmas

Turkey, #re#ared 'ith stu$$ing made o$ sausage, raisins and #ine nuts. 0ame is

also #o#ular and there are many traditional dishes made 'ith rabbit, hare and

#artridges.

This is also the area 'here you 'ill $ind dishes that mix $la!ors o$ the Vseaand mountain,Wmar i muntanyain Catalan. These dishes mix chicken, game or bee$

'ith $ish or sea$ood.

Bar!elona


24/28

Tarragona

This area has a !ariety o$ dishes that are delicious, including rabbit 'ith

garlic, $ish and #otatoes and cod $ritters. :o'e!er, rice dishes ser!ed 'ith a

sauce. The most $amous rice dish is arroz abanda, rice and se!eral kinds o$

$ish, ser!ed 'ith alioliand romescosauces.

'esserts

@esserts in CataluZa include Crema Catalanaand natillas, a custard. There are a

!ariety o$ traditional cakes that are #re#ared, like so many other s'eets,

coinciding 'ith religious $east days, such aspa de pessic" co#ues, $or St.

1ohnXs E!e andpanellets, eaten $or "ll Saint*s @ay in No!ember.

The a (io&a, to the 'est Cantabria and Castilla y >eon, and to the east Na!arra.

This mostly mountainous region includes the


25/28

9ith the disco!ery o$ "merica, many


26/28

^la!a is also a 'ine)#roducing region. the )ioja Alavesais a sub)area o$ the

$amous (io&a 'ine region, and accounts $or about H7R o$ the area o$ the (io&a

`uali$ied @G.

Vi1!aya) J


27/28

(EFE(ENCES

htt#%KKen.'iki#edia.orgK'ikiK0ermancuisine htt#%KKitalian$ood.about.comKlibraryK'eeklyKblregional. htmhtt#%KK'''.in$o#lease.comKatlasKcountryKgermany.html htt#%KKs#anish$ood.about.comKodKs#anishregionalcuisines

KaKcastillaleon.htm

htt#%KKs#anish$ood.about.comKodKs#anishregionalcuisinesKaK!alencia.htm

htt#%KKs#anish$ood.about.comKodKs#anishregionalcuisinesKaK


28/28

G6( >"@2 GF F"TI" 6NIE(SIT2">EN6E>" C"6SCG>>E0E GF :GSIT">IT2 "N@ INSTIT6TIGN">

"N"0EENT

9ESTE(N C6ISINE

(E0IGN"> C6ISINES

Submitted to%s. alde/

Submitted by%

Documents

Western Cuisine.doc