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Western European Countries and their Favourite Foods


Western European Countries

I live in England and my geography is pretty basic, but I have been fortunate enough to travel around the globe and experience some fantastic and unusual food!

I thought though that first, before sharing these countries culinary favourites with those Huber's hungry for good grub, that I should educate myself and find out just which countries are included in Western Europe.

Here's the list:



















San Marino




United Kingdom

Vatican City


Favorite Andorran recipes are often based on farm produce and freshly caught game. Common entrees (main dishes) include trinxat (boiled potatoes and cabbage), grilled trout, and omeletts made with wild mushrooms. Andorra also has distinctive regional desserts, most notably coques, flat cakes made with grape syrup, brandy, and other flavorings.


Austrians are known for their love of food and drink. Perhaps the most characteristic Austrian dish is the Wienerschnitzel, a veal or pork cutlet that is breaded and fried. Soups and stews with dumplings are very popular, and hot sausages are often served as snacks with beer. Austrian pastry chefs are famous for creating such delicacies as apple strudel , Milchrahmstrudel (a cheese crepe in vanilla custard sauce),Sachertorte (a rich chocolate cake with apricot jam and whipped cream), and Dobostorte (layers of sponge cake and chocolate butter cream glazed with caramel). Wine is an important part of Austrian meals. The area around Vienna produces very good white wines. Many Austrians have a late-afternoon snack called Jause (YOWS-seh), which is pastry and coffee, because they eat dinner very late in the evening. Chocolate pretzels ( Schokoladen-Brezeln) might be served for Jause.


Belgium is known for its rich, tasty food—the Belgians' daily consumption of calories is among the world's highest. Two of the best-known dishes are carbonades of beef (stewed in beer), and a chicken or fish chowder called waterzooi. The North Sea and Atlantic Ocean supply many varieties of fish. The daily catch also includes eels, cockles, and mussels, all of which are considered delicacies. Other Belgian specialties include waffles, over 300 varieties of beer, and chocolate.When I visited I enjoyed the brewery tour in Bruge.The first thing that you notice is a fantastic shelving covering a very high wall, which is littered with hundreds and hundreds of beer bottles of different varieties. They take you round the brewery, starting from the first stage, and ending with a tasting session at the end. The ticket includes two beers at the end.
The old brewery has been brilliantly preserved, and a highlight is standing on the roof and looking over the whole of Bruge. Of course the brewery had to be very tall to encapsulate gravity in the days before they had good working pumps. Whilst I enjoyed our walk and lunch in the pretty town of Bruge I ended up spending a fortune on their chocolate truffles on show on every street corner .They were itended for gifts but after sampling them too delicious to take all of them back home!

Belgium Chocolate


Danish Pastry is in Danish called Wienerbrød, Viennese bread, though known in Vienna as "Kopenhagener Gebäck" or "Dänischer Plunder". In Denmark, it has been known since 1840 and is said to have been created by immigrant bakers from Vienna, perhaps strike breakers.

Rødgrød med fløde. The fruit dish the name of which is a test in pronunciation for all non-Danes. The stew is made of for instance redcurrants, raspberries and blackcurrants, which are boiled until soft. The juice is sweetened and thickened, and the dish is then served with cream or milk.

Danish food includes a wide variety of fish, meat, bread, cheese, and crispbreads. The Danes usually eat four meals a day: a breakfast of cereal, cheese, or eggs; lunch; a hot dinner that includes fish or meat; and a late supper. Lunch may include open-faced sandwiches called smørrebrød (smerbrerth), consisting of thin slices of bread with toppings such as smoked salmon or eel, tongue, ham, shrimp, caviar, eggs, or cheese. A popular spread for the smørrebrød is apple-onion lard, a distinctly Danish concoction.

Danish Pastry



The growing season in Finland is short. When fresh vegetables and fruit are available, they are served in abundance. Many families have vegetable gardens and grow apple trees, gooseberries and black currents.


Over Pancake with Strawberry Sauce

Ingredients :

For the strawberry sauce:

  • 1 pint strawberries

  • ¾ cup sugar

  • For the pancakes

  • 2 Tablespoons butter

  • 4 cups milk 4

  • large eggs 4

  • Tablespoons sugar

  • 1 teaspoon salt

  • ¾ cup flour


Make sauce

  1. Rinse, drain, and halve (or quarter) the berries and layer them in a stainless steel saucepan with sugar. Let stand for an hour or two so the juices of the berries begin to seep.
  2. Using very low heat, bring the mixture to a boil and simmer for 15 minutes without stirring.
  3. Allow to cool and serve over pancakes.

Make pancakes

  1. Preheat oven to 400° F .
  2. Put the butter in a 9x12 baking pan and place the pan in the oven until the butter is melted.
  3. Remove pan and swirl until covered with butter.
  4. In a bowl, beat the eggs.
  5. Add milk, sugar, and salt and then mix in the flour.
  6. Pour the mixture into the buttered pan and bake for forty minutes, or until browned and puffed on top.

The pancake will sink as it cools. Cut into squares and serve topped with strawberry sauce. As in other parts of Scandinavia, the "cold table" plays a central role in the Finnish diet. The typical buffet of fish, meat, cheeses, and fresh vegetables eaten with bread and butter is called voileipäpöytä by the Finns. Hot dishes includekalakukko, a pie made with small fish and pork; Karelian rye pastries stuffed with potatoes or rice; and reindeer stew. A popular delicacy is viili, similar to yogurt. A common breakfast consists of cereal, hot porridge, and cold cuts. The oven pancake is a favorite dessert for many occasions, especially at Juhannus, or Midsummer.



The French are famous for their elaborate, well-prepared cuisine which is beautifully served and admired as art on a plate!Each region of the country has its own specialties. Central France is famous for boeuf bourguignon, beef in red wine sauce. Southern France has a typical Mediterranean cuisine that depends heavily on garlic, vegetables, and herbs. One of its typical dishes is a vegetable stew called ratatouille.

Ingredients and dishes vary by region. There are many significant regional dishes that have become both national and regional. Many dishes that were once regional have proliferated in variations across the country.Cheese and wine are a major part of the cuisine as well as bread.

French bread is a lean bread as it contains little or no fat or preservative and so therefore will only last for about a day at most. This is why people visit the local "Boulangerie" (bakery) and buy it daily in France. French bread is eaten at all meals, and forms the most important part of breakfast.We travelled through France by car on our way to visit relatives in Spain, and it amused me when I saw the local people each morning carry their long loaves of bread, avec (with) their morning paper:)


The traditional German diet is high in starch (noodles and dumplings in the south, potatoes in the north). Würste (sausages)—in hundreds of varieties—are a staple throughout the country. Bread is usually eaten at every meal. In addition, the Germans are famous for their love of beer.

Various regions have their own special foods. They include Weisswurst (light-colored sausage) and Black Forest cherry cake in the south. Labskaus (stew), seafood dishes, and bean soup with bacon ( Bohnensuppe mit Speck ) are favorites in the north. Spaetzle, tiny dumplings, are enjoyed by all Germans.



Ingredients :

  • 4 cups flour

  • 1 teaspoon salt

  • ¼ teaspoon pepper

  • 2 cups chicken broth (canned is fine)

  • 4 eggs

  • ¼ cup milk

  • 2 Tablespoons butter

  • ½ cup bread crumbs


  1. Combine flour, salt, and pepper in a large bowl.
  2. In a smaller bowl, blend broth, eggs, and milk.
  3. Add liquid to flour mixture, beating vigorously for about 2 minutes.
  4. Force dough through a large-holed colander.
  5. Bring a large kettle of salted water to a boil. Gently add the dough bits, and simmer gently for about 5 minutes. Spaetzle will float to the surface when done.
  6. Drain spaetzle and rinse with cold water.
  7. Melt butter in a skillet, and add boiled spaetzle. Cook, shaking the pan, until the spaetzle are lightly browned. Sprinkle finished spaetzle with bread crumbs and serve.

While it may be tasty, the traditional German diet, with its cold meats, starches, sugary desserts, and beer,it is high in calories and cholesterol. Many Germans are trying to change their eating habits in order to improve their health.


Although Greece is part of Europe, the Greek diet has been influenced more by the countries of the Middle East. Lamb is the basic meat, and olive oil is used in many recipes. Other staples include rice, yogurt, figs, shish kebab, feta cheese (made from goat's or sheep's milk), and whole-grain bread.

A typical Greek dish consists of ground meat with spices, rice, and herbs, often wrapped in leaves or stuffed into vegetables. Greek pastries are eaten not as desserts but as afternoon or late-night snacks. Many of them are extremely sweet and made from paper-thin dough called filo.

A popular Greek drink is ouzo , a strong alcoholic drink flavored with anise. Another popular beverage, retsina , is a white wine. The toast "Yiassas" (To your health) can often be heard, together with the clinking of glasses, wherever Greeks gather to enjoy food and drink.


Fish, mutton, and lamb are staples of the Icelandic diet. Common varieties of fish—often eaten raw—include cod, salmon, trout, halibut, and redfish. Raw pickled salmon is a special favorite. Hangikjöt (smoked mutton) is a festive dish served at Christmas and New Year's, and at other times as well. Usually, it is accompanied by potatoes, white sauce, and peas. Skyr is a popular yogurt like dairy food served either at breakfast or as a dessert, often with berries or other fresh fruit.



Irish Soda Bread

Ingredients :

  • 4 cups flour

  • ¼ cup sugar

  • 1 teaspoon salt

  • 1 teaspoon baking soda

  • 1 teaspoon baking powder

  • 3 Tablespoons caraway seeds

  • ½ cup raisins

  • ¼ cup butter, softened

  • 1½ cups buttermilk


  1. Place raisins in a small saucepan and cover with water. Heat over medium heat until the water boils. Lower heat, cover pan, and simmer about 5 minutes. Drain well.
  2. Stir together flour, sugar, salt, baking power, and baking soda. Add caraway seeds and well-drained raisins and mix well.
  3. Add butter and mix with very clean hands until butter and dry indredients are combined well.
  4. Add buttermilk and mix with a fork.
  5. Grease well a round baking pan or cast iron frying pan about 8 or 9 inches in diameter.
  6. Pat dough into greased pan and bake at 325° F about 75 minutes until lightly browned. The soda bread is done if a fork poked into the bread comes out clean.
  7. Remove from pan and cool before cutting.

Serve by cutting into pie-shaped wedges. May be served with butter or preserves.

Potatoes are the main staple and, together with cabbage, the most popular vegetable in Ireland. Dairy products are a favorite, and a great deal of milk and butter are consumed. Irish stew, one of the most common traditional dishes, consists of lamb or mutton, potatoes, onions, herbs, and stock. The main meals of the day are breakfast and lunch. The traditional Irish breakfast includes sausages, bacon, eggs, tomatoes, pudding (hot cereal), other meat dishes (such as liver or lamb chops), and bread, all washed down with plenty of tea. (Many have abandoned this menu in favor of lighter fare.) Soda bread, made with baking soda and buttermilk, accompanies many meals. Popular desserts (called "sweets") include scones, tarts, and cakes.


Italy's national food is pasta. It is served in many varieties: ravioli in the north of the country, lasagne and tortellini in Bologna, cannelloni in Sicily, spaghetti with tomato or clam sauce in Naples. Northern Italians eat much less pasta. They prefer rice and polenta, a mush made with corn, barley, or chestnut flour. Pasta has been manufactured in the south since the nineteenth century and pasta dishes are often prepared with such vegetables as zucchini and eggplants.

Favourite Italian dishes include fegato alla veneziana (liver and onions); cotoletta alla milanese (veal cutlets); bagna cauda (a garlic-anchovy sauce for dipping vegetables); and pesto (a basil-and-garlic sauce now popular in the United States). One regional dish that has become particularly well known is pizza , which originated in Naples.


Liechtensteiners eat three meals a day. Coffee and bread with jam are commonly eaten for breakfast (called Zmorga ). Zmittag, eaten at midday, is the main meal of the day and typically includes a main dish, soup, salad, and dessert. A lighter meal (Znacht) is eaten at dinnertime, often consisting of an open-faced sandwich made with various kinds of meat and cheese.

Although Liechtenstein is too small to have developed an extensive national cuisine, it does have some distinctive regional dishes. Käsknöfle consists of noodles made by squeezing a mixture of flour, water, and eggs through a perforated board. The noodles are then baked with grated cheese and a layer of fried onions and are often served with applesauce or a salad. Hafaläb , another favorite, is a dish made with a corn- and wheat-flour dough formed into small loaves. These are then boiled, left out to dry, sliced, and then fried. Corn flour is the principal ingredient of Törkarebl, made from porridge that is then fried to create a dump-linglike dish often served with elderberry jam.


The cuisine of Luxembourg combines French sophistication and German abundance. Hearty appetites and large portions are the norm. Favorite dishes include Ardennes ham, meat pies with minced-pork filling (fleeschtaart) , liver dumplings (quenelles de foie de veau) , and rabbit served in a thick sauce (civet de lièvre) . Luxembourg is known for its delicious pastries. Plum tarts called quetsch are a seasonal treat in September. A type of cake called les penseés brouillées is traditionally eaten on Shrove Tuesday (the day before Lent begins, in February)

Ox liver which was formerly a popular prescription to treat pernicious anaemia and calves liver are a rich source of iron and vitaminsA and B12.

Amusing Cuisine


A place I've yet to visit, but when I've made my millions here on hub pages I shall be taking my husband to mix with the wealthy and wise people and also to enjoy the Monaco phenomenal Grand Prix.

Monaco's cuisine is Mediterranean, featuring plenty of olive oil, fresh tomatoes, onions, garlic, black olives, and anchovies. Fresh fish—including sea bass, red mullet, and daurade —are plentiful and widely eaten, as is the famous fish stew, bouillabaisse . The region is also known for its abundance of fresh vegetables. Salads are popular, as well as dishes such as ratatouille, a vegetable stew made from tomatoes, onions, peppers, and eggplant (called aubergine on the Mediterranean coast). Champagne has the status of a national beverage in Monaco.


Mediterranean Fresh Tomato
and Onion Salad

Ingredients :

  • 6 to 8 fresh, ripe tomatoes, sliced cross-wise

  • 1 sweet red onion (or ½ Spanish onion), sliced crosswise into thin rings

  • ¼ cup olive oil

  • 1 Tablespoon vinegar

  • 1 clove garlic, peeled and crushed

  • ½ cup fresh parsley, chopped

  • salt and pepper to taste

  • dash of ground cumin (optional)

  • dash of paprika (optional)


  1. Combine the tomato and onion slices in a wooden salad bowl or other serving bowl.

  2. Combine remaining ingredients to make a dressing.

  3. Pour dressing over tomatoes and onions. Toss gently and serve.




Maltese cuisine is typically Mediterranean in character, based on fresh seasonal locally available produce and seafood. While many dishes are native to the island, some popular Maltese recipes reflect Sicilian and Southern Italian as well as traces of Moorish, Spanish, Berber, French and British influences (such as qassatat). There are many unique, distinctive and popular local dishes such as ftira biż-żejt (unleavened bread with tomatoes as its main ingredient and olive oil), ġbejniet (round cheeselet made from goats milk), pastizzi (made with puff pastry filled with either ricotta cheese or mashed peas) and ross il-forn (baked pre-boiled rice in a tomato and minced meat sauce). Maltese cuisine is still popular in households and restaurants in Malta.


Netherlander food is wholesome and simply prepared, often with butter but not thick sauces or strong spices. Seafood is widely eaten, especially herring. Dairy products are a dietary staple, and the Dutch are known worldwide for their cheeses, such as gouda and edam. Many desserts come with whipped cream, and popular beverages include tea, coffee, beer, and Jenever , a gin made from juniper berries.

The Netherlander breakfast and lunch are generally cold meals of sliced bread, meat, and cheese. Dinner is a large meal typically including soup and a main dish consisting of meat and vegetables. Popular snacks include french fries— patat frites— often served with mayonnaise or ketchup, and waffles smothered in whipped cream or caramel sauce.

Netherlanders are great cookie bakers (and eaters). Spice cookies, Speculaas , are embossed with windmills or Sinterklaas on horseback. Children also enjoy using the dough to make letterbankets, number or letter shapes, with the cookie dough.




What an amazing country this is!I was fortunate to have a friend who lived north of Oslo and when my husband and I stayed at her home she cooked for us(we were honoured as her friends told us that her culinary activities were lacking!) a Reindeer(Finbiff) Stew.I must confess that and although I am not vegetarian I think I may have been reluctant to try the dish had I known it contained reindeer meat!

I can honestly say however that it tasted quite similar to a mixture between beef and turkey meat.I have treasured memories of all those super sunshine fields of rapeseed too.

Norwegians eat four meals a day, of which the main one is middag (MID-dahg), a hot meal usually eaten between 4:00 and 6:00 PM . A typical middag meal would be fish served with boiled potatoes and vegetables. The remaining meals are cold meals featuring the typical Scandinavian open-faced sandwich, called smørbrød (SMUR-brur) in Norway. These consist of ingredients such as cheese, jam, salmon spread, cucumber, boiled eggs, and sardines, served with bread and crackers. While fish is often served in mildly flavored forms such as fish loaf and fish balls, the more pungent smoked salmon ( røkelaks; RUHR-kuh-lahks) and aged trout ( rakørret; RAHK-uhr-ruht) are popular as well. Commonly eaten meats include mutton and meat balls. Lingonberry jam is a popular accompaniment to meals, and for dessert one may be served fresh berries, cream pudding ( rømmegrøt; RUH-muhgruhrt), or fruit soup. Potatoes have been a very important staple in the Norwegian diet since the 1800s, when the church urged people to plant them to help put an end to hunger during the long winters.

Coffee and aquavit, an alcoholic beverage, are the most commonly served beverages. Norwegians, like their Scandinavian neighbors, are some of the world's largest per capita consumers of coffee in the world. Norwegians generally drink it black and our Norwegian friend drank far too much of it!

Norwegians also are one of the world's largest consumers of chocolate. On average, Norwegians consume 17.6 pounds (8 kilograms) of chocolate a year.


Fish is the main staple of the Portuguese diet. Cod is the most popular. The average Portuguese eats about 100 pounds (45 kilograms) of it every year. It is prepared so many different ways in Portugal that there is said to be a different recipe for every day of the year.

Other commonly eaten seafoods include sardines, salmon, sole, sea bass, and hake, as well as eel, squid, octopus, and lamprey. Practically every Portuguese meal is accompanied by soup. The most popular is caldo verde (green soup), made with couve galega (Galician cabbage), sausage, potatoes, and olive oil. Another popular soup is sopa alentejana, simmered with bread, garlic (another staple of the Portuguese diet), and other ingredients. Caldeirada, a fish stew, is another popular national dish.

Portugal's varieties of succulent fruit, which vary regionally, provide some of its best desserts. These include peaches, strawberries, oranges, figs, plums, pineapples, and passionfruit. Of the sweet dessert offerings, the most common is arroz doce, a cinnamon-flavored rice pudding. Flan, a custard with caramel topping, is also very popular.


Fish Stew


  • 6 medium onions, chopped

  • 8 cloves of garlic, crushed

  • 2 large green peppers, sliced

  • 75ml/2½fl oz olive oil

  • 60g/2¼oz chopped flatleaf parsley

  • a good pinch of saffron

  • 450g/16oz potatoes, diced

  • 2 or 3 bay leaves

  • 12 peppercorns

  • 4 large juicy ripe tomatoes, chopped

  • 75ml/2½fl oz tomato paste

  • 500ml/17½fl oz dry white wine

  • 250ml/8¾fl oz water

  • 450g/1lb squid, cleaned

  • 25 clams or cockles

  • 900g/2lb oily fish like mackerel, swordfish or tuna

  • 900g/2lb white fish like sea bass, monkfish, hake or haddock

  • 225g/8oz good large raw prawns

  • 24 mussels

  • freshly ground black pepper

  • 30g chopped fresh coriander

Preparation method

  1. Slowly sweat off the onion, garlic and green peppers in the olive oil for about 10 minutes. After sweating, cover to stew very gently for about 15 minutes, stirring occasionally. This breaks down the green pepper to a more palatable form.
  2. Add the parsley, saffron, potatoes, bay leaves, peppercorns, tomatoes, tomato paste, wine and water. Cover and simmer for ten minutes.
  3. Add the squid and clams or cockles and simmer for another ten minutes.
  4. Add the fish, prawns and mussels in layers. Don't stir this as you'll want the fish to cook in the broth.
  5. Sprinkle with a heavy dose of the black pepper, cover and cook for about ten minutes or until the fish is cooked through and the mussels and clams or cockles are open. Discard any that don't open.
  6. Ladle the stew gently into vat-sized bowls and sprinkle with the chopped coriander.
  7. Serve with bread.

San Marino

Homemade pasta is one of the most popular foods eaten by the Sammarinese. Fagioli con le cotiche— a hearty bean soup with bacon rind—is a special holiday dish traditionally eaten at Christmastime. Nidi di rondine, whose name means "swallows' nests," consists of hollow pasta filled with ham, cheese, and a meat-and-tomato sauce, and then baked in a white sauce.

A popular dessert is zuppa di ciliege, cherries soaked in red wine and sugar and served with a special bread. Another favorite is bustrengo, a traditional holiday dish made with milk, eggs, sugar, raisins, corn flour, and bread crumbs.

San Marino is known for its wines, especially a red wine called Sangiovese.



Serves 20

60 minutes to make

This is an authentic San Marino dessert cake, studded with a variety of fruit. In the past it was cooked not in the oven but in the fireplace " between two fires" which means in a heavy copper pan, which had a concave lid in which live hot coals were placed so it had heat from above as well as from below.

  • ½ cup fine cornmeal

  • 2 cups flour

  • 1 2/3 cups fresh breadcrumbs

  • ½ teaspoon of coarse salt

  • 3 eggs shopping list ¼ cup olive oil

  • 2 cups milk

  • 5 tbsp honey

  • 1 lb peeled, cored and diced firm apples

  • 3.5 oz diced dried figs

  • 3.5 oz raisins

  • grated zest of 1 lemon

  • grated zest of 1 orange

  1. Preheat oven to 325°F. Grease a 9x13” baking dish.

  2. Blend the cornmeal, flour, breadcrumbs, salt, eggs and oil.

  3. Blend in the milk and honey, stirring well.

  4. Add the diced apples, figs, raisins and grated peel, folding in gently.

  5. Bake 50 to 60 minutes.

Spanish Cuisine


Spain has a wide variety of regional dishes. As in other Mediterranean countries, Spaniards use lots of olive oil, fresh vegetables, and garlic. Galicia is known for its seafood and stews. Catalonia is known for its fish casseroles and for cured and smoked meats. The regional dish paella originated in Valencia and has become a national delicacy. It consists of a rice-and-saffron base and can include mostly seafood (a la marinera) or several kinds of meats (mixta). Spaniards love cured ham (jamón serrano), several kinds of sausage (including chorizo and salchichón ), and cheese (especially a variety called queso manchego ). A wide variety of seafood is also popular. Spanish wine, champagne (cava), sherry, brandy, and beer are all excellent.

As a family we frequently travel to Spain and stay with my father-in law.

Traditional Tapas,Omelettes and Paella are my favourite meals here!


The Swedes, heavily influenced by the French, use rich sauces in their food. The Swedish name for the open-faced sandwich meal enjoyed throughout Scandinavia— smörgåsbord (SMUR-gawss-boord) — is the one by which this buffet meal is known in the United States. In Sweden it commonly includes herring, smoked eel, roast beef, tongue, jellied fish, boiled potatoes, and cheese. Favorite hot dishes include meat-balls (köttbulla; CHURT-boolar ) served with lingonberry jam (lingonsylt; LING-onn-seelt ), fried meat, potatoes, and eggs; and Janssons frestelse (YAHN-sons FREH-stehl-seh), a layered potato dish with onions and cream, topped with anchovies. The Swedes love fish, especially salmon, which is typically smoked, marinated, or cured with dill and salt. Fresh fruits and vegetables, including all kinds of berries, are also very popular. Favorite beverages include milk, lättöl (LETT-url; a type of beer with almost no alcohol), and strong coffee.



Swiss cuisine combines the culinary traditions of Germany, France, and Italy. It varies by region. Throughout the land, however, cheese is king. The Swiss have been making cheese for at least 2,000 years. The hole-filled Emmentaler, which is popularly called "Swiss cheese," is only one of hundreds of varieties produced in Switzerland. The country's most typical national dish is fondue, melted Emmentaler or Gruyère cheese in which pieces of bread are dipped, using long forks. A recipe follows.

Also popular is another melted-cheese dish called raclette . A quarter or half a wheel of cheese (a big, round slab) is melted in front of an open fire. Pieces of it are scraped off onto the diners' plates with a special knife. The cheese is traditionally eaten with potatoes, pickled onions or other vegetables, and dark bread.

A popular dish in German-speaking regions is rösti , hash-browned potatoes mixed with herbs, bacon, or cheese. Typical dishes in the Italian-speaking Ticino region are a potato pasta called gnocchi ; risotto , a rice dish; and polenta , which is made from cornmeal. French specialties such as steaks, organ meats, and wine-flavored meat stews are prevalent in French-speaking parts of the country. Besides cheese, the other principal food for which the Swiss are known is chocolate.

British Food

United Kingdom

English cuisine can seem bland and unimaginative to people from other countries. It usually does not include many herbs or spices, or fancy presentations. This may be why food from other countries, especially India and China, is popular in England.

The traditional English breakfast is quite substantial. It includes bacon, eggs, sausages, mushrooms, grilled tomatoes, fried bread, and kipper (a type of smoked fish). Modern English people rarely take the time to prepare such an elaborate breakfast before going off to work or school.We usually eat a lighter meal, often cereal and toast with marmalade.We also enjoy casserole dishes during the winter months and barbecues during the summer months,that's if we are lucky enough to get one!We are truly a nation of International cuisine.Tea is my favourite drink.

English Top Ten

Traditional Welsh cuisine is simple, down-to-earth farmhouse cooking. Soups and stews are popular dishes, and the Welsh are known for the excellent quality of their lamb, fish, and seafood. The well-known Welsh Rarebitis a genuine Welsh dish. It consists of toast coated with a mixture of milk, eggs, cheese, and Worcestershire sauce—the original toasted cheese sandwich. One dish that some visitors prefer to avoid is laverbread, a type of seaweed traditionally prepared with oatmeal and bacon. The Welsh bake a variety of hearty desserts including bara brith, a popular bread made with raisins and currants that have been soaked in tea overnight, and Welsh ginger-bread—made without ginger!

The Scottish national dish is haggis. This is a sausage-like food made from chopped organ meat of a sheep or calf mixed with oatmeal and spices. It is traditionally boiled in the casing of a sheep's stomach, although today a plastic bag is often used. Scottish dietary staples include oats and potatoes (tatties). The main meal of the day is tea, served at dinnertime. However, in rural areas, the midday meal is still the main one. Typical Scottish desserts include oatcakes, shortbread, a rich fruitcake called "Dundee cake," and a New Year's specialty called "black bun."


Vatican City

Italy's national food is pasta,one of my favourite healthy dishes too! It is served in many varieties: ravioli in the north of the country, lasagne and tortellini in Bologna, cannelloni in Sicily, spaghetti with tomato or clam sauce in Naples. Northern Italians eat much less pasta. They prefer rice and polenta, a mush made with corn, barley, or chestnut flour. Pasta has been manufactured in the south since the nineteenth century and pasta dishes are often prepared with such vegetables as zucchini and eggplants.

Favorite Italian dishes include fegato alla veneziana (liver and onions); cotoletta alla milanese (veal cutlets); bagna cauda (a garlic-anchovy sauce for dipping vegetables); and pesto (a basil-and-garlic sauce now popular in the United States). One regional dish that has become particularly well known is pizza , which originated in Naples.

Espresso , a very strong coffee drink, is popular throughout Italy. It can be ordered as lungo (diluted), macchiato (with milk), or freddo (iced). Italy is also the world's largest wine producer, and wine is served with most meals. Tap water is safe in most areas, although most people order bottled acqua minerale (mineral water) in restaurants. A restaurant usually posts its menu in the window so one can see what is available before going inside.

Did you enjoy the tour ?

In my last hub Redundant Me I briefly mentioned how I may be spending my time and I have to say that I've enjoyed researching and reading many informative hubs.There are many links in this hub to other creative writers who have been selected either because:

  • I enjoyed their recipes.

  • I shared similar interests having read their Bio page.

  • I had a really good laugh after reading their hubs or Bio page!

  • I live in the same country !(where are all the Brits?please join hubpages:)

  • I would like to make new creative honest friends.

Thanks for visiting the Western European Countries Favourite Foods hub.



freecampingaussie from Southern Spain on January 28, 2013:

Wow - This is what we need as we travel as we were talking about this subject the other day .- I have been to a few places in Europe/Born in Wales . I will save this as favourites and vote you up !

Deborah Waring (author) from Lancashire U.K. on August 31, 2012:

Darrylmdavis, sorry I forgot to mention the fries or chips ( here in the U.K.) as I was too engrossed in devouring delicious Belgium Chocolates at the time, when I visited your beautiful country :)

Thanks for reading and commenting too !

Darrylmdavis from Brussels, Belgium on August 29, 2012:

This was a fun (and educational ;-) ) hub. For Belgium, though, I think you left off the single most representative fare we have of all: fries :-)

Thanks for sharing!

Deborah Waring (author) from Lancashire U.K. on October 25, 2010:

Thank you epigramman for your complimentary comment.You have my Michelin Star for your prolific poems;I'm loving them,well done:)

epigramman on October 24, 2010:

...yummy yummy yummy I've got love in my tummy .......this is so 'hubdelicious' are not only wearing well with your 'hubtremendous' ability to put together a world class hub - but you are now satisfying my 'inner man' with this fine presentation of culinary delights ........

Deborah Waring (author) from Lancashire U.K. on July 09, 2010:

Nice to hear from you travel-man1971.Thank you for your complementary comments.I have been very fortunate to have experienced various cultures on my travels.Many countries were visited when I worked on board the M.V.Orient Express.I also toured with an orchestra world wide.Wales is a beautiful country and only a 2hr drive away from north west England where I live.I have to add that many English people do choose a healthier diet than the top ten listed in this hub,myself included:)

Ireno Alcala from Bicol, Philippines on July 08, 2010:

Wow, you really are well-travelled, Ms. Wearing Well. If I'm one of the judges, this should win the Hubbalicious contest or be nominated as best food hub! This will be my guide if I ever be in Europe again.

The last loading port of my assigned merchant vessel was in Netherlands, last year (2009). Before that, we've been to Holyhead, Wales of UK (where people used to greet strangers or visitors, like us, seafarers).

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