Diversity and culture make the Union
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Welcometo the pages dedicated to the cuisines of the partners in the Erasmus + project
Diversity and Culture make the Union
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Bon appetit!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 countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Due to pronounced four seasons, the Latvian cuisine is markedly seasonal and each time of the year has its own distinctive products and dishes. Latvian food is generally quite fatty and uses few spices.
The food is high in butter and fat while staying low in spices except for black pepper, dill or grains/seeds, such as caraway seeds. Latvian cuisine originated from the peasant culture and is strongly based on crops that grow in Latvia's maritime, temperate climate. Rye or wheat, oats, peas, beets, cabbage, pork products, and potatoes are the staples. Latvian cuisine offers plenty of varieties of bread and milk products, which are an important part of the cuisine. Meat features in most main meal dishes, but fish also is commonly consumed, especially in the coastal areas next to the Baltic Sea. Both are also smoked.
Latvia is much richer in milk products than other Western countries. Cottage cheese (biezpiens), sour cream (skābais krējums), soured milk (rūgušpiens) and a different types of fresh and dried cheeses are available.
Latvian cuisine has been influenced by other countries of the Baltic rim. Common ingredients in Latvian recipes are found locally, such as potatoes, wheat, barley, cabbage, onions, eggs and pork. Due to pronounced four seasons, the Latvian cuisine is markedly seasonal and each time of the year has its own distinctive products and dishes. Latvian food is generally quite fatty and uses few spices.
The food is high in butter and fat while staying low in spices except for black pepper, dill or grains/seeds, such as caraway seeds. Latvian cuisine originated from the peasant culture and is strongly based on crops that grow in Latvia's maritime, temperate climate. Rye or wheat, oats, peas, beets, cabbage, pork products, and potatoes are the staples. Latvian cuisine offers plenty of varieties of bread and milk products, which are an important part of the cuisine. Meat features in most main meal dishes, but fish also is commonly consumed, especially in the coastal areas next to the Baltic Sea. Both are also smoked.
Latvia is much richer in milk products than other Western countries. Cottage cheese (biezpiens), sour cream (skābais krējums), soured milk (rūgušpiens) and a different types of fresh and dried cheeses are available.
Source: https://en.wikipedia.org/wiki/Latvian_cuisine
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 cooking are most notable between those in the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian (especially Venetian). Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind.
Croatian cuisine can be divided into several distinct cuisines (Dalmatia, Dubrovnik, Gorski Kotar, Istria, Lika, Međimurje, Podravina, Slavonija and Baranja, Zagorje) each of which has specific cooking traditions, characteristics for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.
Croatian cuisine can be divided into several distinct cuisines (Dalmatia, Dubrovnik, Gorski Kotar, Istria, Lika, Međimurje, Podravina, Slavonija and Baranja, Zagorje) each of which has specific cooking traditions, characteristics for the area and not necessarily well known in other parts of Croatia. Most dishes, however, can be found all across the country, with local variants.
Source: https://en.wikipedia.org/wiki/Croatian_cuisine
Italian cuisine
Italian cuisine is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across the Italian Peninsula since antiquity, and later spread around the world together with waves of Italian diaspora.
Italian cuisine is known for its regional diversity, especially between the north and the south of Italy. It offers an abundance of taste, and is one of the most popular and copied in the world. I
Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc.
Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard.
In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Italian cuisine is known for its regional diversity, especially between the north and the south of Italy. It offers an abundance of taste, and is one of the most popular and copied in the world. I
Italian cuisine is generally characterized by its simplicity, with many dishes having only two to four main ingredients. Ingredients and dishes vary by region. Many dishes that were once regional have proliferated with variations throughout the country.
Italian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc.
Olive oil is the most commonly used vegetable fat in Italian cooking, and as the basis for sauces, often replaces animal fats of butter or lard.
In Southern Italy, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
Source: https://en.wikipedia.org/wiki/Italian_cuisine
Cypriot cuisine
Cypriot cuisine is the culinary traditions and practices originating from Cyprus. It is heavily influenced by Arab, Greek and Turkish cuisines, whilst also sharing similarities with the cuisines of Italy and France.
Frequently used ingredients are fresh vegetables such as zucchini, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.
The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus.
Meats grilled over charcoal are known as souvla or şiş, named after the skewers on which they are prepared. Most commonly these are souvlaki of pork, beef, lamb or chicken and sheftalia, but grilled halloumi cheese, mushrooms, and, uniquely to the Greek Cypriots, loukaniko (pork sausages) are also served.
Popular seafood dishes include calamari, octopus, cuttlefish, red mullet, sea bass, and gilt-head bream.
Frequently used ingredients are fresh vegetables such as zucchini, green peppers, okra, green beans, artichokes, carrots, tomatoes, cucumbers, lettuce and grape leaves, and pulses such as beans (for fasolia), broad beans, peas, black-eyed beans, chickpeas and lentils. Pears, apples, grapes, oranges, Mandarin oranges, nectarines, mespila, blackberries, cherries, strawberries, figs, watermelon, melon, avocado, citrus, lemon, pistachio, almond, chestnut, walnut, hazelnut are some of the commonest of the fruits and nuts.
The best-known spices and herbs include pepper, parsley, arugula, celery, fresh coriander (cilantro), thyme, and oregano. Traditionally, cumin and coriander seeds make up the main cooking aromas of the island. Mint is a very important herb in Cyprus.
Meats grilled over charcoal are known as souvla or şiş, named after the skewers on which they are prepared. Most commonly these are souvlaki of pork, beef, lamb or chicken and sheftalia, but grilled halloumi cheese, mushrooms, and, uniquely to the Greek Cypriots, loukaniko (pork sausages) are also served.
Popular seafood dishes include calamari, octopus, cuttlefish, red mullet, sea bass, and gilt-head bream.
Source: https://en.wikipedia.org/wiki/Cypriot_cuisine
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 sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as "common to all Spanish cooking." The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed on a regular basis.
The cuisine of Valencia has two components, the rural (products of the field) and the coastal (seafood). One popular Valencia creation is paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as arroz con costra, arròs negre, fideuá, arròz al horn, and rice with beans and turnips are also common in the city.
Coastal towns supply the region with fish, leading to popular dishes like all i pebre (fish stew), typical of the Albufera.
Among the desserts are coffee liqueur, chocolate Alicante, and arnadí and horchata, both of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona; also well-known are peladillas (almonds wrapped in a thick layer of caramel).
The cuisine of Valencia has two components, the rural (products of the field) and the coastal (seafood). One popular Valencia creation is paella, a rice dish cooked in a circular pan and topped with vegetables and meats (originally rabbit and chicken). Dishes such as arroz con costra, arròs negre, fideuá, arròz al horn, and rice with beans and turnips are also common in the city.
Coastal towns supply the region with fish, leading to popular dishes like all i pebre (fish stew), typical of the Albufera.
Among the desserts are coffee liqueur, chocolate Alicante, and arnadí and horchata, both of Muslim origin. Notably, during Christmas, nougat is made in Alicante and Jijona; also well-known are peladillas (almonds wrapped in a thick layer of caramel).
Source: https://en.wikipedia.org/wiki/Spanish_cuisine