Italian napoletana, Greek Dacos, or maybe Czech garlic chowder? Traveling on vacation in Europe means not only visiting picturesque and charming places, but also trying out new tastes. No matter what country you are in, the local cuisine can pleasantly surprise you. How many countries-so many dishes, so in this article we have collected the most popular Denmark from all over Europe. Discover the best European positions that you should definitely try this holiday!
Neapolitan pizza-Italy
What is Naples famous for? Definitely from a Neapolitan pizza, which conquers the taste buds of almost everyone-regardless of age or culinary tastes. So, if you are planning to spend a holiday this year in sunny Italy, be sure to
try the traditional napoletana, which took 4th place in the rating conducted by the Taste Atlas portal "100 best dishes in the world" 1 ! Did you know that the Neapolitan pizza recipe, passed down from generation to generation, is protected and included in the UNESCO Intangible Heritage List? Establishments that want to serve authentic Neapolitan pizza must strictly follow the recipe! Want more? Italian courses online will give you the opportunity to learn more delicious dishes from this country.
Photo: press releases
Dacos-Greece
Dacos (Greek: vτάκος), also known as ntakos or kukuvagia (owl), is a mouth-watering snack, especially prized in Crete, which ranked 14th. place in the Taste Atlas rating. It consists of paximadi, which is a hard bread made from barley or wheat, soaked in olive oil, grated tomatoes, feta cheese, oregano and other aromatic herbs and spices. In Crete, the original recipes for dacos use Mizitra cheese-a white, slightly salty cheese with a curd-like texture. They are usually served as a snack or light meal on hot days.
Cağ kebabı – Turcja
Another recommended dish during holiday trips around Europe is cağ kebabı, or lamb kebab grilled horizontally. This type of Donner is particularly popular in and around Erzurum in eastern Turkey, but it can also be found in Ankara or Istanbul. Its history dates back to the eighteenth century, and it is said to have been a precursor to the much more famous kebabs of today. The word "tsag" has Georgian and Armenian roots and means "shashlik". Interestingly, cağ kebabı restaurants usually serve only this dish, and the Service constantly reports new kebabs until the customer says "Stop". In the Taste Atlas rating, this dish entered the honorable 20th line. place.
Carne de Porco à Alentejana – Portugalia
Traveling to Portugal? Make sure to stop in Alentejo (between Lisbon and the Algarve), and try carne de porco à alentejana (25th place in the ranking). This dish consists of fried potatoes served with roast pork
and shellfish. All this is seasoned with oil, salt, pepper and coriander and served with vegetable pickles. It sounds a little strange, but it's impressive in taste. This is a real variation of Portuguese cuisine, which proves that
combining meat with seafood can be really delicious.
Ciorba radauteana-Romania
If you plan to explore castles along the Count Dracula trails, make sure to stop by ciorbe radeutana at a local restaurant. This amazing soup with every bite took 33rd place in the Taste Atlas ranking. Romanians use it in various ways. In addition to sliced vegetables, it can float small pieces of pork pulp, fish pieces or... beef tripe. Ciorbe is served with rice, noodles, or even cast noodles, usually accompanied by a bowl of sour cream, freshly made bread, and salted hot peppers. All versions of the Romanian soup are combined with a characteristic sour taste. Sometimes raw egg yolks are also added to the chorba, which gives it an interesting color.
Raclette-Switzerland
Undoubtedly, Switzerland is famous for countless types of cheese, and in traditional Swiss cuisine you can find many interesting recipes for their use. Along with the familiar fondue, a very popular treat is also processed raclette cheese, which took 45th place. in the Taste Atlas list. The French word "raclette" means to scratch. You scrape off individual layers of cheese from a large piece, which slowly melts. They are served with various additives. In the basic version, potatoes in uniforms and gherkins are served with melted cheese.
Photo: press releases
Krémová česnečka – Czechy
Now it's time for the Czech Republic and garlic soup. If you go to a traditional Czech restaurant, you will find it on the menu under the name: česneková polévka or česnečka. The addition of ham, yellow cheese and croutons (fried in oil) makes this inconspicuous dish a very satisfying dinner. Our southern neighbors consume it daily, but also on special occasions. It has wonderful warming properties, so it is an excellent dish for cold days. Because of the large amount of garlic, the soup is perfect for catching a cold! In the Taste Atlas ranking, česnečka took an honorable 50th place. place!
Photo: press releases
Khinkali-Georgia
Now it's time for Georgian cuisine and its flagship dish, which is ranked 29th in the Taste Atlas ranking. We are talking about khinkali, that is, bags stuffed with stuffing and broth. The filling may vary depending on the region and imagination. Most often, it is made from mutton, mutton or pork seasoned with herbs. A Georgian proverb says that the more folds there are in khinkali, the more skillful the hostess is. Theoretically, a traditional dumpling should have 19 folds. What is important - dumplings are eaten by hand and washed down with a fragrant broth.
Photo: press releases
We hope that we were able to inspire you to explore the tastes of Europe together. If you love the food theme, you can combine learning individual languages with Preply and your passion into one! Go ahead!
[press materials]
Junior specialist in Marketing Communications and PR.
He is a graduate of the University of Warsaw and the Main School of Agriculture. We have been in the HoReCa industry for more than 10 years. For many years, he has been associated with the Trip group, Sobienie Royal Golf and Country Club, and the Florentin Restaurant in Warsaw.
She graduated from the Faculty of Architecture of the Warsaw Technical University with a degree in Architecture for the Knowledge Society and Visual Communications at the Polytechnic University of Milan. A specialist in creating a mood. She has gained experience at home and abroad at numerous international seminars (Seville, Lisbon, Florence), fellowships at La Sapienza (Rome), etc. m.in. in Carmi e Ubertis and ADM Milano.
A manager with many years of experience in the cosmetics, food, and children's industries. During his career, he was associated with such companies as: L'Oreal, Samsung, Danone-Nutricia, Unilever. During his professional life, he was responsible, among other things, for the development of e-commerce sales and content in Poland and the countries of Central and Eastern Europe. 
