Tantalize your taste buds in Europe 

Every country and region provides very different delicacies, we have put together some must tries from Spain, Italy and France. Read on to discover some mouth watering delicacies that will provide you with a truely unique and tantalizing dining expericence. 

Spain

Spanish food ranges from cheese and olives to dried chorizo sausages, Serrano hams and some excellent seafood dishes. It is known to be ‘down to earth’, uncomplicated and based on ingredients available locally or regionally grown crops. Due to the landscape of Spain and the natural barriers created by the mountain ranges, communication and transportation was difficult hence the strong differences in cooking between regions. Many of the specialities of Spanish cuisine are based on seafood, although regional specialities are easier to find inland than along the coast. Here is a short list of some of the most famous dishes of Spain:

• Gazpacho – a cold tomato soup normally served throughout the hot summer seasons. This dish originated from the region of Andalucia but is now served everywhere across the country.
• Paella de Marisco – a seafood rice dish that has its origins in the fields of Valencia. Traditionally made by mixing rice with rabbit, snails and vegetables over an open fire, it has now evolved into what many regard as Spain’s most well known dish. Rabbit and Snails have been replaced by fish, shellfish and meat.
• Serrano Ham and Chorizo Sausage are another two delicious meat specialities that are eaten throughout Spain.

Another way of eating in Spain which is very popular is Tapas, small dishes normally served at bars or restaurants that are individually more like snacks rather than meals. There is a huge variety of them and certain towns and regions may have their own specialities too, but you can be sure that every dish will be rich in flavour and is sure to blow your taste buds away!

For all the wine buffs out there, you will know that some of the best wines in the world are produced from grapes grown under the Spanish sun. Reds, whites, sherry and Cava are all just some of the specialities of this region of the world. Be sure to sample a few with some of the spectacular food available for a truly tantalizing experience!

Italy

Italian food has its main staples in pasta, risotto, olives and olive oil. However its food is like the language; the country follows the same general outlines but every region has its own customs and dialect, its own unique personality. When it comes to cooking this is no different, every region has its own style and specialities for example Naples is the centre for pizza whereas tortellini originates from Bologna and Risotto comes from Milan. Take an even closer look within these regions and you will find that each town and each community will have its own traditions and methodology when it comes to preparing dishes. Take 10 people from the same region and they will each give you a different recipe for the same pasta sauce!

I would recommend that if you’re in the south of Italy try some of the spectacular seafood dishes. "Spaghettini allo Scoglio" (thin spaghetti with shrimp, scallops, baby octopus, cherry tomatoes, capers and oregano) and "pesce spada" (swordfish steak, grilled or pan-fried with lemon and oregano) are some favourite dishes of this region.

Head up inland and further north and you will discover some other great meat dishes, but don’t bother looking for steak. Instead why not have a try of some traditional roast pork or sausages. Whereas pasta is considered to be the most commonly consumed food item in the rest of Italy, rice takes its place in the North. Come winter season and the people of the North mould their cuisine to the chilly weather as they indulge in rich and hearty soups.

Italy’s food scene is unparalleled when it comes to diversity so when you’re out eating in Italy, forget your diet and don’t restrict yourself; loosen that belt one notch and indulge in the extravagant and rich flavours of the fantastic food on offer to you!

Apart from food, there are plenty of exotic and traditional Italian drinks to enjoy. The true Italian Martini, made of Italian vermouth and gin, has gained huge popularity throughout the world but has its roots firmly in Italian soil. Another drink that you will definitely come across in Italy is Limoncello, a strong lemon liqueur produced in southern Italy, traditionally served as an after dinner ‘digestivo’. Italian wine is world renowned, with types such as Prosecco (sparkling white wine), Spumante (a sweet or dry sparkling white wine), Fragolino (a sweet sparkling red wine) and Brachetto (sweet, sparkling red wine). All are excellent and must be tried; who knows you could end up taking a few bottles home with you!

France

The French know that the best food is made from local ingredients. With this in mind, it is not surprising that the huge diversity of climate and land across France has resulted in a truly fantastic range of food from region to region. Despite common assumption that French food is heavy and complex, from my own travels and experiences I have found that it’s in fact very simple and relies on great quality fresh ingredients rather than complex recipes.

Here I’ve decided to list a few foods that I would suggest you definitely try when in France:

• Cassoulet - a rich, slow-cooked bean stew or casserole originating in the southwest of France, containing meat (typically pork sausages, pork, goose, duck and sometimes mutton), pork skin (couennes) and white haricot beans.
• Foie gras - one of the most popular and well-known delicacies in French cuisine and its flavour is described as rich, buttery, and delicate, unlike that of a regular duck or goose liver. It can be sold whole, or prepared into mousse, parfait, or pâté (the lowest quality), and is typically served as an accompaniment to another food item, such as toast or steak.
• Le Clafouti - Possibly the most famous traditional dessert from the South West of France, it is a kind of custard batter. It is essentially a mix between a pancake and custard, like a runny pancake.

For the more adventurous food connoisseurs out there, I would suggest you try some of the weird and wonderful gourmet food out there. Frogs legs are a very special delicacy, particularly traditional in the region of the Dombes (département of Ain). Another is a dish called Escargot, a dish of cooked land snails, usually served as an appetizer in France. These can be prepared in a variety of ways producing many different flavours, at least one of which will take your taste buds on a journey to French dining heaven.

After a typical French dinner ‘un digestif’, a liqueur of some sort, is usually served. This tends to be brandy such as Cognac, the most popular of French brandies from the department of Charente near Bordeaux. In France, where you and I would order a glass of coke or lemonade with our lunch, the French drink inexpensive, yet excellent quality wine that complements the dish of choice perfectly. I was delightfully surprised that it is not considered a beverage for a special occasion or celebration but rather a normal drink you would enjoy with any meal of the day. So for anyone who loves wine, this is the place to be!