European food is one of the ideal destinations for travelers. Not only is there a unique culture, unique architecture, beautiful roads that Europe also has an interesting culinary style. European cuisine has become an attraction for tourists to come here every year. European cuisine is varied, luxurious and different. Compared to traditional meals of Asian countries, meat is served prominently and more importantly.
Beef steak and cutlet meat are especially popular dishes in the West. Western cuisine also focuses on alcohol and sauces such as spices and side dishes. They often use a large piece of meat, marinate with various spices. In particular, Europeans are very fond of products made from milk. Milk, butter, cheese are often tasted during cooking.
A formal European dinner is divided into several stages. Items will be brought in turn, in order. Usually cold, hot and salty, sweet dishes are served separately strictly in order: appetizers or soups, main dishes and desserts. Sweet dishes like cakes and ice cream are served at the end of the meal. Buffet service that diners can freely take food, as much as you like. This type was born from the French.
In history, European cuisine has been developed in royalty and palaces. European aristocrats have a gastronomic style with rural farmers. Tableware items are complex and sophisticated. Each knife, fork and cup is served according to different dishes. The way to eat, communicate on the table is also an art, need to pay attention.
French people are very respectful and also very sophisticated in their eating. At French parties, the most noticeable thing is how to present dishes and items on the table. So the eater must also show his politeness. In the minds of gourmets when they heard the names of Italian chefs, they all complimented them.
From simple ingredients like cereals, flour and other spices and fresh food to create a harmonious whole: keep the natural flavor of the ingredients and still create a unique taste of water Italy. So Italian cuisine always holds the leading position in European cuisine.