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Know about the cuisine of European people

Continental food refers to foods prepared and consumed in European countries. Foods of French, Spanish and Italian cuisine fall under the category of ‘Continental Food’. The main specialty of this dish is that they focus more on ingredients like olive oil, wine, herbs and minimal spices.”Continental” foods, in particular, are used to refer more strictly to the western parts of the mainland of Europe.


Lecasso is a Spanish dish consisting of roasted suckling lamb. To classify lamb as lecho, its weight must be between 5 and 7 kg, so the name lecho is derived from the word leech, which means milk.

Today, many restaurants in Spain specialize in Lecceau, where they roast lamb in traditional wood stoves called Hornos de Lena.


Kutch is a type of Armenian meat and vegetable stew made in a traditional Armenian clay pot called Kuch. It usually consists of a mixture of chopped vegetables such as lamb, onions, potatoes, tomatoes, peppers and eggplant, mixed with ginger, garlic, spices and herbs, all of which must be sprinkled with some strong Armenian wine.

Danish cuisine

Danish cuisine is famous for its meats, rye bread and fruit and cream desserts. … based on the fact that traditional food in Denmark can be easily grown or collected during the country’s short summers. Cabbage, root vegetables, meat, fish, rye bread are all staples. Wild berries are also a favorite in Danish cuisine.

Gratin Dauphinois

Gradin Dauphins is a French dish from the Daphne region of southeastern France, using the Gradin technique, fried in milk or cream, sliced potatoes in oil. There are many types of dish names, including the Bomes de Terre Dauphinois, the Potato La Dauphinois and the Gradin de Bommes la Dauphinois.

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