Authentic Pakistani-Indian Cuisine – A Wonderful Change of Taste

Recipes from the South East Asian region, which now covers the countries of Pakistan and India, have now become a favorite among people all over the world. It is a new trend that gives a taste unlike any other cuisines in the west. The Moguls came into this region and brought with them these mouth watering recipes with their rich Persian and Turkish influences. Recipes like Biryani, Kebabs and various types of curry were all part of Mughlai (of or pertaining to the Moguls) cooking. But of course changing times have evolved the recipes as well.

No one now has time spend hours in making the spices as they were originally made so the process has been simplified. But even after so much progression, South Asian cuisine retains some of the most detailed and original methods in cooking.

Since the words come from the time of the Mogul dynasty, the names of the dishes are mostly Persian which was the official language of the Mogul court. Other delicious dishes are a version of meatballs with curry called Koftas and Karhaii which a chicken curry with lots of tomatoes, Barbequed skewered chicken pieces called Tikka, a mince meat recipe called Qeema, a rice dish named Pulao, a spicy meat concoction using a number of traditional herbs called Nihari and of course their famous bread called Naan which is a round, fluffy version of bread much like pizza bread and a flatter version called chapatti.

A fried bread prepared with frying oil named paratha. The traditional naan can also be stuffed with a variety of ingredients like mince called qeema naan and potatoes called Aaloo naan. Since the food was for the King’s court, they were used to making everything a little grand. Therefore, cottage cheese called paneer was used to enhance regular vegetable curries like peas and spinach.

Some famous vegetable dishes are aaloo gobhi (cauliflower with potatoes) and Bhigaare bengan (eggplant with a pickled taste and cooked with herbs and spices). They also have some of the world’s most delicious pickles called achaar. These pickles can be of any fruit or vegetable but the most famous is a mixed vegetable version with carrots, mangoes, garlic cloves, lemon and green peppers.

This cuisine has some delectable desserts as well. The gulab jaman which is a kind of dessert made in the shape of small balls, and placed in sugar syrup; Sheer Khurma which is a mix of roasted vermicelli boiled in sweetened, condensed milk. There is also a kind of rice pudding called kheer. They also make a number of jam like desserts called Murrabba which is a fruit preserved in sugar, which retain the goodness of the original fruit. Any fruit can be used for this purpose but the most famous are the ones made with mangoes, apples and apricots. This is many other versatile desserts make mughlai cuisine a favorite among many.

History of Mexican Cuisine

To examine the history of Mexican food, one has to travel back to the time before the 1300s when Mayan Indians were the habitants of what is now Mexico. In fact, Mayan use of corn, a staple in Mexican cooking, can be traced even further back, to 500BC. However, by the 1300s, the Aztecs were well entrenched and had become the dominant population. It is around this time that their use of chili peppers, salt, honey, and, chocolate started to appear in Mexican dishes.

Two hundred years later, the Spaniards invaded Mexico and so Spanish food also became entwined with Mexican cooking. It is easy to understand that after 200 years of rule by the Aztecs, Mexican food had already undergone huge changes. Yet, Spanish influence heralded the introduction of entirely new foods; dairy foods, exotic spices, herbs, and, garlic.

Over the next few hundred years, many countries influenced the development of Mexican cuisine. As a result of being invaded, or, due to trade with other continents, Mexican food combined with food and recipes from the Portuguese, French, Africans, and Filipinos’.

The Flan, a custard based dessert, has long been associated with traditional Mexican food, however, the flan came to Mexico through the European invaders and its history can be traced back to Medieval Europe. The Spanish influenced the development of quesadilla and the extensive use of avocado, hence, guacamole was concocted. The Mexican sweat tooth can be traced back to the invasion by the French who brought with them sweat breads and desserts.

And so, even in Mexico, what we consider to be traditional Mexican food is typically already influenced by the foods of many countries.

Outside of Mexico, cultural influences on Mexican cuisine continues. Tex-Mex cuisine originated in Texas and is a combination of Mexican and North American food. Tex-Mex food incorporates American cheese (Traditional Mexican food does not include cheese), beans, spices, and, tortillas. Even chili con carne and fajitas evolved from the combination of cooking from Mexico, Texas, and the Southern United States. Nachos are definitely an American invention and can only be found in parts of Mexico that attract high numbers of American tourist.

Originally and abbreviation for the Texas Mexican Railway train that ran from Texas to Mexico, the word Tex-Mex, when used in relationship to food, is said to have first appeared in the New York Times in 1963. Although Tex-Mex refers to a certain combination of food cultures, around the world it is a phrase that is synonymous with American-Mexican food. The dishes are based on the food available in the region of Texas and Northern Mexico – beef.

The mingling of food and the development of inspiring dishes continues. The food combination in the southwest, which includes the areas of Colorado, Utah, Nevada and, California, is known as New Mexican Cuisine and is very different to the Tex-Mex of the South. It combines more of what would be called regional American food, with Mexican food.

Culinary Travel Experiences And How To Select Great Regional Dining

To better understand the concept behind culinary travel, one must first understand culinary tourism and all that such provides. As such, if one is interested in knowing more about culinary tourism, one may want to request an information package from the International Culinary Tourism Institute, founded in 2006, which is a non-profit education organization for training and education for its members and the public. Of course, there are also many other organizations involved in culinary tourism which one can also find online.

So, what exactly is culinary tourism? it is when one travels to a country or region with the specific intention of experiencing the food native to such an area. As such, dining out has become a valid part of the tourism experience. So, whether one is in the mood for Spanish cuisine from Spain, or food from the Middle East, when one actively travels to such areas in order to experience such native cuisine, then one is often considered a culinary tourist.

In addition, now that food has become an accepted and valid aspect of tourism, it is also believed that food as well as accommodations, climate and scenery all play an active role in such travel experiences. In addition, as individuals often dine out during vacations, while those on vacation may not experience the full art of culinary tourism, most likely one is going to still experience several culinary delights on such travels. As such, this tourism then becomes part and parcel to most vacations whether family, romantic or otherwise.

Still, as food tourism is defined as the ongoing pursuit of drinking and eating experiences, it differs from agricultural tourism. For, although it may be considered a subset of cultural tourism, cuisine is in fact also a manifestation of culture both past and present. Still, culinary and agricultural tourism remain linked due to the growing of foods which are included in the many regional dishes prepared which use locally grown ingredients.

In addition, although one may perceive from the sound of culinary tourism, that all foods consumed as part of such a process are gourmet dishes. In fact, this is not true at all. For this type of tourism is often more about what is unusual yet memorable and tasty, rather than what is often exclusive, pretentious and overly priced. As such, one can expect to find both basic and gourmet dishes, as well as great beer, wine and cocktails in all price ranges.

So, how does one find out more information about such culinary tourism? Often, one can contact one of many culinary tourist organizations which one can now find online. Of course, one can also decide based on taste and region where to travel to experience such culinary delights. However, if one is interested in specific culinary tourism, one may be able to find some great deals by talking with representatives from one of the many organizations now listed online.

For, whether one contacts an International organization, or a more locally based one, often one can gain a great many ideas of where to go and explore when it comes to such culinary tourism. In addition, as there are often many different dining opportunities available in each region, one may want to read a variety of online reviews in relation to such offerings, along with menu choices to assure one is going to fully enjoy such a dining experience. For, only when one can see first hand how such restaurants operate on an ongoing basis, can one truly decide if a restaurant is one in which one wishes to spend both time and money.

To this end, regardless of the type of food one seeks, one can find a great variety when participating in culinary travel or tourist opportunities. However, to assure one is going to enjoy the atmosphere, food and service, one may want to read a variety of reviews posted by past consumers. For, only in doing so, can one assure that one is going to have an outstanding culinary travel experience in whichever region or area one may decide to visit for such culinary delights.

Sri Lankan Cuisine – Some of the Spiciest Foods in the World

When it comes to Sri Lankan cooking, spices are an element that does not bear sparing use. Having a reputation in international spice trade from the days of its early history, the Sri Lankan palate is used to having their meals well-seasoned in aromatic ground herbs and chilli such as coriander, cumin, cardamom, red chilli powder and curry leaves, among others.

Despite its initial resemblance, Sri Lankan food supersedes even South Indian cuisine in terms of chilli content. It is said that the Sri Lankan seasonings create some of the spiciest food cultures in the world. While the taste buds and stomachs of the locals have long since become assimilated to the red-hot fare, foreigners should be wary of sampling dishes meant for the locals. Hotels and dining establishments catering to the foreign crowd usually offer low-spice versions of the dishes that novices will probably appreciate better.

The recipes of these dishes rarely follow any set menu, allowing for many inventive forms of seasoning that vary from region to region as well as between ethnicities. It is generally agreed, however, that rice is the staple food of the nation. Rice can be consumed for nearly every meal with few noticing any lack of variety; if someone does, a local would probably suggest substituting the types of rice instead of considering changing the staple dish. Boiled rice is usually consumed with some sort of curry, a gravy and possibly a “sambol” or a “mallung”. These are usually supplemented by tangy or sweet preserves such as pickles and chutneys.

Sambols are generally mixtures of scraped coconut with some other ingredient. The favourite of these is the chilli sambol, where salted and ground chilli paste is mixed liberally with scraped coconut, which can be eaten with either bread, rice or any other bland main course. The classic “mallung” comprises finely chopped greens mixed with a smattering of coconut.

The coconut is an indispensable element of Sri Lankan cuisine. Apart from the finely scraped coconut used to make the aforesaid sambols and mallungs, coconut milk is used as a base for making gravies and curries. Whether the curry is of fruit, meats or vegetables, they are invariably seasoned and boiled in first the thinner extraction of coconut milk, and after they are properly cooked, the thick, creamy first extraction is added to give body to the gravy. There is even a main dish called “kiribath” or milk-rice which is made by adding salt and thick coconut milk to boiled rice. Milk-rice is normally reserved as a dish for auspicious or festive occasions, such as the Sinhala – Tamil New Year.

The Sinhala New Year, which falls in mid-April, sees both urban and rural households toting out the traditional sweetmeats and delicacies of the island. These are usually sweet and oily, from the Dutch and Portuguese sweets such as “kokis” and “athirasa” to the more native “dosi” (the local version of toffee created from fruits) and floury “aluwa”. The “Kavum” and “mung kavum”, however, take pride of place in the menu of Sri Lankan sweetmeats.

A spread of indigenous and tropical fruits is also given prominence in the Sri Lankan table. Bananas and plantains are chief among these, followed closely by avocado, wood apple, papaya and the seasonal favourite – the ruby red clusters of “rambutan”. The Jackfruit, however, is the one held in great veneration amongst the traditional cooks. High in nutrients, the unripe jackfruit can be served as a poor man’s substitute for rice or a tasty curry or “mallung”, while the sweet, ripened version of the same are greatly favoured as a dessert.

Another local favourite is the sour fish curry, or “ambul-thiyal”, especially among the fortunate coastal towns which sees an abundance of fresh-caught seer fish, tuna and prawns. Usually fish such as seer is used for this dish, which is well-seasoned even by Sri Lankan standards and cooked in an earthenware pot to give it that extra flavour.

The best and most authentic Sri Lankan dishes are those cooked in earthenware pots over open stoves and wrapped in banana leaves. Furthermore, those who sit down to eat a traditional meal with the locals might be taken aback by their table manners, as like most South Asians, Sri Lankans too eat with their fingers. However, this is done in a very clean and refined manner, following a table etiquette whose rules have been laid down in the Buddhist scriptures themselves, thousands of years ago. It is more difficult than it looks, so if you’re a first-timer, it’s best not to lose the forks!

Those who wish to learn more about Sri Lankan cuisine while on a trip to the beautiful equatorial isle are directed to the travel portal Truly Sri Lanka. This website provides you with the best places for hotel dining in Sri Lanka, as well as the lesser-known places wherein to sample authentic Sri Lankan cooking.

Pushpitha Wijesinghe is an experienced independent freelance writer. He specializes in providing a wide variety of content and articles related to the travel hospitality industry.

Cooking in 3 European Countries – Scottish, Polish and Italian Cuisine

Cuisines in different parts of the world are of course not the same. But even on the same continent they can vary. Such difference we can see in three European countries – which are so close but have so not matching cuisine.

Scottish Cuisine. It is popular saying that Scottish Cuisine is not so good and tasty and it doesn’t have anything that people can think about after tasting. But nothing more wrong. Scots have lots of tasty dishes like in example Scones, Dundee cakes. We have also Highlander Soup and Ecclefechan Butter Tart. The Scottish cuisine has something similar with French one so that’s why we can also find here some shellfish and sea food.

As it comes to see food it is probably the only part that connects Scottish cuisine with the Italian one. The Italian cuisine seems to be more unhealthy, from the one site, than the Scottish one and more healthy, from the other site. There is a lot of pasta, desserts and eating after late night hours. There is also wine drunk in huge amounts (Scots don’t drink as much whisky, surely). But there is also olive oil in itFind Article, sea food and salads – maybe healthier than the Scottish one.

Something in between is Polish cuisine. This type of cuisine has big traditions in unhealthy eating like in example a lot of meat and grease. But Polish people like to be in shape and their cuisine is getting better year after year. They are eating a lot of vegetables and fruits which are more natural than in many other countries.

The best way is to combine these three cuisines. And we will have the healthiest cuisines in the world!

Typical dishes and peculiarities of Calabria cuisine

Calabria cuisine, as well as the cuisine of all the other Italian regions, has been influenced by its history and conformation.

Visiting Calabria means discovering the – very often strong – savours that characterize this wonderful Italian region, and eating in Calabria you get the chance to taste some of the typical dishes and products that are part of the culture and history of this region.

Although many typical dishes of Calabria have remained the same through time and have been influenced by the peoples that inhabited this region in the past, from the Greeks and the Arabs, Calabria cuisine is well-known all over Italy (and beyond) for the large use of chilli peppers, an ingredient that was imported only after the discovery of America, thus less ancient than other ingredients. And chilli peppers, in fact, is very widespread in Calabria cuisine, and many dishes are characterized by strong and spicy savours. This is the case of ‘Nduja, a typical soft salami, and of whitebait of bluefish in oil, which is called Jancumangiari in Calabria, and is prepared with chilli peppers and fried. Another very widespread ingredient in the cuisine of this region is onion, strictly from Tropea! The little village in the province of Vibo Valentia has been strictly connected with the name of the famous red onion, which has gained the quality mark, and which is notably sweet. Onions are used as ingredients for many dishes, like “freselle” with tuna, a typical dish of Tropea. The fact that this cuisine is characterized by strong and spicy savours might appear strange, as it seems to be in contradiction with the high temperatures recorded in summer in this region, but chilli peppers, onion and strong savours are essential parts of Calabria cuisine.

Calabria cuisine is self-evidently rich of fish dishes, as this is one of the Italian regions with the higher percentages of coasts. If you happen to visit the coasts of Calabria, you will probably happen to taste delicious fish dishes. Tuna and swordfish belong to the most widespread fishes of Calabria cuisine, at least as far as Tyrrhenian Sea is concerned, while on the Ionian coasts the specialty is whitebait of bluefish. Some of the dishes that stand out are “sardella”, a sauce made of pilchards or whitebait of bluefish and enriched with spices and chilli peppers, of course – that you can spread on bread or pour onto pasta.

Not only fish though: also the offer of meat dishes (goat and pork above all) is very rich in Calabria. Some typical dishes of this region are “frittole”, made with pork ring and meat boiled in the fat of the pork, lamb chops Cosenza style (with onion, tomatoes, peppers and green olives), Calabria sausages, the very famous “soppressata” (a sort of salami that can be spicy or sweet) and pasta with pork and goat sauce.

The most widespread vegetables are, apart from onions, aubergines, broad beans, tomatoes and peppers, which are used to prepare very tasty dishes like Aubergine Parmesan or “pipì chìni” (stuffed peppers).

To sum upArticle Submission, eating in Calabria means tasting strong savours and dishes that tell you a lot about this Italian region.

Vegetarian thali, experience the essence of Indian cuisine

India is a blend of different cultures and religions. Therefore, Indian cuisine is influenced by it all. Further, the cuisine changes as per the region as well.

India is a blend of different cultures and religions. Therefore, Indian cuisine is influenced by it all. Further, the cuisine changes as per the region as well. It should be noted that the difference in the cuisine is not just related to the zone that it comes from namely the north, south, east and west but also from the states that fall in those regions. These states have their peculiar food items too. Irrespective of the zone, there is one dish which is common amongst all. That is the vegetarian thali. Depending on the region, the content differs. This is why any Indian restaurant in all probability will have most of these delectable dishes on offer.

What is a Vegetarian Thali?

Thali is the Indian word for plate. This plate includes various foods that are served along with Indian bread and rice. Indian bread is of various types like roti, naan, kulcha and paratha. The thali is usually a metal plate with small bowls known as katori. These bowls include items like dal, sabzi (Indian vegetable prepared with spices), dahi (yogurt), and kadhi. A dessert is either included in the meal or in some cases has to be paid for separately. Therefore, the contents of the vegetarian thali are basically the delicacies of the region.

The popular ones are as follows.

North Indian Thali

North Indian cuisine is mostly known as Punjabi cuisine. But a lot of us forget that it also includes Kashmiri food. Some of the lip smacking dishes are found in this region and are not just limited to main food items but sweets as well. A typical north Indian plate would include, dal (made out of moong or black lentils), sabzi which includes Paneer (cottage cheese), Indian bread and rice either plain or with jeera. Some side dishes include pakora, samosa or kachori. Sweets served consist of any one of these items namely, gajar ka halwa (rice pudding) Ras malai, Shahi tukra (rice bread pudding with dry fruits) to name a few. One is left satiated after this meal.

South Indian Thali

The moment one says south Indian food, we think of steaming idli and dosa. But there is more to this wonderful cuisine. The best way to enjoy it is by opting for a thali as it is a blend of some of the best south Indian dishes. In this region the food in not always served in a plate but on banana leaves. The thali includes rasam (a sizzling hot soup) and sambar which is served with rice. Rice being the main food item, they seldom serve Indian bread. Some places also serve curd rice with a hint of tadka. The rest of the items that are included are papad, pickle, coconut chutney and butter milk. Those with a sweet tooth would definitely enjoy delicacies like mysore pak and badam halwa that are served along with the meal.

Maharashtrian Thali

Typical Maharastrian food is a scrumptious treat. There was a time when, the typical food items were lost during the rise of stalls serving pani puri, pav bhaji etc. In recent times, quite a few joints have come up that serve traditional Maharastrian food. A typical Maharastrian plate would include bhakri (Indian flat bread made out of millet and rice flour), bharli vangi (stuffed bringal), Masala Bhat (a preparation of spiced rice with gherkins and cashewnuts), mattha (spiced buttermilk) and thecha (which a type of pickle made out of ground green chillies and garlic). Sometimes the plate includes zunka (a thick paste made with besan and spices).The other items which are sometimes included are roasted papad and koshimbir (salad made out of chopped cucumber and crushed peanuts). Pooran poli or gulab jamun are usually served as sweets.

Rajasthani thali

The culture in Rajasthan portrays the influence of its royal heritage. This influence is depicted in its cuisine as well. A typical Rajasthani thali would include missi roti, sev and tamatar shaak, gatta kadhi, chaas and Jaipuri pulav. The sides would include methi pakoda and lasan chutney. To end it all they offer with Rabri which is a sweet treat made out of milk.

Gujarati thali

There are a number of food joints that serve Gujarati thali. The contents are usually same as Rajasthani and Maharastrian thali, mainly rice, dal, roti/phulka, chaas, pickle and papad. The Gujrati kadhi is usually sweet. They also serve their speciality which is a vegetable called undhiyu. Sides like dhokla, handwa or khandvi are served. Most of the thalis serve jalebis.

A lot of Indian restaurants offer thali. Some also conduct food festivals which offer regional thali. Thus, making it easier for people to experience different favours of the Indian cuisinePsychology Articles, all though the vegetarian thali.

Plunge Your Tastebuds With Appetizers From Italian Restaurants In Mumbai, Delhi And Bangalore

Known to be one of the most popular in the world, Italian cuisine is famous for its regional diversity, abundance of difference in tastes and flavor. The main characteristic feature of Italian food is its extreme simplicity, with most dishes having remarkably few ingredients.
Known to be one of the most popular in the world, Italian cuisine is famous for its regional diversity, abundance of difference in tastes and flavor. The main characteristic feature of Italian food is its extreme simplicity, with most dishes having remarkably few ingredients. Thus, it turns out that quality becomes more valuable than elaborate preparation. And that is also why it is simply the most suited for home cooking. Italian recipes are increasingly becoming popular around the world.

Italian cuisine is well known for its many varieties of pasta. Whether it is spaghetti or macaroni, it is usually served with sauce. Coffee, cheese, and wine are unavoidable. Common ingredients in Italian food are tomatoes, olive oil, potatoes, rice, maize, corn, sausage, seafood, meat and cheese.

Meals in traditional Italy consist of usually three to four courses; the first is usually a filling dish like pasta. Usually, it may consist of all in one single course. Italian coffee or expresso has many varieties using milk, cream, chocolate and sugar. Popular alcoholic beverages are wine and beer.

The aperitivo starts a meal and usually consists of appetizers like beverages or food like olives, nuts, crisps, cheese etc. Next serving is antipasto which includes starter courses like cold meat or ham, sandwiches or cheese. The primo is the first course and consists of hot non-meat or fish like foods. The secondo is the heartiest and the main course of the meal and includes fish, sausage, pork, chicken, steak, stew, beef, turkey etc. and includes side dishes called contorno which is raw or cooked hot or cold, vegetables.

The third course is dolce or dessert. It includes dessert dishes, cakes, pies, and even ice cream. The fourth course is the frutta which includes fruits eaten with nuts or cheese, to accompany it. It is usually followed by drinks like coffee, fruit or herbal drinks, to conclude the meal and is called digestivo. Italian meal structure is typical European one with a breakfast, lunch, mid-afternoon snack and dinner, and is pretty much the same type we have in India.

Italian tastes are served widely in India. India’s infatuation with Italian food is particularly evident due to the fact that it is the most popular and successful western cuisine in the country. Exclusive Italian restaurants in Mumbai like ‘Villa 39’, ‘Pronto’, and ‘Café Mangii’ are immensely popular eateries. Italian food is the most favored in multi cuisine restaurants too. Some prominent Italian restaurants in Delhi are ‘Spaghetti Kitchen’, ‘Slice of Italy’, ‘Tonino’, ‘Stone’ etc. which serve Italian dishes exclusively. ‘Italia’, ‘Toscano’, ‘The Osteria’, ‘Lavigna’ and ‘Fireflies’ are some of the famous Italian restaurants in Bangalore.

The restaurants believe that the passion for Italian food in India is due to the fact that the cuisines of both countries are based on carbohydrates, rice and wheat here; while there, it is rice and pastaFree Web Content, seasoned with a highly flavored sauce. Italian ingredients like balsamic vinegar and pasta crowd our groceries and Italian recipes and cookbooks crowd cookery bookshelves. Italian cuisine contains a lot of vegetarian options too.

Enjoying the Diverse Regional Cuisine of Italy

A stay in any of the delightful villas in Italy is the perfect way to learn about authentic regional Italian cuisine. There is much diversity within the country.

The famous Italian cuisine is definitely one of the best reasons to visit the country; not only is it popular the world over, it is also one of the most recognisable. However, despite the blanket description, the food differs considerably from one region to another—sometimes even from one family to the next! These regional differences are so distinct and fascinating that many companies capitalise on the world’s love for Italian food, with food and wine tours a very popular reason for visitors to book a stay in one of the villas in Italy.

Below, we present several mainstays of Italian cuisine and how the ‘classic Italian’ meal may differ, depending on the region you find yourself in.


Antipasti is the traditional first course or appetizer. For those staying in villas in Italy, a trip to the local market will reveal myriad tasty delights to include in an antipasti platter. Many of the offerings are made fresh daily, with ingredients grown in their own farms or gardens. One delightful example is Sardinian bread with sausages and sweet green olives, or caponata, which is an antipasto made with eggplant, olives, capers and celery (this is a specialty of Sicily). In many regions, another popular antipasto is a selection of the region’s famous cheeses, such as asiago and Monte Veronese in Veneto and caciocavallo, canestrato, ricotta, and mozzarella in Puglia.


It would be impossible to discuss Italian cuisine without mentioning the favourite dish of millions: pasta! Pasta can be as simple and as complex as the maker (or eater!) wishes, but many restaurateurs and hosts of villas in Italy pride themselves on their recipes perfected through the ages. In Sicily, for example, they use the best and freshest ingredients, such as tomatoes, wild fennel, pine nuts, and sultanas, paired beautifully with freshly caught sardines to create the island speciality, spaghetti con le sarde. In Sardinia, potato, mint and pecorino are used to create the delicious culurgiones, or stuffed ravioli. And in Tuscany, the much sought after white truffles are a delectable ingredient in the unbelievably delicious pici – thick, hand-rolled spaghetti.


Anyone staying in any of the coastal or island villas in Italy, in particular, will have plenty of access to freshly caught fish and seafood prepared in the Italian tradition – simply and with love. Many regions specialise in whole fish, often stuffed with something wonderful then grilled or baked. In Sicily, for example, stuffed fried sardines are a standard menu item, as is grilled tuna, swordfish, or snapper. Anchovies, whether fresh or salted, are also a favourite. In Tuscany, triaglie (red mullet) is often used in their cacciucco alla livornese, along with other seafood and fish.


To many a sweet tooth, the most important part of every meal is dessert, and they don’t call life ‘la dolce vita’ here for nothing! There are myriad traditional Italian desserts to sample, either at a local restaurant or café, or at home in your own villas in Italy. Try Tuscany’s famous cavallucci (cookies made with almonds, candied fruits, coriander, and honey); Apulian zeppola (doughnuts topped with powdered sugar and filled with custard, jelly, pastry cream or a butter-and-honey mixture); or Basilicata’s calzoncelli (fried pastries filled with cream chestnut paste and chocolate). And of course, everybody’s favourite, gelatoArticle Submission, is available everywhere – and at anytime.

French Food and American Food: The Major Differences

Talking of foods in these two country, it would be appropriate to inform the readers that both the countries are rich in culinary heritage and have received kudos from food aficionado, but if you are planning to have a taste of the cuisines of both these countries, you are sure to get different taste different approach of cooking and different cuisine altogether.

The food history of France harks back to the ancient past and has evolved through the ages, on the other hand American food doesn’t have a opulent past to fall back upon, but the food habits of America is very methodological and significant.
Americans tend to have three meals in a single day that is breakfast, lunch and dinner. Americans are more keen in shopping fruits and food item and vegetables from the supermarket whereas recent studies and general observation confirm that people of France especially in Paris are more keen in shopping from outdoor market, where the fare is much standard as compared to supermarket and moreover one can choose his or her fruits and vegetables which are required by that particular individual.
One of the basic difference between American and French culinary is the usage of ingredients. It has been observed that the people of France are more keen in using fresh and local ingredients whereas the American food is a ready made processed food.

Several chefs are of the opinion in-spite of major difference there are few similarity between both the foods. Here is one classic example of a cuisine which has both American and French roots. A food made with mussels, you can also use petals of raw scallops with citrus vinaigrette along with grilled beef with toasted mustard and raw carrots, this particular dish is a bouillon. You would love to have this with your friends and family.
Apart from France and America this particular food has made a global acceptance both in Europe, Parts of North America and South America especially in Panama. The restaurants in Panama have rated it as the best food in Panama.
French people do have lunch for longer period of time on the contrary Americans are more in favor of having lunch in quick time. As said the country of Panama has made enormous progress in delivering foreign foods. One of the Indian restaurant in Panama have serving array of American and French food opines the American populace are very fast when it comes to approaching food.

To be honest both the French and Americans do like each other’s food culture. The Americans especially are more keen towards the French wines and the French chocolates and the varied amount of soups.
On the other hand the French are very keen in having American sausages, American Choc Pie and American crispy chicken. The American crispy chicken is one of the food that has been liked by all and sundry. It has been rated as one of the best food in Panama, Indonesia, India, United Kingdom and various other countries of the world, but French food is lighter than American food and keeps your health in proper shape. French chefs use less oil and less spice in order to bring up an opulent taste.

French people love having breakfast with bread salad whereas Indian restaurant in Panama which has a reputation of serving array of French and American foods have made remarks that American prefer burger and hot dogs for breakfast.