Photo credit: Empellón Cocina Kitchen Table via photopin (license)
Any chef or foodie that wants to be taken seriously must visit Europe at least once to sample the finest fare in the world. The rich history of culinary arts as it is known today was made by daring, intelligent chefs who called the continent home.
Using a travel site like the GoEuro travel planner can help any chef or foodie tour Europe for an eclectic mix of cuisine. Here are three cities should not be missed on a food tour.
France is practically the birthplace of modern cuisine and cooking techniques, so it is only natural that anyone who truly loves food should spend some time in the country’s restaurants and cafes. The capital city of Paris presents many options for the food lover.
If there is one thing that is a must-try in Paris, is fresh pastries and breads from one of the city’s many — many! — bakeries. The City of Light is known for its crusty baguettes (make sure to get one that has pointy ends, a sure sign they were made by hand) and its wonderful croissants and sweet breads. Dessert is also very much a part of Parisian cuisine and there are plenty of chocolatiers and pastry shops that will satisfy any sweet-tooth.
For those who love butter, find some Le Beurre Bordier butter. It’s life changing!
Located a short train ride from Rome, the Tuscany region of Italy is renowned for its wines and is a must-visit for any foodie. In Tuscany, wine is life and they take it very seriously, with dozens of vineyards dotting the hilly countryside.
Chianti is the best-known wine from the region, a bold red wine that has earned its fame through movies, books and television. It’s pointless to visit Tuscany and not try at least one Chianti.
But there are other wines that foodies may enjoy. The region also produces Montecarlo, a crisp white wine that goes great with pan-fried fish or chicken, and Vin Santo, a sweet wine that compliments the Mantovana or Pine Nut cake that’s sure to follow any meal.
Spain is well-known for tapas: a meal consisting of small portions of entrees and appetizers that the diner orders throughout the meal. Every region of Spain has a different flair on this tradition, but Madrid boasts one of the most intriguing tapas that should pique the interest of chefs and foodies alike.
“Beer and boquerones” is the traditional start to tapas in Madrid. Boquerones are anchovies and they can be served several ways. The simplest way is “boquerones en vinagre,” where the anchovies are marinated in a white vinegar and served with potato chips. Boquerones can also come fried, wrapped around olives or served in a small sandwich.
Drink whichever beer you like, but for the most authentic taste, make sure it is on tap.
Europe offers any chef or foodie a chance to not only try new things, but get back to the roots of delicious cuisine.
Ruby Ingram works in the catering industry and loves trying new foods from around the world and visiting different restaurants and eateries for inspiration. She enjoys blogging too, both recipes and articles for culinary professionals.