European cuisine

European cuisine is a rich tapestry of flavour, techniques, and traditions, shaped by the continent’s diverse geography, history, and cultures. 

From the sun-kissed shores of the Mediterranean to the hearty fare of the Alpine regions, it offers a culinary journey through a varied landscape. 

Key characteristics includes 

An emphasis on fresh, local ingredients, diverse cooking techniques ranging from delicate sauces to rustic preparations, and significant regional variations. 

One region may be known for elegant cuisine and classic sauces, while another celebrates fresh pasta and regional specialties. Yet another might boast vibrant small plates and rice dishes, while a fourth offers hearty dishes like sausages and schnitzel. 

Still others highlight fresh seafood and olive oil, or perhaps evolving culinary scenes, flavorful dishes like goulash, or fresh seafood and a minimalist approach. This dynamic and ever-evolving landscape of European cuisine is where tradition meets innovation, and local ingredients shine.