Southern European cuisine

Southern European Cuisine is a term used to describe the various culinary traditions and practices found in the Southern region of Europe. This includes the cuisines of countries such as Italy, Spain, Portugal, Greece, and Malta, among others.

Overview

Southern European cuisine is characterized by its use of fresh, local ingredients, including a wide variety of fruits, vegetables, meats, and seafood. The cuisine is also known for its liberal use of olive oil, a staple in many Southern European dishes.

Italian Cuisine

Italian cuisine is one of the most well-known and loved cuisines worldwide. It is characterized by its simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.

Spanish Cuisine

Spanish cuisine is heavily influenced by seafood, due to the country's extensive coastline. It is also known for its wide variety of tapas, small plates of food that are typically enjoyed with a drink.

Portuguese Cuisine

Portuguese cuisine is known for its use of a wide variety of spices, including piri piri (a type of chili pepper), black pepper, cinnamon, and saffron. Bacalhau, dried and salted cod, is a staple in the Portuguese diet.

Greek Cuisine

Greek cuisine is characterized by its use of fresh ingredients, including fruits, vegetables, grains, fish, and meat (including lamb, poultry, rabbit, and pork). Olive oil, cheese, eggplant, zucchini, and yogurt are also commonly used in Greek dishes.

Maltese Cuisine

Maltese cuisine reflects Maltese history; it takes its influences from Italian, English and Arabic cuisines. The cuisine is peasant in origin, with hearty dishes based on bread, olive oil, local fruits and vegetables, and fresh seafood.

See Also

• Mediterranean cuisine
• European cuisine
• List of European cuisines

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