For those who love to travel there is nothing better than trying not only the cuisine of the place you visit but also the way in which the locals face the day, starting with breakfast.
French cuisine is very well known internationally. Known in every corner of the world, for its history, the refinement of the preparations, and the excellence of raw materials, it is no coincidence that in 2010 it was recognized by UNESCO as a World Heritage because it is a wonderful testimony of tradition and food culture of France.
Danish cuisine is a happy mix of tradition and innovation, combined with great care for the freshness and quality of raw materials. One of the basic dishes is the smørrebrød, slices of rye bread garnished with salami, cheese, fish, vegetables, etc; in specialized restaurants, numerous and appetizing variants can be chosen.
Famous throughout the world for its traditional dishes, such as paella, gazpacho, and Catalan cream, Spanish cuisine is able to boast a wide variety of raw materials, which have always been elaborated both in-home cooking and in catering with great imagination, wisdom, and competence.
When one thinks of Austrian cuisine its history, the Hapsburg Empire and its position cannot be ignored, right in the middle between central and eastern Europe.
Swedish cuisine is known worldwide for the unpronounceable names of its dishes, made famous – it must be recognized – above all by the Ikea chain of shops, which offers a “low cost” version in line with its commercial policy.
The special flavours of Thai food have conquered the world. But the real Thai cuisine is art with subtle balances, where the difference is the quality of the raw materials and the innate inclination of the Thai people for the research of the harmonies of flavours.
The Czech cuisine, with its tasty and nutritious dishes, is for strong stomachs and demanding palates. Simple and rustic, it is based above all on meat dishes.
Taste local food is part of the thrill of travel and the discovery of a new country, although sometimes we can find ourselves in front of dishes that can definitely shock us…
The characteristic taste of Hungarian cuisine is the result of a development rooted in the history of the same people. The know-how is based on the climatic qualities, on the legacy of traditional breeding and on the manufacture of food products.