5 Traditional European Christmas Dishes You've Never Tried

1.  Vánoční Rybí Polévka (Czech Christmas Fish Soup) - Czech Republic
Harking back to a simpler time when meat was a luxury to most Europeans, the tradition of eating carp (a freshwater fish) for a treat at Christmas has remained strong in the Czech republic.  None of the fish was wasted - most recipes for this soup call for the head and viscera to be boiled to make the stock.  Even today the mayor of Prague doles out this soup to the needy on the Old Town Square on Christmas Eve.

First the stock is prepared for vánoční rybí polévka

2. Les Treize Desserts (The Thirteen Desserts) - France
Here's one for the kids (and those of us adults with a sweet tooth).  In the Provence region of France,  Christmas Eve is epic meal time, or Le Gros Souper.  The table is set with three candles (representing the trinity) and a large dinner of fish, vegetables, bread and cheese is shared.  The thirteen desserts (representing the number of diners at the Last Supper) are then laid out to finish the feast.  The desserts consist of various fresh and dried fruits, nuts, nougats, cakes, and sweet wine.  After all that, everyone heads to the local church to try to stay awake through Midnight Mass!

Les Treize Desserts

3. Pandoro (The Golden Bread) - Italy
This Italian sweet bread, traditionally from Verona, is a favourite at Christmas.  By its appearance you would think it is a cake, but it is in fact a leavened yeast bread, sweetened with sugar or honey, and dusted with icing sugar (some say to resemble the Dolomite peaks just north of Verona).  Pandoro is typically served with a side of whipped cream, or even better, vanilla gelato, and a strong Italian espresso.  Yum.

Pandoro gets its golden colour from the egg yolks used in the simple recipe

4. Lutefisk (Lye Fish) - Norway
It is hard for a non-Scandinavian to understand the appeal of this dish... however it remains very popular at Christmas throughout the Nordic countries, especially Norway.  Dried cod is soaked in a solution of water and lye for a number of days, which changes the texture of the fish, making it more like a fish "jello" (jellyfish?).  At this point, the fish is inedible because of the lye, so it has to be rinsed in clean water for several days to remove most of the lye.  Then it is ready to be baked or parboiled, and served in all of its odoriferous, gelatinous glory.

Lutefisk: Just tell the kids it's jello

5.  Cougnou  (Baby Jesus Bread) - Belgium
This sweetened yeast bread, dotted with coarse granules of sugar, is made in the shape of "the babe wrapped in swaddling clothes" (Luke 2:12).  A children's favourite at Christmas, it is usually served with another Belgian specialty - real hot chocolate.

This looks so good, I'm going to try to make it myself.

Europe - home to so many different culinary traditions.  Isn't it time you made the trek?  Join one of our specialized tours of Europe and enjoy regional cuisine at its finest.  Go to OneLife Tours for details.

5 Italian dishes you must eat in Italy

 

Italy is defined by its regions.  Just as you would expect the culture and cuisine of Mississippi to be different from that of Maine, you should expect that the culture and cuisine of Tuscany is different from that of Lazio or Liguria.  A smart traveller doesn’t go through Italy ordering Fettuccini Alfredo everywhere (or anywhere, for that matter – they won’t know what it is!)

Here are 5 regional dishes that you should eat in your Italian travels:

   
#5 – Baccalà alla Vicentina - Veneto

Bet you’ve never heard of this one!   Baccalà is salted or dried cod – a food that became popular in the region of Venice when Piero Querini, a travelling merchant, shipwrecked in Norway and developed a love for this high protein, easily stored food.  He brought it back to share, and it has been imported in great quantities ever since.  Served with soft polenta (a savoury cornmeal porridge popular in Northern Italy), it becomes a unique dish worth seeking out.     

Best eaten after a long day getting lost in the backstreets of Venice or Verona.

 

Though Baccalà officially means "salt cod" it is often dried cod which is served with this classic Veneto dish.

 

   

#4 - Tagliatelle al Tartufo – Tuscany

The truffle is one of the most prized foods in the world, and it is no surprise that it grows in Tuscany, one of the most popular foodie regions of Italy.  Truffles are mushrooms that grow underground – they are not cultivated, but must be found using specially trained pigs or dogs.  This difficulty in obtaining them, combined with their very strong flavor, make them an expensive commodity – some fetch up to $4000 per kilo!  Truffles are often used to flavor butter or oil, and can also be found thinly (VERY thinly) sliced on  Tagliatelle al Tartufo – egg noodles with truffle.  And the price won’t break your travel budget!  If it (or anything with truffle) is on the menu – try it!  

Best eaten after a day of being overwhelmed by the art and architecture of Florence.

Even sliced razor thin, truffles still pack a deluge of flavour.

   

#3 -  Knödel – Trentino-Alto Adige 

I can hear you now, “Knödel?  Isn’t this supposed to be a list of Italian food?  That looks German to me.”  The beautiful Trentino-Alto Adige region, more commonly known as the South Tyrol by local residents, is the northern-most region of Italy, bordering Austria, and it’s culture, cuisine, and language reflect a Germanic heritage. Knödel simply means dumpling.  And the varieties found in this region are creative, mouthwatering masterpieces of culinary art.  Try a mixed plate – one made with spinach, another with beets, another with speck (a local ham).  So good!  

 Best eaten after a day hiking in the glorious Dolomites.

Served with a broth or without, Knödel will satisfy even the heartiest of appetites.

 

#2 – Pizza Napoli – Lazio

Pizza is good pretty much anywhere in Italy. But when you are in Rome in the Lazio region, you must try the Pizza Napoli.  Pizza originates in Naples, south of Rome, but has spread all over the country (all over the world!).  Pizza Napoli celebrates the origins of this fisherman’s lunch – thin wheat crust, fresh tomato sauce, mozzarella cheese and anchovies.  Simple, but bursting with flavor due to the fresh sauce and the anchovies.  Don’t like anchovies?  Try the pizza Margherita – same thing but no fish.  

 Best eaten after  spending the day rummaging through the ancient past at the Roman Forum.

Your Pizza Napoli won't be "swimming" with anchovies - just a few are enough!

 

#1 - Gnocchi with pesto – Liguria

Liguria is a small region on the north coast of Italy that is often referred to as the Italian Riviera. It is also the birthplace of pesto – a heavenly mixture of basil, coarse sea salt, pine nuts, garlic, extra virgin olive oil and grated Pecorino Romano cheese.  The name pesto is derived from the Italian word pestare, “to crush” – the above ingredients are tossed into a mortar and crushed together with a pestle.  A platter of warm, soft gnocchi (small potato-wheat dumplings) smothered with fresh pesto (fresh as in the basil was picked that morning) is an eating experience you will never forget.   

Best eaten after a hike anywhere in the Cinque Terre!

It's not easy being green.  But it is so tasty!

 Interested in trying some of these dishes for yourself?  Why not join the Grand Tour of Europe, which includes great regional food like this during our eight days in Italy!  Or if you're looking for more Italy than that - try our Italian Experience tour!

Something on this list that I'm missing?  Let me know!