Fine Food “Around the World”

Food is something powerful that can trigger many memories associated to a specific time and place. Thus, part of the fun of visiting another country or city is getting to know their local dishes.

Fondue Savoyarde

Fondue Savoyarde is one of the most famous dishes from the Savoie region, which lies at the heart of the French Alps and is home to many of France’s most fashionable ski resorts. The secret to the perfect fondue is to use highquality grated cheese for melting. For the bread, choose artisan bread, such as a good-quality sourdough. The chewier the bread, the better, as it will hold the melted cheese more successfully than a cheaper baguette.

Pastel de Nata

The Portuguese have had a lasting effect on the culinary world. Their greatest gift to the world, however, has to be the creation of the pastel de nata. If you haven’t already tried one, is a sweet made from puff pastry and egg custard. The recipe originates from Lisbon, but you can find them in just about every “pastelaria” in Portugal.

Taco

Taco is a traditional Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling. Taco can be made with a variety of fillings, including beef, chicken, seafood, vegetables, and cheese, allowing for great versatility and variety. It is often accompanied by garnishes such as salsa, cilantro, tomatoes, onions and lettuce.

Sushi

Sushi is, without a doubt, one of the most famous foods to come from Japan. A dish that was born in ancient times, sushi originated from the process of preserving fish in fermented rice. Today it’s made with vinegared rice and fresh fish, presented in a number of
ways and shapes.

Churros

In Spain, food traditions run deep. In Madrid, churros are basically fried dough twisted into a thin oval shape. They contain only flour, water, salt, and are served with a cup of thick, rich chocolate to dip them in. They’re one of the few foods served as street food in Spain.

Feijoada

Feijoada is one of the most popular Brazilian dishes you can find in every corner of the country. It’s a pot of black beans cooked with chunks of meat, although the truly traditional feijoada with pig’s ears, trotters and other parts. It’s served with fried kale mixed with bacon bits, rice, farofa (fried manioc flour which works so well to absorb those last bits of bean sauce) and a slice of orange to add flavour.