Getting to know better our partners by the local gastronomy

By Antonio Franch, Elvira Albertino, Francisca Garea, Isabel Rubio, & Silvia Larrosa

The gastronomy wealth of the European countries is manly based on their own agricultural resources, with a great diversity depending on the latitude and climte of the different countries. We are going to show a bit of the food variety in the countries we are talking about, and the way they used to have their meals.
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The population is 11,000,100 - 2011 data. The density is 344 inhabitants / km , one of the highest in Europe. The highest concentrations are in the industrial areas of Brussels, Antwerp, Liege and Ghent, and in the industrial region between Mons and Charleroi. In recent decades, the Limburg region has increased its population due to industrial expansion. About 10% of Belgians living in Brussels. The urban population is about 97 percent. Belgium is divided into three regions: Brussels, Flanders and Wallonia and ten provinces: Antwerp, the Flemish Brabant, West Flanders, East Flanders and Limburg, belonging to Flanders, and Wallonia region of Brabant, Hainaut, Lige, Luxembourg and Namur belonging to Wallonia, and nearly 600 communes (municipalities).

Economy and Industry About 2% of workers are engaged in agriculture, producing 80% of food needs Belgians. 65% of farms are cultivated intensively in farms 10 hectares. On 29% of the land is used for farming activities. In 2006 the main crops were: beets (6 million tons), potatoes (2.59 million tons), wheat (1.58 million tons), barley (367,348 t), fruits (595,450 t), tomatoes, and flax. Cattle and dairy farming are the main industries; Belgium produces 95% of its consumption is self-sufficient in meat and butter, eggs and milk. In 2006 livestock consisted of 6.3 million pigs, 2.7 million cattle, 153,976 sheep and 34,799 horses Forests cover 22% of the country's land and forest areas are mainly used for recreational activities. In recent years, there has developed a conifer and repopulation forestry activities have increased, however, wood is still important for the paper industry.
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The main and largest fishing port is Ostend. The fishing fleet catch on the banks of the North Atlantic Ocean, from the North Sea to Iceland. Annual catches in 2010 amounted to 25,767 tons, mainly herring, flounder, cod, shrimp, Flanders concentrates most of the national wealth of Belgium. The current Flemish economy is mainly based on exports. Flanders has the highest per capita rate of export in the world. It is an area that stands out both in industry and in trade, famous for its cheeses, beers and paintings.

Gastronomy The potatoes came to Europe through Flanders, when Juan de Molina sent from the Canary islands, to his brother who lived in Antwerp, 3 types of tubers from America It was very hard convince the nobles about its gastronomic qualities. Even a French chef made a present to Marie Antoinette consisted in a bunch of potatoes flowers in order to promotion then! Legend has it that the origin of the fries took place on the banks of the river Maas, whose inhabitants usually fried river fish. The winter of 1750 was particularly cold and frozen waters. Fishermen devised Belgian fry potatoes shaped fishes to sound their stomachs, it was born the potato chip! Although it seems the title of a novel of intrigue, the reality is that the Waterzooi is one of the most famous dishes of Flemish cuisine. As most of the traditional cuisine, the Waterzooi was originally a popular dish. The citizens of Ghent elaborated it with the fish they got freely in rivers that surround the city: the Lys and the Scheldt, plus vegetables and cream. Later on fishing was banned and waterzooi became a dish for special occasions, while another version was popularized made with chicken. But the Flemish cuisine that have been formed since the 16th Century with exotic ingredients like tomatoes, potatoes and all kind of herbs, delighted with other indispensable specialities, like the Vlaamse stoverij- stewed ox meat with black beer, Waterzooi-a kind of soup with vegetables and chicken or fish stewed in milk cream This country is famous for its chocolate, its beers and its mussels with potatoes, three fantastic specialities, of course, although they wont be the only delights that the tourist may find on trip around Belgium.

Mussels: very tasty steamed and dressing with any of the possible thousand of sauces and served with fried potatoes they are eaten with the hands, leaving the shells on the pot slide absolutely clean. Beer: "Pimpelen" is a word related to the burgudian good life Guess what is their Castilian evolution? Pimplar! Not for nothing is said Carlos I who was reinstated in Spain a taste for beer. To our knowledge, there is a legend that Gambrinus was who made the first beer of Flanders. Who was Gambrinus? The Prince of Flanders Juan Primero (Jan Primus) who ate large amounts of alcohol as the only food. In his day, the water was almost undrinkable because of its unhealthiness. Today there are more than 500 beers existing in Belgium and each served in its own glass. The tradition is long, the first Flemish abbeys already produced their own beer and, around 1900, Belgium totaled over 3,000 factories. Currently there are only a hundred of them, in which there are no less than 500 varieties, blond, dark, reddish amber, ... Water, barley, hops and yeast are more than enough, in principle to brew. Each is served its ideal temperature and even in your particular glass. The importance of the vessel has become so important that many producers have patented and design them in order may be identified with their brand of beer.

CHOCOLATE: stimulant, antidepressant and even aphrodisiac. When chocolate is awarded many benefits eventually may be suspected if they are not pure excuses to devour without guilt.Whether myth or reality, best done with top material as the Flemish master handled to elaborate their famous pralines or filled chocolates. In Belgium there are also a much loved products as Cuberdons: They are a type of Belgian chocolate, red or blue, and flavored with the taste of raspberries. The chocolates are made with syrup and gum arabic. The cubrdons are recognized as regional product in Belgium and Flanders are called neuzekes.

BELGIAN MENU Soep (Dutch) or soup (French): hot soups traditionally played an important role in Belgian cuisine. Incoming is a typical day in the menus, the dagschotels (Dutch) at noon in restaurants flamingos. Mosselen meth frieten (Dutch) or moules-frites (French): a dish consisting of mussels cooked with celery, onion, carrot, pepper and steamed. The dish is usually eaten with chips and traditionally accompanied with a beer. The typical serving of mussels served in restaurants is generally Belgian 1Kg for person (in shell), and each diner is served in the cooking pan. Belgian Waffle is a dessert with international fame, who often refers to the name Belgian Waffle (English). Characteristic of the Brussels waffle is its size, its rectangular shape and deep and large notches. It's a fairly light cake. The Brussels waffle is eaten hot, sprinkled with sugar or cream (in Liege is smaller and served with sugar crystals) are prepared with flour, brown sugar, milk, water, butter and salt and beaten egg white to point snow.

CZECH REPUBLIC
Background. Velvet Revolution and Independence. After World war II, Czechoslovakia fell within the soviet sphere of influence. In 1968 an invasion by Warsaw Pact troops ended the efforts of the countrys leaders to liberalize party rule and create Socialism with a human face. Anti-Soviet demonstrations the following year ushered in a period of hard repression. With the collapse of Soviet authority in 1989. Czechoslovakia regained its freedom trough a peaceful Velvet Revolution. On 1st January 1993, the country underwent a Velvet divorce into its two national components, the Czech Rep. and Slovakia. The Czech Republic joined NATO on 12 March 1999 and the European Union on 1 May 2004. Administrative division. The Czech Republic is a landlocked country in Central Europe. The country is bordered by Germany to the west, Austria to the south, Slovakia to the east and Poland to the north. Its capital and largest city, with 1.3 million inhabitants, is Prague. The Czech Republic includes the historical territories of Bohemia and Moravia and a small part of Silesia. Its divided into Provinces (Kraj) that are further divided into Districts (Okres) and municipalities. Each district is further divided into towns and municipalities. There are over 3000 municipalities and towns in the Czech Republic. Agriculture Agriculture makes up the smallest sector in the Czech economy, contributing about 5 percent of the total GDP. In 1997 the agricultural sector employed 5.6 percent of the labor force, or roughly 200,000 people. This number was just 39 percent of the number of people employed in this sector under communist rule.

Agriculture products: The primary agricultural products were: Wheat, potatoes, sugar beets, hops, fruit; pigs, poultry. The chief crops are maize, sugar beet, potatoes, wheat, barley, and rye. Main farming activities: cereals, potatoes, fruit, hops, wine grapes, cattle, pigs, poultry and meat products. Other products are: beer, wine, apples, pears, plums, cherries, milk, butter, cheese.

Traditional food in Czech Republic The foods of the Czech Republic are often characterized by lots of meat. Pork, chicken and beef are common. Many dishes also include wild game, rabbit, duck and goose. Although landlocked, the Czech Republic does not lock out seafood lovers. For those feeling claustrophobic among the plentiful pork, beef and chicken offerings, there are escape routes leading to lakes, streams and ponds. Pond-bred trout and carp from south Bohemia are popular and available in any Czech restaurant. The most traditional vegetables for side dishes are: carrot, celery and parsley, turnip, cauliflower, salad, onion, leek, garlic, cabbage, kale, chives etc. In gardens, one can find also tomatoes, bell peppers, courgette, pumpkin, melons etc., sunflower, poppy, potatoes, beet etc. (lately also corn and many others)

Meals The common Czech breakfast might be tea, coffee, or a slice of bread and some cheese, a piece of cake or salami. The main meal of the day is lunch, which often is made up of at least two courses. Often, soup is served first and second is the main dish. Then, a dessert might come afterward. Many Czechs eat salami, cold meat, eggs, cheese or slices of bread or vegetables for dinner.

Main Meal (Lunch) Czech cooking and eating habits have been shifting towards a healthier lifestyle, but traditional Czech recipes are still very popular - and those tend to be high in calories, fat and sugar. Sauces and condiments are popular. Below are some Czech food staples: Soups: A Czech meal often starts with soup (polvka). Some popular Czech soups are: Potato soup (bramborov polvka or bramboraka) Garlic soup (esnekov polvka or esneka) Chicken noodle soup (kuec polvka s nudlemi) Beef soup with liver dumplings (hovz polvka s jtrovmi knedlky) Sauerkraut soup (zeln polvka or zelaka)
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Main Course: The main course (hlavn chod) usually consists of meat (maso) and a side dish (ploha). The most popular meats are: chicken (kue) and pork (vepov), followed by beef (hovz), often served with some kind of sauce (omka). Fish is not very common although trout (pstruh) or cod (treska) are sometimes served. Salmon (losos) and seafood (plody moe) are served in better restaurants. The mackerel (makrela) is a popular fish to grill over open fire in summer. Carp (kapr) is traditionally served on Christmas Eve.

Main dishes: Beef goulash (a thick beef stew) with dumplings (hovz gul s knedlkem) Beef sirloin with dumplings and vegetable cream sauce (svkov na smetan, knedlk) Roast pork, dumplings and sauerkraut (vepov peen, knedlk, zel or vepo-knedlo-zelo) Roasted duck with sauerkraut and dumplings (peen kachna se zelm a knedlkem) Fried cheese - a thick slice of cheese, breaded and fried (smaen sr) Roasted chicken with potatoes (peen kue s brambory) Breaded and fried mushrooms (smaen ampiony) Fruit-filled dumplings (fruit wrapped in dough, boiled, and served with sugar, ground poppy seeds, cottage cheese and melted butter): plum, apricot, strawberry, blueberry

Side dishes: The most common Czech side dishes are: Boiled potatoes (vaen brambory) Roasted potatoes (opkan brambory) Mashed potatoes (bramborov kae - pureed, ouchan brambory - coarsely mashed) Rice (re) Bread dumplings (houskov knedlky) Potato dumplings (bramborov knedlky) Sauce (omka) Sauerkraut or cabbage (zel) Potato salad (bramborov salt) Desserts: (mounk, dezert or zkusek) Comes in many varieties. Some are rather fatty due to the use of butter (mslo) and whipped cream (lehaka), some are light and fluffy. In general, Czech desserts and cakes (dorty) are not overly sweet.

Some popular desserts are: Crepes (palainky) filled with jam (dem) or fruit (ovoce) such as strawberries (jahody), chocolate (okolda), whipped cream (lehaka) and sometimes nuts (oky) Honey cake called Medovnk Fruit-filled dumplings (ovocn knedlky) Apple strudel (jablen zvin) Cake (dort)

Beverages: As far as drinks (npoje) go, a Czech meal is often accompanied by the national beverage, which is beer (pivo). If you're not in the mood for beer, you can have a mineral water (minerlka), a variety of fruit juices, such as orange juice (pomeranov dus), apple juice (jablen dus), pear juice (hrukov dus), or a soda (specify the kind because soda in Czech means "soda water"). Czechs also like to drink tea (aj) with sugar (cukr) and lemon (citrn), and coffee (kva) with or without milk (mlko) or cream (smetana).

Typical Recipes: CZECH LIVER DUMPLING SOUP-POLEVKA JATROVE KNEDLICKY Czech liver dumpling soup or polevka z jatrove knedlicky is a favorite starter before a big of feast of roast duck or pork cutlets withbread dumplings and braised red cabbage. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour, 30 minutes Yield: 6 servings Liver Dumpling Soup

Ingredients: SOUP: 2 pounds meaty beef neckbones or 1 pound beef chuck or other soup meat 1 large finely chopped onion 2 large peeled carrots 1 tablespoon tomato paste 1 rib celery Salt and pepper to taste
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LIVER DUMPLINGS: 1 pound calf liver, gristle and veins removed, and ground twice 1 large egg 1/2 clove minced garlic Salt and pepper to taste 1 1/2 cups bread crumbs (more or less) Milk if too thick

PREPARATION: To make the soup: In a large saucepan, place beef neckbones, onion, carrots, tomato paste, celery and 6 cups water. Cook until meat is tender. Strain, reserving the broth. Return broth to the saucepan and adjust seasonings. To make the dumplings: In a large bowl, combine liver, egg, garlic, salt and pepper to taste, and bread crumbs, adjusting with milk if too thick. Shape into walnut-sized balls. Bring broth to a boil and drop dumplings in. Bring back to a boil, reduce heat to low and simmer partially covered for 15 minutes. While dumplings are cooking, cut meat from bones and into bite-sized pieces, cut carrots and celery into bite-sized pieces. When dumplings are cooked, return meat and vegetables to soup, if desired, but most Czech liver dumpling soups feature a clear broth.

MAIN DISHES

BEEF SIRLOIN WITH DUMPLINGS AND VEGETABLE CREAM SAUCE (SVICKOVA NA SMETANE, KNEDLIK)

Svickova is one of the classic Czech meals, and is actually one of the most popular meals enjoyed by visitors to the country. It is served in just about every pub or restaurant in the country, thanks to the fact that it is so delicious and incredibly simple to make. If you want to experience the real taste of the Czech Republic, there are few dishes like this dumpling and saucy beef and vegetable meal to help you get the true experience of home cooking in the Czech Republic.

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Ingredients The ingredients to make Svickova are as follows: 2 pounds (900 g) of beef (preferably the tenderloin) 1 onion 2 carrots 1 piece of bacon 2 parsnips a celeriac root Bay leaves Thyme Allspice 2 tablespoons of fresh parsley (chopped) 1 cup of balsamic vinegar 4 tablespoons of butter (lard will also work) cup of sour cream 1 lemon teaspoon of sugar

Preparation To make the Svickova, you must first chop all of the vegetables. You can make them as large or as small as you want, though the traditional Svickova usually calls for them to be chopped into small cubes. The day before you are to cook the beef, rub it down with the lard or butter and cut small slices into it. Insert a piece of bacon into each slice before adding a bit of salt and pepper. Place the beef into a ceramic pan, and cover it with all of your nicely chopped vegetables. Add a pinch of the spices, and add a bit more salt, pepper, and two bay leaves. Add two tablespoons of oil, as well as the red wine vinegar. Cover the pan, and set it in the refrigerator to marinade. When you are ready to cook the meat, remove it from the marinade and use paper towels to dry it off. Use a bit of oil in a pan to sear the meat, and place it in a roasting pan. Add half a cup of water into the frying pan until it boils, and scrape all of the juices off the bottom of the pan to be poured into the meat. Add a bit of butter, place in a baking tray, and bake for an hour and a half. After the meat is cooked, turn down the over temperature and remove the meat. Puree the vegetables and sauce, and heat the puree in a pan with the juice of the lemon and the sugar. Immediately before you serve it, add in the sour cream and heat without boiling.
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Dumplings : Ingredients 4 cups of flour (500 g) 1 package of yeast 2 eggs A pinch of salt 1/4 teaspoon of sugar 1 cup of warm milk

Preparation Combine the milk, yeast, and sugar in a bowl, and combine the salt and flour in another. Add the flour to the liquid bowl once the yeast has dissolved, and add the rest of the milk and eggs. Knead the dough very thoroughly, and let it sit in a covered bowl for 1 hour. Once the dough has risen, tear it into three pieces and knead the dough into loaves. Let them rise again for half an hour under a towel, after which time you will place them in a pot of boiling water to cook for 15 minutes. Half way through the cooking, roll the loaves over so they cook thoroughly, and remove them from the water and place them onto a cutting board to cool down. Use string to cut the dumplings while they are still warm.

DESSERTS (MOUCNIK, DEZERT OR ZAKUSEK): APPLE STRUDEL (JABLECNY ZVIN) Even though Apple strudel is now mostly a Czech/German/Hungarian delicatessen, its origins go back to an ancient Greece where the thin layered dough was perfected into Baklava This is a great recipe because it is EASY and FAST. Enjoy!!

Ingredients: 1 portion of flaky dough (Listkove testo) or you can buy a package of 2 puff pastry sheets (Pepperidge Farms brand) 2 1/2 cups of all- purpose flour 1/2 cup of water 2 1/5 sticks of unsalted butter(= 250g) speck of salt some flour to roll out the pastry
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3 -4 tbs. of bread crumbs (or oatmeal flakes) 3 tbs. of sugar 1 tsp. of cinnamon 6 8 sliced apples 1 beaten egg (to spread onto the strudel) powdered sugar Method: To prepare the pastry: In a large bowl combine flour, melted butter, water and salt. Work it into a dough. Wrap the dough into a plastic foil and let it rest in the fridge for about 30 minutes Pre-heat the oven for 350 degrees F Divide dough into two parts Roll each part into a 3mm-thick cake (shoot for more of a rectangular shape) roll the dough on a floured kitchen towel so that it is easier for you to transfer the rolls onto the baking sheet Sprinkle each cake with some bread crumbs, cut up apples, cinnamon and sugar Roll in the sides of the rectangle Press the ends of the roll so that the apple juice does not run out Place the two strudel rolls onto a dry baking sheet Spread the beaten egg on the top of the rolls (not on the sides!); use a brush Bake in the pre-heated oven for about 30 minutes Cut up the two strudel rolls into pieces immediately after taken out of the oven to let the steam out Sprinkle with powdered sugar

PS: you can also add some raisins and/or walnuts as a part of a strudel filling

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GERMANY
Germany's cuisine is varied, is based on a mixture of all the culinary arts. Smoked fish, sauerkraut, cheese of the region of Mainz, cakes (especially the apple, the famous strudel), and varied recipes from the Saar area, combining German cuisine with dishes of French origin, and famous sausage garnished with mustard, cooked, boiled, dried or fried. German cuisine is known more for its generous portions of their dishes than for the diversity of ingredients in their preparatin. Among its typical dishes highlight the famous sausages, meat pork, and smoked pork chops, meatballs, minced meat, stuffed cabbage, German knuckle, rabbit, venison, potato salads, pastries and the famous frankfurter kranz and Bethmmchen Germany offers many different types of breads, who boast of being rich in vitamins, minerals, proteins and carbohydrates, are made with white wheat flour, such as pastry Kassel, or rye flour, like bitter delicious breads and Berlin, Mecklenburg and Thuringia In Germany you can find specialties and meals for every taste and budget, and each region has its traditional dishes, and offers visitors a variety of international dishes. For example, in the major cities you can find sites Asian, Italian, Greek or Hindu. Also proliferate fast food stalls operating for 24 hours and you can enjoy a good pizza, sausage and chips, doner kebab, etc., At very affordable prices and with the option to buy the food to go.

Meals
Breakfast Usually at home, breakfast is served between 6:00 and 9:00 pm. and there are even sites that offer breakfast menu until 14:00 pm. The German breakfast is quite varied and includes sausage biscuits, jam, cheese, honey and granola, plus coffee or tea. Lunch The main meal, however, is lunch, and a hearty dish is hot. Mainly weekends in the day, drink coffee and pastries, can be a variety of bakeries and cafes. Dinner Times dinner usually begins around 18:00 or 19:00 pm. It is quite frugal (biscuits with cheese or sausage), except who during midday has eaten something light, in which case it takes a hot plate at dinner
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Many accompaniments are usually used in German cuisine. Among them are the vegetables and herbs, and also often used the paste (Nudeln), which is usually thicker than the Italian, and contains more egg. In some parts of the south, there is a very popular paste that accompanies many dishes, and is called Sptzle (where the egg is especially relevant). Other typical accompaniments are Kle, also called Kndel, which are a kind of flour with eggs, potatoes (or bread instead) and flour. They usually have a spherical shape, and form part of the accompaniments of the dishes. In the university tables there exist quite often, the possibility to eat chips as an accompaniment to some of the dishes. Germany is one of the European countries with a greater variety of dairy products. You can check this by merely visiting a supermarket. Among them, one can find a wide assortment of cheeses, such as Harzer Kase, originating in the Harz mountain range, famous for its strong smell, which is made from sour milk. Some of them are the Quark, frequently used as an ingredient in many dishes Germans yogurt; the Buttermilch (similar to butter milk serum) kefir, and Dickmilch (cheese curd). They are common in various German dishes. They are protected by the PDO cheeses: Allguer Bergkse, Allguer Emmentaler, Altenburger Ziegenkse, Odenwlder Frhstckskse.

DRINKS AND DESSERTS There is much tradition about the preparation of cakes and pastries with fruit, such as cherries, rhubarb, strawberry, apple and plum. You can see by the many Patisseries (Konditoreien), which can be found in every town in Germany. Some of the most popular cakes are the Ksekuchen, and Black Forest cake. Since the 20s, in Germany there is a set, not small, Italian ice cream, with many styles and varieties. We can found Ice cream parlours in most cities, and we can say that the Germans are very fond of ice cream, they may be easily purchased even in winter. In Germany,is widely consumed coffee, and not only for breakfast but also for tea, in what is called: Coffee cake (is a fixed expression, "Kaffee und Kuchen"). In the north near the North Sea coast, especially west of Friesland, it usually takes a lot of tea (Ostfriesentee), and is accompanied by a specific ritual. For drinks daily, we can mention the use of mineral water with a lot of gas (This type of water is not uncommon), apple juice, and a mixture of both called Apfelschorle, Coca-Cola, lemonade.
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WINES

Germany is a wine producing nation, which has about 16 wine regions, differentiated, located south and east of the territory. Wine production dates back to 200 BC. when the Romans started planting vines in the Mosel. The German wine comes from the banks of major rivers such as the Rhine, Main, Mosel, and in the east, Saale and Elbe. Usually, in most cases white with golden hues. The grape varieties typical German wines (Besides the best known), are the Riesling and Silvaner. It is usually taken in the local wine called "Weinstuben", and in September and October, months typical harvest festivals are usually held called "Weinfest" dedicated solely to new wine consumer (Federweier), and a typical onion cakes the (Zwiebelkuchen). Wine can be taken alone, or mixed with sparkling water, and the mixture, so popular in the warm summer months, it is called: Wein-Schorle. In some southern regions, a kind of drinking apple cider, called Apfelwein, or "apple wine", which is a highly popular drink in the area. In regions such as Hessen, Rheinland-Pfalz, Saarland

GERMAN KNUCKLE

Ingredients (4 people)

pork knuckle (in brine), 2 units carrot, 2 units potato, 2 units cabbage, 800 grams Juniper, 12 units cloves, 2 units ground white pepper, to taste large onion, 2 units celery, 1 sprig laurel, 1 sheet wine vinegar (white), 1/2 cup Caraway, 1 teaspoon salt, to taste garlic (head), 1 unit
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DEVELOPMENT Wash the knuckles. Peel the potatoes, carrots and onions, wash the celery, click the nails in the onion. Put the knuckles and prepared vegetables in the pot, cover with water, add the bay leaves and garlic and cover head. Follow manufacturer's instructions regarding the time (about 45 minutes in a pressure cooker or 20 in quick). It should be very squishy, if necessary, cook longer. CHOUCROUTTE: Use preferably white cabbage. Remove the outer leaves and trunk, cut into julienne strips and wash, wring well and place into a container (with a lid) with vinegar, juniper, caraway, salt and pepper. Leave it in the refrigerator overnight, moving several times to take the flavors. Steam cook in the pressure cooker, the time indicated by the manufacturer (between 25 minutes and 6-7 minutes, depending on the pot). Serve with choucroutte shank, all piping hot and serve with mashed potato.

SCHWARZWALDER KIRSHTORTE

Ingredients for cake: 4 eggs 100g azucar100g, butter, vanilla sugar sachet, 70 g chopped almonds, cocoa powder 100g, 50g flour, 2 teaspoons baking powder Mix the butter and sugar with the eggs and the vanilla sugar until a compact compound. Mix the flour and yeast and place in a round bottom buttered. And put into preheated oven at 180 C for 3040 minutes. Let the cake stand about 12 hours.

Ingredients for filling: A can of cherries, whipped cream and chocolate shavings

Cut the cake into three discs. These parts are smeared with syrup of cherries. It extends a layer of whipped cream on the first disc. Placed on cream cherries cut into pieces and cover with another disc of cake. Fill the second floor of the same way, place last layer of biscuit with cream and covered with chocolate chips. The cake walls are also covered with cream and chocolate chips Garnish the cake with cream and cherry balls.

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Italy
Agriculture

Primary sector, food industry and gastronomy. In order to talk about gastronomy, we should first consider the primary sector: agriculture, cattle industry and fishing. Primary sector represents 2.1% of the gross domestic product (G.D.P.)

Figure1. Italian cultivated area In Italy, 42.8 % of the total area of the country is cultivated (138.880 Km2)
25310 Km2 Forests

41860 Km2 Pastures

71710Km2 Agrarian land

The agrarian area covers 52.63% (71.710 Km2) of the territory, 29.44% are pastures (41.860 Km2) and 17.93% (25.310 Km2) is forest.

Italy produces different products due to its soils, its climate and its altitude; these three factors contribute to reveal this country as one of the most important countries in Europe. The main primary products are: cereals like wheat (the most important in Veneto, Emilia-Romaa and Lombarda); corn (in Veneto, Lombarda and Piedmont) or rice (in Piedmont and Lombarda). As for horticultural products, Italy produces: olives (in Apulia. Calabria, Sicilia, Tuscany); grapes (in Apulia, Sicilia, Veneto and Piedmont); apples, oranges, figs, dates and walnut; and also, sugar beets, potatoes, artichokes, watermelon and chili. Grapes are the highest production. In fact, the Italian wine is one of the most prestigious all over the world. Thanks to its fantastic climate, the cultivation of the olive tree is very important. Almost eight hundred kinds of olive trees grow around the country, so there is a great variety of oils with different tastes acclaimed to be the best in the world by the locals, especially in Tuscany, and accepted by tourists from all over the world who take with them their exquisite oil bottles to their homeland. Nevertheless, agricultural products are not enough to fulfill the population demands.
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Cattle industry Figure 2

Italiancattle

Cattle Pigs Sheep Goats Horses Buffalos

The rancher activity is not enough to satisfy internal demands, so Italy must buy meat and milk.

As we can see in figure 2, pigs, sheeps and cows breeding are the most productive industries. There are about 6.25 million cows, 9.20 million pigs, 7.95 sheep, 945.000 goats, 300.000 horses, 9,000 mules and 205.000 buffaloes. Poultry production is about 126 million. Milk industry is one of the best industries in Italy. There are almost 50 well known different cheese types: mozzarella. gorgonzola, parmesan, marcarpone or provolone among others.

Fishing The Italian fishing fleet is very important into the European Union. There are about 15.700 ships. Fishing production includes sea, river and lake fish but regardless of this, Italy is lost- making in fishing.

Food industry Italy needs to import raw materials, and Spain is to a greater extend their provider.

Administrative divisions Figure 3 Italy is divided into five geopolitical areas and twenty administrative regions. North-Western: (Liguria, Lombardy, Piedmont and AostaValley). North-Eastern: (Emilia-Romaa, Friuli-Venecia-Julia, TrentinoAlto Adigio and Veneto). Central: (Abruzzo, Lacio, Marcas, Tuscany and Umbra). Southern: (Apulia, Basilicata, Calabria, Campania and Molise). Insular: (Sardinia and Sicily).
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We must keep in mind that the climatological differences in each region generate a great variety of products which translate into a rich gastronomy based on them. The North-Western region produces rice, wheat, corn, sugar beets, fruit, fodder, honey, liqueur and dairy products. The North-Eastern region produces wine, fruit, Mdena vinegar, cheese, soya bean, tomatoes, bologna, ham and cereals. The Central region produces tobacco, potatoes, olives, cotton, wheat, rice, truffles, sunflowers and sugar beets. The Southern region produces olives, dairy products, cold meat, potatoes, fruit and vegetables. The Insular region produces citrus, grapes, goats, vegetables, dried fruit, sheep, cows, horses and goats.

Gastronomy In any country, gastronomy depends on raw materials. In the Italian case it means cereals, meat, fish, oil, wine and fruit. A typical Italian menu consists on: lantipasto, il primo (first course), il secondo (second course), il contorno (salad or vegetables), il dolce(dessert) Lantipasto (that means before the pasta) is the starter. It includes pickles, cured ham, mozzarella and tomato, seafood, braised artichokes or raw meat (carpaccio).

Figure 4

Figure 5

Lantipasto

Il primo (that means the first course) is generally a hot plate of pasta, risotto , gnocchi, soup or corn porridge (polenta).

Figure 6 Corn porridge and soup

Figure 7 Pasta
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Il secondo (that means the second course) is generally made of meat or fish. Fish like gilthead bream, squids, swordfish or prawns or meat like Saltimbocca alla Romana (Roman saltimbocca), Ossobuco(Osso Buco), or Bisteca a la fiorentina (Fiorentina steak) are in the menu.

Figure 8

Saltimbocca

Figure 9

Osso Buco

In a traditional Italian menu, the salads go always after the main course.

Il dolce (that means deserts) is generally sweet: Tiramis. Ice cream, pudding, fruit salad, lemon sorbet, Panna cotta, Profiterole or Bab are all well-known deserts that have gone through Italian borders to colonize other menus

Figure 10 Panna Cotta

Figure 11

Profiterole

Figure 12

Tiramisu

Italian recipes: Caprese salad Ingredients: 4 tomatoes, 2 or 3 balls of Mozzarella cheese, basil leaves, balsamic vinegar, salt, olive oil. Cut the tomatoes and the cheese in rounds. Mash the basil leaves and put them on the tomatoes and cheese. Mix the vinegar, the oil and salt. Put the mixture on the cheese and tomatoes.
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Saltimbocca alla Romana Saltimbocca is one of the most common meat course of traditional Roman cuisine. Pelleguino Artusi published the recipe in his 1891 book La scienza in cucina e larte di mangier bene. Literally translated as jump in the mouth Saltimbocca should be light, tasty and satisfying. Ingredients: 8 slices of veal from 70-80g, 8 slices of ham, 8 leaves of sage, salt, 200 ml.of white wine, 50 g. butter.

Prepare the meat, eliminating nerves and fat, from the slices. Place the slices on a sheet of parchment paper, folder in half the sheet to cover the entire slice and flatten with a meat tenderizer.

Take the slice of prosciutto and lay them on slices of meat. Wash and dry the sage, put a sage leaf on each slice of meat
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Link the slices together with a toothpick. If you do not have a pan large enough to cook at once saltimbocca proceeded in two steps.

Melt the butter and when starts to sizzle add saltimbocca and brown for a few minutes on each side. When they are browned add the white wine.

Once cooked add salt and pepper and remove them from the pan with the gravy. Serve the saltimbocca hot.

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POLAND

Agriculture and Gastronomy. Agriculture in Poland has always been an important part of the countrys economy. Of the 18.727.000 hectares of agricultural land, 14.413 hectares were used for crop cultivation, 265.000 for orchards, and about 4.048.500 for meadows and pastures. The most important crops are grains, wheat, barley and oats, potatoes, sugar beet, fodder crops, flax, hops, tobacco and fruits. All regions of Poland raised dairy cows, beef cattle, pigs and poultry, and cultivate fruit, usually as an integral part of mixed farming. In 1989 Poland was the second largest producer of rye and potatoes in the world. They export bacon, ham, tinned meat, poultry, sugar and frozen fruit and vegetables.

The Polish Cuisine It is simple and economic, but very varied, with regional differences. It has external influences from the Jewish, Russian and Ukrainienne cuisines. Meals consist and include abundant soups, bread, potatoes and pig meat. Dishes are made with sour-crout, vegetables, fruits and mushrooms, whose farming is a family leisure and very appreciated by the Poles. The meal, in family or with friends, is very pleased moment of the Poles. Four meals are general consumed each day.

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Breakfast consist in bread, butter and jam with tea or coffee; some people prefer to eat eggs and cheese, even sausages, ham and a cake; at the end of the morning it is possible to have a light sandwich, called _ the second breakfast_. The _obbiadd_ main meal of the day, is generally eaten in the middle of the afternoon, or earlier if one did not eat a sandwich before. The meal starts with a rather consistent soup, then is served the meat accompanied by vegetables, noodles or potatoes. The desserts are often cooked fruits which the Poles gather in their own fruit trees. A light dinner is finally taken al about 7PM.

Tipycal Polish Dishes Barszcz, soup with beet-roots, generally served with raviolis stuffed with meat or mushrooms; Zurek: sour soup made from dry bread and rye flour served with a sausage and halves of hard-boiled egg; Others: soups with cabbage, tripe, mushrooms, tomatoes. Starters Tatar: chopped meat Surwka, salad of vegetables (cabbages, carrots, leeks) and of apples; Mizeria, salad of cucumber with soft sauce or milk; Others: pie, pasted bread of bacon, smoked salmon, smoked eel, herring, caviar, dishes with garlic, fried mushrooms with tripe and snails. Principal dishes Bigos: quenelles of meat and sauerkraut and mushrooms; Kotlet schabowy: breaded chops of pig; Oscypek: cheese with the ewe's milk, served with bread and other accompaniments; Pierogi: small slippers stuffed with cheese or chopped meat, cabbages, mushrooms or fruit; Others: pancakes with cheese or meat, wafer of grated potatoes, duck stuffed with apples, filled chicken and roasted meat, carp with grapes and almonds. Sauces Sauce mysliwski: soft sauce with grape and honey; Sauce grzybowy: sauce containing wild mushrooms.

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Desserts Makowiec: cake with grains of poppy; Sernik: cake with cheese; Szarlotka: cake with apples; Others: ices, apple tarts, cakes with cream, plums with chocolate, gingerbread. Drinks The Poles like strong alcohols, and in particular vodka, served pure and frozen. Vodka zubrowka is the most famous. A grass brushwood which the wild bisons of the Forest of Bialowieza eat is placed inside each bottle. The fruit liquors and the Polish spice liquors have healing virtues. Poland also produces quality beer and very good apple juices.

Zurek
Ingredients: 250 grs. Carrots Leak Celerik and parsley 200 grs, white sausages Water Salt Garlic Marjoram 1 piece of bread ( better rye)

Preparation Cook a stock from mixed vegetables, strain, add the bread, bring to boil, add salt, add white sausages cut into small pieces, spice with garlic or marjoram. Serve with boiled egg cut into halves.

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Polish Plum Cake Recipe

This quick and easy recipe for Polish Plum Cake makes good use of an abundance of fresh fruit (plums, nectarines, peaches, apples) or it can be made with canned fruit.

Ingredients: 2 1/3 cups all-purpose flour 2 1/2 teaspoons baking powder 3/4 teaspoon salt 3/4 + 1/4 cup sugar 1/2 cup (1 stick) soft butter + 3 tablespoons cold butter, cut into pieces 3/4 cup milk 2 large eggs 40 fresh any variety plums, pitted and halved 1/4 teaspoon cloves

Preparation: 1. Lightly coat a 13"x9" pan with cooking spray. Heat oven to 350 degrees. In large bowl, combine flour, baking powder, salt and 3/4 cup sugar. Add 1/2 cup softened butter, milk and eggs. Beat at medium speed 4 minutes. 2. Pour batter into prepared pan. Place plums on top, cut side up, pushing down slightly into batter. 3. Cut remaining 1/4 cup sugar and cloves into 3 tablespoons cold butter and sprinkle over plums. Bake about 40 minutes or until a toothpick tests clean. 4. Let the cake cool in the pan so the plum juices will be reabsorbed to create a moist cake. Sprinkle with confectioners' sugar, if desired, and cut into 12 squares.

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Polish Almond Roll or Strudel Recipe - Strucla z Migdalowa Time: 20 minutes Cook Time: 45 minutes Total Time: 1 hour, 5 minutes Yield: 2 Almond Rolls Ingredients: Dough: 2 packages active dry yeast 1/2 cup warm water 4 1/2 cups all-purpose flour 1/2 cup (1 stick) cold butter 3/4 cup sugar 1/2 teaspoon salt 2 large eggs, beaten 2 large egg yolks, beaten 1/2 cup sour cream sliced, blanched almonds 1 teaspoon vanilla extract Filling: 2 (12-ounce) cans almond filling 1/2 cup ground almonds Icing: 1 cup confectioners' sugar 2 tablespoons milk 1/2 cup

Preparation: 1. For dough, soften yeast in warm water in a small bowl, stir well and set aside. 2. Meanwhile, in a large bowl, mix flour, butter, sugar and salt with a pastry blender or two knives, as for pie, until mixture has a fine crumb. (This step can also be done in a food processor by pulsing.) 3. Combine eggs and egg yolks and stir into yeast mixture. Add sour cream and vanilla, and yeast mixture to flour mixture, combining well. 4. Turn dough out onto a lightly floured surface and knead until smooth and no longer sticky, about 5 minutes. Divide dough in half and cover with plastic wrap. 5. Working with one half at a time, on a parchment-lined baking sheet, roll into a 12-inch square. Spread on 1 can almond filling topped with 1/4 cup ground almonds. 6. Use the parchment paper to help you lift and roll. Reposition the almond roll in the middle of the pan and tuck in the ends. Repeat for other half of dough on a separate sheet. 7. Cover almond rolls and let rise until doubled, about 1 1/2 hours. Heat oven to 350 degrees. 8. Bake about 45 minutes or until top is nicely browned. Cool completely on a wire rack. 9. For icing, blend confectioners' sugar with milk until smooth. Drizzle over rolls and sprinkle with sliced almonds.
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GALICIAN CUISINE
Galicia is a region plentiful in seafood of quality: percebes (goose barnacles), cigalas (Norway lobsters), vieiras(scallops), centollos (spider crab), ncoras (swim crab), prawns... Galician veal is exquisite either alone or when added to Galician stew made with potatoes and chickpeas. Lacn (baked pork shoulder) is traditionally eaten in Galicia with grelos (turnip greens). The majority of Galician cheeses are made from cow's milk. Some the best known of these are Tetilla, Ulloa, San Simn and Queso de O Cebreiro. Among the produce cultivated widely in Galicia's vegetable gardens are pimientos de Padrn (green Padrn peppers), potatoes from Bergantios and turnip greens. Caldo Gallego (Galician broth) is made with white beans, cabbage or turnip greens, potatoes and lacn.

Melindres
Ingredients: 250 grams of wheat flour, 6 egg yolks, 1 tablespoon butter cooked beef, and sugar syrup Preparation Kneaded egg yolks, butter (previously diluted and cold) and flour. When the dough is well blended stretched, cut strips of about 10 centimeters and are given a cylindrical shape. They gather the ends giving way to donuts (to thrive the hole mass is almost negligible). You can use the trick of tying a strap around your index finger on cutting whatever. Place on a baking sheet, previously floured, and let stand one hour and a half. Maintain the oven at 230 degrees for about 20 minutes. When you pick a color not very dark chestnut retire. Allowed to cool and awaits one to two days. Bathe with sugar syrup to thread turning point until they begin to stick. Allowed to dry. They can last a month in good condition.

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ALLARIZ macaroons
Ingredients (4 people): 500 g ground almonds Sugar 500 g 6 egg whites Wafers 10 about 10 cm in diameter (half of the ingredients have gone but I have used 4 dozen smaller wafers of 5 cm diameter Preparation: Mix the ground almonds with sugar and then add the egg whites with a wooden spoon or spatula slowly, without stirring. Once mixed, put heaps on layered wafers and bake at 250 degrees until golden brown. Turn off the oven before removing the cakes, while still hot can "paint" with egg yolk. Cool and serve. In the medieval village of Allariz since the seventeenth century when he founded the nunnery, was born the tradition of "almond" made with egg white in honor of Santa Clara. This tradition was transmitted in the monastery and from father to son, for centuries has been the best recipe guarded by generations

Laconada
Ingredients 1 Pig leg head of pig 2 chorizos Potatoes (to taste) turnips tops Preparation: We desalinate ham and head for 2 days, changing the water often Put in a large pot the ham covered with water, after boiling for half an hour add the head, when they are almost cooked, take half of the broth and reserve. We again add water and cook another hour. In the reserved water cook the turnips with potatoes and place over the spanish sausages Serve in a tray the whole potatoes decorating the edge, the ham in the middle and one side to the other sausages and turnip greens. Set the head in another plate sprinkled with paprika.

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