Spain Famous Food Dish

food in europe…any local/famous dishes i should try?

I’m going on a backpacking trip through europe, and I think food in each place is just as big a part of the experience as the sights are. I only have about $600 left in my budget for food (which should be fine but i could save more) but I was wondering if there were any local dishes or specific foods that I should look for in each place I go to, which are:

In Florence, try the Fiorentina, a famous steak specialty. I would also highly recommend the ribollita (a peasant bread & vegetable soup), cinghiale (wild boar) and cantucci & vin Santo for a traditional dessert. Sometimes I go down to Florence especially for the ribollita for lunch – there are different versions at diferent places.

In Rome, go for saltimboca, tonnarelli (or other pasta) cacio e pepe, or coda alla vaccinara (oxtail with wine and tomato).

In Venice, the specialty is liver, but I particularly like the Branzino (sea bass). One caveat – the fish may be priced per etto. That’s the price for 100 g (about 3 oz) of fish. They will often present you with a large, beautiful whole fish for your approval. The fish will weighed before it is prepared and cooked. This can be very expensive, but you can always ask for a smaller fish or go somewhere that has a fixed price. Pasta with squid ink sauce is also common and good. Look for Vizio Virtu while you’re between Accademia and Rialto on the Accademia side of the Grand Canal. They have artisan chocolates and gelato that are excellent.

It’s cheaper and often better to eat somewhere away from the immediate vicinity of the major tourist attractions. you don’t have to go far. check the posted menus while you’re out exploring to find things that interet you and meet your budget.

In Prague, there are lots of good possibilities. I would recommend stopping at the trolley cafe in the middle of Wenceslaus Square for a slice of Mednovnik (honey cake) and a spiced apple or cherry drink while you’re in that area. There’s a restaurant near the Kafka museum that has very good fish and is right on the river. I don’t remember the name, but it’s very easy to find. There’s a very narrow stair leading down to the river – so narrow that it has a traffic light to control traffic up or down the stairs. It’s a good photo op even if you don’t go to the restaurant. Another good place is U Zlatých nůžek on Kampa Island at the castle end of Charles Bridge. Try the goulash & dumplings. http://www.uzlatychnuzek.com/en/welcome/index.php

Vitoria-Gasteiz, Spain #95 Asador Matxete

The New Book of Middle Eastern Food $19.54 A new edition of the author’s classic study of Middle Eastern cooking contains an assortment of more than eight hundred recipes for both traditional and modern dishes–from Morocco, Tunisia, Turkey, Greece, Lebanon, Syria, and other Middle Eastern countriTitle: The New Book of Middle Eastern FoodAuthor: Roden, ClaudiaPublisher: Random House IncPublication Date: 2000/09/01Number of Pages: 513Bindin…

The Sorcerer’s Apprentices: A Season in the Kitchen at Ferran Adrià’s elBulli $1.78 A behind-the-scenes look at the award-winning Spanish restaurant el Bulli offers a year-in-the-lives of the 35 apprentices enlisted to help master chef Ferran AdriTitle: The Sorcerer’s ApprenticesAuthor: Abend, LisaPublisher: Simon & SchusterPublication Date: 2011/03/22Number of Pages: 295Binding Type: HARDCOVERLibrary of Congress: 2010036721…

Old Havana Cookbook: Cuban Recipes in Spanish and English (Bilingual Cookbooks) $8.65 Havana is one of the oldest and most picturesque cities of the western hemisphere. It was a popular winter destination for North American tourists in the 1950s, and this cookbook recaptures the spirit of Old Havana– Habana la vieja– and its celebrated culinary traditions. Cuban cuisine, though derived from its mother country, Spain, has been modified and refined by locally available foods like p…

The Food of Spain (Hardcover) $40.2 In The Food of Spain, Claudia Roden, the James Beard award-winning author of the classics A Book of Middle Eastern Food and The Book of Jewish Food, and one of our foremost authorities on Mediterranean, North African, and Italian cooking, brings her incomparable authenticity, vision, and immense knowledge to bear in this cookbook on the cuisines of Spain. New York Times bestselling cookbook author Claudia Roden believes that through food a cook can reconstruct an entire world. And in her classic A Book of Middle Eastern Food–eight hundred recipes long, a treasure trove of folk tales, proverbs, stories, poetry, and local history–that`s just what she did. Historian and critic Simon Schama has said of her that "Claudia Roden is no more a simple cookbook writer than Marcel Proust was a biscuit baker." The Book of Jewish Food, another classic, is equally magnificent in its span, a cookbook that is also a history of Jewish life and settlement, told through the story of what Jews ate, and where, and why, and how they made it. Now, in The Food of Spain, Claudia Roden applies that same remarkable insight, scope, and authority to a cuisine marked by its regionalism and suffused with an unusually particular culinary history. In hundreds of exquisite recipes, Roden explores both the little known and the classic dishes of Spain–from Andalusia to Asturias, from Catalonia to Galicia. And whether she`s writing about smoky, nutty Catalan Romesco sauce, Cordero a la Miel–sweet and hot tender lamb stew with honey–or the iconic, emblematic national dish of Spain, saffron-perfumed Paella Valenciana, her clear, elegant, humorous, and passionate voice is a reader`s delight, a guide not only to delicious food but to the peoples and cultures that produced it. Both comprehensive and timeless, The Food of Spain is one of the most important books on this tremendous cuisine to appear

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