Traditional European Foods,

["https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F0030D27A-2C20-44F4-8267-FE2F3B81BD96.jpeg?alt=media&token=0ee6d6df-86f1-4a26-80cc-39cdbb3509e0","https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F54712BB6-A56C-4245-B43F-F079E1AF76E9.jpeg?alt=media&token=bdb24d59-3df4-4417-9797-df79707d4f43","https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F3CE9FA03-86BC-4358-B172-A13D740A62B1.jpeg?alt=media&token=4ce6725b-b7ac-4b44-b48d-dec5cfdb1dae","https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F3E070C19-CC68-4C9C-9453-07F900535B48.jpeg?alt=media&token=6b4e9e70-eb93-4d8f-8b2f-87bd8dc6a294","https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F21AAD2E8-F6B6-46B9-82EB-FF5F0A295FB4.jpeg?alt=media&token=1c9a9d4e-4495-4140-935d-b27dc610cce7","https://firebasestorage.googleapis.com/v0/b/freeguides-prod.appspot.com/o/assets%2Ftours%2F0qN6kAXpc5ix6b078Fia%2F76B52F33-C5C1-4FEB-B777-707FC2A9275F.jpeg?alt=media&token=ab4f8fcd-75d9-42b0-bfc5-25e39ea31023"]

[{"address":"Pizza e Mozzarella","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":45.44671541612986,"longitude":9.16520880000002},"media":[{"type":"text","content":"I highly doubt I need to explain what pizza is but just in case… this is a type of round flatbread dough, covered with tomato sauce and sprinkled in mozzarella cheese. Different toppings are then added according to taste. \nAlthough pizza is a popular food all over the world, no one makes it quite like the Italians. It is believed that the earliest pizzas (which resemble what we think of as pizza today anyway) were created by the Neapolitans (the people from the Italian city of Naples). Flatbreads were cheap to make so pizza became a popular meal.\nAll Italian cities have their own style when it comes to making pizza, with Rome preferring a thin and crispy base and Naples choosing a more pliable and soft bottom. Although we tend to think of pizza as fast food, there are actually some pretty decadent pizzas out there. The most expensive pizza in the world is worth $12K which is topped with organic buffalo mozzarella and three types of caviar, to name a few. It also comes with a pizza chef, sommelier and limited-edition plates and cutlery!"},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/04/20200922_210057-2.jpg"}]},{"address":"Cheese Fondue Cooking Class","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":46.21139481656642,"longitude":6.149927700000015},"media":[{"type":"text","content":"Calling all cheese addicts! Have you been to Switzerland yet? And if you answered no, the question has to be WHY?! Switzerland is the home of the glorious cheese fondue, a cheese lovers dream!\nThe word fondue originates from the French word ‘fondre’ which means ‘to melt’. Cheese fondue is believed to have first appeared in Switzerland during the 18th century as a way for farm families to make their supplies last through the colder months. If you’re headed to Switzerland during winter, don’t miss the opportunity to sample the warming effects of this wonderful European food. \nTraditionally made from a melted combination of Emmental and Gruyere cheeses, the fondue is served in a communal pot. Participants will then dip pieces of bread into the mix, using a long-stemmed fork. Cheese fondue was designated one of the country’s national dishes in the 1930s. "},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/02/Cheese-fondue.jpg"}]},{"address":"Gyros","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":36.46301036173493,"longitude":25.376778650000013},"media":[{"type":"text","content":"Gyros or Gyro, is arguably Greece’s most famous dish. It is usually made from pork or chicken which is cooked on a rotisserie and served alongside onion, tomato, french fries and tzatziki sauce. It is commonly sold as street food where the meat and salad will be served in pitta bread. If you buy gyros at a restaurant, it may be presented on a platter. \nIt is a particularly popular dish with the revellers who flock to the Greek islands of Corfu and Mykonos, with many having christened it the ‘Greek kebab’. Apparently, it is perfect for soaking up excessive amounts of alcohol after a heavy night. Of course, we couldn’t possibly confirm or deny… \nAlthough most tourists will call the food ‘gear-ros’, ‘jee-ros’ or ‘gee-ros’, these are all mispronunciations. In the Greek language, they do not have the letter G in the sense that it is used in English. The Greek letter gamma is pronounced ‘yeh’, making the correct pronunciation of this popular street food ‘yeh-ro’. "},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/04/IMG_1446.jpg"}]},{"address":"Herring","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":51.956315570293945,"longitude":4.961621950000028},"media":[{"type":"text","content":"Arguably the most well known Dutch delicacy is that of raw herring. As a seafaring country, it comes as no surprise that fish forms an integral part of people’s diets, however, the fact that this fish is consumed raw (or cured to be exact) usually raises a few eyebrows. \nDuring the Middle Ages, the Dutch began to salt and smoke herring. (You may have seen a similar kind of process used to make Peruvian ceviche.) Preserving the fish meant that it could be exported over Europe, with plans to eventually expand to the New World. The preservation process was refined over the years and vinegar was added to the mix, along with additional herbs and spices. This is the type of brine that is still most commonly used in the Netherlands today. \nHerring is often served as a snack, sometimes plain or with cut pickles and onions. According to the locals, the best way to eat the herring is to grab it by the tail and hold it over your mouth. From there you eat it upwards!"},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/04/herring-967778_1280.jpg"}]},{"address":"Fish N Chip Shop","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":54.54360137229922,"longitude":-0.9824942500000056},"media":[{"type":"text","content":"For a quintessentially English lunch, head to the seaside and grab a portion of fish and chips. Although the weather is likely to be cooler than in other coastal areas in Europe, Britain has some beautiful beaches and there is nowhere better to sample this adored dish. \nTraditionally, the fish (often haddock or cod) will be deep-fried in batter and served with chips (for our American friends: this means fries but a thicker version, not potato chips which come in a packet). Common accompaniments include mushy peas, curry sauce and gravy. \nIt is believed that fish and chips first appeared on British shores in the 1860s and at one point, there were as many as 35,000 shops dedicated to this local dish! Fish and chips were one of the only foods which were exempt from rationing during WW2 and Prime Minister Winston Churchill is on record as describing the combo as ‘the good companions’. "},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/04/piqsels.com-id-fkkah.jpg"}]},{"address":"Waffle Factory","location":{"longitudeDelta":0.12569914669803645,"latitudeDelta":0.09219986310369421,"latitude":50.84560421950287,"longitude":4.350955399999994},"media":[{"type":"text","content":"That’s enough waffling about sausages, let’s move onto Belgium. There are two main types of waffles from Belgium, the Brussels waffle or the Liège waffle. The Brussels waffle is usually rectangular and comes with sweet toppings, whereas the Liège waffle is usually oval and made with a brioche type dough. \nWaffles are made from a kind of batter that is baked into a waffle iron. They are then often served with sweet toppings such as icing sugar, strawberries and cinnamon to name a few. There are over a dozen regional types of waffles in Belgium, giving visitors plenty of options! \nWaffles were brought to the US during the Seattle World Fair in 1962, by Maurice Vermersch. He was concerned that the Americans wouldn’t know where Brussels was located so he changed the name from Brussels waffles to Bel- Gem waffles which he hoped would better resonate with the audience. The Belgian waffle as we know it today is essentially a simplified version of the Brussels waffle."},{"type":"link","content":"https://europebackpacker.com/wp-content/uploads/2021/04/waffles-1760799_1280.jpg"}]}]