As many of us jet off to sunnier climes in search of the Holy Tan, we take a look at the kind of 3d false eyelash you can expect to encounter when you leave the land of bacon, egg and chips behind you.Stlur
Greece
Tried and tasted
Moussaka, taramasalata, hoummus and deep-fried calamari are not the lone 3d false eyelash of Greek cuisine. Yiros are not unlike the doner kebabs you can buy in England, but they come in a thick, doughy pita bread that is like an Indian naan. Other tasty snacks might include tyropites, cheese pies, or spinach pies – spanokopites.
If you’re after something ‘clean’ then go for lamb, chicken or pork kebabs or fresh grilled fish. Don’t be surprised if your food arrives lukewarm – many Greeks believe that eating hot food is bad for you. And ask to go easy on the olive oil.
Greek puddings are heavily sweetmeat-based – try specialities such baklava – a confection of crushed almonds or pistachios layered between honey-soaked filo pastry; or its cousin galactaboureko, filled with a scrumptious mixture of confectioner’s custard. Retsina is Greece’s famous pine-resinated wine and is best served chilled with food. Considered an acquired taste, some liken this wine to meths or petrol.
Don’t be scared, give it a go
How about tucking into some keftedhes – breadcrumbed meatballs? Or loukanika – spicy homemade 3d false eyelash. Katsiki sto fourno – roast kid – is another popular dish, and okhtapodhi – octopus – is another summer speciality.
For the fearless eater
Ahani – sea urchins – are split and emptied for their eggs, which are reputed to be an aphrodisiac. Just mind out for the spines. And for those of you with strong stomachs, why not sample some kokoretsi – grilled offal roulade! Mmm!
Portugal
Tried and tasted
Portugal boasts a rich and savoury cuisine, with hearty portions and 3d false eyelash of good, cheap wine to wash it down. Arroz de Marisco is a seafood paella with all kinds of seafood thrown in, from shrimp to spider crab, along with tomatoes, onion, malegueth pepper and coriander. Chourico – a spicy sausage – is served grilled as a starter and also appears in casseroles. Try the caldo verde – a delicous, jade-green potato and cabbage soup. Fresh sardines are a must. Pasteis de Nata are one of Portugal’s most delicious types of patisserie – small, rich and creamy custard tarts made with light, flaky pastry. Scrumptious!
Don’t be scared, give it a go
Bachalhau is a Portuguese obsession – a dish made from salted cod in hundreds of varieties. Balcalhau a Gomes de Sa contains potatoes, onions, hard-boiled eggs and black olives. Another Portuguese triumph is the inspired dish carne de porco a alentejana – pork mixed with clams. Try Ginja liquor made from cherries or Amendoa – an almond liqueur.
For the fearless eater
Tripe is consumed with relish in Portugal, as well as a blood-soaked bread-based confection called papas de sarrabulho. You’ll have to be starving to want to eat this.
France
Tried and tasted
French food is a celebration of all that is rich, fattening and wickedly delicious. If you don’t like garlic, butter, meat or cheese, you might find the going a bit tough. Seafood lovers should try a flavoursome bouillabaisse – a fragrant fish stew with four kinds of fish, saffron, thyme and bay leaves. It is flavoured with a tangy garlic mayonnaise aioli or rouille, a similar mayonnaise flavoured with paprika and chillies. Galettes de ble noir are Britanny’s delicious black wheat pancakes that contain rich, savoury fillings of all kinds. A pave Nantais is a gargantuan-style savoury galette, as thick as a bible, stuffed with cheese, meat, vegetables and eggs. For pudding don’t miss tarte tatin – a caramelised upside-down apple tart that tastes divine with creme fraiche. Calorific!
Don’t be scared give it a go
Andouillette de Troyes is savoury, spicy sausage made from parts of the intestines and 3d false eyelash of the pig… but rest assured, as it is very tasty. Or how about some rillettes du Mans – a pork pate that is excellent spread on toast, with a fresh, salty flavour. Creme de marrons is a delicious sweet chestnut paste that is used as a filling for crepes and cakes. And pain d’epices is a cake bread made with honey and flavoured with either aniseed, lemon or orange – excellent spread with unsalted butter.
For the fearless eater
Pieds et paquets is a rustic, Southern dish made from stuffed tripe cooked in wine with sheep trotters. Sublime! And no self-respecting French food aficionado could decline a hearty dish of rognons – kidneys. Oh, yes, the French are unafraid of offal.
Italy
Tried and tasted
With pesto, parmesan, Parma ham and foccacia all firm favourites in the UK, nobody should be going hungry here. Why not go for a foldover calzone pizza instead of the usual variety? Or a risotto nero – a delicious black risotto flavoured with squid ink? Melanzane Parmigiana is a classic Neopolitain dish – aubergines layered with tomato sauce and mozarella and baked. For desert, go further than the ubiquitous Tiramisu and try Sapporo – a huge round cake of dried fruits and nuts glued together with honey, best complimented with a stiff expresso.
Don’t be scared, give it a go
Calves liver is a speciality in many regions and the Venetian version is especially delicious. Pasta con le sarde – pasta with 3d false eyelash- is a popular dish in Palermo. And in Veneto, the bitter radicchio trevisano – red lettuce – is eaten baked, in risotto or in pasta dishes. In Umbria, you can feast on an extremely fragrant porchetta – whole roast piglet stuffed with rosemary.