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The Southern European Cuisines commonly known, are those of Spain, Portugal, Southern France and Italy, but in truth there are others, as the states found in the southern belt are many more. The cuisine of southern Europe is rich in various types of vegetables given the mild climate, which allows different crops throughout the year. It’s eaten a lot of meat but also fish and seafood, especially near the coastal areas.
There are many dairy products and derivatives, and among them there are some really famous and widespread all over the world such as Italiann Mozzarella and Ricotta or GreeknFeta and Yogurt.
The Historical Contaminations
Historically, Europe has experienced various conquests from different empires and populations. The first people to have influenced the cuisine of southern Europe is definitely Greece. Spreading the cultivation of olive trees and consequently the production of oil which is the main fat used in southern Europe . In addition to olive trees, they also spread the cultivation of vines by spreading the production of wine carried out by the Roman Empire.
Thanks to the various conquests of the latter, many products were imported and exported from many countries and some cultures and productions (such as the live one) proliferated. Another great people that influenced Southern European Cuisines was the Turkish one especially in southern Italy and Portugal introducing dried fruits, dates and couscous.
Last but not least are all the foods introduced thanks to the discovery of America, such as potatoes, corn, tomatoes, eggplants, chocolate and peppers not to mention that it is now also possible to find vegetables from almost every part of the world.