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North European Cuisines

In The North Europe Cuisines, there are very similar, if not identical dishes, differing only in name. This is due to the various populations that have influenced the territories, not to mention the various political marriages between different European states. But one of the cuisines of Northern Europe has gone further, incorporating the cuisines of its various colonies, particularly the English.

European foods are hearty, rich and robust recipes. This is due to the fact that, as the cuisines of the Nordic countries, the dishes had to provide a good caloric intake to combat the cold, which is why they make extensive use of animal fats. Meat is a staple food, mainly used in the preparation of stews.
Fish and seafood abound: cod, haddock, plaice and, of course, salmon. There are robust breads such as rye bread with a spicy and sweet taste or various very thin bread preparations. Desserts are diverse, we find dry biscuits, soft sponge cakes and desserts filled with creams and cream.

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