What country are you from and what is your favorite food from there?
June 5, 2025
Like the title said. But if you do have lore or a recipe you are willing to share I would like your thoughts.
22 comments
I’m from Italy,more precisely from Sicily.
Italy has a lot of different foods that I like, some of them are more ‘national’ but many of them are regional…far more popular in one part of the country than in another.
Sicilian food is pretty good! Too many different dishes to name, but one thing which is a speciality that I really like are ‘arancine’.
These are big rice balls, with various fillings, coated and deep fried.
We have them all over the island, though the best ones come from Palermo…of course!
I am Turkish, and there’s nothing like a bowl of cold kidney beans stewed with garlic and tomatoes and olive oil on a hot day. With a big squeeze of lemon, of course, and cooked by my mom. Accompanied by some bread and chased by cold watermelon.
For cold days, tripe soup with mashed garlic and vinegar, preferably for breakfast.
I am from Turkey but we share a lot with our Greek neighbours and the whole Aegean cuisine what we call Zeytinyağlılar (literal translation is; those with olive oil) and mezes
Green beans, artichoke, sarma, dolma, fava, egg plant paste, egg plant salad, muammara, etc etc.
I’m from Spain
My favourite dish is local to my area, Valencia, and is called arroz al horno (baked rice).
It is rice cooked in the oven with potatoes, pork ribs, tomato, chickpeas, and thick bacon ( but ingredients can vary from town to town).
I’m from Italy, from a city named Ferrara in northern Italy. Everyone in the world should be aware of the existence of the “salama da sugo”, it’s a local kind of seasoned processed meat. It gets cooked in a bain-marie and then either served right afterwards or left mature in a dedicated cellar and eaten as cold cut after a few months. It’s delicious.
I’m from England. Everyone shits on our food but honestly we do have nice food.
For me, nothing beats having a full English breakfast on a lazy Sunday, with good quality meat and eggs from the local farm. It’s all about the terroir, it really does make a difference.
After that, I would say fish and chips cooked in beef dripping. You need to be at the seaside to get the full effect.
They’re our two most famous dishes I would say. We do have lots of other good dishes; the key is the same as always. Eat local, eat fresh, go to independent restaurants and pubs. Avoid big chains.
My favourite food is peppered steak with chips, gravy and asparagus.
Roast beef and Yorkshire pudding is also amazing.
From Hungary. I’m a vegetarian, but before I was a vegetarian my absolute favorite main dish was Chicken Paprikás, it’s chicken thighs in a creamy, mildly spicy sauce, served with nokedli (Hungarian style noodles). For vegetarians there is a mushroom variant, which is good, but not as amazing as the original.
If we can name any food and not just a typical main dish, then my favorite has to be Somlói Galuska, which is a trifle cake made with 3 different flavoured sponges (walnut, cocoa, vanilla), slathered in apricot jam, drowned in a decadent boozy (usually run or cognac) chocolate sauce. Raisins are optional, but I like them as well. Serve with whipped cream of course. Instant diabetes.
Poland.
Would saying pierogi be boring? It’s the first thing that came to my mind that is kind of unique to Poland. I love that you can do any filling you want: sweet or salty, meat or veggies… They can be served just boiled or fried afterwards, which is a great way to the leftovers a second life. I dislike the standard “ruskie” but I do love other variants
If I were to think about something less known to the foreigners, then maybe some soup? But I couldn’t pick just one… pomidorowa (tomato soup), rosół (chicken soup?), krupnik (that one is hard, Google says barley soup), barszcz (borscht) is good too…
And of course some kind of sweets. I need to pick szarlotka, specifically the one my mom makes, no other comes close to hers. It’s like a shortcake with lots of (sour) apples and sweet crumble on top
Poland – Bigos (hunter’s stew)
Every family makes it in a different way but my grandma was making it with cabbage, both fresh and fermented, bacon, beef, some other meat, mushrooms, plums, using wine, herbs and spices and probably adding something else. The cooking process took 3 days as with every heating and cooling down the taste develops so some stuff you only add on 2nd and 3rd day.
All those different ingredients blend into a harmony for your taste buds and it actually feels quite light when eating.
I am from Russia.
If we talk about national cuisine, then my favorite dish is stewed pork and fried potatoes with mushrooms. For pork, you need to take a piece of meat weighing 1.2-1.5 kg, cut into cubes of about 5 cm (this is half a palm). Cut 1 large onion into small pieces (you can use a vegetable cutter). Mix all this, add 1.5 teaspoons of salt and leave for a few hours (I usually cut in the morning and leave in the refrigerator until evening). If the meat is tough, you can add 1 tablespoon of apple cider vinegar, but usually you don’t need it for pork neck. In the evening, you need to lightly fry the meat in small portions over high heat and put it in a saucepan or a large frying pan. Pour in 1 large cup (about 450 ml) of liquid. I usually use beef broth, but you can just use water. Simmer for at least an hour over medium heat, half-covered with a lid (you can set a timer, usually you don’t need to watch it all the time). After an hour – hour and a half, there will be little liquid left, and you need to stir the meat until everything else evaporates.
Beef can also be cooked this way, by the way, just make smaller pieces.
And the potatoes are simply cut into slices with a vegetable cutter and fried in oil until done. Mushrooms should be fried separately and mixed at the end, 10 minutes before done (otherwise there will be too much liquid).
For a main meal there could be many options, but simple potatoes (boiled, pan or oven fried, doesn’t matter much) with gravy, porkchop or meatballs and fresh summer salad screams home like nothing else.
I’m Swedish, and this is a very classic Swedish answer I feel, but not much can beat a Swedish smörgåstårta. A creamy sandwich cake which you can stuff with basically anything you want. Typical ingredients include lettuce, cucumber, eggs and shrimp, but you can easily add or skip stuffings as you like according to your own taste, which also make it a great dish for me as a vegetarian. Since it’s also a very easy thing to make in very large quantities, it’s also extra popular to serve at for example weddings and school graduations – both of which there are a lot of this time of year.
Serbian potato salad: delicious simplicity. Get some quality potatoes, boil them, peel them, cut them up, mix them up with onions (any kind will do), oil, vinegar, salt and pepper to taste, then pop it in the fridge. It’s best eaten cold. Some add garlic and/or chopped peppers, but it’s not necessary.
I’m from Belgium and the best food we have is stoofvlees or vol au vent with frietjes and mayo. They both are amazing and I refuse to chose between them.
I do love some good fresh Halusky and pirohy.
However..
But I am a big soup person and I absolutely absolutely love Kapustnica – sour cabbage soup so that wins. You can add anything you want to it but we add lot of fresh mushrooms and home made noodles. It’s perfection.
Every family makes it different and we have big celebrations in the winter when like a whole college makes it or colleagues get together and make it in a big pot.
I love Slovakian soups. Garlic soup is also absolutely the best. Egg drop soup too. Lots of legume soups too.
I’m a huge fan of boulets Liégeoise with fries. They’re basically big beef meatballs with breadcrumbs, onions etc in a sauce with raisins, brown sugar and the most important part: Liège syrup. Absolutely delicious and I’d say the taste is overall quite unique.
I am Dutch…. and I really love some old fashioned home made “Snert” (pea soup). Not the garbage in a can from a supermarket,
It is really a dish for the winter, but I can eat it with 28 degrees 🙂
For something a bit less stereotypical, my mother loves Styrian Fried Chicken/[Steirischer Backhendlsalat](https://binekocht.at/steirischer-backhendlsalat/), which is Fried Chicken on salad dressed in (Styrian) pumpkin seed oil.
The netherlands. My favourite food is what we call de bruine fruitschaal. Also known as bittergarnituur. If i have to pick one, then frikandellen.
For dessert i would say boerenjongens
Venezuela, but living in Portugal and my favorite portugesse food its Fransezihna and Pastel de Nata
From Finland. Favourite is Salmon soup (lohikeitto). It is made from salmon filet, at least 2dl cream, 0,5 kg potatoes, 300g carrots and 7,5 dl water.
Åland pancake. Some idiot decided to call both pannkaka and plättär as pancakes in English even though they are very different. Nornal pancake is made from 1l milk, 5dl flour, 2dl sugar, 2-4 eggs, 1dl grease and baking powder. Åland pancake differs from normal that there is no flour instead it is replaced with rice porridge. So, same amount of porridge as flour, 2dl milk, 1 dl sugar and 1 egg.
22 comments
I’m from Italy,more precisely from Sicily.
Italy has a lot of different foods that I like, some of them are more ‘national’ but many of them are regional…far more popular in one part of the country than in another.
Sicilian food is pretty good! Too many different dishes to name, but one thing which is a speciality that I really like are ‘arancine’.
These are big rice balls, with various fillings, coated and deep fried.
We have them all over the island, though the best ones come from Palermo…of course!
I am Turkish, and there’s nothing like a bowl of cold kidney beans stewed with garlic and tomatoes and olive oil on a hot day. With a big squeeze of lemon, of course, and cooked by my mom. Accompanied by some bread and chased by cold watermelon.
For cold days, tripe soup with mashed garlic and vinegar, preferably for breakfast.
I am from Turkey but we share a lot with our Greek neighbours and the whole Aegean cuisine what we call Zeytinyağlılar (literal translation is; those with olive oil) and mezes
Green beans, artichoke, sarma, dolma, fava, egg plant paste, egg plant salad, muammara, etc etc.
I’m from Spain
My favourite dish is local to my area, Valencia, and is called arroz al horno (baked rice).
It is rice cooked in the oven with potatoes, pork ribs, tomato, chickpeas, and thick bacon ( but ingredients can vary from town to town).
https://es.m.wikipedia.org/wiki/Arroz_al_horno
I’m from Italy, from a city named Ferrara in northern Italy. Everyone in the world should be aware of the existence of the “salama da sugo”, it’s a local kind of seasoned processed meat. It gets cooked in a bain-marie and then either served right afterwards or left mature in a dedicated cellar and eaten as cold cut after a few months. It’s delicious.
I’m from England. Everyone shits on our food but honestly we do have nice food.
For me, nothing beats having a full English breakfast on a lazy Sunday, with good quality meat and eggs from the local farm. It’s all about the terroir, it really does make a difference.
After that, I would say fish and chips cooked in beef dripping. You need to be at the seaside to get the full effect.
They’re our two most famous dishes I would say. We do have lots of other good dishes; the key is the same as always. Eat local, eat fresh, go to independent restaurants and pubs. Avoid big chains.
My favourite food is peppered steak with chips, gravy and asparagus.
Roast beef and Yorkshire pudding is also amazing.
From Hungary. I’m a vegetarian, but before I was a vegetarian my absolute favorite main dish was Chicken Paprikás, it’s chicken thighs in a creamy, mildly spicy sauce, served with nokedli (Hungarian style noodles). For vegetarians there is a mushroom variant, which is good, but not as amazing as the original.
If we can name any food and not just a typical main dish, then my favorite has to be Somlói Galuska, which is a trifle cake made with 3 different flavoured sponges (walnut, cocoa, vanilla), slathered in apricot jam, drowned in a decadent boozy (usually run or cognac) chocolate sauce. Raisins are optional, but I like them as well. Serve with whipped cream of course. Instant diabetes.
Poland.
Would saying pierogi be boring? It’s the first thing that came to my mind that is kind of unique to Poland. I love that you can do any filling you want: sweet or salty, meat or veggies… They can be served just boiled or fried afterwards, which is a great way to the leftovers a second life. I dislike the standard “ruskie” but I do love other variants
If I were to think about something less known to the foreigners, then maybe some soup? But I couldn’t pick just one… pomidorowa (tomato soup), rosół (chicken soup?), krupnik (that one is hard, Google says barley soup), barszcz (borscht) is good too…
And of course some kind of sweets. I need to pick szarlotka, specifically the one my mom makes, no other comes close to hers. It’s like a shortcake with lots of (sour) apples and sweet crumble on top
Poland – Bigos (hunter’s stew)
Every family makes it in a different way but my grandma was making it with cabbage, both fresh and fermented, bacon, beef, some other meat, mushrooms, plums, using wine, herbs and spices and probably adding something else. The cooking process took 3 days as with every heating and cooling down the taste develops so some stuff you only add on 2nd and 3rd day.
All those different ingredients blend into a harmony for your taste buds and it actually feels quite light when eating.
I am from Russia.
If we talk about national cuisine, then my favorite dish is stewed pork and fried potatoes with mushrooms. For pork, you need to take a piece of meat weighing 1.2-1.5 kg, cut into cubes of about 5 cm (this is half a palm). Cut 1 large onion into small pieces (you can use a vegetable cutter). Mix all this, add 1.5 teaspoons of salt and leave for a few hours (I usually cut in the morning and leave in the refrigerator until evening). If the meat is tough, you can add 1 tablespoon of apple cider vinegar, but usually you don’t need it for pork neck. In the evening, you need to lightly fry the meat in small portions over high heat and put it in a saucepan or a large frying pan. Pour in 1 large cup (about 450 ml) of liquid. I usually use beef broth, but you can just use water. Simmer for at least an hour over medium heat, half-covered with a lid (you can set a timer, usually you don’t need to watch it all the time). After an hour – hour and a half, there will be little liquid left, and you need to stir the meat until everything else evaporates.
Beef can also be cooked this way, by the way, just make smaller pieces.
And the potatoes are simply cut into slices with a vegetable cutter and fried in oil until done. Mushrooms should be fried separately and mixed at the end, 10 minutes before done (otherwise there will be too much liquid).
I’m Latvian, I think some of my favourite things in the world are pretty simple. Having fresh [speķa pīrādziņi](https://i.receptes.tvnet.lv/t/2020/01/14/31471/940×0.jpg) and a glass of milk means a good day.
For a main meal there could be many options, but simple potatoes (boiled, pan or oven fried, doesn’t matter much) with gravy, porkchop or meatballs and fresh summer salad screams home like nothing else.
And honorable mention to [cold soup](https://lastatic.ams3.cdn.digitaloceanspaces.com/2021/05/shutterstock_275079959.jpg), of course. It packs a lot of what summer offers in a refreshing bowl.
I’m Swedish, and this is a very classic Swedish answer I feel, but not much can beat a Swedish smörgåstårta. A creamy sandwich cake which you can stuff with basically anything you want. Typical ingredients include lettuce, cucumber, eggs and shrimp, but you can easily add or skip stuffings as you like according to your own taste, which also make it a great dish for me as a vegetarian. Since it’s also a very easy thing to make in very large quantities, it’s also extra popular to serve at for example weddings and school graduations – both of which there are a lot of this time of year.
Serbian potato salad: delicious simplicity. Get some quality potatoes, boil them, peel them, cut them up, mix them up with onions (any kind will do), oil, vinegar, salt and pepper to taste, then pop it in the fridge. It’s best eaten cold. Some add garlic and/or chopped peppers, but it’s not necessary.
I’m from Belgium and the best food we have is stoofvlees or vol au vent with frietjes and mayo. They both are amazing and I refuse to chose between them.
I do love some good fresh Halusky and pirohy.
However..
But I am a big soup person and I absolutely absolutely love Kapustnica – sour cabbage soup so that wins. You can add anything you want to it but we add lot of fresh mushrooms and home made noodles. It’s perfection.
Every family makes it different and we have big celebrations in the winter when like a whole college makes it or colleagues get together and make it in a big pot.
I love Slovakian soups. Garlic soup is also absolutely the best. Egg drop soup too. Lots of legume soups too.
I’m a huge fan of boulets Liégeoise with fries. They’re basically big beef meatballs with breadcrumbs, onions etc in a sauce with raisins, brown sugar and the most important part: Liège syrup. Absolutely delicious and I’d say the taste is overall quite unique.
I am Dutch…. and I really love some old fashioned home made “Snert” (pea soup). Not the garbage in a can from a supermarket,
It is really a dish for the winter, but I can eat it with 28 degrees 🙂
I’m going to be extremely stereotypical, because I adore Wiener Schnitzel– but homecooked ones: [Nice and juicy](https://ais.kochbar.de/kbrezept/243260_141467/24-05kufm/750×562/1248/wiener-schnitzel-rezept-bild-nr-5.jpg)! Traditionally they’re supposed to be accompanied by a [potato salad](https://res.cloudinary.com/dqc68ksfw/image/upload/f_auto,c_lfill,w_1131/f_auto,q_60/v1/Inghams/media/13103743/erdaepfelsalatadobestock_100591865.jpg), but our family usually goes with potatoes fried in butter instead.
For something a bit less stereotypical, my mother loves Styrian Fried Chicken/[Steirischer Backhendlsalat](https://binekocht.at/steirischer-backhendlsalat/), which is Fried Chicken on salad dressed in (Styrian) pumpkin seed oil.
The netherlands. My favourite food is what we call de bruine fruitschaal. Also known as bittergarnituur. If i have to pick one, then frikandellen.
For dessert i would say boerenjongens
Venezuela, but living in Portugal and my favorite portugesse food its Fransezihna and Pastel de Nata
From Finland. Favourite is Salmon soup (lohikeitto). It is made from salmon filet, at least 2dl cream, 0,5 kg potatoes, 300g carrots and 7,5 dl water.
Åland pancake. Some idiot decided to call both pannkaka and plättär as pancakes in English even though they are very different. Nornal pancake is made from 1l milk, 5dl flour, 2dl sugar, 2-4 eggs, 1dl grease and baking powder. Åland pancake differs from normal that there is no flour instead it is replaced with rice porridge. So, same amount of porridge as flour, 2dl milk, 1 dl sugar and 1 egg.