People travel for different reasons. Some want to be in the mainstream and visit popular sights; some are fans of architecture so they travel the world to quench their thirst for contemplating beautiful buildings.

► Some want to get acquainted with new cultures or practice the languages.

► Some travel for food, that is, for new gastronomical experiences.

[Guest Posts]


However, almost always food and travel go hand in hand, and every tourist has food-tasting on their to-do list. Once you get tired of exploring a new city, it’s time to relax and refresh yourself in a local restaurant. If you think that European cuisine can’t surprise you, you are gravely mistaken. It can even shock you. Try the following dishes during your next trip around Europe. If you have a nerve. This list was prepared by the experts of the site bridesdating.com

Frog Legs (France)
This dainty comes in different degrees of doneness and variations. You can order slightly grilled or deeply roasted frog legs or frog legs pasta. They taste very much like chicken. French ate frog legs during the Hundreds’ Year War when there was a critical shortage of food. Today, many consider it a worthy food for traveling to France.

Schwarzsauer (Germany)
Schwarzsauer is a German blood soup made from pig blood, goose giblets, onions, and vinegar dressed with cinnamon, clove, pepper and other spices. It was a very popular dish during the post-war period due to its cheap ingredients. Today, the black soup is a kind of specialty in restaurants. In terms of energy value, it’s wonderful: one serving contains the daily portion of protein. Though, its strong “flavor” is far from pleasant.

Arroz de Cabidela (Portugal)
Arroz de Cabidela stands out from other blood dishes. Goose giblets are marinated in the vinegar and blood sauce. The Portuguese traditionally cook giblets-containing dishes they had to cook due to famine. Today, instead of giblets, rabbit or chicken meat is used.

Haggis (Scotland)
This traditional Scottish dish should definitely be on this list. Huggis is a meat pudding made from the minced sheep’s liver, heart and lungs mixed with oatmeal and beef meat, dressed with cayenne pepper, onions and salt. It’s served with mashed potatoes or turnips and oatmeal bread. The dish should be complemented with a glass of Scotch whiskey.

Creier Pane (Romania)
When in Romania, eat what the locals eat. For example, Creier Pane. This is a dish of crumbed brains. Pig or calf brains are crumbed and then fried. They are served with fried potatoes or vegetables.

Angulas Baby Eels (Spain)
The weak-nerved may feel unwell even looking at this dish. It’s a small snack that consists of bread, spread and the maggots of freshwater eel called angulas. This delicacy is also called “spaghetti with eyes”. It’s a quite popular dish not only in Spain, but also in England and France. Baby eels are stewed in olive oil with garlic and chili pepper. Angulas are not easy to catch, so you can be served a fake dish made from fish.

Hákarl (Iceland)
Hákarl is definitely for the bravest. This is the jerked shark meat. Raw shark meat is extremely toxic, as their blood contains urea and ammonium. But the locals know how to prepare it right. A disemboweled shark is buried in a pit and left there for several months. Then the bulk is unearthed and left to dry out for a few more months. If you manage to taste it (it smells really bad), it may turn out to be the food worth traveling for.

Casu Marzu (Italy, Sardinia)
In 2010, this “grubby cheese” was recognized as national heritage, although there is a ban on selling Casu Marzu in Italy. The cheese contains the maggots of cheese fly. Some gourmets consider it to be delicious. Casu marzu means rotten cheese. It’s made from the Sardinian cheese pecorino which is brought to putrefaction by the maggots. | end |

► FOOTNOTES, DISCLAIMERS, ACKNOWLEDGMENT, ETC

✈ This is a paid guest post. For partnership with my blog, contact me at edmaration@gmail.com.

✈ Graphics provided by client.

✈ Contents of this post does not reflect the thoughts, opinion, ideas and perspective of this blog and its author.

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EDMAR GUQUIB

Born and Raised in Vigan, Philippines. Hardcore Ilocano. Genuine Bigueño. Sucker of Long Land Trips. Loves the Highlands. Professional Nurse on Weekdays. Coffee Addict. Travel Blogger in Between. For sponsorship, advertising, event invites and collaborations email me at edmaration@gmail.com.

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