This document provides an overview of the geography, history, people, cuisine, and cultural traditions of Southern Europe, which includes Greece, Turkey, Spain, Portugal, Italy, and Southern France. It details the typical Mediterranean diet consisting of foods like pasta, bread, cheese, olive oil, wine, and seafood. It also describes some national and religious holidays and festivals celebrated in different Southern European countries and iconic culinary traditions and dishes from each region like paella in Spain and panettone in Italy.

1. SOUTHERN EUROPE
Kristin Gunderson and Morgan Nicholas

2. Countries Included
◦Greece
◦Turkey
◦Spain
◦Portugal
◦Italy
◦Southern France

3. History
◦ Ancient Greece, founded and expanded by Alexander the Great
◦ Roman empire dominated entire Mediterranean region
◦ 300 AD Roman empire was divided into the Western Roman Empire which was based in Rome
and the Eastern Roman Empire based in Constantinople
◦ Western Roman Empire fell in AD 476 which started the Middle Ages in Europe
◦ Eastern Roman Empire survived and is referred to as the Byzantine Empire
◦ In 1204, the Byzantine Empire fell due to the Crusades
◦ Crusaders established trade routes which developed the silk road
◦ Renisance had a major impact in the 14th century with the invention of the printing press in
Florence, Italy
◦ Reconquista, which ended in 1648, resulted in the Age of Discovery which established direct
links with Africa, America and Asia which brought several new food and immigrants to Southern
Europe

4. Geography
◦ Lies along the Meditteranean Sea
◦ Land includes dry hills, small plains, pine forests and many olive trees
◦ Mountain range, Apennines Mountains, run through Spain and Italy
◦ Cooler climate year round
◦ North coast of Spain experiences a wetter, Atlantic climate

5. People
◦ Groups:
◦ Italians
◦ Portuguese from the Azore Islands
◦ Small number of Spanish Immigrants
◦ Language:
◦ Italian
◦ Spanish
◦ Greek
◦ Portuguese
◦ Catalan
◦ Religion:
◦ Predominately Christian
◦ Roman Catholics in the Western half of Southern Europe
◦ Greek Orthodox in the Eastern half of Southern Europe
◦ Politics:
◦ Democratic Constitutional Monarchy

6. Typical Diet
◦ Typical day in Italy
◦ Breakfast= Caffe Latte or a chocolate drink with bread and jam
◦ Lunch as the main meal= appetizer of antipasti, which includes ham, sausages,
pickled vegetables, olives and crostinis, then minestra which is soup or asciutta (the
dry course of pasta risotto or gnocchi), the main course which consists of fish, meat
or poultry (which may be roasted, grilled, pan fried or stewed) served with a starchy
or green vegetable, followed by a salad, bread is served throughout the meal with
olive oil and balsamic for dipping, dessert consists of fruit and cheese, pastries or
biscottis and ice cream
◦ Dinner is considered a lighter version of lunch= wine is served, coffee and espresso
served after dinner, marsala is served with cheese before dinner as an appetizer or
after dinner/before dessert

7. ◦ Typical day in Spain/Portugal: eat 4 meals plus several snacks
◦ 8 am breakfast= coffee or chocolate, bread and churros
◦ 11 am mid morning breakfast= grilled sausages, fried squid, bread with tomatoes
or an omellete
◦ 1 pm snack= tapas (small plate meals)
◦ 2 pm three course lunch= soup or salad, fish or meat, and dessert
◦ NAP TIME
◦ Between 5 and 6 pm= tea and pastries
◦ Between 8 and 9 pm= tapas
◦ Between 10-12 pm= three course dinner of soup, omelletes and fruit and tapas
◦ In all parts of Southern Europe, wine is served with lunch and dinner.

8. Dietary Customs
◦ Pasta is a staple of Italy (which comes in over 200 shapes)
◦ Sherry and ham typical in Spain
◦ Port and spicy sausages found in Portugal
◦ Wine and herbs found in France
◦ Olive oil is heavily consumed in all countries of Southern Europe
◦ High fish consumption due to Mediterranean Seas proximity
◦ Wine used in France and Italy while Sherry is used in Spain and Portugal to flavor
dishes
◦ Spices include basil, tarragon, parsley, sage, thyme, marjorm and bay leaves
◦ Large bread and cheese consumption

9. Culinary Traditions
◦ Italy:
◦ Fiestas which are local and honor a paitroned Saint
◦ Religious holidays are observed by families at home, some cities such as Venice
have public carnival
◦ Celebrate Lint where bread is served in the shape of a cross
◦ Serve 7 sea food dishes on Christmas Eve
◦ Easter bread with hardboiled eggs in the shell braided into the bread

10. ◦ Spain
◦ Most elaborate festival is during Holy week, between Palm Sunday and Easter
where liqeours such as coffee, chocolate and anisette flavored drinks are served
along with cakes such as Tortas de aceite and Cortados rellenos de cidra
◦ Roasted chestnuts eaten during Christsmas time
◦ Christmas Eve consists of two dinner where bacaluhau and potatoe cassorolle is
served, followed by meringue cookies and other finger foods

11. Delicacies
◦ Italy:
◦ Maccorons
◦ Panettone
◦ Sugar coated almonds called Confetti
◦ Spain
◦ Meringue cookies

12. Dietary Taboos
◦ Most adults do not drink milk but will eat cheese and milk containing
desserts
◦ Fresh fruit eaten as a dessert
◦ Eat much less red meat compared to America, typically consume fish or
chicken
◦ Refusal to consume rat, dog and horse meat

13. Table Etiquitte
◦ Much like the manner of American culture
◦ Must keep fork in left hand and knife in right hand at all times
◦ Both hands must be kept above the table at all times
◦ May not rest elbows on the table
◦ Never push food onto ones fork using your finger

14. Sources
◦ Food and Culture by: Kittler and Sucher
◦ The Enclyclopedia of Herbs, Spices and Flavorings by: Elizabeth Lambert Ortiz
◦ “Diets of Southern Europe” from Diets.com
◦ “Traditional Foods in Europe” from euroFIR.com
◦ Foodbycountry.com