The soup, known as “patsa” in Greece and “iskembe” in Türkiye, is made from bovine stomach and, in the Greek version, often includes legs simmered for hours into a thick, garlicky broth. It is also usually garnished with a sprinkle of seeds and a dash of hot peppers. Popular among late-night revellers, the dish is widely believed to ease hangovers and stomach illness caused by overdrinking. 

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The latest clash began when Dimitris Tsarouhas, 53-year-old owner of a restaurant in the northern Greek city of Thessaloniki, sought UNESCO status for patsa, arguing the soup’s origins stretch back to ancient Greece and even Homer’s “Odyssey.”

Tsarouhas told The Associated Press (AP) he had assembled a detailed historical dossier with the help of a local cultural organisation and author Lena Oflidis, who wrote a book tracing the soup’s history. He claimed the recipe was passed from ancient Greeks to Byzantines and later to the Ottomans.

He also pointed to a passage in “The Odyssey” describing bovine bellies filled with suet (animal fat used in cooking) and blood during a feast prepared by Penelope for her suitors on the day that her husband came back from his decade-long journey.

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“If this isn’t patsa, then what else could it be?” Tsarouhas shared with AP. “We believe that we have all the tools to secure and certify it (patsa) as such. We don’t have anything to divide with our neighbors — rather the taste unites us,” he added. 

The Greek initiative has angered many in Türkiye, where iskembe soup is also deeply embedded in culinary tradition. Turkish restaurateur Ali Turkmen rejected the Greek claim, saying the soup has been central to Turkish culture for centuries.

“Just like with baklava and many other things, they want to claim it as their own,” Turkmen said. “But it will probably be difficult for them to claim something unique to us. Because it’s been a staple in our culture for centuries. Tripe is something specific to Turks.”

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Turkish media outlets accused Greece of “appropriating” a nationally celebrated dish. The Onedio news portal cited the writings of famed 17^th-century Ottoman traveller Evliya Celebi, who, in his “Book of Travels”, described tripe soup vendors in Istanbul as evidence of its long history in Türkiye.

The dispute adds to a long-running rivalry between the neighbouring nations over ownership of foods and cultural traditions shaped during centuries of Ottoman rule. Greeks and Turks have previously sparred over coffee, stuffed grape leaves and baklava.

Despite the tensions, voices on both sides have called for shared culinary traditions to foster connection rather than divide the two countries.

L’article Greece-Türkiye food dispute erupts over ancient tripe soup and UNESCO heritage claim est apparu en premier sur Travel Tomorrow.

The experiment involved 120 participants who were all given the same portion of fries. Although the food was identical in every case, the way it was presented changed the experience. Some participants ate their own portion directly, while others received fries from another person as a gift. In two additional situations, participants were instructed to take fries from another plate. One of these situations involved low risk, while the other involved high risk, where there was a stronger chance of being seen or caught. After each round, participants rated how pleasant and tasty the fries were.

The results showed a clear pattern linked to how the fries were obtained. Fries taken from another plate were consistently rated as more enjoyable than fries that were simply received or eaten directly. The highest ratings came from the high-risk stealing situation, where participants felt more pressure and awareness of being observed. In this condition, the fries were rated around 40 per cent more enjoyable than those eaten in a normal, legitimate way. Participants also described the fries as saltier, crispier, and more flavourful, even though the food itself never changed.

Researchers explain this effect through the idea that risk and restriction can change how the brain interprets food. When something feels forbidden or slightly risky, the experience becomes more exciting. This emotional intensity can influence taste perception, making the same food feel more rewarding. The study links this to the so-called “forbidden fruit effect”, where people tend to value things more when they are not fully allowed to have them. In this case, even a small act like taking fries from another plate can increase enjoyment because it adds a sense of transgression.

The social setting also plays an important role in how food is experienced. The study shows that eating is not only about flavour, but also about context and behaviour. When food is taken from someone else, even in a controlled experiment, it introduces emotions such as excitement and mild guilt. These feelings can intensify the overall experience of eating. However, researchers note that guilt and excitement alone do not fully explain why the fries tasted better. Instead, the situation itself, including the perceived risk, appears to have the strongest influence on enjoyment.

The findings also connect to a broader idea often seen in everyday life: people tend to want things more when access feels limited. This is known as a scarcity mindset, where restricted availability increases perceived value. It can apply to food, travel experiences, and even social situations. In dining settings, this may explain why sharing plates, tasting food from others, or experiencing “forbidden” bites often feels more enjoyable than expected. The study suggests that taste is not fixed only by ingredients, but also shaped by the environment and the social rules around eating.

L’article Why fries are more delicious when taken from someone else’s plate est apparu en premier sur Travel Tomorrow.

A new international study suggests that children are significantly more responsive to flavours they experienced in the womb, and that this memory can last at least three years.

The study, conducted by researchers from the UK, France and the Netherlands and published in Developmental Psychobiology, found that children showed fewer negative facial expressions in response to smells they had encountered repeatedly before birth, offering evidence for the existence of “chemosensory memory”. Importantly, this memory is not influenced by the mother’s emotional state, including anxiety, stress or depression.

Thirty-four healthy foetuses were initially tested: seventeen males and seventeen females from 32 weeks of gestation until the age of three. Each was given a controlled exposure to either a bitter kale flavour or a milder carrot flavour through two ultrasound sessions at 32 and 36 weeks of gestation. This allowed the researchers to observe the babies’ immediate facial reactions in real time. The mothers were then given capsules containing their assigned flavour, which they consumed at least four times a week between 10 a.m. and 3 p.m., until birth. In total, 20 foetuses received carrot and 14 received kale.

At three weeks and three years of age, the children were presented with both the odour of kale and the odour of carrot in a counterbalanced order. Those who had been repeatedly exposed to a flavour in the womb consistently reacted less negatively to its odour than to the unfamiliar one. Overall, kale generally triggered more grimacing due to its bitterness. However, even kale produced fewer negative expressions in children who had encountered it before birth. Researchers measured this by analysing coded facial expressions, specifically “cry gestalt” and “smile/laughter gestalt” patterns observed on video.

What distinguishes this study from earlier work is the directness of its evidence. Previous studies mostly observed what mothers ate naturally and drew correlations with infant behaviour after birth. For example, it was found that children aged 8 to 9 whose mothers had eaten garlic during pregnancy preferred garlic-flavoured food, but this link was only inferred. In this study, however, researchers observed the same individuals in the womb via ultrasound, controlled the exposure through capsules, and followed those children for three years. The connection is traceable rather than assumed.

Maternal stress, depression and anxiety were monitored throughout, given the known links between maternal mental health and foetal neurodevelopment. However, none of these factors significantly influenced the results, suggesting that the flavour memory effect occurs independently of how the mother was feeling during pregnancy.

The study is not without limitations. Only 12 of the original 34 children remained at the three-year follow-up, which is a small sample size. Researchers also acknowledge that they cannot fully separate prenatal exposure from postnatal encounters with the same food, family eating habits, genetics, or other environmental factors. Furthermore, the findings rest entirely on facial expression coding, which is interpretative by nature.

The broader implication raises an intriguing possibility: that we could influence children’s dietary preferences and health before they are born.

So mothers-to-be, don’t be shy with those peas and broccoli if you want to skip painful dinner negotiations with toddlers and ensure their good health.

L’article Pregnancy diet could influence children to eat more vegetables, study finds est apparu en premier sur Travel Tomorrow.

According to a paper published in the Proceedings of the National Academy of Sciences (PNAS), a team of international researchers led by Professor David Lordkipanidze, General Director of the Georgian National Museum, found archaeological evidence that the nation of Georgia, at the crossroads of Europe and Asia, may be one of the world’s cradles of breadmaking and wine growing.

Radiocarbon dating was carried out on wheat grains found in the South Caucasus, placing them at a time period between 5922 and 5747 B.C.E. The grains were identified as Triticum aestivum, a species still associated with 95% of global wheat consumption, enabling the scientists to draw a direct line between modern breadmaking from Indian chapatis to San Francisco sourdough, to Neolithic bakers.

“It is the first documented evidence of bread wheat,” Lordkipanidze told Discover. “Our ancestors were hunter-gatherers, and they were becoming farmers, which is a big shift in human history. Here we can see the evidence.”

What’s more, existing research suggests that the same ancestors at sites in Gadachrili Gora and Shulaveris Gora were cultivating wine during the same period, making Georgia “a very special place,” Lordkipanidze said. “Here we have 8,000-year-old traces of bread wheat, as well as evidence of winemaking from the same period. This is a major scientific discovery. It shows how innovative our ancestors were — they were among the first farmers, and their legacy allows us to better understand life 8,000 years ago.”

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The team has also highlighted how the discovery challenges notions of the South Caucasus as a “peripheral region” that adopted practices from elsewhere. Instead, they point out, these earlier Georgian agricultural workers were innovators. “The Caucasus is an important region where key innovations to the development of the Near Eastern World, and by extension our current ways of life, were first created,” said Professor Stephen Batiuk of the University of Toronto, who co-led the archaeological excavations.

Going forward, more research is planned for the region between Anatolia and the Caucasus, but in the meantime, Georgia’s travel and hospitality stakeholders are likely to be folding the new discoveries into their mix, developing ways to offer visitors a taste of historic bread and winemaking practices from the regions now known to be among the original experts.

L’article Georgia among world’s oldest bread and wine regions with 8,000 years of history, scientists find est apparu en premier sur Travel Tomorrow.

The history of the Guide Michelin starts in 1900. André and Edouard Michelin, brothers and founders of the MICHELIN tyre factory in Clermont-Ferrand, are looking to expand their business. In a time with rocky roads, no internet connection, and very few facilities catered specifically for chauffeurs, they decided to create something unheard of.

“This book will be published at the turn of the century, and it will last just as long,” André Michelin wrote in the first guide.

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The so-called Guide Michelin was initially printed in 35,000 copies and was gifted to Michelin customers buying a set of tyres. Inside, chauffeurs were able to find a collection of maps as well as a list of restaurants, mechanics, hotels, doctors, and any other information that André and Edouard Michelin found to be handy while on the road.

At first glance, their goal was simple: “To provide all information that may be useful to a driver travelling in France, regarding refuelling their vehicle, having it repaired, finding accommodation and food, and sending mail, telegrams or making telephone calls.”

However, the brothers’ actual purpose was mainly financially driven. If chauffeurs started to drive more frequently and over longer distances, they would use their tyres more quickly, thus improving the company’s sales turnover.

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Starting from 1920, the Guide Michelin turned a page. Michelin started selling the guide for 7 francs, allegedly because André Michelin had seen a mechanic using the previously free book as a wedge. By then, the guide had become sufficiently well-known for chauffeurs to want to buy a copy.

The first stars

Finally, the first Michelin star made its appearance in 1926. At the start, the star simply indicates “good tables”, without much explanation. Five years later, a second and third star were added to the book, as well as some extra information concerning the different categories. One star indicated a “very good restaurant”, two stars “excellent cooking, worth a detour”, and three stars meant “exceptional cuisine, worth a special journey”. Since then, those categories have largely remained identical.

However, chauffeurs have to wait another two years, until 1933, for the introduction of special Michelin inspectors. Those anonymous Michelin employees toured France in order to find the best restaurants and hotels, ranking them following a list of criteria, from budget-proof quality to exquisite treats.

Since the start of the Michelin guide and the Michelin stars, much has changed, but the three-star system has remained. In 2026, the collection covers 28 titles in more than 25 countries, and several other restaurant categories have been added over the years. For example, the so-called Bib Gourmand indicate “high-quality food at great value”, while the Green stars have been introduced specifically to recognise sustainable gastronomy.

L’article Michelin stars turn 100: how they became symbol of culinary excellence est apparu en premier sur Travel Tomorrow.

The capital of the Lower Alentejo region, Beja’s 14^th-century castle possesses an imposing tower that is now a municipal symbol, as well as a square replete with Manueline-style architecture. The city also boasts a warm Mediterranean climate that plays a key role in the region’s increasingly towering reputation for respected, robust red and white wines, plus a growing name for ancient Talha (amphora) wine.

Welcoming the global wine summit, José Manuel Santos, president of the Alentejo Regional Tourism Entity (ERT),  noted the event’s “significant interest” and said it will raise awareness of the Lower Alentejo region, helping “to better sustain and structure wine tourism products in the region.”

Scheduled to take place at the Pousada de Beja, a restored 13^th-century Franciscan convent, located in the heart of the Alentejo town’s historic centre, the summit is an occasion expected to attract around 300 people participants, from wine producers, tour operators, and public bodies, to investors and academics from the sector.

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The inaugural session, calendared for 1 June, will be attended by the Mayor of Beja, Nuno Palma Ferro, and the Secretary of State for Tourism, Commerce and Services, Pedro Machado.

One of the leading international gatherings dedicated to wine and food tourism, the Global Summit on Responsible Wine Tourism is held annually in different wine regions around the world. Recent editions have taken place in destinations such as Uruguay and China.

This year’s edition, organised with the support of the Alentejo Regional Tourism Authority, forms part of the official programme of the European Wine City 2026, positioning the Baixo Alentejo at the centre of global attention for wine and food tourism, boosting the region’s visibility, creating a unique platform to showcase its heritage, landscapes and innovative practices, and fostering investment, partnerships and long-term socio-economic impact for the region.

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‍The European City of Wine 2026 is promoted by the Regional Tourism Entity (ERT) of Alentejo and Ribatejo and by CIMBAL, with the support of the 13 municipalities that make up the organisation.

L’article Portugal’s Beja to host Europe’s first global wine tourism summit est apparu en premier sur Travel Tomorrow.

Since the introduction of the three-starred Michelin ranking in 1926, the stars have become a globally recognised distinction within the culinary landscape. Every year, a list of national ceremonies elects the best restaurants in the industry, by appointing both newly-starred locations and previously-loved classics.

This year, France’s Guide Michelin awarded chef Yannick Alléno with his 18^th star, just months after the opening of Monsieur Dior in Paris. Not only is such a rapid award a rare sight, but Alléno also became the most-starred chef in the world in 2026, surpassing French chef Alain Ducasse.

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“Receiving this distinction from the MICHELIN Guide for the restaurant Monsieur Dior at 30 Montaigne and offering Maison Dior its first star is an immense pride. Since the opening, the teams have carried this project with an energy and talent that honor both our houses. Our responsibility is to prepare the future. To train, to transmit, to inspire confidence. Stars illuminate the path, but it is the women and men who build it. These stars belong to the team. They reward their talent, their creativity, and their commitment to always go further. Today, I am proud that the Group consolidates its place among the great institutions of French gastronomy internationally”, Yannick Alléno commented after receiving his first star for Monsieur Dior.

Internationally speaking, not many have heard of Yannick Alléno. This is no coincidence, as he chooses to stay under the radar, especially regarding his private life. Yet over the course of his career, Alléno has attracted culinary attention for his work, especially his sauces, extraction techniques, fermentation, and cryoconcentration. Moreover, throughout his career, he has mentored over 40 chefs who later received (a) star(s) for their own restaurants, earning him the Michelin Chef Mentor Award in 2024.

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In 2026, Yannick Alléno has 21 different restaurants across the globe, while 10 of them currently have at least one Michelin star. Remarkably, the chef oversees two three-starred restaurants – Alléno Paris and Le 1947 à Cheval Blanc – as well as three-starred restaurants under one roof – Alléno Paris, L’Abysse Paris, and Pavyllon Paris at Pavillon Ledoyen.

Alléno’s starred restaurants:

• Alléno Paris***, Pavillon Ledoyen, Paris
• Le 1947 à Cheval Blanc***, Cheval Blanc, Courchevel
• L’Abysse Paris**, Pavillon Ledoyen, Paris
• L’Abysse Monte-Carlo**, Hôtel Hermitage, Monaco
• La Table de Pavie**, Hôtel de Pavie, Saint-Émilion
• STAY**, One&Only The Palm, Dubai
• Pavyllon Paris*, Pavillon Ledoyen, Paris
• Pavyllon Monte-Carlo*, Hôtel Hermitage, Monaco
• Pavyllon London*, Four Seasons, London
• Monsieur Dior*, 30 Montaigne, Paris

Despite his already impressive track record, Yannick Alléno is not about to slow down.

“I pursued this profession to give others pleasure and happiness. I love opening a good bottle of wine with friends, and, like everyone, I’ll make a roast chicken or put a leg of lamb in the oven. I’m just beginning my career,” Alléno told CNN Travel.

Over the course of 2026, the French chef has several new projects in the pipeline. Not only is he in charge of the newly opened COMO Le Beauvallon in Saint-Tropez, but he has also been appointed as the executive chef of the new Orient Express Corinthian. Aboard the world’s largest sailing yacht, Alléno will be overseeing no less than five restaurants.

L’article Yannick Alléno: World’s most Michelin-decorated chef with 18 stars across 21 restaurants est apparu en premier sur Travel Tomorrow.

Café Belga 

One of the most well-known terrace spots in Brussels is located at Place Flagey in Ixelles, right next to the Ixelles ponds. This café is often described as legendary and becomes extremely busy as soon as the sun comes out. The large terrace attracts a steady flow of people throughout the day, creating a lively and social atmosphere. Visitors come here for coffee, brunch, lunch, or evening drinks, depending on the time. It is also a popular place for watching passers-by and enjoying the energy of one of the city’s most active squares. 

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Walvis 

Near the Brussels Canal, there is a relaxed café-bar that has become a favourite for many locals looking to enjoy sunny days. The atmosphere is easy-going and welcoming, with people coming and going from morning until late evening. Its terrace is simple but comfortable, offering a place where visitors can sit for hours without feeling rushed. The menu includes drinks, small meals, and desserts, which makes it suitable for a full day visit. It is especially appreciated for its calm vibe in a central but slightly quieter area. 

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Le Dillens 

In Saint-Gilles, a small neighbourhood bistro offers a warm and local terrace experience. The space is decorated with natural elements, soft lighting, and small details like garlands that create a cosy feeling. Everything served is homemade, seasonal, and often sourced from local producers, which adds to its charm. People usually come here for relaxed dinners or long evenings with friends on the terrace. The atmosphere feels personal and peaceful, away from the busiest parts of the city. 

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Cipiace 

A small Italian-inspired canteen in Saint-Gilles brings a different flavour to the terrace scene. This spot is known for its simple but high-quality food, including coffee, pasta, bruschetta, and focaccia. The terrace is colourful and informal, making it easy to sit down and stay for a while. The atmosphere is friendly and relaxed, ideal for brunch or casual drinks. The name reflects the spirit of the place, which focuses on enjoying simple things in a welcoming environment. 

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Python 

In Schaerbeek, a craft beer bar offers a cosy terrace for those who enjoy Belgian and international beers. The selection changes regularly and attracts people who like to try new flavours. The terrace is modest in size but has a strong neighbourhood feel, making it comfortable and easy-going. Visitors can also buy beers to take home, which adds an extra option for beer lovers. It is a place that feels local and authentic while still attracting a wide mix of people. 

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Chez Richard 

Located in the Sablon district, a traditional Brussels bistro offers a terrace on one of the city’s most elegant squares. The setting is central and charming, making it a pleasant place to enjoy outdoor drinks or meals. The menu includes Belgian classics as well as simple modern dishes, served in a friendly and relaxed way. It is popular for both lunch and evening visits, depending on the moment of the day. The combination of location and atmosphere makes it a comfortable all-day stop. 

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Barbeton 

In the Dansaert neighbourhood, a popular local bar is often described as the kind of place everyone wishes they had nearby. The atmosphere is relaxed but lively, with a mix of regular visitors and newcomers passing through. Its terrace is used throughout the day for coffee, cocktails, beers, and light snacks. People often stop here to meet friends or simply enjoy the rhythm of the city. It is open every day and remains a steady favourite in the area. 

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Café Flora 

On the Parvis de Saint-Gilles, a colourful terrace stands out as one of the most energetic evening spots in the neighbourhood. The space becomes especially lively in the late afternoon and evening hours when people gather for drinks and music. Cocktails, beers, and sharing plates are served, often accompanied by DJ sets or live performances. A happy hour adds to its popularity after work, drawing in both locals and visitors. It is a social and vibrant place where groups tend to stay for long, relaxed evenings outside. 

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L’article Where to enjoy the sun: Brussels’ best terraces for a drink est apparu en premier sur Travel Tomorrow.

Spanning 48 countries and recognising excellence across 16 categories, the awards shine a light not only on outstanding produce but also on the traditions, places, people, and heritage behind it, understanding that wine travel is as much about storytelling as it is about quality quaffing.

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This year the public selection places two European vineyards and one Latin American in its top three “must-visit” destinations. The top spot is taken by Georgia’s SHUMI Winery, in the Alazani River valley that forms a border with Azerbaijan. Here in Tsinandali lies a noted palace and historic winery-estate. The region is not only home to an ancient earthenware fermentation wine-making method but also boasts an oenotheque with a collection of over 16,500 historic bottles of wine and the world’s largest private collection of grapevine species.

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Second in the public vote lies Venissa Estate in Italy, where the ancient art of winemaking, almost lost to the Venice Lagoon islands after the great flood of 1966, is being nurtured anew among the native grapes that grow in an atmospheric walled vineyard on Mazzorbo. The estate promises exclusivity, with only five rooms and tastings from its limited output of just 3,500 bottles a year.

The public also put forward Bodega La Luz del Vino in Argentina, where some of the oldest vineyards in the Uco Valley sit at a minimum of 1,000 metres above sea level, surrounded by the soaring peaks of the Andes.

When it comes to the year’s top wine regions, Europe managed to place three in the top five. Burgenland in Austria was the public’s first choice; California Wine Country, with its 6,200 vineyards placed second; South Africa came third; Romania, the sixth largest wine producer in the bloc was voted in at fourth; and Italy’s Verona rounded out the top five.

Some unexpected candidates also make it into the ranking. Taiwan’s climate-driven innovation in winemaking merited it a mention. Iryna Diachenkova, CEO of the Wine Travel Awards notes that it “earned its place on our list thanks to its pioneering work in underwater ageing. They are among the early innovators of deep-sea-aged wine.”

The overall winners for this year in each of the award categories will be revealed by the Wine Travel Award judging panel on 1 May 2026. And on 17 June, in Beaune, the Wine Travel Awards Ceremony will take place at the inaugural Global Wine Tourism Day.

L’article What are the must-visit wine destinations for 2026? est apparu en premier sur Travel Tomorrow.

Pan Bagnat, France

When in the South of France, especially in the region around Nice, one should not leave without trying the so-called Pan Bagnat. Served in a fresh baguette, the sandwich features a combination of anchovies, olives, raw vegetables, hard-boiled eggs, tuna, and olive oil. A fair pinch of salt and pepper completes the dish.

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Panino Col Polpo, Italy

When visiting the South-Italian region of Puglia and its capital, Bari in particular, the Panino Col Polpo should not be skipped. Mixing grilled octopus, bread rolls, olive oil, parsley, salt, and black pepper, the sandwich is a perfect reflection of the region’s mainly sea-based cuisine and can be bought at various market stalls or street food restaurants.

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Bocadillo De Jamón, Spain

Made with a piece of oiled and spiced bread, the Bocadillo De Jamón sandwich is a simple yet delicious way to enjoy a piece of Spanish ham, such as the jamón Serrano or the jamón Iberico. Depending on where one chooses to eat the popular tapas dish, the recipe is sometimes completed with other ingredients such as cheese, tomatoes, peppers, or olives.

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Tramezzino, Italy

Those who have travelled to Venice before have undoubtedly already encountered the curious sandwiches known as Tramezzino. The dish was invented in Turin, but the triangles of white bread, filled with a wide variety of vegetables, sauces, meats, and sea-based specialities, have long been a staple in Venetian cuisine.

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Panino Con La Porchetta, Italy

Although it is unclear where the simple recipe was invented – either in Umbria or in Lazio – the Panino Con La Porchetta is popular amongst Italian communities across the globe. In order to make the sandwich, only two ingredients are needed: porchetta and homemade panino bread. Thanks to the seasoning of the boneless pork roast that is porchetta, no other sauces or additions are needed to enjoy this dish.

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Toast Skagen, Sweden

Although Skagen is a fishing port in Denmark, the sandwich was invented by a Swedish restaurateur called Tore Wretman. Sweden is well-known for its delicious seafood, and the Toast Skagen is a perfect example of that. Made with baked white bread, mayonnaise, Dijon mustard, shrimps, whitefish roe, dill, lemon, and butter, the sandwich combines warmth and freshness, making it much appreciated as an appetiser.

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Sanduiche De Pernil, Portugal

Sometimes, the simplest recipes turn out to be some of the best. That is certainly the case with Portugal’s Sanduiche De Pernil, which is particularly popular in the area around Porto. The sandwich combines a simple bread roll with shredded, slowly roasted pork shoulder and can be enjoyed as such, or accompanied by mustard or cheese.

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Mozzarella In Carrozza, Italy

Mozzarella is undoubtedly one of Italy’s most popular cheeses, and the Mozzarella In Carrozza sandwich, particularly popular in the Campania region, puts the delicacy centre-stage. The sandwich is made by putting mozzarella (di bufala) in a piece of stale bread made, which is then dipped in a mixture of eggs and breadcrumbs before being fried. When served hot, the mozzarella is still gooey and thus extra enjoyable – a great way to deal with old bread that would otherwise be thrown out.

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Chip Butty, United Kingdom

The Chip Butty might well be one of the weirdest sandwiches to be found in Europe. As the name suggests, it consists of (white) bread filled with fries. Allegedly, the recipe was invented somewhere in the 1860s at a fish and chips shop in Lancashire, England, and has proven its success ever since. Sauces such as mayonnaise or ketchup are sometimes added to make the sandwich a little juicier, but many do enjoy the dish in all its simplicity.

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Prego, Portugal

The Portuguese Prego (which translates into ‘nail’) might well be one of the most complex recipes in the top ten of European sandwiches.

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The base of the dish is thin beef slices, which are prepared with a combination of garlic (‘nailed’ into the meat), onions, and wine. More often than not, the bread rolls include mustard and hot sauce, while the sandwich can also be served at a restaurant as ‘prego no prato’ or ‘nail on a plate’, including extras such as fries, rice, or a fried egg.

L’article 10 sandwiches to try when travelling around Europe est apparu en premier sur Travel Tomorrow.