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European Cuisine
In the European regions common spices and ingredients are different. In the north they use dill and caraway seeds, at the south, olive oil and garlic. Local main courses are Smoked Salmon from Norway, Golulash Soup from Hungary, Coq au vin from French, Osso Buco from Italy, Cevapi from the Balcans, and Sauerbraten from Germany.
Goulash Soup - Hungary
Common local fruits are berries from the north, Figs and oranges from the south. Local drinks from various regions are French wines, Spanish Sangria and German Beers.
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