The culinary diversity of the planet is a reflection of the cultural and geographic richness that characterizes each region. When we ask ourselves what they eat around the world, we discover that there are thousands of flavors, cooking techniques, indigenous ingredients and culinary traditions that have evolved over centuries. From Mediterranean coasts to tropical rainforests, from alpine mountains to the most arid deserts, each place brings its own gastronomic identity, passed down from generation to generation.
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When we ask ourselves what they eat around the world, we open the door to a fascinating universe of flavors, traditions and culinary techniques that vary enormously from one region to another. The global gastronomic heritage is the result of cultural influences, climatic conditions, availability of resources and ancestral practices that have shaped the diet of each community. From the basic grains that form the basis of food in many countries, to the exotic species of plants and animals that enrich the table, every corner of the planet has its own culinary story to tell.
In Europe, for example, we find a wide range of foods that combine traditional techniques with local ingredients. Italy with its pasta and pizza, France with its cheeses and breads, Spain with its tapas, Germany with its cured meats and Sweden with its marinated herring: each cuisine reflects centuries of cultural exchange and culinary evolution. On the other hand, if we ask ourselves what they eat in the world in places like Asia, we will discover the prominence of rice, spices, raw or fermented fish, fresh vegetables, tasty sauces and wok preparations, which make up cuisines as rich as those of China, Japan, India or Thailand.
