If you are gourmet, and also traveler.
So, you are a traveler, and even in Europe, and you know for sure that Holland, for example, famous tulips and the Dutch cheese. France? Women, french spirits, permanent strikes on transport and brandy and. In general, for which country will neither take, among the temptations there is always food or beings. So, you are also gourmet, and countries in which you found today – Italy, Belgium and Germany.
There is nothing more important for Italians. Olive tree in general – one of the symbols of the Mediterranean, an indispensable element of Italian culture, sort of like, songs and films. Ancient Romans cultivated Olives and used olive oil in their kitchen. Amphoras and clay tanks are preserved to this day, intended for storing this fragrant and transparent liquid. Olives are relatively unpretentious, do not require special care, but live and fruit long. On the island of Sardinia, tourists will show two olive trees-veteran, one of them, according to Botany, 1500 years old, and another – 2450. No wonder, probably, the new political force in Italy, created in the 90s, the party of Romano Prodi, took into service this symbol of longevity, calling himself "Party of Olive Tree".
Olive branch since the world symbol of the world, and olive oil – a symbol of health and the base of the Mediterranean diet. 72 species of olive trees grow on Apennines, dozens of varieties of table olives are collected and intended for oil production. Only in Tuscany are growing 400 species of olives, in the industry are engaged in 8,000 farmers.
Olive business – an honorary industry of agriculture, this is an offacarious craft, and its secrets are transmitted from generation to generation. At the same time, manufacturers of olives and olive oil are perfectly organized at the national and international level, almost 100 years there is an olive masters corporation, publishing magazine "Oliveto". Here are just a few lines of the Corporation Calendar: "At the end of last year in Spain, 81 sessions of the International Olive Council were held under the honorary chairmanship of the Spanish king Juan Carlos. In January, a smell and taste saloon worked in Milan, organized for olive oil tastors from around the world. In February, at the same time in Siena and Rome, an oil week took place, she has nothing to do with the carnival. This is a series of manifestations and exhibitions dedicated to the wonderful tree. In the shakespeare of Verona, the International Salon of Olive Oil is held, where his best manufacturers are awarded the award, by the name competing with the prizes of the Venetian Film Festival "Golden Lion". 3 years in a row in the park is organized a seminar dedicated to the technological equipment of oilseeds. In June, at Sicily, the 7th Olive Fair with advanced training courses for specialists and a network of restaurants for mediterranean cuisine fans, based on olive oil and olive oil.
By the way, B "Three Musketeers" Fearless Portos, a barricaded in the basement of the restaurant, a week cured his wounds, generously watered by their master olive oil. Now olive oil is prescribed even to children, and in adults, its regular use, according to physicians, significantly reduces the risk of cardiovascular diseases. In the year 2000 anniversary of the Nativity of Christ in all temples, negascin lamps are burning with amber drops of olive oil in them".
And now – about Belgian chocolate candies. Why about Belgian? Because they are considered the best in Europe. And invented them (only such a word here comes here) it is the Belgian who, by the way, the chocolate candy himself could not endure.
In general, the discovery of the most popular exotic product – chocolate – a civilized world is obliged to Christopher Columbus, still ancient aztecs used a bitter drink from fried chocolate seeds with burning spices. The drink was considered sacred, was folded in the manufacture and intended only for the elect. But already in the 17th century, bags with chocolate grains were filled with sailboat holds, regular shipping lines from Africa and South America were opened later in Europe. Lugged sugar and oil, which was pressed from the same grains to the bitter powder.
The production of a delicious product increased, but was monotonous. Black tiles and melted syrup were packaged in a beautiful container, advertised, but the income of chocolate manufactories due to the cost of overseas raw materials and the complexity of production. Educated in 1831, the independent Belgian state with a special decree of the first king Leopold allocated 15 million from the treasury. Franks for the construction of an unprecedented chocolate factory.
At that time, one poor family of chocolates, having completed all the money, determined the capable Senior Son of Charles in the Liege Engineer School. Energetic young man was noticed, he was instructed to force the construction of a metropolitan chocolate factory under the sonor "Cat d’Or" (Golden shore). Charleu Nugauzu was closely among the drawings, since childhood I did not like sweets and besides diabetes, he came up with how to make a thin chocolate box, fill cream into it, close the chocolate strip and put in a beautiful cardboard. In 1869, the first Belgian Pralines were released, but the success of them brought Belgium more than fame than money.
Already in the month of Praline began to do in France and Germany, the famous "Cat d’Or" began to lag behind competitors, production began to fall, and after six months 120 tons of non-sold Belgian candies were taken from warehouses and burdens in the dunes of the North Sea coast. Nehigauses returned to construction and became famous – In 1880, in the center of Brussels built the world’s first indoor trading passage. In the early 20th century, the rapid development of the chemical industry affected the food industry. Food additives and aromas rapidly broke into food production. While Germany and England switched to "Shoco-Erzatsa", Belgium holy traditional recipes, a law was adopted here, according to which the production of candies and chocolate was allowed only from natural products. Tax quotas were introduced for small chocolate manufacturers and sellers.
Belgian chocolate is an essential product of exports, 7,000 people are employed at its production. Common trade turnover of chocolate production in the country – 1.5 billion. dollars.
And what about Germany? Here we can talk about sausages and sausages, but most often about beer. It is not bad in Belgium, and in Holland, but the most beer power of the world still remains . By the number of beer consumed per capita, the Germans are inferior only by Czech. But by the number of varieties, species and subspecies of the foamy beverage FRG firmly holds first place on the planet. If you find yourself in the beer somewhere in Bavaria and ask the waiter with a mug of beer, then, most likely, you will bring a stubborn glass of light wheat beer, in Dusseldorf in front of you "Old beer", in Cologne – cup "Cielsha", And in Berlin – a mug "Berlinsky Light".
In total, more than 5 thousand different beer brands are produced in Germany. They differ from each other, firstly, the method of cooking – on beer of the upper and lower fermentation, secondly, in the fortress and alcohol content, and thirdly, – in composition. In turn, the lower fermentation beer is divided into 6 main varieties (strong, dark, export, light, pylzen and black), and the beer of the upper fermentation has four main varieties (old, Berlin light, Cielsh, wheat strong and wheat light). In addition, in various fields of Germany in the go and many local varieties, for example, steam, smoked, Martov, October, rye, stone and so on.
Despite all the variety, without exception, the German varieties of beer is inherent in one general quality: for their preparation, a strict law allows us to use only pure key water, malt / barley or wheat /, hops and yeast. No preservative means, aromatic or taste additives, dyes or even natural additives, such as sugar and rice, in German beer.
The quality of German beer is guaranteed by special "The law on the purity of beer". This is the oldest in the world in the field of nutritional hygiene. And its author is the Duke of Bavaria Wilhelm Fourth. It is now difficult to say that the promotion of this monarch is to publish the law on the purity of beer – a terrible hangover after a break or a stomach disorder due to the use of poorly overlooking barley braga. Whatever it was, but on April 23, 1516, Wilhelm Fourth issued a special decree: "From now on in our cities, in the markets and in the villages in beer should not add anything but barley, hops and water". The yeast in the strict decree of the Duke is not mentioned for one simple reason: in those days they were not yet known to German brewers yet. In 1681, the action of the Bavarian Beer Law was distributed to the whole territory of Germany. And since then it is strictly observed by all German brewery without exception. Even foreign firms – on the German market – sell beer, welded in accordance with the Law of 1516.
Beer and today remains in Germany "folk drink". Without it, no feast. Germans even invented holidays dedicated to the beer itself. The most famous of them is noted in Munich "Oktoberfest" – Oktyabrsky Beer Holiday, which annually collects millions of foamy drinks. In Bavaria, by the way, there is most of all brewing and more than beer varieties are produced than in the rest of the federal lands. In Bavaria, there are still some loved by the Germans, but not so widely known abroad holiday – lasting to Easter Spring Season of Strong Dark Beer. By tradition, it opens in mid-March in Munich political cabaret, which organizes one of the leading German brewers "Paulenger Broweray". The guests of this holiday are almost the entire political elite of Bavaria and even many members of the Berlin Government.
But even in Germany, where he thinks about beer, it seems to know everything, in the course of a variety of prejudices and non-residents. Let’s start in order. Very often even from beer lovers can be heard that "Dark beer allegedly tighter light". In fact, this is not so. Alcohol content in dark beer is no more than in light. And the difference in color and tastes of these two varieties is only explained by the fact that various types of malt are used for their preparation.
Prejudice second – from beer corrected. Nothing like this! Just contained in beer hops, alcohol and carbon dioxide excite appetite. Therefore, beer is usually used with a dense snack, which leads to changes in weight. In the same beer calories less than, for example, in milk.
Another extremely widespread error: as if in the so-called "non-alcoholic" beer actually no alcohol. This is not true. Even in favorite motorists "dry" varieties contained alcohol floor. However, nothing terrible in it. In many food and drinks, such as in orange juice and in the filling of chocolate products, the same amount of alcohol is contained.
As for the beer beer, it is a whole science. Immediately agree: to argue about how to drink beer – cold or heated, with vobly, boiled crayfish or with dumplings – we are not going. This, in the end, is a matter of taste. Let only give a couple of practical advice as, from the point of view of German brewers, correctly drink beer.
Should not be considered a beer with a simple thoroughtress thirst. They need to enjoy, like french wine. And for this you need to correctly pick up a glass of beer.
By the way, beer is generally best drinking from a pure transparent cup. After all, so you at least see you drink. As for the shape of a glass, then for each beer variety for centuries, its special dishes were selected empirically. And it is not only a mug. For example, the most common beer variety "Pilsen" Specialists advise drinking from the so-called "Tulip" – The glasses resembling the shape of a semi-abusive tulip flower. Favorite in the Rhine Region Lightweight Light Beer "Ciels" Drink from high narrow cups with a capacity of only 0.2 liters. But widespread in the south of Germany "Weissbir" / Light wheat beer / served in highly expanding to the top glasses, in which half liter beverage is placed immediately.
Now about how to pour beer. To begin with, rinse a clean glass again with cold running water. It will cool the dishes about the temperature of the beer itself. The glass should be slightly tilt and slowly pour in it beer from the bottle until the foam does not touch the edge of the glass. Then you should give a drink a bit to stand a little and then add a glass to the formation of a beautiful foam cap. The speed with which to pour beer depends on its variety. So, "Ciels" and "Old beer" form not a lot of foam, with "Plsensky" It is necessary to turn more carefully, and barley beer generally need to pour an extremely slow into the tilt glass, since this grade forms a lot of thick foam.
In Germany, a temperature of 7 to 9 degrees Celsius is ideal for drinking temperature of beer. Approximately such a temperature drink reaches, stood after a few hours in the refrigerator. Beer can not cool or warm, so forget about the freezer or about the jet of hot water from under the tap: they spoil beer.
Well, everything else, as they say, is a matter of taste. We do not decide which beer to you – strong or light, dark or light, barley or wheat. The main thing is to drink in moderation. By the way, moderate beer consumption, according to German, English and American doctors, healthy health. It is rinsing the kidneys and serves as the prevention of cardiovascular diseases.