Traditional foods are foods and dishes that are passed through generations or which have been consumed many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local cuisine. Traditional foods and beverages may be produced as homemade, by restaurants and small manufacturers, and by large food processing plant facilities.
Some traditional foods have geographical indications and traditional specialities in the European Union designations per European Union schemes of geographical indications and traditional specialties: Protected designation of origin (PDO), Protected geographical indication (PGI) and Traditional specialities guaranteed (TSG). These standards serve to promote and protect names of quality agricultural products and foodstuffs.
This article also includes information about traditional beverages.
Traditional food products have been described as playing "an important part of European culture, identity, and heritage".
- Humita – a traditional food in Argentina, Bolivia, Chile, Ecuador and Peru
- Brem – a fermented snack and beverage from Java and Bali
- Docang – a traditional food from Cirebon
- Gado-gado – a traditional salad in peanut sauce dressing
- Gudeg – a young unripe jackfruit stew, a traditional food from Yogyakarta
- Ketupat – a traditional rice dumpling commonly served during Lebaran, Indonesian Eid ul Fitr
- Kuluban – an ancient Javanese traditional salad
- Lawar – a traditional Balinese vegetable dish
- Opor ayam – chicken in coconut milk stew, a traditional dish commonly consumed with ketupat during Lebaran
- Pallubasa – a traditional food from Makassar, South Sulawesi made from offal of cattle or buffalo
- Papeda – sagoo congee, a traditional staple of Eastern Indonesia (Maluku and Papua)
- Rendang – traditional Minangkabau dish from West Sumatra
- Satay – grilled meat on skewers, various traditional regional variants exist in Indonesia
- Soto – a category of traditional soup of Indonesia, numerous regional variations exist
- Tempeh – fermented soy cake, a traditional food from Java
- Tumpeng – a ceremonial rice cone surrounded by various side dishes, an Indonesian national dish
By designation of origin
- Panna cotta – The northern Italian Region of Piedmont includes panna cotta in its 2001 list of traditional food products of the region. Panna cotta is not mentioned in Italian cookbooks before the 1960s, yet it is often cited as a traditional dessert in Piedmont.
- Mochi – eaten year-round in Japan, mochi is a traditional food for the Japanese New Year and is commonly sold and eaten during that time
Traditional beverages in Jordan include sous (also referred to as 'irqsus), a drink prepared using the dried root of Glycyrrhiza glabra (liquorice), tamr hindi, a drink prepared from an infusion of the dried pulp of Tamarindus indica (tamarind), and laban (labneh), a drink prepared with yogurt and water. A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags".
Two pieces (ari) of industrially-produced Maldive fish
Southern United States
Arab states of the Persian Gulf
Traditional foods of the Eastern Mediterranean region include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini. among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis.
- ^ "England's best-known traditional dish is fish and chips ..."
- ^ "... the Sunday roast; the tradition is continued every Sunday lunchtime in pubs and restaurants across England."
- ^ "... the sizzle of the traditional Sunday roast."
- ^ "Food in the Maldives may be thought of in three categories: the traditional fare, Sri Lanka cuisine and the newer imported foods. The traditional fare is mostly fish boiled in a broth called garudiya, and coconut pieces ..."
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- ^ a b c d e Who Regional Office for the Eastern Mediterranean (2010). Hazard Analysis and Critical Control Point Generic Models for Some Traditional Foods: A Manual for the Eastern Mediterranean Region. World Health Organization. pp. 41–50. ISBN 978-92-9021-590-5.
- ^ "Geographical indications and traditional specialities". europa.eu.
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- ^ Camilla V. Saulsbury, Panna Cotta: Italy's Elegant Custard Made Easy, p. 14
- ^ Luigi Carnacina, Luigi Veronelli, "Panna Cotta", La Cucina Rustica Regionale 1:156, 1977, based on La Buona Vera Cucina Italiana (not seen), 1966
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- ^ Cite error: The named reference
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