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Food shops and food culture in Southern Europe

Shopping in supermarkets in Southern Europe (and everywhere else!) is exciting and interesting. It is fun to browse through all the raw materials and products that you are not used to from Sweden. It's also interesting to observe the range of products in the shops as it tells you a lot about the food culture in the different countries. We have now travelled in France, Portugal, Spain and Italy for eight months. Here you can see our reflections from the supermarkets. Maybe you have other experiences?

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Table of contents

France

  • Available in abundance: Pâtés, pâtés, terrines, offal, cheeses and crème fraiche.
  • Difficult to obtain: Nothing - a fantastic selection!
  • Most different/surprising: Miniature chickens (like a clenched hand), various birds and bird eggs (e.g. quail), lamb brain and other unusual offal, sea snails and other unknown small shells. That powdered soups are tastier than in Sweden, even when it is the same producer.
  • Our favourites: Duck liver pâté, blue mussels (especially on the west coast!) and the fine and affordable cod loin.
Fina fiskdiskar finns nästan överallt - sämst utbud på färsk fisk har det lustigt nog varit på Korsika och Sardinien
Fine fish counters can be found almost everywhere in southern Europe - Corsica and Sardinia, funnily enough, have the worst supply of fresh fish.

Portugal

  • Available in abundance: Dried salted cod (bacalhau)
  • Difficult to obtain: Asian products and some spices (dill, saffron, sambal oelek).
  • Most different/surprising: Whole skinned rabbits. That people buy dried fish (bacalhau) from Norway even though the sea is just outside.
  • Our favourites: Green (bubbly) wine, fresh and affordable fish that dourada and robalo.

Spain

  • Available in abundance: Pata negra (large femurs with air-dried ham), olive and boquerones (fresh anchovies).
  • Difficult to obtain: Crème fraiche, good yoghurt and sambal oelek.
  • Most different/surprisingly: That milk and cream are not refrigerated. That yoghurt is often very sweet, has a jelly-like consistency and seems to be made for children? That powdered soups are so watery, even when the same producer makes Swedish and French soups.
  • Our favourites: Iberico meatballs, air-dried ham, coquinas clams and fresh and affordable fish such as dorada and lubina.

Italy

  • Available in abundance: Pasta, pasta, pasta (fresh, dried and frozen, stuffed and unstuffed in billions of forms), crushed tomatoes, olives, squid (and right now in Sicily - melons!).
  • Difficult to obtain: Crème fraiche and liver paste
  • Most different/surprising: Small snails sold in vegetable counters. Most of the yoghurt range is 0% or 0.1% fat. Milk and cream (and some soft cheeses) are not refrigerated.
  • Our favourites: Vongole mussels, fresh salsiccia (sausage), bubbly white wine (frizzante) and the delicious tomatoes.
Marknad Algarve
The Portuguese favourite dish bahalhau

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