Pizza, pasta and hodgepodge: 10 restaurant dishes that were originally the food of the poor

We all love to go to a cafe or a restaurant - you don’t need to cook, you don’t need to wash the dishes, and even original dishes are served. But there are some restaurant delicacies that were actually the food of the poor from the very beginning. What poor people's dishes are now served in vaunted restaurants, the publication said Ivona.

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Fondue

In the XIV-XV centuries, Swiss shepherds, when they went with a herd to the mountains, took with them a modest set of products for the day: bread, cottage cheese and wine. Bread and cheese quickly became stale, and in order to make their meal more enjoyable, the men decided to melt the cheese and wine in clay pots they had brought with them.

They dipped slices of bread into liquid cheese. Such a dish quickly moved to the homes of the rich, but they used better quality products. Over time, other popular types of fondue appeared: meat, chocolate, caramel and others.

Paella

The national Spanish dish has three versions of its appearance, and each one is unusual.

According to the first, rice with saffron was cooked for the first time by the servants of the Moorish kings: they took the remaining food from the master's table and cooked the leftovers with rice, which is why paella recipes can contain both meat and seafood at the same time.

The second legend is more romantic: a young man in love waited a long time in a hut for his girlfriend, who was late for a date. To dispel boredom and surprise the beauty, he took out the available products from the barn and cooked a dish para ella in a pan, which translates as “for her”.

The third story assures that paella is practically the fruit of folk art. In ancient times, an important person came to visit a small poor town near Valencia. To welcome the guest properly, each resident brought food that was found in his house. A pinch of saffron - and the dish is ready.

Now, by the way, paella is prepared not only with seafood or meat, but simply with vegetables.

Pizza

Would you like to enjoy pizza? All you need to do is make a phone call or walk a block or two to find the right place. However, many centuries ago, these dishes were respected, however, among the poor. Easy recipe and nutrition made pizza popular.

But the members of the royal family categorically and squeamishly treated the peasant dish.

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Everything changed when the Italian ruler Umberto I and his wife Margherita once tried this product. The talented pizzaiolo used for the filling products reminiscent of the color of the national tricolor - tomatoes, white cheese and basil greens. Officials liked this pizza and got its name in honor of the king's wife - "Margherita".

Bouillabaisse

Or Marseille ears, or fish soup. The dish is considered one of the hallmarks of French cuisine. The fishermen came up with it: from the fish that remained the next day after catching and selling, they prepared soup. Therefore, in a modern recipe, several types of different seafood are necessarily used. Bouillabaisse gained popularity thanks to tourists: they began to cook a French curiosity for visiting guests.

However, the ingredients were already more valuable, such as lobster, a rare fish. Now a plate of this soup in a fashionable restaurant can cost about a hundred euros.

Paprikash

Chicken fried until golden brown, sour cream sauce, large pieces of stewed bell pepper. Sounds delicious, doesn't it? However, earlier paprikash was cooked differently. Poor families did not have money for white meat and breast, so paprika gravy was made from the cheapest parts of the bird: wings, neck, hearts. Then the paprikash moved to the tables of rich people and came to us in an "improved" form.

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Onion soup

Roman legionnaires ate the predecessor of the French delicacy. Onions were used to make soup and nothing else. The dish was considered ideal for a soldier: cheap, fast, satisfying, besides, it kills bacteria. There is a second legend that tells how a simple onion soup turned into an exquisite one. Louis XV was responsible for this. Finding himself on a hunt without supper, either by himself or with the help of a cook, he fried onions, filled them with champagne and ate them.

Many French joke that this is perhaps the best thing the king has done during his reign.

gazpacho

At first, gazpacho looked nothing like the refreshing Spanish dish we are used to. Mule drivers at a halt prepared their own food as follows: the inside of the pot was smeared with oil and garlic, and then slices of peppers and cucumbers were laid out in layers in it, sprinkled with bread crumbs. The whole thing was poured with olive oil and covered with a damp cloth. Then they put it in the sun: the dish was considered ready when the matter was completely dry. Everything changed when tomatoes began to be grown in Europe: soup became like soup, and gazpacho was no longer considered the food of the poor and simple hard workers.

Hamburger

Although the hamburger is known throughout the world, it first appeared in the United States. It is believed that the name of this sandwich comes from the German word "Hamburg", from which many emigrated to America in the 1900th century. And in XNUMX, American grocery store Louis Lessing sold his first hamburger in his hometown of New Haven.

Paste

Pasta, spaghetti, noodles, pasta and lasagna first appeared in the kitchen of an ordinary Italian housewife who just wanted to feed her family more satisfyingly. Pasta is cooked very quickly, and different sauces and additives allow you to create numerous variations.

Mixed

Solyanka is a spicy, thick, fatty and hearty soup that was served as an appetizer with vodka. For a long time this dish appeared exclusively on the table of ordinary people and only recently received wide recognition.

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