Top 100 Western European Appetizers

Hailing from Madeira, this rustic, leavened bread is prepared with wheat flour, mashed sweet potatoes, water, and salt. Traditionally baked on large basalt stone slabs, bolo do caco is typically flat and round, though it can vary in size. It is the most common bread variety on Madeira that is usually served as a warm appetizer with garlic butter spread, but it can also be enjoyed as a sandwich or an accompaniment to various traditional Portuguese dishes.Expand

Gambas al ajillo is a popular Spanish appetizer consisting of shrimps that are sautéed in a pan with minced garlic, lemon juice, paprika, and olive oil. The dish is usually consumed as a tapa. It is recommended to garnish gambas al ajillo with chopped parsley and pair it with some crusty bread on the side, which is useful for mopping up the flavorful sauce.Expand

Rabas or fried squid is the quintessential seafood tapa of the Cantabrian coast. Made with sliced squid strips or rings that are lightly battered or breaded before they are fried to crispy perfection, this dish is best savored when lightly seasoned with salt and with an optional drizzle of fresh lemon juice. There are numerous variations on the dish depending on the species of squid, the type of flour, or the oil used in the preparation, as well as the preferred version of cutting the squid (strips, rings, or other shapes). The best rabas are, nevertheless, those made with fresh squid, defined by a firm consistency, thin coating, tender bite, and natural seawater flavor. This Spanish appetizer pairs well with a glass of dry white wine or a cold beer and is available in almost any bar and restaurant throughout the region.Expand

Named after the 19th-century poet Raimundo António de Bulhão Pato, this simple Portuguese dish combines clams and a flavorful sauce that is based on olive oil, garlic, lemon juice, and fresh cilantro. However, the sauce can also have white wine as one of its ingredients. Bulhão Pato clams are typically enjoyed as an appetizer and are usually served with bread on the side.Expand

This is a traditional tapa dish where whole shrimps are seasoned with salt, then quickly grilled on an iron skillet over high heat. It is recommended to enjoy them simply with a few squeezes of lemon or lime juice on top, while black pepper is optional, according to personal preferences. Pair the shrimps with a cold beer or a glass of wine on the side.Expand

Galettes de Bretagne are generally known as thin buckwheat crépes from Brittany, often filled with ingredients such as eggs, ham, mushrooms, and bacon. However, galettes mean different things in different parts of Brittany. In Lower Brittany, a galette is a thicker crepe made with any kind of flour, while in Upper Brittany, it refers to a crépe made exclusively with buckwheat flour. Also, what is known as galette in Upper Brittany is known in Lower Brittany as crêpes de blé noir (sarrasin) or buckwheat crepes. In Brittany, créperies are so popular that they outnumber cafés, and people regularly use them to eat their galettes with a bit of salted butter. Traditionally, the pancakes are paired with a glass of local cider. According to legend, the Bretagne galette was invented by accident when a farmer spilled buckwheat porridge onto a hot surface. Although people usually associate buckwheat flour with a salty taste, buckwheat crépes are extremely nutritious and contain vitamins B1 and B2, as well as fiber that helps prevent high blood pressure. Buckwheat came to Brittany from the east in the 12th century, so thick, moist, and flavorful galletes were ready to win over even the pickiest palates.Expand

Fritto misto is one of those dishes that differs widely across the country. Along the Italian seaside, it will always include crustaceans and mollusks, typically shrimp and squid, and often paranza, which is a collective name for very small whole fish such as fresh anchovies, sardines, baby mackerel, or mullet. In northern parts of the country, particularly in Piedmont, fritto misto is mostly made with vegetables and, depending on the season, includes semolina, veal brain, brochettes of cheese and prosciutto, sometimes even apples and amaretti biscuits. In the Marche region, every frittura mista includes the famous olive ascolane, green olives stuffed with finely minced meat, often accompanied by fried semolina, squash blossoms and lamb chops; while in the Neapolitan area fritto misto is prepared with no fish other than a few anchovies, crumbed fried mozzarella, and various seasonal vegetables such as cauliflower and artichokes in winter, eggplant and zucchini in summer. Moreover, the Naples-style frittura will sometimes also include sweetbreads, brains and liver with some vegetables and local specialties such as the deep-fried ravioli called panzarotti and Sicilian arancini, fried rice balls. The fritto misto alla Fiorentina contains no fish or fruit, but lambs' brains, crumbed lamb cutlets, rabbit legs, batter-dipped and deep-fried cauliflower florets, whole artichokes, zucchini batons, chicken thighs, and animelle or sweetbreads instead of the aforementioned ingredients. Also depending on the region, fritto misto is sometimes batter-fried, but the simplest method of preparing it is lightly coating the food in flour and quickly deep-frying it in hot oil until it forms a nice golden brown crust. Expand

Pizzetta is a small version of pizza that varies in size and shape, so some pizzettas can even be prepared in the shape of a heart. It is made in the same way as a regular, large pizza, consisting of a dough base (or puff pastry) topped with sauces, cheeses, and various additional ingredients. The dish is usually served as an appetizer, a quick snack, or a light meal. In Rome's bakeries, pizzette are often sold by weight, and if you order an apéritif at a café, you might even get a complimentary pizzetta with your order.Expand

Smoked salmon canapés are considered a classic upscale choice in the finger food department and the ultimate party food. Simple toasted bread, blinis, cucumber slices, or pumpernickel bread are regularly used as a base that's spread with ingredients such as cheese, crème fraîche, or sour cream, while common flavorings include condiments and herbs such as lemon juice, lemon zest, horseradish, mustard, dill, and capers.Expand

This savory pie has its origins in the Reggio Emilia province, where it was invented as a humble, rustic dish, utilizing ingredients that were in abundance. It is consists of a filling, traditionally prepared with various greens such as spinach, chard, leeks, or different herbs, which is enclosed between two layers of lard-based dough. Parmigiano Reggiano and garlic often complement the greens, and before baking, the pie is traditionally smeared with lard. Erbazzone is enjoyed as a light snack or an appetizer and is best paired with Lambrusco wine, another Reggio Emilia favorite.Expand

Maison Vérot is a prestigious French butcher and delicatessen that has been preserving the tradition of fine charcuterie - the art of crafting cured and prepared meat products - for generations. Founded in the 1930s, it is now led by Gilles Vérot, a master charcutier known for his respectful fusion of artisanal techniques with contemporary flavors. Based in Paris, Maison Vérot's products can also be found in top restaurants and luxury food boutiques. The quality of the meat and the careful selection of ingredients lie at the heart of their philosophy, with a strong emphasis on French sourcing and sustainable production. The visual appeal of their creations, the balance of flavor and texture, and their attention to seasonality make their products truly distinctive. Maison Vérot is not only a symbol of authenticity and tradition, but also a shining example of how French culinary heritage can be carried forward and reimagined with taste and integrity. Their shops in Paris are places of both artisanal excellence and exceptional gastronomic experience.Expand

Hénaff is a renowned French producer of gourmet foods based in the town of Pouldreuzic, in the Brittany region. Founded in 1907 by Jean Hénaff, the company began as a vegetable cannery but quickly gained fame for its legendary Pâté Hénaff, first produced in 1915. This pâté, made from whole cuts of pork including premium parts like tenderloin and ham, has become a symbol of French gastronomy and a beloved staple in many households. Over more than a century of existence, Hénaff has remained a family-run business, now in its fourth generation, with Loïc Hénaff currently at the helm. The company has expanded its product range to include various meat specialties such as rillettes, sausages, and ready-made dishes, as well as seafood and seaweed-based products. Great emphasis is placed on the quality and origin of ingredients, with locally raised meat and minimal use of additives, a commitment that has earned Hénaff the prestigious “Entreprise du Patrimoine Vivant” (Living Heritage Company) designation from the French government.Expand