• "Italian Cuisine", "French Cuisine", and "Spanish Cuisine": New courses on Babbel.com with a cornucopia of information about Mediterranean dishes
Berlin,

What’s behind dishes like Pane Toscano, Un plateau de charcuterie corse, or El lacón con grelos? Babbel’s new courses, “Italian Cuisine,” “French Cuisine,” and “Spanish Cuisine,” shed some light on the typical gastronomy of the regions while demystifying the peculiarities of Mediterranean eating habits. The sequence of the menu, traditional dishes, local ingredients and spices: the language courses are a culinary journey through the South conveying the most essential vocabulary for talking about different food cultures.

Zabaione or zampone? Anyone visiting an Italian restaurant without a few Italian words in his pocket might be not-so-pleasantly surprised when a stuffed pig’s foot (zampone) arrives at his table instead of the sweet wine custard (zambaione) he wanted. Manchego, the celebrated Spanish cheese, can be either fresco, curado, semicurado, or viejo. At what level of maturity, then, is the cheese mild or strong? Crêpe and galette: which kind of French pancake is sweet, and which one savory?

The new Babbel courses prevent dining glitches and teach the most important terms for Italian, French and Spanish cuisine.

Every great meal has its proper wine: Once aspiring gourmets have got the vocabulary courses for Mediterranean specialties under their belt, they can broaden their knowledge with the Babbel course “Wine, Food and Gastronomy.” In nine lessons, the course imparts special vocabulary for, among other things, the world of wine.

Click here to go to the Italian culinary courses: https://www.babbel.com/learn-italian-online/65403-specials/182619-italian-cuisine

More info about Mediterranean food culture on our blog

Berlin,