Good old Austrian Vegemite.
this post was submitted on 05 Feb 2025
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Salmiak licorice. It’s not a treat for everyday, but sometimes that weird bitter salty combo slaps.
Belgian ales, and German beers that follow the purity laws.
https://en.wikipedia.org/wiki/Tony%27s_Chocolonely
Dutch chocolate which is very good, and uses a slavery-free supply chain.
But not a lead free chain
https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/
Welp. That's depressing
Damn. Pick your battles I guess, I'll die of lead poisoning to keep people free
I think it's more like "The chocolate supply chain is poisoning you in general" tbh, so go with Tony's because it's the ethical choice of delicious lead.
German chocolate is like a whole other food than the wax that Hershey's pretends is the real thing.
As a swiss person “Hershey” is not choclate — it is a candy.
Soapy-tasting wax, at that.
Try Belgian chocolate next
Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
Chianti Classico from Italy. It’s just soooooo smooth.
I don't think there's any food product from Europe that I regularly consume.
Now, Mexico and South America, on the other hand...
Every time I go to Mexico, one of the first things I do is get tacos! I NEEEED EM!!!
Same. But I did enjoy some of it. There was some local spring water in Bosnia that was awesome, cevapcici is cool, and I enjoyed the Georgian wine I had in Ukraine. Also the Netherlands' food surprised me. I loved everything I tried, especially bitterballen and mustard soup.
Twinings (UK version) Extra Strong Breakfast Tea with Digestives dark chocolate biscuits.
European sardines are VASTLY superior to most of the stuff you get in the US
Most of it... Last trip I took to Europe, I was staying in an airB&B in Iceland with a few friends, and it had a kitchen. I went to the Bonus (local grocer) and got bread, cheese, eggs, and butter and made a simple fried egg sandwich for breakfast every day. Best damn food ive ever made for myself.
We dont have good cheap bread state side, cheese product is most of whats on the shelves and Euro eggs were just better. It took about a week after coming home for random food items to stop tasting like plastic...
I'm not American ... but I carry an emergency ration of Aromat at all times when ever I leave Switzerland.
That’s the most Swiss german thing ever. MSG galore.
We have those in Belgium too! I always thought it was just MSG and bouillon combined.
It is
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Off the top of my head the only European food product I consistently buy is Kerrygold butter. But I could use a domestic version. Other than that I'll on rare occasion buy a wine that'll be from Italy or France rather than a domestic.
The only international foods that really make up any significant part of my grocery list are fruits from the tropics.
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Cheese, cured and uncured dried meats, dairy...actual food standards that protect consumers and aren't pumped full of antibiotics, they just taste so much better.
Croissants (made here but I think of them as so French)
Good cheese (there is some great cheese being made here but in Europe they make different ones and they are so, so delicious)
Cava wine, the Raventos Blanco Blanco de Blancos Vino Cava holy crap that stuff is so good it convinced me wine can be simply delicious on its own.
Danish butter cookies are pretty awesome
Those tins never contain cookies when I see them.
They are sewing tins, the butter cookies are stowaways.
I'm trying to think of the last food item I've eaten that was made in Europe, without success.
As a french reading the replies in this thread: Ew
Fine. I’m putting my Campari in Champagne now 🙃
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Prosecco…
…and Campari.
I'm good as long as Scotland and Lagavulin isn't back in EU.
I love that Smarties (the chocolate) are naturally colored. All our candy is basically carcinogenic
Also, our Smarties are basically chalk. Delicious chalk
Edit: clarity
Smarties are two different things in the US and Europe so you have to specify.
Which ones, the chalky fruity ones or the candy coated chocolates?
Marmite. I enjoy it on toast, but I use it more often as a vegan beef bullion replacement and umami booster, of which I think it's unparalleled.
Can you give me some examples of dishes you'd add it to? I'm intrigued. Like a pho, ramen or soup?
I always add it to a pot of chili before simmering it for an hour (usually about a teaspoon per 3lbs of meat, I just eyeball it).
If I'm making tacos, I'll add it to already cooked meat in the pan along with the spices and water (to be boiled off), which will make it extra beefy.
Also works great in a beef or veggie stew, beef stroganoff, or vegan beef macaroni soup.
I haven't tried it in ramen, but that's a great idea!
It's not from Europe but I wouldn't feel the same if I couldn't get Pocky anymore.
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