Britannica Sources used in this answer

How do northern and southern European cuisines differ in their use of fats and grains?

Created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.

Chef in a white uniform and hat cooking with a frying pan over a stove, with steam rising in a professional restaurant kitchen. — cooking A chef cooking in a restaurant kitchen.

Regional differences in European cuisine are largely defined by the availability of ingredients, which are influenced by climate and geography. These distinctions are most evident in the traditional use of fats and grains.1

In northern Europe, the culinary tradition is characterized by the use of fats of animal origin, such as butter. The primary grains that predominate in this region include wheat and rye.12

In contrast, southern European and Mediterranean cuisines rely heavily on olive oil as the ubiquitous cooking fat. While wheat remains a staple—often utilized in the form of pasta—rice also becomes a significant grain in the southern diet. These patterns are not always uniform; for instance, northern Italy is noted for its traditional use of butter and rice, which contrasts with the wheat pasta and olive oil more common in the southern regions of the country.12