We embark on an adventure through kitchens and cafes, unearthing the rich tapestry of food and drink that defines some of the participating nations in the Euro24 football competition.
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00:00Welcome to Gourmet Goals, a taste of Euro 24, where we embark on an extraordinary adventure
00:14through the kitchens and cafes of Europe, unearthing a rich tapestry of food and drink
00:19that defines some of the participating nations in Euro 24.
00:24This documentary isn't all about the thrill of the game on the pitch, it's about celebrating
00:28the cultures and traditions that come alive through their culinary creations.
00:32From Swiss fondue to Italian lasagne, Spanish sangria to Hungarian goulash, and not forgetting
00:38the best of our two home nations.
00:42We'll delve into how countries' gastronomic identity complements their sporting spirit,
00:46providing fans with a taste of home and visitors with a feast of new experiences.
00:51It might even give you some inspiration for some alternative halftime snacks.
01:02With Germany hosting the Euros this summer, we thought the next best thing to being over
01:06there was to immerse ourselves in the culture without even having to leave Liverpool.
01:12Albert Schloss on Bold Street is a Bavarian beer hall serving up Alpine food and a wide
01:16range of European beers.
01:18As well as this, the party house hosts live music and entertainment seven days a week.
01:22While we're here, it's only fair to do a taste test of some of the popular beers they have
01:26on offer.
01:27That is music to my ears.
01:29Emma, let's head straight in.
01:30We're going to go for the big one first.
01:33Ooh, the size of that.
01:35Now this is the Erdinger, synonymous with Jägerklopp.
01:39So very popular already.
01:41It was at least four with the red sign.
01:43Yes, exactly.
01:44OK, that's nice.
01:45It's a lot lighter than I thought it would be.
01:46But it's perfectly quaffable.
01:47And yeah, I can see why it's a fan favourite.
01:48So next up, we have the Schotterhopper, a grapefruit flavoured beer.
01:49It's meant to be crisp and refreshing, and it's a Radler, so we'll see what I think.
01:50Ooh, that one's really nice.
01:51It reminds me of being on holiday, actually.
01:52Absolutely.
01:53I'm not a fan of that one.
01:54And last but certainly not least, we are having a little taste of the Corlana, which is a
01:55lager.
01:56It's a lager.
01:57It's a lager.
01:58It's a lager.
01:59It's a lager.
02:00It's a lager.
02:01It's a lager.
02:02It's a lager.
02:03It's a lager.
02:04It's a lager.
02:05It's a lager.
02:06It's a lager.
02:07It's a lager.
02:08It's a lager.
02:09It's a lager.
02:10It's a lager.
02:11It's a lager.
02:12It's a lager.
02:13It's a lager.
02:14It's a lager.
02:15It's a lager.
02:16It's a lager.
02:17It's a lager.
02:18It's a lager.
02:19It's a lager.
02:20It's a lager.
02:21It's a lager.
02:22It's a lager.
02:23It's a lager.
02:24It's a lager.
02:25It's a lager.
02:26It's a lager.
02:27It's a lager.
02:28It's a lager.
02:29It's a lager.
02:30It's a lager.
02:31It's a lager.
02:32It's a lager.
02:33Finish that.
02:34Oh, don't forget.
02:35Somebody needs to drink responsibly.
02:37The saying usually goes when in Rome, but here it's more of a case of when in Berlin.
02:42Paulina is probably our favourite one.
02:44Paulina is one of the biggest beer houses in Germany.
02:46For the Oktoberfest, they have the biggest tent.
02:49And I think that's probably the best one you can go for.
02:51We asked Lewis what he thinks of Germany's chances in the competition.
02:55I hope they get knocked out early.
02:57But I think they've got good depth in their squad.
02:59So I think they'll probably make the finals, or at least the semifinals.
03:04All the way to Switzerland next for something sweet.
03:07We are on a mission to test different cuisines from nations competing in the competition.
03:14And Crosstown's new savoury offering gives footy fans a chance to try a classic Swiss dish in donut form.
03:22While Swiss supporters in the city can find many restaurants serving its famous fondue,
03:27London bakery Crosstown has combined the beloved meal with its doughy offerings.
03:32So we headed down to check it out.
03:34We're here outside Crosstown and with Amapeak, the Watson writer for London World.
03:39And we have got some cheese fondue donuts, Swiss-style, ahead of the Euros.
03:45So we're going to do a taste test, aren't we?
03:47They look kind of cool, but let's have a go.
03:52That looks quite savoury, isn't it?
03:54It is very savoury.
03:56There's peanuts on them as well.
03:59It kind of tastes like, you know the cheese twist things you get from Sainsbury's?
04:05And it kind of tastes like cheesy bread.
04:08Cheesy bread, yeah.
04:09Because it's got peppers in it, or like tomatoes.
04:12Yeah, I think there's some tomato seasoning in there as well.
04:16You haven't got the cheese bit yet, have you?
04:18No, I haven't got the cheese bit. Have you got the cheese bit?
04:20No.
04:21It's actually a lot more savoury than I was thinking.
04:24If you like cheese, you're definitely going to like this.
04:27It's very cheesy, it does actually have that kind of fondue taste.
04:31Yeah, but it's not sweet at all.
04:33No, it's not sweet.
04:34I thought it was going to be like a cheesecake.
04:36Yeah, if you're thinking of a cheesecake, that's not what's going to happen, but enjoy it.
04:40Yeah, I think so.
04:42Cheers.
04:48Next stop, Hungary, via the Budapest Cafe in Bristol.
04:52So, it's a family-owned business.
04:54We started it five years ago, just before COVID, my sister and me.
04:58So, my sister is a chef, and I do front of house.
05:02But I always say she's the heart of the business,
05:05because she does really good food, she does really good cakes.
05:09So, I do more chatting, more coffee.
05:12So, I'm the face of the cafe, but she's the heart of the cafe.
05:17So, I definitely couldn't do it without her.
05:19So, this is the goulash lava.
05:21So, this is the traditional dish.
05:24Smells amazing.
05:26And this is some chili that is very spicy, I've been told.
05:31So, let's give it a taste test.
05:39Oh, that's delicious.
05:41So, it's a family-run business then.
05:43Are these recipes that you've kind of had for years?
05:46Well, my sister had them for years,
05:48and no one actually knows these recipes.
05:51And every time when I try to help her,
05:54she doesn't have anything written down.
05:56So, it's all in her head.
05:58It's quite difficult to remake,
06:00because every time when I want to make some of this food at home,
06:03she tells me, but it never turns out to be the same as hers.
06:08Yeah, I think it's because she's a mum and not a professional chef.
06:13Yeah, I think it's because she's a mum and not a professional chef.
06:16I think her food tastes much better,
06:18because she doesn't have those habits,
06:20what, you know, they teach you in school.
06:22It is a really...
06:24It's quite a unique flavour.
06:26It's really delicious.
06:28So, this can be gluten-free as well,
06:31because it's got no pasta or anything in the soup.
06:34So, delicious.
06:36So, it's the Euros this summer,
06:38and Hungary is part of that.
06:41What is a traditional Hungarian dish? Talk me through that.
06:45So, we got what everyone knows about is the Hungarian goulash.
06:49Hungary, it's really unique.
06:51It's a small country, but we have so many traditions, to be honest.
06:57The opening match sees Scotland face the hosts, Germany,
07:00which might give them food for thought.
07:03Hello, I'm Derek from Versanta Restaurant here in the Merchant City.
07:07So, isn't it fantastic to see Scotland once again make it
07:11to a major international championships finals?
07:15It's 2024, and we're beginning to get used to these things now.
07:19I think the big game has to be Scotland versus Germany
07:22in the opening game of the Euros.
07:24I mean, the excitement is just palpable at the moment,
07:28and I'm sure everyone is looking forward
07:30to Scotland scoring three against Germany in the opening game.
07:34So, here at Versanta, we are a contemporary Scottish restaurant.
07:38We offer lots of homemade, great Scottish cuisine,
07:44and we've been here for six years,
07:47serving visitors from across the world
07:50and all the residents of Glasgow and further across Scotland.
07:54All our food is fresh, it's made in-house, and we use local suppliers.
07:59So, Scottish food is some of the best seafood in the world.
08:03It's some of the best meat in the world,
08:06and it's prepared with real passion and enthusiasm.
08:09And, of course, you mustn't ever forget the wonderful haggis
08:13that so many people want to try when they come and visit Scotland.
08:16Well, if you're wanting to have a really good experience
08:21either before or after one of our games in this year's Euros,
08:27then you can't go wrong with a wonderful fish and chips,
08:30a real hearty steak pie.
08:32But, of course, if you're really going to go the Scottish way,
08:35that has to be the haggis.
08:37The atmosphere is going to be absolutely electric.
08:40We've got the fan zone just across the road in Merchant Square,
08:44which I'm sure will be absolutely bouncing,
08:46and this whole area is going to be fantastic.
08:49Again, it's going to be a wonderful experience for Glasgow
08:53and for Scotland as a whole,
08:55and we're looking forward to some great results.
08:57This is our new tenants' lager glasses for the Euros,
09:03and, as you can see, it's filled with the wonderful liquid
09:08brewed just along the road there.
09:10So I'm sure there'll be plenty of this getting drank
09:13over the next few weeks.
09:15Portugal arrive at the Games with this man
09:17who holds the world record for international goals.
09:20Let's just hope, by the time he's finished,
09:22we're not all reaching for the port.
09:24We're at Arch 13 Wine Bar in Jura Porta,
09:27known for its exceptional selection of wines.
09:30At this wine bar, our attention will be on Portuguese port wine.
09:34This wine is not just a drink,
09:36it's a celebration of Portuguese culture and tradition.
09:40Arch 13 at Fanny's Wine Bar has been a purveyor of fine wine since 1906.
09:45The bar itself opened in May 2018,
09:48marking a new chapter in offering a relaxed and informal experience
09:53to enjoy wine and well-paid.
09:56To know more about the Portuguese port wine,
09:58we spoke with the bar's wine expert, Ed.
10:00Port is almost the great wine that England has influenced.
10:04The history goes back to about 1680-odd,
10:07and then you have the Treaty of Methion in 1783.
10:09It is a fortified wine from the Douro Valley in Portugal.
10:12It comes in a myriad of variabilities.
10:15You do get white port, we have some tawny,
10:17which is when it's aged in wood.
10:1980% of all port production is that.
10:21Then we have kind of ruby ports,
10:23which you get the LBVs you may have seen,
10:25crusted, single-quintas, and the full-bore,
10:27lovely one that is full vintage port.
10:29That is more the English style.
10:31It's the stuff you get, well, if you're lucky,
10:34you get given when you're born,
10:35and then you drink when you reach about 30,
10:37and it is superb.
10:39And it was indeed superb.
10:41The great selection of wines I had the pleasure of tasting,
10:43including Graham's 10-year-old and 20-year-old tawny port.
10:46The rich and lingering flavours of spice and raisin in these ports
10:50undoubtedly the combination of selecting the finest fruits
10:53and careful process of ageing.
10:56To fully immerse myself in the wine-tasting experience
10:58of this Portuguese treasure,
11:00I engage in a ritual of looking,
11:02swirling, smelling and savouring.
11:05The juices are there, the fruit juices.
11:07The complexity is getting more and more,
11:09if you say, the world is around you.
11:11It's not just a quick bang in your mouth,
11:13it's lingering.
11:15I've seen my preference lean towards the 20-year-old tawny port.
11:19A taste that transports you to the rimeyards of the Doha Valhalla,
11:23echoing the soul of Portugal in the heart of Birmingham.
11:26So the glass port, not Portugal, qualifying for the Euros,
11:29I had to ask Ed what his prediction for Portugal would be.
11:32Well, Portugal, rather elderly side,
11:36with Mr Ronaldo, who is from Madeira,
11:38so you can drink wine for the elderly poor,
11:40and the violent man, which is Pepe.
11:42So I think their quarter-finals are the best.
11:45I reckon it's between France and Germany,
11:47and I'd really like to get some training done.
12:12England arrive at the competition as Bucky's favourites,
12:15but will we be celebrating with a chippy tea?
12:20The Euros are back for the summer,
12:21bringing some of the best international football to our TV screens.
12:25Everyone's excited in Leeds.
12:27And to celebrate, we've come to North Leeds Fishery,
12:30one of the top-rated chip shops in Leeds,
12:33to find out what they're looking forward to in the Euros this year,
12:37and find out just why fish and chips is such an English staple.
12:42I'm here with Wad from North Leeds Fish Bar.
12:45Wad, could you tell me a little bit about the customers that you have here,
12:48and what their reactions are?
12:50Are they always looking forward to a chippy tea?
12:52Yes, yes, yeah, they do.
12:54They normally finish work and they come in on Fridays,
12:58and they look forward for the fish and chips meals.
13:01That normally happens on a Friday.
13:03We get really busy on a Friday,
13:05and people looking forward, you know, for the fish and chips,
13:08you know, on Fridays.
13:10Fantastic.
13:11And it's such an English staple.
13:13With the Euros coming up,
13:14we were looking at some of the foods that represent each country.
13:17Are you going to be watching the football this year?
13:19I would definitely, if I have the time,
13:22I would definitely watch it, yeah, yeah.
13:24I really enjoy watching the football, and I like football, yeah.
13:27And will you be rooting for England,
13:30or is there a team that you'll be particularly looking forward to watching this year?
13:33Of course, of course it's for England.
13:35I wouldn't support any teams,
13:37because I really like to watch a football full,
13:40who is, you know, supporting England, yeah, definitely.
13:44Fish and chips, it's contained in omega-3.
13:47And I would normally think, you know,
13:49people going for cheap and quick meals,
13:52like fish and chips, is more traditional here in the UK,
13:56which suits the weather.
13:58It's a dish that's synonymous with England,
14:01and I can imagine that a lot of meals like this one
14:04from North Leeds Fish Shop will be getting consumed
14:07during the Euros this year.
14:09It's a match made in heaven, food and football,
14:12and I'm hoping that this one today is going to be catch of the day.
14:21Now, I'm sure there'll be plenty of pizza deliveries
14:23to front doors across the nation during the football,
14:26but the Italians are about so much more.
14:29Italy are in Group B, and to celebrate this,
14:32we are at one of Liverpool's oldest and best most Italian restaurants.
14:38To sample the cuisine, speak to some of the locals
14:43and find out about their predictions.
14:46Well, the group is not very easy,
14:50because we have to play against Spain,
14:53Albania and Croatia, if I'm not wrong, so let's see.
14:58I'm positive, but it's not easy.
15:01We've got a very good coach, which is Luciano Spalletti, so let's see.
15:07Does Matteo think that Italy will go further than England in the Euros?
15:12Absolutely.
15:14Last time in 2021, when they played with England in the final,
15:19so I have a good sensation about it, so let's see.
15:26We wanted to know the dish that the Sardinian-born Matteo
15:29would recommend to first-time customers.
15:32The lasagna, because it's properly Italian food,
15:36it's a very hot dish and it's one of the best sellers in Casa Italia,
15:41so that's why.
15:43Now, Matteo recommended the lasagna as the dish to try,
15:46and now it's come out absolutely piping hot.
15:50So I'm going to dig in and see if this transports me
15:55to Italy ahead of the Euros.
15:58The Dolce Vita, that's what they call it down there.
16:02Bellissimo.
16:06With odds of 200 to 1, it's not looking hopeful for Romania,
16:09but with food like this to fall back on, we think they'll be OK.
16:14So tell me a wee bit about this place.
16:17Well, in the middle of pandemic, we came with an idea,
16:22because we live here in Scotland since 2008,
16:27however, we were moving also to Glasgow in 2016,
16:32and, yeah, in the middle of pandemic,
16:36we were deciding to open our first branch in Glasgow
16:42with groceries and everything from Transylvania,
16:46but it's a mix between the whole parts in Romania,
16:53also we have including Hungarian products and everything.
16:57What is Transylvanian food then?
16:59Diverse, nice, religious culture and everything, yeah,
17:04and we've got so many popular dishes,
17:07like during the Easter, Christmas, fasting periods,
17:14like lots of vegan options as well,
17:19vegetarians and lots of meat as well, yeah, of course.
17:24Pork, beef, lamb, buffalo as well,
17:30wild pork and mangalica.
17:33Mangalica is actually a pork that doesn't have cholesterol
17:39and it's curly, looks like a sheep.
17:41It was made by the party of Ceaușescu, the Communist Party,
17:49however, in a laboratory mode and all this stuff,
17:54so, yeah, it's the type of pork that doesn't have cholesterol and everything,
18:00and it's suitable for everyone.
18:03So some of the food that we've got here, what is all this?
18:06So basically, yeah, this is the Victoria salami,
18:10but this is from the company of Gabioti.
18:14It's a bit different compared with the other ones,
18:17because this one has lots of meat and everything,
18:21and it's a bit maturated as well,
18:24and it has included as well mangalica pork.
18:28As well, we've got deer sausages here.
18:32On this side, we have spring salami, which is like mixed meat.
18:40We've got eggplants in here, salad, honey mustard, smoked cheese,
18:49and here we've got buffalo cheese.
18:53On this side, we've got pork scrunchies,
18:56which are a bit different compared with other countries.
19:00We've got as well tofu, made in Romania,
19:05and it's special for summer or testing period,
19:09because during the Christmas, like before Christmas or Easter
19:13or different occasions, we need to test.
19:18While Croatia and Sweden have both lost their only penalty shootouts
19:21at the European Championship,
19:23guess who has lost more than any other nation at the Euros?
19:27Yep, England, and if you're a supporter,
19:29you'll probably end up needing a stiff drink.
19:32Spain are in Group B with the likes of Italy and Croatia
19:35with their first match on June the 15th.
19:38To celebrate, we've come to Bomba on the edge of the city centre
19:41to find out how the owner here is bringing Spain to Holbeck
19:45and what he's looking forward to this year.
19:48Bomba started as a lockdown project, really.
19:53We were making paella at home for our neighbours,
19:56people in our town, and we were delivering paella by bike
20:01and we picked up the pans the next day and that went very well
20:06and it just all moved on from there.
20:08We ended up in Kirkgate Market for about six months, I think,
20:13and then we found this place and we've been here for two years.
20:18We've just seen you making some of your famous sangria.
20:21Could you tell us a bit about the process?
20:23How do you make sangria?
20:25Well, it's quite simple to make.
20:28You just need to be generous with the fruit
20:31and we put vermouth in there and you can also put brandy in,
20:35but we make it with a nice Spanish vermouth,
20:38some sugar, some nice red wine and just a bit of lemonade to top it off.
20:43It's just like a perfect drink to have,
20:45especially in the summer with our food here at Bomba.
20:48Who will you be supporting in the Euros?
20:51Yeah, I suppose it's a tricky one.
20:53I support England.
20:54If they get knocked out, I'm definitely going to support Spain.
20:57The staff here love football
20:59and we've got the pub just next to us where people are watching football,
21:03so there is a good atmosphere.
21:05You can feel it building up.
21:07So it's been great to come down to Bomba
21:09to try this classic drink from Spain
21:11and I'd say if their sangria is as good as their football,
21:14I don't think they've got anything to worry about this year.
21:19Cheers.
21:23It's fair to say that Serbia's form coming into the tournament isn't great,
21:27but their burgers are.
21:29We've found an expert to walk us through making a pjeskavica.
21:41To make a Serbian pjeskavica, first of all, what you need is...
21:54A tablespoon of paprika.
21:56A tablespoon and a half of salt.
21:59And two cloves of garlic.
22:01Or, if you're feeling lazy, use some of this very lazy garlic and a spoon.
22:05Now we've got our ingredients.
22:07In order to make your pjeskavica, bung them all into a bowl.
22:23Now we've got all our pieces in there, here's what we do.
22:26We mix them together.
22:33And that's your mixture.
22:35OK, you've got your mixture, you're all set to go with that.
22:38Next step, put it in the fridge.
22:45And wait for two hours.
22:54Next step, dampen your hands.
22:57Grab a bit of this and make it into a patty.
23:24So after the preparation, after the cooking, after everything else,
23:28here is the end result.
23:30A wonderful pjeskavica.
23:32With onions, with peppers, with chilli cheese inside the patty.
23:35It's a burger and it's wonderful.
23:37Thank you very much.
23:39That was your how-to guide how to make a pjeskavica.
23:53www.tastyandeasy.it