I'm traveling to Italy, France and Netherlands next month and as a vegetarian, am well aware that animal products show up in the strangest places.
One thing I'm particularly concerned about is breakfast breads, like rolls, danish, croissants, etc. Do they traditionally use lard in these items in Italy and France? I know we probably can't go near a pie crust for that very reason (even in America that's the case more than 50% of the time!)
Thanks,
Randy
Troto, do you know what kind of fish is generally used in flavoring? I know anchovies are often used in caesar dressing. I'm often leary of soup bases if it's not stated exactly what it is; I have a severe allergy to sea food so I have to be really careful.
Yeah anchovies are the most common, they are used in few Italian and Southern French sauces and in tapenade and other pastes. (Ceaser isn't Italian and the anchovy isn't even traditional)
All of my cooking experience involves homemade stock. And most restaurants in Europe will make their own. In this case It would be a bizare instance where seafood was added. (The flavors to compliment). As to what can be added to large commercial powdered and canned bases I don't have any expereince with that. However the same precautions with allergies are taken in Europe and I would always advist that you have your allergy translated that you can show any waiter, who can then notify the cook.
I have never seen lard French pastries,(and I have professional baking manuals from France and there is no mention of it) and I've never seen it in Italy. but margerine is (after all they invented the stuff).
Most pastries from a good bakery are going to be made with butter they will say or you can ask. Tart shells are almost always made with butter. Poorer bakeries will produce with margerine.
Danish is more of an American thing. But in anycase it has eggs in it and most pastries will have either an egg or milk wash on it.
Standard bread will be just flour, water, yeast, and maybe some sugar. (Unless it is a specialty bread)
I have lived and worked(cooked) in Italy and France fo many years, very often for vegetarian/or vegan clients. I have never found a problem. Sourcing ingredients or eating out. Vegism more common than people realize. Most vendors and waiters are very clear and helpful. Most store packaged items are in several languages. (it wouldn't hurt to learn a few key phrases in each language).
One thing to note, many Europeans don't consider fish to be meat. Very often fish (and eggs) are used as flavoring in savory items like dressings and spreads. Also if you eat in finer restaurants (which is fine for a vegetarian) make sure you tell them you are not just order the vegetable course. Many times in cooking pork fat and duck fat are used for sides and vegetabls. However each time I've asked they have accomodated or found a solution for me.
One thing to note, a difference you will find in Europe is that people are very proud of the ingredients used in their products, rarely do they try to sneak in something. Not to mention the EU has stricter laws regarding things like that.
There are plenty of co-ops and health food stores.
Thanks - Margarine is vegetarian, though so that isn't an issue.
One more thing....
One thing that you do want to watch out for is gelatin (made from beef bones). It is NOT in jelly and jam, especially that served on the table, but if you buy a dessert or pastry that has a jelled fruit on it, or any component that requires "firming" or setting up. It is probably present. These include cold desserts like pastry cream, fruit gels, fruit mousses and other mousses, etc....
It is not in chocolate mousse though (chocolate mousse can set on its own)
Also, some artisan gelato recipes contain eggs.
I don't know much about Denmark. If you have any more specific questions, don't hesitate to contact me.
