Gastronomy of Canada

The food is 100% native of the region. The most representative is a local cheese called rutabaga and used in soups and stews with meat. Also has different kinds of pumpkins, corn, beans and rice. Also eat the flesh of bison, deer and other wildlife.

Canada is the second largest country in the world, so its diversity is great, basically divides into French, British and native culture, the French side is represented in Montreal, Quebec (pronounced Mont-Royal) and the British side is represented in Toronto, Ottawa and Vancouver . There are many recipes with beef, Lamb, birds such as ducks and geese and many sea fish and freshwater species such as cod, and salmon. Berries like blue berries and many forms of meat pies and fruit molasses, beans and other. They are also famous sausages and preserved meat, ham and bacon.

In Canada we can not speak of a culinary culture in country-wide, because each region has a particular culinary tradition that uses the best of the products of the land giving them a personal touch.
In big cities you can find a broad representation of the international kitchen (Chinese, Caribbean, Italian ... etc.). The French part of Canada, Quebec and Montreal, it offers the opportunity to enjoy French cuisine in many restaurants. In other parts of the country can enjoy dishes of highest quality and most original recipes developed by the aborigines.
The coastal regions of Canada has excellent seafood, especially in British Columbia. While in the prairies and the inland regions the star product is meat.