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.
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.
The domestic versions of kerrygold are getting better! Not quite as good but very good!
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's_Chocolonely
Dutch chocolate which is very good, and uses a slavery-free supply chain.
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…
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.
Prosecco…
…and Campari.
Good old Austrian Vegemite.
Danish butter cookies are pretty awesome
Probably just the swiss chocolate in the Holls chocolates I get for some holidays. The bonbons/truffles themselves are made in Vienna…West Virginia.
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.
we use antibiotics in the EU as well. it also doesn’t affect meat taste, the reason why it’s regulated is to prevent antibiotic resistance
As a french reading the replies in this thread: Ew
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Fine. I’m putting my Campari in Champagne now 🙃
Chianti Classico from Italy. It’s just soooooo smooth.
Jelly Babies.
Blackcurrant Jam.
I dunno if they count, but Swedish Fish.
I don’t think I’ve ever seen Swedish fish outside of America
Yeah, I know they originated in Sweden, but I don’t know how long that was maintained.
Malaco Pastellfiskar is the parallel product. They’re made by different companies now, the recipes have diverged over the past 70ish years, and the US version does not meet EU food safety standards. I can find Pastellfiskar in almost any grocery store.
I can find alternatives with enough effort, but I love me some heavy peated Scotch. The smokier the flavor the better
