11 dishes once considered popular that are now indispensable in the best restaurants

“All that glitters is not gold”. This expression also applies to cooking. The standards of “good food” and “expensive food” are more relative than one might imagine in the gastronomic world. We know that many recipes have emerged from the ingenuity of some people. Often, those simple ones, who needed to be creative when cooking to make up for the lack of money. Certain dishes gained so much popularity that they exist to this day. The cooks thank you, and so do the customers.

O awesome.club decided to try to prove this hypothesis by composing this list of dishes, previously overlooked, but which are now present on the menus of the best restaurants. Follow!

Olive oil, tomatoes, herbs and rustic dough — simple recipe for traditional Italian pizza. For the less favored Italians, however, pizza was the dish of each day, the Brazilian’s “beans and rice”. Nobody considered her a culinary refinement.

The change in the social status of the dish is due to Margaret of Savoy — Italy’s first queen consort. Once the monarch decided to try a dish “of the people” and the chef prepared the pizza for her. The colors of the ingredients resembled the national flag. The Queen enjoyed the meal so much that the dish was named after her — Margherita — and became Italy’s calling card.

The Book Fans Eat Pray Love, by Elizabeth Gilbert, can taste the favorite dish of the main character at the restaurant L’antica Pizzeria Da Michel, in Naples. This is a branch of the illustrious English restaurant, famous for its menu — expensive and refined. Proper Pizza NZ in New Zealand makes pizzas with unusual ingredients. For example, black truffles.

Those who don’t risk, don’t “snack” puffer fish. This palm-sized fish is a true legend of Japanese cuisine. Those who claim to be lovers of the delicacy must like adventures. In the whole body of the fish is present a potent neurotoxin – tetrodotoxin. Potassium cyanide, compared to her, is nothing more than a cough medicine.

Ancient Japanese knew the secret in preparation: the trick is in the previous removal of the venom gland. They ate such fish long before these delicacies appeared in restaurants. It was an everyday dish for every Japanese person, except for the emperor. Why take the risk, right?

The “sea devil”, as it used to be called, has an unattractive and uninviting appearance. In this case, the appearance is really deceiving, as the flavor is spectacular, in addition to being very nutritious. It has long become a favorite of many connoisseurs of “fine cuisine” and professional cooks around the world.

To get where it is — on the menus of the best restaurants — this fish has come a long way. Initially it was known as the “lobster of the poor”. In France, they wanted to ban it: French people have a taboo on everything that isn’t beautiful. But paths reversed along the way and, today, monkfish is a delicacy that certainly doesn’t fit in anyone’s pocket.

Nutritionists and bloggers have redefined quinoa. Supporters of a healthy lifestyle have been promoting this nutritious and beneficial product on their social networks. And today, thanks to the advent of advertising, the value of this food has increased exponentially.

Although today this grain is being consumed more frequently in our daily lives, this was not always the case. 15 years ago, nobody noticed it: it was considered a food exclusively for the less favored.

The title of “gourmet dish” in the best restaurants in the world was given to sushi not so long ago. Only Japanese fishermen ate it. No photos for Instagram, of course.

The price of sushi has increased since the middle of the 20th century. It is believed that this happened due to the strengthening of cultural ties between Japan and other countries, as well as the influx of tourists.

Onion soup was considered simple food for the people, until Louis XV decided to prepare an onion soup in champagne broth.

According to Alexandre Dumas’ version, this soup was enjoyed by King Stanislaw of Poland on one of his visits to the Palace of Versailles. The monarch was delighted and asked the cook for the recipe. Afterwards, then, he shared the secret with his “friend”—the French king.

The price of the soup depends on the ingredients, of course, but let’s face it, it must be good to eat a dish that even made kings lick their fingers.

Mixed: eggs, mascarpone cheese, Savoiardi biscuits and coffee. For those who like these ingredients, tiramisu is the dessert of the Gods. Many regions in Italy compete for the right to claim this famous recipe. The most likely theory is that it was created in Treviso in 1970. And egg yolks beaten with sugar served as an energy drink for simple workers in the Venetian city.

famous chefs Italians have ennobled tiramisu with delicate creamy cheeses, fancy biscuits and coffee. Although there were no egg yolks or liqueur in the original recipe, many cooks like to invent with the ingredients to add flavor complexity.

In 2006, tiramisu was included in the list of desserts in European Union countries.

The forerunner of the traditional Polish dish — as we know it today — was the “deconstructed” bigos, whose main ingredient was cabbage. Such a dish was consumed mainly by the lower class. Nobles later added meat and smoked meat to the delicacy.

The “all in one pot” dish won status star of Olympus in restaurants around the world after a long time. It then became a source of inspiration for many famous poets and personalities. Adam Mickiewicz — even — devoted a passage to bigos in his literary work.

In the 19th century, the delicate cheese with a rind derived from a red fungus — annatto — was known as the “meat of the poor”: one of the most popular products in Normandy. Today, Livarot, which is almost not found on supermarket shelves, is produced in limited quantities. In restaurants, this delicacy is served with only high-quality French wines.

According to European Union laws and the French proof of origin system, this type of cheese cannot be produced outside the Livarot region.

The phrase “the Scottish underclass were forced to eat salmon” may seem strange. But that’s right. Long ago, goldfish were plentiful in the sea waters of Scotland.

In today’s times, however, this food is not for everyone’s pocket. In gastronomic terms, it can be compared to mussels and oysters.

The Renaissance was of great importance for gastronomy, as it was a period that praised dinners, the table and banquets. Pasta with vegetables, cheese and garlic saved many poor and indigent Italians from starvation. No silverware, they always ate with their hands. Modern kitchen utensils were items inaccessible to the common people.

The status of “exquisite” food was achieved in the 16th century: no feast could take place without pasta. When, then, pasta factories came along, food became a national treasure.

Noodles — for all tastes — are indispensable on the menus of the most expensive restaurants in the world. One of them is in the American city of Providence — the famous Al Forno —, where they make pasta with olives, tomato sauce and five types of cheese. Luxury for few, but gustatory pleasure guaranteed. Another is the English restaurant Padella, known for the quality of its fresh pasta. And for the high prices, of course.

This article whet our appetites. Yours too? What have you tried from this list? Could one of your family recipes become a famous dish someday? Share with us!