For those who love to travel there is nothing better than trying not only the cuisine of the place you visit but also the way in which the locals face the day, starting with breakfast.
Here are 10 ways to have breakfast that will get you in direct contact with the culture you visit.
Hainoi, Vietnam: the Bun Rieu Cua
If you are on holiday in the Vietnamese capital, run away from the hotel buffet and savor the classic breakfast of the place, as the Vietnamese was elected one of the "best cuisines in the world". You will be amazed, sure, but worth it. The Buan Rien Cua is in fact a traditional noodle and crab soup, which is consumed in the stalls along the road that leads to the old quarter of the city. The soup is prepared with river crabs, spring onions and chilies. All served with a prawn paste.
Kandy (Sri Lanka): Idiyappam
In Sri Lanka breakfast is "serious stuff": here you don't eat and away, and not even in the smallest guesthouses can you escape the succession of delicious dishes. From the Idiyappam (spiral rice noodles) to the curry, to the dhal, from the chutney to the spicy sambal (a condiment made from different peppers). Generally, with the right hand, take a portion of spaghetti, to season it with one of these condiments. To accompany with a delicious and fresh thambili juice (coconut from Sri Lanka).
London: full English breakfast
After this breakfast your body will force you to dispose of it! Oh yes, because the real full English breakfast consists of a nice plate of eggs, bacon, sausage and beans cooked in tomato sauce, with two slices of toast and a nice cup of black milk tea.
Mexico City: Huevos Rancheros
That is the Mexican version of the English breakfast: fried eggs on a toasted corn tortilla, with cheese and tomato sauce and chilli, served with guacamole and fried beans. Among the different varieties, to mention los huevos motuleños, with ham, peas and banana.
Kaya Toast in Singapore
Kaya Toast is a butter and sugar toast typically accompanied by the Kopi (coffee with condensed milk) or cold tea with lemon. Other popular offerings are toasted bread with peanut butter and torrijas (slices of bread dipped in milk and fried), accompanied by poached eggs and fresh bread. But the secret of a good breakfast in Singapore is to do it where the taxi drivers of the city do it ... you're not wrong!
Van (Turkey), breakfast is an art
Breakfast in Turkey is no joke. Particularly in the city of Van, rich in Hay kahvaltı salonu (breakfast-only restorers), where the first meal of the day is practically an art. The Eski Sümerbank Sokak plant - also known as "the breakfast street" - hosts a succulent succession of clubs. Try unleavened freshly baked bread accompanied by local herb cheeses or the irresistible combination of bread, cheese and honey.
Coffee et croissants, the heart of Paris
In France one does not have too much time to have breakfast, preferring instead linger for lunch. For tourists, it is essential to try the classic Parisian breakfast of coffee and croissants. Better if on one of the splendid terraces of the typical Parisian cafés.
Ful medames - Cairo (Egypt)
One of the oldest and healthiest breakfasts in the world, the ful medames originated during the most magnificent Pharaonic era. It consists of a puree of broad beans that are cooked over low heat in olive oil, with parsley, onion, garlic and lemon juice. It goes well with freshly baked unleavened bread, pickled vegetables and crunchy rocket.
"Shakshouka" - breakfast in Jerusalem
A dish of North African influence, introduced by Tunisian Jews. A sort of brunch, known throughout Israel. In Hebrew, shakshouka means "mixed", the perfect description for this poached egg dish with tomato sauce, peppers, onion and spices. There is also the spicy version, the shakshouka charif. Don't forget the crunchy bread... essential for the sauce.
The Xiaolongbao of Shanghai (China)
A traditional, unusual but much-loved "soup" on the contrary. In fact, it is the famous steamed ravioli, filled with the ingredients of soup, from meat to vegetables. A broth jelly is added, which when steamed melts inside the ravioli.