French food and Italian food both belong to Western food and are different branches. French food has a wide range of ingredients (such as snails and foie gras are both delicacies in French cuisine), and is processed with fine processing; the cooking is exquisite and the taste is rich. There are many varieties of light and colorful dishes; French dishes also pay more attention to eating them half-cooked or raw. For example, steaks and lamb legs are characterized by being half-cooked and tender. Seafood oysters can also be eaten raw. Roasted wild ducks can usually be eaten once they are ripe. French dishes pay attention to Seasoning, various types of condiments. There are strict regulations on the use of wine for seasoning, such as wine for clear soups, brandy for seafood, various liqueurs or brandy for desserts, etc. There are various varieties of French dishes and cheeses. The French love eating cheese, fruits and all kinds of fresh vegetables

Italian cuisine is very rich, with thousands of dishes. Italian food, which has a long history, has had a profound impact on the catering in European and American countries, and has developed various factions including French food and American food, so it is known as the "Mother of Western Food".

French food and Italian food both belong to the category of Western food

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