7 dishes that used to be considered poor people’s food and are now served in top restaurants

1. Pizza

Traditional Italian pizza has three simple ingredients: olive oil, tomatoes, and a thick crust. For families with little money, it was one of the main dishes, and no one then, of course, thought about how to make it more refined.

Attitudes toward pizza changed thanks to Queen Margaret. She wanted to try a simple dish, and a pizza was made for her with ingredients that resembled the colors of the national flag. The queen was impressed and the pizza, named after her, became a hallmark of Italian cuisine.

2. Quinoa

This pseudo-cereal was one of the mainstays of the South American Indian diet and was considered the food of the poor back in the late 20th century. In the mid-2000s its benefits have attracted the attention of nutritionists in the West. And then, thanks to nutritionists and Instagram-bloggers, it became so popular that it became many times more expensive.

Now quinoa is a trendy element of a healthy lifestyle. It is added to soups, salads, and desserts, and ground grains are used to make pasta and bread.

3. Sushi

It used to be eaten by poor Japanese fishermen. Not so long ago, this dish was recognized by gourmets and appeared on the menus of the best restaurants in the world. Prices for sushi have increased significantly in the middle of XX century. According to one version, it happened after Japan established relations with other countries and began to attract more tourists.

4. French onion soup

It has been considered the food of the poor for centuries. One legend says that the soup became popular among the nobility when Louis XV decided to boil it with champagne. According to another legend, the dish was much appreciated by the Polish king, who was on his way to Versailles. He was so impressed that he learned the recipe from the chef at the inn and brought it to the French monarch.

Anyway, now onion soup is served in most French restaurants and considered a delicacy.

5. Tiramisu

Many Italian regions vie for the right to call themselves the birthplace of this dessert. It most likely originated in the city of Treviso around 1970 and came from whipped egg yolks with sugar, which ordinary workers consumed as an “energy drink.”

Chefs then complicated the flavor by adding mascarpone, cookies and coffee. Later there were variations with the addition of alcohol. Today, tiramisu has many fans around the world and is one of the culinary symbols of Italy.

6. Salmon

The phrase: “Poor Scots used to have to eat salmon and trout” sounds strange today, but it was. Once upon a time, these fish were abundant in Scottish waters. Now, it is a delicacy, very expensive, and not considered inferior to other seafood in terms of its gastronomic value.

7. Pasta

During the Renaissance, pasta with vegetables, cheese and garlic saved poor Italians from starvation. They ate pasta with their hands because cutlery was not yet available to the common people.

The dish became an integral part of Italian cuisine in the 16th century. And when pasta factories opened, it became a national treasure.