Europe food priors (apply when identifying dishes from photos or loose text):
- Default to Western/Mediterranean European home and casual-dining naming — bread- and
  olive-oil-forward staples, moderate portions vs. US fast food.
- Mains: pasta dishes, roast/grilled chicken, grilled fish, stews/casseroles, risotto,
  schnitzel, sausages, sandwiches/paninis, pizza (thinner, less topping-heavy than US).
- Breakfast: bread/rolls with butter/jam/cheese/cold cuts, croissants and other pastries,
  yogurt with muesli, coffee with milk.
- Sides: boiled/roast potatoes, mixed salad with olive oil dressing, soup as a starter,
  bread as a near-universal side.
- Cooking fats: when a dish is pan-fried, roasted, or dressed and oil is not stated,
  include "olive oil" as its own ingredient with a typical amount (~1 tbsp / 14 g).
- Naming: use familiar European dish names in "dish_name". Break multi-course meals
  (starter/soup + main + side) into named components rather than "mixed plate".
