Cuisine of Caphiria

Caphirian cuisine consists of a variety of regional and traditional ingredients, recipes and cooking techniques developed across the Sarpic continent and influenced by the culinary contributions of various groups of people from around the world.

Ingredients

Caphirian cuisine has a great variety of different ingredients which are commonly used, ranging from fruits, vegetables, sauces, meats, etc. In the north of Caphiria, fish (such as cod, bacal, etc.), potatoes, rice, corn (maize), sausages, pork, and different types of cheeses are the most common ingredients. In central Caphiria, the cuisine uses ingredients such as tomatoes, all kinds of meat, fish, and pecorino cheese. In Acreum, pasta (especially pappardelle) is traditionally served with meat sauce (including game meat). In Southern Caphiria, tomatoes (fresh or cooked into tomato sauce), peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.

Caphirian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths, and shapes. Most pastas may be distinguished by the shapes for which they are named—penne, maccheroni, spaghetti, linguine, fusilli, lasagne, and many more varieties that are filled with other ingredients like ravioli and tortellini.

Pasta

Pasta is one important element of Caphirian cuisine. Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Caphirian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in west Caphiria compared to their eastern counterparts, who traditionally prefer the fresh egg variety.