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Cuisine of Cartadania: Difference between revisions
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(Created page with "{{wip}} {{Culture of Cartadania}} '''Cartadanian cuisine''' is the set of cooking practices and traditions of Cartadania, and is characterized by Levantine, Cronan, Audonian, and Alshari influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Furthermore, being one of the...") |
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The cuisine of the Charente area is, by far, the most distinctly foreign of Cartadania's regional varieties. Influenced heavily by southeastern Levantine cuisine, the Charente is well known for its inclusion of seafood in its diet. As the most pescatarian region of Cartadania, dishes like moqueca became commonplace, though it is primarily prepared in the Victorian variation as opposed to the Santiaguense variation. | The cuisine of the Charente area is, by far, the most distinctly foreign of Cartadania's regional varieties. Influenced heavily by southeastern Levantine cuisine, the Charente is well known for its inclusion of seafood in its diet. As the most pescatarian region of Cartadania, dishes like moqueca became commonplace, though it is primarily prepared in the Victorian variation as opposed to the Santiaguense variation. | ||
Oysters are a particularly common food in [[ | Oysters are a particularly common food in [[Maresia]] and [[Aleira]], where they are eaten on the half shell, raw, smoked, boiled, baked, fried, roasted, stewed, canned, pickled, steamed, or broiled, while Oysters Rockefeller is the most common prepared style found in restaurants. The Charente is also the region that consumes the most wine, particularly that produced from pinot noir and chardonnay varietals. | ||
Dishes heavily influenced by Caphirian culture fusing with the local culture include fregola com amêijoas ("fregola with clams") and the amêijoas e mexilhões panelaia ("pan-cooked clams and mussels"). Several varieties of freshly caught fish including sea bass, tuna, salmon, red snapper, mullet, anchovy, monkfish, and cod are used in the dishes of the area as well. | Dishes heavily influenced by Caphirian culture fusing with the local culture include fregola com amêijoas ("fregola with clams") and the amêijoas e mexilhões panelaia ("pan-cooked clams and mussels"). Several varieties of freshly caught fish including sea bass, tuna, salmon, red snapper, mullet, anchovy, monkfish, and cod are used in the dishes of the area as well. | ||
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=== Satherian cuisine === | === Satherian cuisine === | ||
Satheria's cuisine, based in the states of [[Loumara]], [[ | Satheria's cuisine, based in the states of [[Loumara]], [[Miraflores]], and [[Vitrea]], is one based heavily on localized availability. Due to the abundance of forest and freshwater rivers in the area, fish, fruits, and cassava (including flours made of cassava) are staple foods. Although many animal species are hunted for food in the biologically diverse jungle, standouts are the paiche (one of the world's largest freshwater fish), prepared in variety of dishes. The {{wp|black caiman}} is also considered part of the cuisine in this area. The large numbers of the animal combined with local regulations have created a set of dishes that have become popular in many areas across the country. It has been used both historically and in contemporary times in various cuisines of the area. | ||
=== Valerian cuisine === | === Valerian cuisine === | ||
[[File:Mortadella cartadaniana.jpg|thumb|200px|right|Mortadella à Triessa]] | [[File:Mortadella cartadaniana.jpg|thumb|200px|right|Mortadella à Triessa]] | ||
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[[Category: Culture of Cartadania]] | [[Category: Culture of Cartadania]] | ||
[[Category: Cuisine]] | [[Category: Cuisine]] | ||
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