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| [[File:Bocau de tortiella de xamón.jpg|thumb|right|Tortilla and ham sandwich]]
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| '''Pelaxian cuisine''' '''is described as a cultural blending of [[Vallosi cuisine|Vallosi]] and Caphirian influences, within the wide scope of tropical agricultural products that are abundant in the country. Pelaxian annual personal consumption of [[beef]] has averaged 100kg and 300kg for poultry.'''
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| '''The influence of Pelaxia's spice trade from Vallos and Insuo Loa culture is also notable''', especially in the wide variety of spices used. These spices include piri piri (small, fiery chili peppers), white pepper, black pepper, saffron, paprika, clove, allspice, cumin, cinnamon and nutmeg are used in meat, fish or multiple savoury dishes from Continental Pelaxia and the Jusonian Islands. Cinnamon, vanilla, lemon zest, orange zest, aniseed, clove and allspice are used in many traditional desserts and some savoury dishes. Garlic and onions are widely used, as are herbs, such as bay leaf, parsley, oregano, thyme, mint, marjoram, rosemary and coriander being the most prevalent. Pelaxia is home to the largest consumers of rice per capita in all of Sarpedon. Rice is said to have originated from the Loa who brought along their ingredients and cooking techniques many centuries ago. | | '''Gallawa''' was a large confederation of Christianized [[Gaelic people|Gaelic]] tribes and kingdoms that existed in the north of modern [[Dericania]] and south of modern [[Fiannria]] from the late 4th to 8th centuries AD. Gallawa was originally conceived as a loose alliance of Gaelic polities which had both broken into and settled [[Great Levantia]] from the north, those who had lived as foederati subjects in specific lands of Dericania, and a smaller number of mostly uncontacted tribes living in the hills and deep forested parts of northeaster Dericania. The alliance seems to have been intended as a means to consolidate Gaelic holdings in previously Great Levantine lands, but the alliance persisted beyond the latter's collapse. Gallawa supplanted Great Levantia as the major power in Dericania by around 450 AD, and its mandate switched from defensive to offensive, expanding its borders and incorporating other tribes under its sway by force of arms. Increasingly, the confederate nature of the alliance became centralized under the control of a family that would become known as the [[Conine dynasty]], who were responsible for leading Gallawa through the collapse of the Levantines. Gallawa experienced a major population boom at the end of the 7th century and began rapid and aggressive expansion, particularly against the [[Latin League]] and [[Hištanšahr]], the latter with limited success. Following decades of skirmishing and raids, [[Conchobar I, Emperor of the Levantines|King Conchobar]] lead the armies of Gallawa west into [[The Valley (Urcea)|the former heartlands of Great Levantia]]. Although initial successes by the Latin League under the leadership of [[Saint Julius I|Gaius Julius Cicurinus]] slowed Gallawa's advance, his replacement by the Latin League resulted in its complete destruction as Gallawa overcame most of the Latinic cities in the Valley. Following his peaceful seizure of [[Urceopolis (City)|Urceopolis]], Conchobar reformed Gallawa into the [[Holy Levantine Empire|Levantine Empire]], which would be ruled by the Conine dynasty until its dissolution in 917 into the [[Southern Kingdom of the Levantines|Southern]], [[Western Kingdom of the Levantines|Western]], and [[Eastern Kingdom of the Levantines|Eastern Levantine kingdoms]]. |
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| '''Olive oil is one of the bases of Pelaxian cuisine, which is used both for cooking and flavouring meals.''' This has led to a unique classification of olive oils in Pelaxia, depending on their acidity: 1.5 degrees is only for cooking with (virgin olive oil), anything lower than 1 degree is good for dousing over fish, potatoes and vegetables (extra virgin). 0.7, 0.5 or even 0.3 degrees are for those who do not enjoy the taste of olive oil at all, or who wish to use it in, say, a mayonnaise or sauce where the taste is meant to be disguised.
| | [[Category: History]] |
| | | [[Category: Former countries]] |
| '''Another feature of Pelaxian cuisine is the preparation of homemade food such as [[french fries]], [[empanadas]], and pasta to celebrate a special occasion, to meet friends, or to honor someone.''' Homemade food is also seen as a way to show affection. Pelaxian restaurants include a great variety of cuisines, prices, and flavors. Large cities tend to host everything from high-end international cuisine, to ''bodegones'' (inexpensive traditional hidden taverns), less stylish restaurants, and bars and canteens offering a range of dishes at affordable prices.
| | [[Category: Holy Levantine Empire]] |
| | | [[Category: Levantia]] |
| Social gatherings are commonly centered on sharing a meal. Invitations to have dinner at home is generally viewed as a symbol of friendship, warmth, and integration. Sunday family lunch is considered the most significant meal of the week, whose highlights often include "picadas" or “chicken and chorizo”.
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| ==History==
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| Pelaxia as a territory of the Caphiria
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| Caphiria introduced the custom of collecting and eating mushrooms, which is still preserved in many parts of Pelaxia, especially in the east. The Caphirians introduced viticulture and the cultivation of olive oil. Pelaxia is the largest producer of olive oil in the world.
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| Middle Ages.
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| The Kosal introduced brewing to the Pelaxian regions and introduced such ingredients as: rice, sorghum, sugar cane, spinach, eggplant, watermelon, lemon, peach, orange, allmonds and chickpeas.
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| ==Typical foods==
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| [[File:Dulce de leche 2007.jpg|thumb|lefttext-top|[[Dulce de leche]], a popular national spread used to fill cakes and pancakes, eaten over toast, and as an ice cream flavor.]]
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| [[File:Empanadas salteñas 1.jpg|thumb|left|Boxed [[Empanada]]s.]] | |
| [[File:Cabidela_de_galinha.JPG|thumb|left|Arroz de Albalitor]] | |
| [[File:Sopa So'o Paraguay.png|thumb|right|Sopa Pelaxiana]]
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| Most regions of Pelaxia are known for their chicken-oriented diet. [[Grilling|Grilled]] meat from the (barbecue) is a staple. Popular items such as ''[[Chorizo]]'' ([[pork]] [[sausage]]), ''morcilla'' ([[blood sausage]]), ''chinchulines'' ([[chitterlings]]), ''mollejas'' ([[sweetbread]]), and other parts of the animal are also enjoyed. In [[Montia]], however, [[Lamb and mutton|lamb]] and [chicken] are eaten more frequently than beef. Whole lambs and chickens are traditionally cooked over an open fire in a technique known as asado a la estaca.
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| *''[[Arroz de Albalitor]]'' is a dish made with poultry, usually a hen (chicken). It is typical of northern and western provinces. The particularity of the dish is that the hen's blood is added almost at the end, mixed with vinegar (so it doesn't clot) while the rice is boiling, much like "jugged" or "civet" dishes.
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| *'''[[Pelanesa]]''' consists of a thin slice of beef, chicken, fish, veal, or sometimes pork. Each slice is dipped into beaten eggs, seasoned with salt, and other condiments according to the cook's taste (like parsley and garlic). Each slice is then dipped in bread crumbs (or occasionally flour) and shallow-fried in oil, one at a time. Some people prefer to use very little oil and then bake them in the oven as a healthier alternative. A similar dish is the chicken parmigiana.
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| *''[[Empanada]]s'' — small [[Pastry|pastries]] of meat, [[cheese]], [[sweet corn]], and a hundred other fillings — are a common sight at parties and [[picnic]]s, or as [[Entrée|starters]] to a meal. A variation, the "empanada agrileña" (Agrilian empanada), is a big, round meat pie made most commonly with [[tuna]], olives and [[Mackerel (food)|mackerel]] ("''caballa''" in Pelaxian). [[Vegetable]]s and [[salad]]s are also eaten by Pelaxian; [[tomato]]es, [[onion]]s, [[lettuce]], [[eggplant]]s, [[Squash (plant)|squashes]], and [[zucchini]] are common [[side dish]]es."
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| *"[[Pelaxian Chicken Salad]]" is an extremely popular dish, considered basic at table. It includes rice and beans usually are cooked utilizing with lard and accompanied with hummus.
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| *“[[Pelaxian tortilla]]” is a traditional dish from Pelaxia and one of the signature dishes in the Pelaxian cuisine. It is an omelette made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.
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| *“[[Sopa Pelaxiana]]” is a traditional Pelaxian dish. Literally meaning "Pelaxian soup," sopa Pelaxiana is similar to corn bread. Corn flour, pig fat (lard) or butter, cheese and milk or whey are common ingredients. It's a spongy cake that is rich in calories and protein content.
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| A sweet [[Paste (food)|paste]], ''dulce de leche'' is another treasured national food, used to fill [[cake]]s and [[pancake]]s, spread over [[toast]]ed bread for tea time, or served with ice cream. ''[[Alfajor]]es'' are [[shortbread]] [[cookie]]s sandwiched together with [[chocolate]] and ''dulce de leche'' or a [[fruit]] paste.
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| Other typical drinks include [[rum]] (sometimes with [[coke soda]] added); tea and coffee are equally important, and sugar cane juice as well. [[Don Justo]] is the national brand of rum while [[Felipe]] is the national [[brand]] of [[pale lager]], named after the town of [[Felipe, Costa Blanca]], where it was first produced.
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| ==Ingredients==
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| ''Pelaxian Cuisine'' is heavily based on the growth of all kinds of [[cereal]]s, [[grain]]s, [[oil seed]]s, [[fruit]]s and [[vegetable]]s, since [[Pelaxia]] is a significantly large [[livestock]] and [[agriculture|agricultural]] country.
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| Meat products have been dominant in the country since the 15th. The country is regarded as a major [[beef]], [[pork]] and [[poultry]] producing and consuming country. As a matter of fact, certain areas such as those located in the center and east usually engaged in activities involving [[sheep]] and [[poultry]] breeding. The vast breeding activity involving any type of [[cattle]] has given rise to a very developed [[dairy]] industry that includes products like [[cow milk|cow]], [[sheep milk|sheep]] and [[camelide]], [[cheese]], [[dulce de leche]] and [[yogurt]]s. Pelaxia can also be conceived as a great industry engaged in the production of [[dried fruit]]s, [[olive]]s, all types of [[oil]]s and [[spice]]s.
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| When it comes to blending ingredients and readapating other latitude cuisines traditions, the almost unlimited source of raw materials above enables the existence of a great product versatility.
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| ==Regional differences==
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| Pelaxian cuisine has regional variations. ''Pollito'', ''dulce de leche'', ''empanadas'', are found throughout Pelaxia. In many parts of the country, food is prepared differently and different kinds of foods are made; this includes to a smaller degree food from [[pre-Caphirian]] times, as in the Northwest.
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| === North-Center Region ===
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| [[File:DulceDeLecheSweets.jpg|thumb|left|Pelaxian pastry, including ''Rogel'' (a cake of layers of [[hojaldre]] covered with [[meringue]]), [[dulce de leche]], and regional variants of [[Alfajores]] (from [[Jojoba]], [[Montia]], [[Fátima]], among others).|240x240px]]
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| [[File:Milanesa con puré.jpg|thumb|right|Pelanesa with mashed potatoes and beans.]]
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| For long periods, urban areas such as [[Albalitor]], [[Agrila]], and [[Montia]] welcomed mostly migrants from [[Caphiria]]. Nevertheless, there was also a migratory flow of [[Kiravian]], [[Burgundian]], and Grajnidar immigrants arriving in Pelaxia. Among the countless changes this melting pot brought was the enrichment of the culinary art. Dishes such as pasta, pizza, ([[stew]]s), [[croqueta]]s ([[fritter]])s, [[sauce]]s, [[embutido]]s ([[sausage]]s), and chicken and meat courses brought a wider scope of options to daily menus. Furthermore, the bread-making, dessert, pastry, and dairy industries have achieved considerable development in this region.
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| The above-mentioned dishes have developed a distinctively Pelaxian nuance. That is why, for example, Pelaxian pasta includes a wide variety of dishes ranging from the Caphirian [[Fusarioi]], [[Filateddhi ]], and [[Lanterne]] to the Pelaxian-made sorrentinos, agnolottis ([[agnolotti]]), canelones ([[cannelloni]]), and fetuchines ([[fettuccine]]).
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| [[Bread]] products are consumed all around the country. The deeply rooted bread, pastry, and dessert-making tradition derives from blending the above nationalities' products. [[Bakery|Bakeries]] sell not only a wide scope of breads, cookies, and cakes, but also pastries. The latter resembles a sort of roll [[pastry]] whose main dough ingredient is either butter or fat and which may be simple or stuffed with [[dulce de leche]], [[milk]], [[jam]], crema pastelera, or quince or apple jelly, among other fillings. The most popular type of pastry is said to be that of ''crecientes'' ( literally half crescent), based upon [[Burgundian]] [[croissant]]s. Furthermore, [[sandwiches de miga]] are another type of bread products; they are made only with thin layers of [[white bread]] (generally referred to as crustless bread) and stuffed with food items ranging from [[ham and cheese]] to other more sophisticated combinations such as raw ham, tomatoes, olives, hard boiled eggs, tuna, lettuce, red pepper, and the like.
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| Desserts and sweets are usually stuffed or covered with [[dulce de leche]]. The latter can be eaten alone or on top of cakes, [[alfajor]]es, panqueques ([[Crêpe|crepes]]), and pastries, or as a topping spread over [[flan de leche]]. [[Chantilly cream]] is widely consumed and used in preparing sweets and desserts. Additionally, cakes, sponge cakes, and puddings are very popular dishes.
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| === El Alto de Los Picos ===
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| [[File:Pollo al disco. - panoramio.jpg|thumb|"Pollo al disco" with peppers.|221x221px|left]]
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| [[File:Spanish Tortilla (5845088254).jpg|thumb|right|Pelaxian tortilla|259x259px]]
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| This region is the one most influenced by the topography and climate. When preparing regional dishes, [[potato]]es and [[maize|corn]] or wheat are almost always used, including [[Bell pepper|peppers]], [[Squash (plant)|squashes]] and [[tomato]]es. The most celebrated dishes are [[tortilla de papa]], [[Montian Bean Stew]].
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| This region is the most suitable to taste [[empanada]]s, particularly those stuffed with meat and offering different types of tempting varieties such as the ''empanada monteña'', filled with potatoes and lamb, or empanadas made with cheese. Empanadas are individual sized and closed savoury pastries which may be fried or baked in the oven and are generally eaten with the hands.
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| Stews such as [[Montian Bean Stew]], carbonada, [[pollo al disco]], and roasted lamb are also typical dishes characterizing this region, which also include pumpkin or potato pudding stuffed with meat.
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| === South Region ===
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| This region is known for its high consumption of beef and vegetable dishes such as [[Carne mechada]], [[Levantxian Stew]], [[Arroz Savrio]] and Gazpacho.
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| Levantxian Stew consists of a stew of tomato, onion, garlic, red pepper and rabbit, thickened with cake flour. It is a dish of the rural people and generally consumed in winter. Variants of the dish derive from the type of meat used. Hare and cod are often used instead of rabbit.
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| <gallery mode=packed widths="200px" heights="180px">
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| Ropa_vieja_plato_cubano_por_excelencia_2.jpg|Carne mechada
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| Ratatouille02.jpg|Levantxian Stew
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| Gazpacho_Cazuela_Barro.jpg|Gaspacho
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| Arroz a la valenciana (Chile).jpg|Arroz Savrio
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| </gallery>
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| === Islas Jusonias ===
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| [[File:Limupoke.jpg|thumb|256x256px|A plate full of Ponna.]]
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| Foods produced in the Jusón Archipelago include [[fish]] and [[seafood]] from the sea and rivers, and the products of the [[pigs]] widely farmed there.
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| Marine species such as [[Salmon (food)|salmon]], Tuna, [[Lithodes santolla|spider crab]]s, [[Squid (food)|squid]] and other [[shellfish]] and [[mollusc]]s may be caught in the [[Kindred Sea]]. There are [[trout]] in the rivers.
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| The Loa settlements in this region have built up large-scale production of sea food and its by-products.
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| Ponna is a local cuisine that originally involved preserving raw fish or other seafood such as octopus with sea salt and rubbing it (lomi) with seasonings or cutting it into small pieces. Scallions, chili peppers, and soy sauce have become common additions to it. Ponna is different from sashimi, since the former is usually rough-cut and piled onto a plate, and can be made with less expensive pieces of fish.
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| Chicken and lamb, together with wild boar and venison tend to make up the region's meat-based dishes. Also typical of southern region are smoked products, including salmon, wild boar, and pheasant.
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| == Alcoholic beverages ==
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| *'''[[Wine]] (''vino'')''' has traditionally been the most popular alcoholic beverage in Pelaxia, beer in recent decades has competed with wine in popularity. Breweries appeared in Pelaxia at the end of the 1760s.
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| *'''Beer''' consumption has increased outpacing that of wine since 1991, the growing production and consumption of beer has supported the existence of related events, for example beer festivals called "Fiestas de la Cerveza". However, the presence of a vigorous population of [[Celt]]ic lineage, principally of Kiravian origin, has supported the creation of other celebrations of beer, often for marketing purposes, such as [[Saint Patrick's Day]] (''Día de San Patricio''). Pelaxians enjoy a variety of alcoholic beverages and Pelaxians can boast a varied array of ''elaboraciones'', whether industrial or [[artisanal]].
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| *Besides beer and wine, Pelaxians frequently drink [[Limoncello]]. '''Limoncello''' is the most popular beverage of the middle and lower economic classes at Christmas and [[New Year]] (the upper classes proverbially preferring to celebrate with locally produced [[champagne]], although real old-line "[[Creole peoples|creole]]" aristocrats will still drink Limoncello, which is much more traditional).
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| *'''Sangria''' traditionally consists of red wine and chopped fruit, often with other ingredients or spirits.
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| *'''Fernet''' is an Acirian type of amaro, a bitter, aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of distilled grape spirits. Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It typically contains 45% alcohol by volume. It may be served at room temperature or with ice. Younger generations of Pelaxians often mix it with Imperial Cola.
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| Other widely consumed spirits are rum made from [[sugar cane]], gin, sangría and fernet.
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| <gallery mode=packed heights=200px>
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| Boquerones y cañas en Sevilla.jpg|Beer with boquerones.
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| Bebiendo con porrón.jpg|Drinking wine from a "porrón" bottle.
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| Robion Limoncello.JPG|Limoncello.
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| Fernet-branca-coke.jpg|Fernet with coke.
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| Spanish sangria.jpg|Pelaxian sangría.
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| </gallery>
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| == Non-alcoholic specialties ==
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| [[File:Nice_Cup_of_Tea.jpg|thumb|right|Pelaxian tea with milk]]
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| Pelaxians enjoy a wide variety of non-alcoholic infusions. Among these, tea has long been the most widely enjoyed; in 2006, over 700,000 metric tons were harvested in Pelaxia, mostly for domestic consumption. Tea is also one of the top exports from Pelaxia, as it is valued all over the world, but second behind coffee.
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| Aside from the traditional Cafés, tea houses and tea gardens are also settings in which social gatherings with tea take place. Chess is a common game that is often played in these tea gardens. They have proven to be an attraction for tourists in destinations. With the growing young population, Pelaxia is seeing a shift towards café culture in places where coffee is predominantly being drunk.However, this increase in the consumption of coffee does not negate the fact that black Pelaxian tea is still the drink of choice for Pelaxians.
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| ''Enlatado'' is a tea drink prepared by the ill-fated ''Gaucho Carlos'' in the popular Pelaxian folk song "''Los que duermen los deguellan''" . Boiling water for tea over a camp fire and adding a gum leaf for flavouring remains an iconic traditional Pelaxian method for preparing tea, which was a staple drink of the Pelaxian 1700s period.
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| == Popular short-order dishes ==
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| [[File:Picada cordobesa.jpg|thumb|right|Pelaxian "picada".]]
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| *Common ''restoranes'' or ''[[restaurant]]es'' and ''rotiserias'' (grill restaurants) nearly anywhere in Pelaxia today serve (into the small hours) quickly prepared meals that in the course of the 20th century came to be known as ''minutas'', "short-order dishes".
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| *''Minutas'' are a category of dishes that include are ''[[pelanesa]]s'', ''churrascos'', ''supremas'' ([[chicken breast]]s), and Caphirian pasta, although some are very typical of locations that sell food: "''bifes''" and "''pelanesas''" are served "''a caballo''" ("on horseback", with [[fried egg]] on top), "''pelanesa completa''" (a ''pelanesa'' with two fried eggs and [[French fries]]), "''revuelto Gramajo''", "''colchón de arvejas''" (an omelette made with peas).
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| *Common sandwiches are those made of ''pelanesa'', baked ham and cheese, ''"pan de miga", [[toast]],'' panchos'' (hot dogs), ''[[choripan]]es'', ''morcipanes'', tortilla and ham, etc. ''
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| *''[[Picada (Pelaxiana)|Picadas]]'', which are consumed at home or in [[Bar (establishment)|bars]], [[café]]s, tea houses and "''[[bodegones]]''" are also popular; they consist of an ensemble of plates containing cubes of cheese (typically from [[Montia]] or [[Agrila]]), pieces of [[salame]], [[olive]]s in [[brine]], fries, ''maníes'' ([[peanut]]s), etc.; ''[[picada]]''s are eaten accompanied by an alcoholic beverage like wine or beer.
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| == Eating habits ==
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| Breakfast typically is small and consists of tea or “café con leche” (coffee with milk) and toasts, pide bread, with some fruit juice, possibly orange juice accompanied with either cheese, tomatoes, eggs, olives or hummus.. A continental-style breakfast (desayuno) may be taken just after waking up, or before entering the workplace. Due to the large time span between breakfast and lunch, it is not uncommon to halt the working schedule to take a mid-morning snack with tea. Traditional lunches in Pelaxia are long and well developed. Pelaxians often have a light evening snack (called a "merienda" - typically a coffee or green tea and a pastry and it is common to not eat dinner until 9 pm, or even later on weekends.
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| [[Category:Pelaxia]] | |