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Cuisine of Pelaxia: Difference between revisions
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(Created page with " thumb|Typical Argentine [[asado (grill).]] '''Pelaxian cuisine''' is described as a cultural blending of Mediterranean cuisine|Mediterranean...") |
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[[File:Pizza over Fainá.jpg|thumb|left|210px|Sliced pizza served over ''[[fainá]]'', a common combination.]] | [[File:Pizza over Fainá.jpg|thumb|left|210px|Sliced pizza served over ''[[fainá]]'', a common combination.]] | ||
[[File:Puchero argentino servido.JPG|thumb|Argentine [[Puchero]]]] | [[File:Puchero argentino servido.JPG|thumb|Argentine [[Puchero]]]] | ||
For long periods, urban areas such as [[Albalitor]], [[Agrila]], and [[Montia]] welcomed [[South Sarpedonian immigrants]], including, above all, those of [[ | For long periods, urban areas such as [[Albalitor]], [[Agrila]], and [[Montia]] welcomed [[South Sarpedonian immigrants]], including, above all, those of [[Grajnidar]] and descent. Nevertheless, there was also a migratory flow of [[Yytuskian]], [[Burgundian]], and Punth 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. | ||
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 [[spaghetti]], fusiles ([[fusilli]]), ñoquis ([[gnocchi]]), [[ravioli]], cintas (pasta ribbons), and [[lasagne]] to the Argentine-made sorrentinos, agnolottis ([[agnolotti]]), canelones ([[cannelloni]]), and fetuchines ([[fettuccine]]). | 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 [[spaghetti]], fusiles ([[fusilli]]), ñoquis ([[gnocchi]]), [[ravioli]], cintas (pasta ribbons), and [[lasagne]] to the Argentine-made sorrentinos, agnolottis ([[agnolotti]]), canelones ([[cannelloni]]), and fetuchines ([[fettuccine]]). | ||
[[File:DulceDeLecheSweets.jpg|thumb|250px|Argentine 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).]] | [[File:DulceDeLecheSweets.jpg|thumb|250px|Argentine 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).]] | ||
[[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. | [[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. | ||
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. | 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. | ||
Although asado is eaten all over the country, its origin may be traced back to the [[Coast]]. It entails manifold types of meat, which are generally eaten as follows: achuras ([[offal]], or the cow's inner parts), morcilla ([[black pudding|blood sausage]]), and sometimes also a [[provoleta]] (a piece of [[provolone]] cheese cooked on the grill with [[oregano]]) are eaten first. Then comes the [[choripán]] (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and lastly meat such as [[short ribs|asado de tira]], vacío ([[flank steak]]), lomo ([[Beef tenderloin|tenderloin]]), colita de cuadril ([[round steak|rump]]), matambre (rolled stuffed steak cut into slices and served cold), entraña ([[hanger steak]]); the list is never-ending. | Although asado is eaten all over the country, its origin may be traced back to the [[Coast]]. It entails manifold types of meat, which are generally eaten as follows: achuras ([[offal]], or the cow's inner parts), morcilla ([[black pudding|blood sausage]]), and sometimes also a [[provoleta]] (a piece of [[provolone]] cheese cooked on the grill with [[oregano]]) are eaten first. Then comes the [[choripán]] (a kind of spiced sausage made with pork or lamb and placed between two slices of bread), and lastly meat such as [[short ribs|asado de tira]], vacío ([[flank steak]]), lomo ([[Beef tenderloin|tenderloin]]), colita de cuadril ([[round steak|rump]]), matambre (rolled stuffed steak cut into slices and served cold), entraña ([[hanger steak]]); the list is never-ending. | ||
=== El Alto de Los Picos === | === El Alto de Los Picos === | ||
[[File:Etli kuru fasulye.jpg|thumb|left|Montian bean stew]] | [[File:Etli kuru fasulye.jpg|thumb|left|Montian bean stew]] | ||