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Caphiria: Difference between revisions
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The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically opens with a ''gustatio ''(appetizer), a non-filing course featuring delectable treats to get people's taste buds ready for the ''prima mensa'' (main course) which can last several servings depending on the ambition of the host. In the last few hours, out comes the ''secunda mensae'' (dessert). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, ''laurices ''(rabbit fetuses), peacocks, swans and especially ''mullus ''(goatfish) are considered fine delicacies, even today. | The cena represents the fusion of the enjoyment of food with socializing and is known to last several hours across several courses; a modern cenae is synonymous with a dinner party and is one of the unifying cultural rituals done by all of society. A cena typically opens with a ''gustatio ''(appetizer), a non-filing course featuring delectable treats to get people's taste buds ready for the ''prima mensa'' (main course) which can last several servings depending on the ambition of the host. In the last few hours, out comes the ''secunda mensae'' (dessert). A main course consists of rich, heavy meats like duck, chicken, lamb, turkey, beef or roasted pig stuffed with sausages and seasoning. Hares, ''laurices ''(rabbit fetuses), peacocks, swans and especially ''mullus ''(goatfish) are considered fine delicacies, even today. | ||
The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of [[ | The so-called Caphiric diet forms the basis of Caphirian cuisine, rich in pasta, fish, fruits and vegetables and characterised by its extreme simplicity and variety, with many dishes having only four to eight ingredients. Traditional Caphirian ingredients cover a wide gamut as they are highly regional, for example the provinces of [[Ovetta]] and [[Auvia]] are regarded for their dishes that center around seafood, unique cheeses, and dishes derived from [[Urcea|Urcean]] influences. By contrast, the province of [[Leonia]] is renowned for its variety and richness due to the heterogeneity of the land; pasta and meat based dishes such as spaghetti alla chitarra, Gnocchi carrati, Scrippelle, and pizza variations are common in Leonia. | ||
Alcohol, specifically wine, is the 3rd-most consumed beverage by volume behind water and coffee, and is commonly consumed (alongside water) in meals, which are rarely served without it, though it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise. Caphiria consumed 25 billion liters of wine in 2035 alone. The second-most consumed alcoholic beverage is whiskey at 19 billion liters. | Alcohol, specifically wine, is the 3rd-most consumed beverage by volume behind water and coffee, and is commonly consumed (alongside water) in meals, which are rarely served without it, though it is extremely uncommon for meals to be served with any other drink, alcoholic, or otherwise. Caphiria consumed 25 billion liters of wine in 2035 alone. The second-most consumed alcoholic beverage is whiskey at 19 billion liters. | ||