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Castra Osaniovo is an ideal location for water sports such as surfing, kitesurfing, windsurfing and sailing due to strong and reliable favourable winds. | Castra Osaniovo is an ideal location for water sports such as surfing, kitesurfing, windsurfing and sailing due to strong and reliable favourable winds. | ||
===Food=== | ===Food=== | ||
The food of Castra Osaniovo has developed over many centuries and is based on fresh ingredients, with the use of seafood, vegetables and olive oil. Fresh fruit is commonly consumed alone or used in desserts, and the region abounds in varieties of fruit. Common fruits include oranges and lemons from Macolorti, melons, cherries from Čabro, apricots, table grapes, figs, raspberries, bananas, strawberries and apples. Many Castra Osaniovo dishes feature fresh and seasonal local vegetables, including asparagus in the spring, zucchinis and eggplant in the summer, pumpkin in the fall, onions, green pepper, artichokes, tomatoes, fennel, green beans, celery and potatoes. Vegetables can be cut up and served raw as ''crudités'' with a dip, such as anchovy paste mixed with garlic and olive oil. Seafood is generally more popular than meat, with varieties of freshly caught fish including sea bass, tuna, salmon, red snapper, mullet, anchovy, monkfish and cod. Other types of seafood include octopus, conger eel, prawns, mussel, squid, sea urchins and shellfish. Other common ingredients in the city's cuisine include nuts such as almonds, chestnuts and walnuts, herbs such as saffron and basil, garlic, anise, honey, butter and jam, eggs and orange blossom. | |||
The most well-known drink of Castra Osaniovo is the herbal liqueur ''[[conisura]].'' The liqueur was created in 1848 and is today produced by a single family - the Oleonto Estate, according to a secret formula of more than forty herbs; the drink is aged in oak casks and contains anise and liquorice root, and is typically bottled at 70–80% ABV. ''Conisura'' is normally diluted with water before drinking, generally in a 4:1 ratio, but often neat ''conisura'' is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or the ouzo effect. The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, to avoid crystallization). Many ''conisura'' drinkers decline to add ice, preferring to drink the beverage with cool spring water. It is also common to mix ''conisura'' with flavored syrups, such as orgeat and orange flower water, lavender syrup, or strawberry syrup. ''Conisura'' is commonly consumed alongside ''sedin'' - a selection of hot and cold appetizers, either before a full dinner or instead of it. It is especially popular with seafood, together with fresh arugula, cheese, and melon. It is an equally popular complement to various red meat dishes like kebabs. | The most well-known drink of Castra Osaniovo is the herbal liqueur ''[[conisura]].'' The liqueur was created in 1848 and is today produced by a single family - the Oleonto Estate, according to a secret formula of more than forty herbs; the drink is aged in oak casks and contains anise and liquorice root, and is typically bottled at 70–80% ABV. ''Conisura'' is normally diluted with water before drinking, generally in a 4:1 ratio, but often neat ''conisura'' is served together with a jug of water for the drinker to blend together according to preference. The resulting decrease in alcohol percentage causes some of the constituents to become insoluble, which changes the liqueur's appearance from dark transparent yellow to milky soft yellow, a phenomenon also present with absinthe and known as louche or the ouzo effect. The drink is consumed cold and considered a refreshment for hot days. Ice cubes can be added (after the water, to avoid crystallization). Many ''conisura'' drinkers decline to add ice, preferring to drink the beverage with cool spring water. It is also common to mix ''conisura'' with flavored syrups, such as orgeat and orange flower water, lavender syrup, or strawberry syrup. ''Conisura'' is commonly consumed alongside ''sedin'' - a selection of hot and cold appetizers, either before a full dinner or instead of it. It is especially popular with seafood, together with fresh arugula, cheese, and melon. It is an equally popular complement to various red meat dishes like kebabs. | ||