Antora: Difference between revisions
→Cuisine
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=== Cuisine ===
[[File:Tuna Steak, Bee's Steak and Shake, Sleman, Yogyakarta.jpg|thumb|250x250px|A dish of ''atún con paxas'' cooked on a traditional hotplate]]
Corric cuisine draws heavily on the geography and culture of the Andora region and is characterized by a heavy use of vegetable and fruit products and flavorings alongside traditional spices. Principal ingredients are influenced by availability, with seafood and fish being more common coastally and heavier meats available inland. Corric people widely recognize four distinct categories of cuisine:
'''Northern''' cuisine is considered those traditional foods from the northern coast and northeast inland region. It makes heavy use of seafood, found in roasted and fried dishes, hot and cold soups, and eaten raw. It also uses fruit as a seasoning and complimentary ingredient, such as in ''pirta'' (lemon rice.) A traditional delicacy of Northern cuisine is ''atún con paxas'' (slowgrilled steak tuna on baby pax fruits fried in olive oil) on a bed of ''pirta'' with a side of asparagus, mushrooms, and figs.
'''Southern''' cuisine comes from the southern coast and parts of the inland southern region. While seafood is still an integral part of the dishes, baked goods and vegetables as well as poultry are also prominent. Southern cuisine is known for its desserts, including pies, pastries, and honey-dipped candies. Dishes commonly considered Southern staples include ''pecuedé'' (salted fish with vegetables, usually spinach and tomato, and blue cheese on sour bread) and ''encuéras'' (thick pastries with a honey glaze and jellied fruit preserves inside.)
'''Valley''' cuisine developed in the river valleys and farming communities of central Andora and involves heavy use of milk, cheese, beef, and goat meat alongside vegetables and various heavy spices. Valley regions are known for producing foods with long shelf lives like ''jámon valé'' (smoked, salted, and spiced bacon) and ''curín'' cheese. A traditional peasent dish that has evolved into a fixture of Andoran culture, ''guinzio'' (creamy tomato soup with bacon, served with rye bread and olive oil) and its many variations are considered Valley cuisine.
'''Upland''' cuisine is a smaller but distinct category that comes from the western portions of inland Andora. Due to the dryer climate, Uplands food focuses heavily on ingredients such as wheat, olives, figs, maize, and mutton. Bread products, fig preserves, and dipping sauces from the western regions are well known for their use in communal events and sharable platters. ''Cordero con maízturo'' (roasted lamb legs with oregano and mustard, served on corn and crisp bread) is the most well-known Upland dish.
=== Festivals ===
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