- 1 Historical descendance
- 2 Ingredients and their importance
- 2.1 Meats and fish
- 2.2 Pasta
- 2.3 Vegetables and fruits
- 2.4 Dairy products
- 2.5 Alternative nutrient sources
- 2.6 Beverages
- 2.7 Herbs and spices
- 3 Popular or well-known Pacitalian cuisine
- 4 International adaptations and popularity
The cuisine of Pacitalia is rather incorrectly equated with Italian cuisine. It has grown out of the cuisine of earlier Pacitalian eras and from that of the early Roman empire. In addition to including native regional traditions it has been somewhat influenced by Greek, Turkish, Spanish and Romanian cuisine, thanks to the massive numbers of such immigrants to Pacitalia. Pacitalian cuisine is known primarily in the rest of the world for its ability to combine lighter and heavier ingredients, fresh vegetables, grilled meats and dairy products into remarkable dishes.
Ingredients and their importance
Every ingredient in Pacitalian cuisine has a pertinence and importance when used in a dish.
Meats and fish
Lamb is the most important meat in Pacitalian dishes. It is celebrated for its versatility, balanced taste and inability to char, leaving it tender and juicy.