Prillovanian cuisine

Prillovanian cuisine offers many different regional cooking styles and culinary specialitets. Both traditional food and drinks and new creations and variations are appreciated.

Information
Prillovanian cuisine (Prillovanian; Prillovani jedi; Nopruian; Purirovanó jefóz) is the cuisine of Prillovania, fueled by interactions and exchanges with many cultures and nations over the centuries. The Prillovanian cuisine is usually a mix of Kabolungan (Mabriu, Turko-Kartvelian, Ovin, and Nopruian), Mediterranean, Limmerian, Neapolian (Jochaclian) and Phuzanican cuisines, with minimal Gebonian (Pleanian, Clawmian, Subrenian, Swiuran) and non-Yenaulian influence (Seanish and Oskuian).

Ingredients
The Prillovanian cuisine features a wide range of ingredients, including Mediterranean fruits, Prillovanian cuisines consist of mostly meat, pork, fish, sausage, bread, potatoes, dairy products, cakes, fried dishes, cheese, vegetables, soups, legumes, spices, maize, cassava, yam, taro, corn, and tarragon. Common flavorings include olive oils, nuts, peas, pumpkin, matsoni, matsoni, coriander, and grains.

Fish and chips (Ryba und frytkiv)
Deep-fried, golden battered fish served with a mountain of rather thick chips/fries: one dish that nearly every visitor wants to try. The fish is most commonly cod or haddock. The chips/fries should always be made from real chunks of potato, and are typically rough cut. Fish and chips are often dressed with salt and malt vinegar, with the option of adding tartare sauce, or other condiments such as "Zalza av ryba und frytkiv" (a mix of brown sauce and vinegar).

Authentic fish and chips can be bought only from a dedicated fish and chip shop, commonly known as a frytkitrgovina. The quality of fish and chips served in pubs and restaurants can be either very good or dreadful, but in very general terms, nothing beats what a dedicated frytkitrgovina can produce.

The vast majority of chippies are sometimes takeaway only, and give you the food "open" (i.e. ready to eat straight away) or "wrapped" (i.e. in paper, for transport elsewhere), accompanied with a little wooden or plastic spork. A classic Prillovanian seaside activity is to take your wrapped fish and chips to a bench overlooking the beach and enjoy your meal. There is something particularly satisfying about eating your "fish supper" out of paper in the open air. Beware of hungry seagulls.

Fish stick (Ryba stìk)
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Prillovanian chicken soup (Supa de pollo)


The Prillovanian chicken soup is a type of chicken soup, which mostly includes root vegetables such as carrots, onion, leeks, and celery.

The Roast


Traditionally eaten at either afternoon or evening, this meal consists of a roasted joint of meat (e.g. whole roast chicken, leg of lamb, shoulder of pork, etc.), roast potatoes (sometimes called roasties) and steamed/boiled vegetables. All served with gravy, which is a thick or thin sauce, depending on the meat, made with the meat juices and stock. Yorkshire puddings (a pancake-style batter baked in a very hot oven) are traditionally served with roast beef, although some people have it with any roast dinner.

Black pudding (Blodpudding)


Blodpudding is a traditional Nopruian dish still popular in Prillovania. The exact proportions and ingredients vary, partly according to regional preference, but generally it is made from pig's blood, milk, rye or barley flour, diced lard, treacle and onion, flavoured with allspice and marjoram. It is then poured into forms and oven-baked in a waterbath. Most of the blodpudding consumed today is made on industrial basis.

When prepared for serving, it is sliced and fried. The style of serving and accompaniments vary across the country, and it is not uncommon to have the blodpudding act as the meat in a meal. Nationally, the common way is to serve it with lingonberry jam, crispy bacons, hash browns or potato pancake, and iced water to drink.

Sourdough bread (Kiselo tijesto bréd)
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Stick bread (Stìk brèd)
A type of bread in which the dough has been rolled into a long sausage shape, twisted over the end of a stick, and baked over an open fire. The dough is an ordinary bread dough, usually with yeast as a leavening agent but baking powder may also be used.

When the fire is ready, the dough is rolled out into a long sausage, just thick enough that the stick can bear the weight of the dough. The dough is twisted around the peeled end of the stick, starting from the outside. The ends are smushed closed so that the dough will not unravel.

The dough is then baked over coals, not flames. The baker must keep a good distance of about 15–30 cm and turn the stick regularly so that the bread is baked evenly. Tired arms may result in the bread dipping down into the fire pit, so a log or the like can be used to keep the branch upright.

When the bread sounds hollow over its whole body when tapped gently with a knife, it is done and can be gently pulled off the stick when it has cooled down enough. It can be eaten by itself or with butter, cinnamon, sugar, and the like.

Wienerbread (Wienerbréd)
The Prillovanian wienerbréd are also very popular in the country. It is baked goods made from a yeast-leavened dough like bread or puff pastry, but with added ingredients (particularly eggs, butter, milk, cream, and sugar), which give them a richer, sweeter character that approaches that of pastry. The dough is often laminated.


 * Traditional Wienerbread (Tradicionalno Wienerbréd): A traditional yeast pastry roll that is rolled and formed into a crescent before baking.
 * Chocolatine (Wienerbréd z Čokolada): A pastry that is consisting of a cuboid-shaped piece of yeast-leavened laminated dough, similar in texture to a puff pastry, with one or two pieces of dark chocolate in the center.
 * Sweetbread (Dulcebréd): A multilayered, laminated sweet pastry that is often topped with a fruit or cream cheese filling.

Donuts


Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavorings can also be used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. Small pieces of dough are traditionally cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. Doughnuts are often accompanied by coffee, milk, punches or hot chocolates.

Waffles


A dish made from leavened batter or dough that is cooked between two plates that are patterned to give a characteristic size, shape, and surface impression. There are many variations based on the type of waffle iron and recipe used. Waffles are traditionally made fresh or simply heated after having been commercially cooked and frozen.

Nopruian sausage (Noprui salsičča)
A small sausage that was originated in the former empire of Noprua. It is made from spiced pork and veal stuffed in sheep casings and these mini-sausages are known for their crown-like cuts.

Snake & Worms


A boiled Götweil sausage that is served with cooked curly pasta with either normal or flake salt on the macaroni.

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Meals
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Regional dishes
Main article: List of Prillovanian dishes

Many regions or even cities in Prillovania are also known for their own regional dishes. Some of these can be difficult to find outside their respective cities and regions, while others are widely available everywhere but still best sampled in their area of origin.

Desserts/Sweets
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Beverages
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