Romaian cuisine
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Romaian cuisine (Ρωμαική μαγειρική), is a Mediterranean cuisine consisting of the ingredients, recipes and cooking techniques developed across Romaia since antiquity, and later spread around the world together with waves of Romaian diaspora. It continues traditions from Ancient Hellenic and Ancient Italic cuisine, while incorporating Isfahani and Haramounian influences.
Romaian cuisine includes deeply rooted traditions common to the whole country, as well as all the regional gastronomies, different from each other, especially between the west, the centre and the east of Romaia, which are in continuous exchange. Many dishes that were once regional have proliferated with variations throughout the country.
The Mediterranean diet forms the basis of Romaian cuisine, rich in pasta, fish, fruits and vegetables. Cheese, cold cuts and wine are central to Romaian cuisine, and along with pitas and coffee (especially espresso) form part of Romaian gastronomic culture. Common dessert ingredients include nuts, honey, fruits, and filo pastries. Desserts have a long tradition of merging local flavours such as citrus fruits, pistachio and almonds with sweet cheeses like myzithra or exotic tastes as cocoa, vanilla and cinnamon. Romaian cuisine relies heavily on traditional products; the country has a large number of traditional specialities protected under Romaian law. Romaia is one of the world's largest producers of wine, as well as the country with a wide variety.