Galatia
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Galatia
Γαλατία (Greek) | |
|---|---|
 Flag  Coat of arms | |
 | |
| Country | Romaia |
| Capital | Nikaia |
| Government | |
| • Type | President–council government |
| • Body | Regional Cabinet |
| • President | TBD |
| • Legislature | Regional Council |
| Population (2019) | |
| • Total | TBD |
| Demonym(s) | Galatian |
| ISO 3166 code | RA-GA |
| GDP (PPS) | TBD |
| GDP per capita | TBD |
| HDI (2019) | 0.914 very high · 5th of 20 |
Galatia (Greek: Γαλατία) is one of the 20 Regions of Romaia. Situated in the eastern section of the country, it has 9,333,855 inhabitants and a GDP of more than TBD billion per year, making it the country's second most populated region and the second largest regional economy. The capital of Galatia is Nikaia, which is the second largest city of Romaia.
Administrative divisions
Galatia is divided into ten departments and one metropoly:
| Department | Area (km2) | Population | Density (inhabitants/km2) |
|---|---|---|---|
| Department of Ano Zodia | TBD | 267.753 | TBD |
| Department of Ariano | TBD | 351.748 | TBD |
| Department of Arta | TBD | 478.632 | TBD |
| Department of Kamaros | TBD | 527.961 | TBD |
| Department of Kato Zodia | TBD | 396.862 | TBD |
| Department of Mesopotamia | TBD | 236.581 | TBD |
| Department of Messena | TBD | 1.127.021 | TBD |
| Metropoly of Nikaia | TBD | 4.430.827 | TBD |
| Department of Pergamo | TBD | 763.943 | TBD |
| Department of Petra | TBD | 476.023 | TBD |
| Department of Thermai Galatias | TBD | 276.504 | TBD |
Cuisine
Moussaka
Zymarika se kokkinisto
Yaloryzaki
Bamia
Pitakia
Paidaki nikeas
Pergamou Livadias cheese
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Galatia is especially known for its beef dishes and sauces, filled pasta made with soft wheat flour and risotto (ρυζάκι) dishes. First courses in Galatian cuisine range from ryzaki, to soups and stuffed pasta, in broth or not. Main courses offer a variegated choice of meat or fish dishes of the tradition of the many lakes and rivers of Galatia. In general, the cuisine of the various departments of Galatia can be united by the prevalence of rice and stuffed pasta over dry pasta, butter instead of olive oil for cooking, prolonged cooking, the widespread use of pork, milk and derivatives, egg-based preparations that is common to all of Romaia.