User:Montecara/Sandbox 3

Montecara must import nearly all of its basic foodstuffs because of its lack of arable land. It does, however, harvest a great deal of seafood, which is reflected in traditional dishes. The limited farmland is devoted to high-value crops suitable to the climate, mainly grapes (mainly for wine production), citrus, coffee, saffron (zafràn), and flowers.

Spaiòl grapes drying indoors

Montecara's access to the sea and long culinary tradition has led to a great variety of specialties making use of local ingredients. Cuttlefish braised in ink, fried sardines, and bixàto, or roast eel, are all typical dishes. Fowl is also a traditional favorite, especially duck and other water birds, and duck eggs are still more popular than their chicken-borne counterparts. Songbirds were also eaten in large numbers up to the 1980s, when their capture was banned by environmental legislation. Montecara is on a major flyway, so stakes covered in birdlime (vignòla) were used to catch birds for culinary use. Though illegal, it is reportedly still possible to find some chefs who will prepare songbirds in the traditional manner. Meat from land animals is a small part of the diet and consists mainly of goat and pork, though cheese (mainly goat-based) is ubiquitous. The principal cooking fat is duck fat, with olive and sunflower oils assuming lesser roles.

Historically, rice (rixo) was the supreme staple food for Montecarans. There was always some domestic production, but Montecarans have relied on the sea trade for the bulk of their rice import for centuries. This is reflected in traditional dishes such as rixoto, a soupy preparation of rice simmered in broth, and rixi e bixi, rice and peas cooked together. In modern times, corn (biàva) is even more popular than rice, and is used to make bread, polènta, and many other dishes.

Montecarans generally have a light breakfast on the way to work or school at cafés or stalls located throughout the city. This often consists of a pastry, sandwich, or fruit accompanied by coffee or juice. There is a traditional mid-morning break for coffee around 11:00, and shops and offices often close briefly to allow for this. Lunch, usually the largest meal of the day, is eaten around 14:00 to 15:00, and workers generally take a full hour to do so, often eating at home. Dinner is eaten at about 21:00.

Xinòta cut in half

Montecara produces wine in a range of styles and varietals, but by far the most popular type, and the one most closely associated with Montecara's culinary identity, is xàca, a fortified wine made from white grapes. Three varietals enjoy protected status as heirloom crops in Montecaran law, all white grapes: Garganèga, Verdùxo, and Spaiòl. Garganèga is used to make still wine noted for its lemon and almond notes, Verdùxo is favored for the sparkling white Caràxa, and Spaiòl is used to make both a golden dessert wine with notes of honeysuckle and apricot and a light, acidic still wine. All three are used to make xàca, which can range in color and sugar content from nearly clear and dry to almost black and very sweet. Under Montecaran law, only wine that is produced from 100% domestic grapes can be sold as "Montecaran wine" (vin Montecarà). Montecara has some of the highest per-capita alcohol consumption rates in the region, and in addition to wine, beer and spirits are popular.

Montecara is known for its sweets, notably xinòta-flavored marmalade and hard candy and formàxo giàço, a frozen dessert and snack similar to ice cream that is flavored with soft cheese and usually served in a split-open sweet bun (brioxa).

Special foods are eaten around Saturnalia. These include galani, a rum-flavored fried pastry served with lemon zest, and pandòr, a sweet egg bread. Dinner on the last day of Saturnalia traditionally includes a feast of seven different types of fish, the exact components of which vary but which generally include clams, scallops, salt cod, anchovy, and sea snails.

Famous dishes

• Goat osso bucco
• Bacalà (creamed salt fish, usually served with polenta)
• Sarde in saor
• Fegato (liver)
• Sepe col nero (squid with its ink)
• Gó (small local fish)
• Small soft-shell crabs eaten after molting
• Razor clams
• Sea urchin

Chixèti (bar food)

Some bars (bacàri) are tiny, four seats or even fewer. Some are centuries-old. Chixèti eaten with fingers or a toothpick, never cutlery. Price: Ł5-15 each

• Marinated or fried:
  • Artichoke
  • Zucchini
  • Mushrooms
  • Cheese
  • Squid
• Arancini di risotto
• Fried polenta alla marinara
• Bean paste on toast
• Bacalà on toast
• Grilled or boiled baby octopus
• Boiled duck eggs
• Oysters
• Clams
• Charcuterie
• Cheese
• Olives
• Snails
• Sea urchin
• Radish with salt
• Crudi of scallops or shrimp

Street food

Traditionally served from carts in the shadow of towers and big buildings in public squares. In some areas, upgraded over time to permanent booths with one vendor inside.

Drink

• Beer
• Liquor
• Fortified wine (xàca)