Maximusian Cuisine

Maximusian Cuisine encompasses many gastronomic styles and a wide range of dishes influenced by both the nation's native crops and livestock and those introduced through colonization (particularly between 1560 and 1700) and subsequent waves of immigration (1860-1920; 1980-present). Although many distinct regional cooking preferences and methods have emerged, Maximusian cuisine is known for its prolific use of dairy and citrus flavors, rich viticultural tradition, and hearty, protein-forward meals. Traditional dishes are usually simple to prepare, requiring few ingredients and minimal seasoning. Until the mid-20th century, the nation was known for its seasonal gastronomies, the consequence of a strong cultural emphasis on local, fresh ingredients. However, as availability and demand for convenience food has grown, this customary inclination has gradually eroded. Particularly in more cosmopolitan regions of the Maximusian Republic, fusion food, often combing traditional ingredients with foreign preparation methods, has exploded in popularity, becoming a staple of restaurant fare.

Cuisines

Regional cuisines

Maximusian cuisine is known for its distinct north-south gastronomic divide, informed by divergent geography, agriculture and customs. Many consider the Maximusian hill country the zone of demarcation between the two regions, producing a distinct local cuisine influenced by both northern and southern traditions.

A white fish risotto with a lemon-butter reduction, topped with fresh herbs

Coastal South

Southern Maximusian culinary tradition is inextricably linked to the flavors and ingredients of the sea. Though chicken, pork, goat, and lamb have seen gradual introduction over the past century and half, a consequence of the proliferation of factory farming, lean and oily fish, crustaceans, and mollusks have long comprised the primary protein sources of coastal cuisine. Steamed whole crabs, usually lightly seasoned in an herbal mix, once considered a delicacy, have grown extremely popular as their affordability has increased. Large batches are frequently consumed at social gatherings, usually without utensils (aside from a crab mallet). Fish are traditionally wood-fire grilled with relatively little seasoning, though they are sometimes blackened with paprika, cayenne, and oregano, and are properly served headed and gutted, but otherwise whole. Staple grains include rice and millet, which are frequently incorporated in risottos and, less often, in pasta dishes. Though apples, tomatoes, and stone fruit are commonly used in coastal recipes, citrus (particularly lemons, oranges, grapefruits, and citrons) are dominant, particularly in popular cream sauces. As with all regions of Libertas Omnium Maximus, coastal southern cuisine heavily utilizes cooking wine, often fortified, in glazes, sauces, marinades, and broths.

Northern Continental

An open-faced whole grain sandwich with goat, goat cheese, and mint pesto

In stark contrast to the lighter, oceanic flavors of southern cuisine, northern culinary conventions favor increased incorporation of cereal grains and dairy. Continuing the longstanding Valahandian tradition of curing and smoking, brought by colonists in the 16th and 17th centuries, sausages and charcuterie are common in the north. Largely removed from the Galinios Sea, notably excluding Saint Augustine, seafood is less prominent in continental cuisine than lamb, pork, chicken, goat and beef, the latter of which has almost no presence in orthodox southern coastal cuisine. Although millet remains an important staple grain, northern cooking more often utilizes wheat and barley, particularly in savory pies, breaded cutlets, and pastries. Although many meals are baked or grilled, like in the south, frying is an important aspect of continental cuisine. Beer-battered lamprey, which many consider an acquired taste, is a regional delicacy of Northwest Libertas Omnium Maximus. Although cattle ranching is primarily localized to Peoria and Winfield, beef carpaccio is a popular appetizer throughout most of the country. Stone fruit like olives and pears, and chickpeas are common ingredients in the northern continental culinary tradition, as are all manner of cheeses. Yogurt, especially a tangy variety made from goat milk, has been cultivated in northern Libertas Omnium Maximus by indigenous peoples for nearly a thousand years, and remains popular in many forms to this day, often consumed alongside grilled lamb or beef. Porpovin (from Fr. "pour bovins"), a course porridge made from ground millet, is a popular inexpensive breakfast base.

Beverages

Coffee, tea, alcohol, juice, milk, and soft drinks are frequently consumed as a part of Maximusian cuisine.

The nation's southeast (Hampton and Scapardie) is considered a prime winemaking region, exporting about $45 million in reds, whites, and fortified aromatic wines each year. Grapevine cultivation predates the Valahandian colonial presence in what is today Libertas Omnium Maximus, though wine production ramped up considerably under imperial rule (1529-1798). In addition to a myriad of native grapes, Cabernet Sauvignon, Merlot, and Pinot Gris are among the most widely cultivated varieties in the nation. In addition to high rates of wine consumption, beer, particularly lager, is consumed across the nation. Millet-beer, now brewed chiefly under the brand-label MeleCreme, was a somewhat popular beverage among the lower-classes in the early 19th century. Today, it is considered a festive drink and symbol of proletarian solidarity, though its soupy texture, bitter aftertaste, and comparatively low alcohol content deters many would be consumers. Libertas Omnium Maximus is known for its fruit-based aperitifs, particularly citron and grapefruit liqueurs.