Cioppino - Cioppino is traditionally made from the catch of the day, which in Rialto Bay is typically a combination of crab, clams, shrimp, scallops, squid, mussels, and fish. The seafood is then combined with fresh tomatoes in a wine sauce, and served with toasted bread, either sourdough or Orlesian. Generally the seafood is cooked in broth and served in the shell, including the crab, which is often served halved or quartered. It therefore requires special utensils, typically a crab fork and cracker. Depending on the tavern, it may be accompanied by a bib to prevent food stains on clothing, a damp napkin, and a second bowl for the shells. A variation, commonly called "lazy man's cioppino," is served with shells pre-cracked or removed entirely.
Orzata - In Antiva, it usually refers to a beverage made from tigernuts, water, and sugar. It is served ice-cold as a natural refreshment in the summer, often served with fartons. While in some cities the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla.
In Salle, orzata is made of rice, sometimes with vanilla and always with cinnamon.
The orzata found in Bastion is primarily made from morro seeds, not rice. Other common ingredients include ground cocoa, cinnamon, sesame seeds, nutmeg, tigernuts and vanilla. Other nuts that may also be used include peanuts, almonds and cashews. Because of these ingredients, the orzata is usually strained before serving.
In Rialto, orzata refers to the drink known as semilla di jiccaro, made from the jiccaro seeds ground with rice and spices. The drink is made with cold milk and sugar, and is very popular.
In Treviso, orzata is called orzata di ajonjolí and made with ground sesame seeds. Water is boiled with sugar, vanilla, and cinnamon sticks. When done the water is poured over the ground sesame seeds and left over night. The water is then squeezed through a cheesecloth. Some recipes call for added ground rice, ground almonds, evaporated milk, coconut milk, allspice and rum. Orzata with barley and lime zest is also popular, but mainly in the spring.
In Afsanna, orzata is made with sesame seeds, water and sugar. There is also chicha, made with rice flour, milk and sugar. The alcoholic variant is called chicha andina which is made with fermented corn flour.
In Seleny, orzata is a clear red infusion of 18 herbs.
Fartons - are confectionery sweets typical of the fishwives of Antiva City and the lower classes. Elongated and glazed with sugar, they are made of flour, milk, sugar, oil, eggs and a leavening agent. This delicate and spongy sweet was made to be dipped in orzata, a drink made of tigernuts that is served cold, but fartons can also be eaten with hot beverages such as hot chocolate or caffè.
Alfajor - In Antiva, there are a variety of different recipes for preparing alfajores, but the most traditional contain flour, honey, almonds and several spices, such as cinnamon. Alfajores are most commonly sold around Satinalia, but in Rialto and Treviso, they are available year-round. The traditional Antivan alfajor has been produced in Rialto (where it is called an alajú after the family that created them) since ancient times, the recipe handed down from father to son. The best, traditional alfajores are still made by craftsmen in of the Alajú family, using natural ingredients that include honey, almonds, hazelnuts, sugar, flour, and breadcrumbs, and mixed with several secret spices.
Food & Drink ( Antiva )
Orzata - In Antiva, it usually refers to a beverage made from tigernuts, water, and sugar. It is served ice-cold as a natural refreshment in the summer, often served with fartons. While in some cities the drink is usually tan and "milky", some recipes call for milk, and others do not. Other ingredients often include sugar, cinnamon, and vanilla.
Fartons - are confectionery sweets typical of the fishwives of Antiva City and the lower classes. Elongated and glazed with sugar, they are made of flour, milk, sugar, oil, eggs and a leavening agent. This delicate and spongy sweet was made to be dipped in orzata, a drink made of tigernuts that is served cold, but fartons can also be eaten with hot beverages such as hot chocolate or caffè.
Alfajor - In Antiva, there are a variety of different recipes for preparing alfajores, but the most traditional contain flour, honey, almonds and several spices, such as cinnamon. Alfajores are most commonly sold around Satinalia, but in Rialto and Treviso, they are available year-round. The traditional Antivan alfajor has been produced in Rialto (where it is called an alajú after the family that created them) since ancient times, the recipe handed down from father to son. The best, traditional alfajores are still made by craftsmen in of the Alajú family, using natural ingredients that include honey, almonds, hazelnuts, sugar, flour, and breadcrumbs, and mixed with several secret spices.