Corsivia

Cuisine
Corsivan cuisine is highly varied, but primarily based around the Corsivan trinity; barley, wine and olive. Cheeses, goat meat and beans complete the basics of the region's cuisine.

Although plentiful on the southern coast of the region, Seafood is looked down in Corsivian cuisine as low class and all but the poorest Corsivan citizen stay away from them. One exception is garum, a fermented fish sauce.

The average meal in Corsivia is a mixed plate of olives, barley bread, grape and cheese. Bread is typically soaked in olive oil, wine, or vinegar. A common midday meal is barley porridge flavored with garum, to which more wealthy citizen add eggs or cheese.

Chard, gourd, green peas, spinach and asparagus are common vegetables. Fennel, mustard, basil, linseed oil, pinenuts, olive, wine and vinegar are the most used flavoring agents.