Albania(阿字巴尼亜)

Albania
あるばにあ
アルバニア







Throughout the centuries, Albanian cuisine has been widely influenced by Albanian culture, geography and history, and as such, different parts of the country enjoy specific regional cuisines. Cooking traditions especially vary between the north and the south, owing to differing topography and climate that essentially contribute to the excellent growth conditions for a wide array of herbs, fruits, and vegetables.

Albanians produce and use many varieties of fruits such as lemons, oranges, figs, and most notably, olives, which are perhaps the most important element of Albanian cooking. Spices and other herbs such as basil, lavender, mint, oregano, rosemary, and thyme are widely used, as are vegetables such as garlic, onions, peppers, potatoes, tomatoes, as well as legumes of all types.

With a coastline along the Adriatic and Ionian in the Mediterranean Sea, fish, crustaceans, and seafood are a popular and an integral part of the Albanian diet. Otherwise, lamb is the traditional meat for different holidays and religious festivals for both Christians and Muslims, although poultry, beef, and pork are also in plentiful supply.

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