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Uruguayan cuisine is traditionally surrounded by international cuisine and is traditionally based on the European roots, in particular, Mediterranean food from Spain, Italy and Portugal and Continental food from France. Other trackable sources may result surprising from apart of immigration of another remote places, notable examples are influences from countries such as Germany and Britain. Many foods from those countries such as pasta, sausages, and desserts are common in the nation's diet. ==Overview== The base of the country's diet is meat and animal derivatives, mostly proceeding from cattle but also chicken, lamb, pig and sometimes fish. Backwards from expected meztizaje in Uruguayan gastronomy came from immigration and not with Amerindians because new colonies hadn't trusted the natives, so prime materials where, if not needed the same from the origin. The preferred cooking methods for meats and vegetables are still boiling and roasting but modernization also came with frying (see milanesas and chivitos). Meanwhile, wheat and fruit comes mostly fried (torta frita and pasteles), comfited (rapadura and ticholos de banana) and sometimes baked (rosca de chicharrones), a new style from modern times. Although Uruguay has exuberant flora and fauna, only exception of yerba mate, the rest of it is mostly still unexploded, consumption of fresh fruit is rare and commonly not from local ones. Uruguayan food always comes with fresh bread; bizcochos and tortas fritas are must have for mate drinking ('tomar el mate'). The national drink is an infusion called mate. The dried leaves and twigs of the yerba mate plant (''Ilex paraguariensis'') are placed in a small cup. Hot water is then poured into the gourd at near-boiling point so as to not burn the herb and spoil the flavour. The drink is sipped through a metal or cane straw, known as a ''bombilla''. Wine is also common a common drink. Other spirits consumed in Uruguay are caña, grappa, grapa con limon (lemon infused grappa), and grappamiel (grappa honey liquour). Grappamiel is very popular in rural areas and is often consumed in the cold mornings of autumn and winter to warm up the body. Regional fruits as butia and pitanga are commonly used for flavoring caña among with quinotos and nísperos. Bushmeat comes from mulitas and carpinchos and popular sweets are quince jam and dulce de leche. Uruguayan barbecue, asado, is one of the most exquisite and famous in the world. A sweet paste, dulce de leche, is used to fill cookies, cakes, pancakes, milhojas, and alfajores. The alfajores are shortbread cookies sandwiched together with ''dulce de leche'' or a fruit paste. Dulce de leche is used also in ''flan con dulce de leche''. Spanish influences are very abundant: desserts like churros (cylinders of pastry, usually fried, sometimes filled with dulce de leche), flan, ''ensaimadas'' (Catalan sweet bread), and alfajores are all descended from Spain. There are also all kinds of stews known as "guisos" or "estofados", arroces (rice dishes such as paella), and fabada (Asturian bean stew). All of the guisos and ''pucheros'' (stews) are of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Germanic influence has impacted Uruguayan food as well, particularly sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as ''medialunas'', are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the ''Berlinese'' known as ''bolas de fraile'' ("friar's balls"), and the rolls called piononos. The facturas were re-christened with local names given the difficult phonology of German, and usually Uruguayanized by the addition of a dulce de leche filling. In addition, dishes like ''chucrut'' (sauerkraut) have also made it into mainstream Uruguayan cuisine. Due to its strong Italian tradition, in Uruguay all of the famous Italian pasta dishes are present: ravioli, spaghetti, lasagne, tortellini, fettuccine, cannelloni, fusilli, agnolotti, tagliatelle, capellini, vermicelli, penne rigate, fagioloni, cellentani, rotini, bucatini, farfalle, and the traditional gnocchi. Although the pasta can be served with a lot of sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat extract, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Uruguayan cuisine」の詳細全文を読む スポンサード リンク
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