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{ Aorian } Food Culture

Ruu Darling

ʕ •́؈•̀ ₎
Staff member
This Food Culture belongs to the { Aorian Culture }

< } Food Culture { >

Food culture is the connection, beliefs, and experience we have with food and our food system. It incorporates our cultural heritage and ethnicity but is not limited to it, as typical for any culture. Our food is as much about our ethnic cultural heritage, as it is about our environmental culture and the way our surroundings impact the foods we eat and the way we experience them.

All cultures have their own traditions and way of life, especially when regarding food. For the Aorian, food is one of the great unifiers that connects all across cultures and generations. Aorian cuisine is heavily influenced by the multiple cultures combined into one large community, which has had a great influence on cooking methods and available ingredients, especially hot spices. When an Aorian cook, it is usually done with pride and some meaning to their methods, however odd it may seem to foreigners. Food plays high importance in culture as it is regarded as fuel, an essential to keep a person going throughout their days. It is a part of nature and when consumed we take in what was created by the Life Bringer, we are restoring the necessary energy. Cooking is viewed as testing one's creativity, taking the ingredients of the Life Bringer, and creating something new, such as one would with paint.

Popular Cuisine

This dish is the traditional paella of the Silveiran region, believed to be the original recipe and consists of red Aorian rice ( Spanish rice ), varieties of green beans, rabbit, chicken, sometimes duck, and a variety of lima or butter beans. Olive oil is used as a base, and saffron and ( sometimes ) whole rosemary branches are used as a seasoning. Some dishes of Paella replaces meat with seafood and omits beans and green vegetables. It is the signature dish of the Aorian people.

Pulpo a la Gallega
Pulpo a la Gallega or Pulpo a Feira is a traditional dish originating in the coastal regions. It is the main dish during the patron saint festivities of the city of Linistel. Cooking fresh octopus is not such a daunting process, the key to it is to get the right timing on the cooking of the octopus, cooking the octopus carefully to avoid being too tough or too soft. Pulpo a la Gallega tends to be paired well with a young red wine, ideally sprinkled with hot spices

Solomillo de ternera ( Beef Sirloin )
Meat is a popular ingredient in most Aorian dishes. The sirloin steak particularly favored and is a cut from the sirloin, the subprimal posterior to the short loin where the T-bone, porterhouse, and club steaks are cut. The sirloin is actually divided into several types of steak.

Pittsa is a savory dish of Aorian origin, first invented by the Silveirans and spread throughout the people, which is now a popular cuisine for both Aorian people and foreigners. It is a dish consisting of a usually round, flattened base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients baked at a high temperature, traditionally in a wood-fired oven. A small pizza is sometimes called a pizzetta. In Linistel, Pittsa served informal settings, such as at an establishment called a restaurant, which is presented unsliced and eaten with the use of a knife and fork. In casual settings, however, it is cut into wedges to be eaten while held in the hand.
OOC Note: This is essentially Pizza. Please be sure to remember this is by all means not like our modern pizza, it is essentially flatbread with tougher textures and is extremely thin, since yeast or baking powder does not exist in this timeline.

Pollo al ajillo ( Chicken with garlic )
Garlic chicken is a classic Aorian recipe. This version is cooked on the stove rather than roasted in the oven. As the name suggests, garlic is the main player in this recipe. It is combined with white wine to make the base for the sauce. Like all popular and classic recipes in Aorian cuisine, every family has their own version. Some cooks include hot pepper, paprika, and vinegar to add a bit of spice as well as a tangy bite.

Pisto ( Spanish vegetable stew )
Pisto originally created from Linistel, the Capital of the Aorian Domain. It is made of tomatoes, onions, eggplant or courgettes, green and red peppers, and olive oil. It resembles ratatouille and is usually served warm as a starter or to accompany another dish.

Cochinillo asado ( Roast Pig )
Cochinillo Asado is a dish consisting of roast suckling pig, usually prepared at the end of the year. It's a most beloved dish in Linistel and in some places in the regions of the Deserts, as it’s seen as a rare treat. This oven dish is traditionally prepared in an earthenware pot and served hot with a crispy crust. It's recommended to combine cochinillo asado with wine.

Common Snacks and dishes ( Tapas )
Pintxos (which means skewer) come in a number of shapes and sizes, but are traditionally small, flavorful elements that are piled high on a thick slice of baguette, whose construction is held in place by a small wooden skewer. While you can create as many different Pintxos as you want, there are three common versions; smoked salmon and hard-boiled egg; roasted tomato and Manchego cheese; and tuna with roasted red peppers and green olives. The elements of each skewer play together to create a unique fusion of sweet, smooth, and salty flavors and textures. These little snacks are usually enjoyed with wine, but they can be family-friendly as well.

Tortilla de patatas ( Omelet )
Tortilla de patatas is a favored appetizer generally enjoyed in the morning. It is an omelet made with eggs and potatoes, optionally including onion. It is often served at room temperature as a tapa.

Jamón Ibérico
Jamón Ibérico is cured ham cut into thin slices from a pig’s leg, either eaten by itself or added to appetizers or dishes. There are three beloved dishes that are made with Ibérico.
Huevos Rotos With Iberico Ham
Huevos rotos literally means broken eggs. The eggs are fried with only the yolk uncooked and able to break it with the tip of a knife just before eating. They’re also known as huevos estrellados (star eggs) for the star shape that the yolk makes when broken. Huevos rotos are traditionally served over homemade fried potatoes, which are fried in olive oil and tossed with sea salt.
Jamón Ibérico Croquetas
Jamón Ibérica Croquetas are small, lightly breaded, and fried bechamel fritters that include delicious Aorian cured ham. They are a sure hit as an appetizer or an afternoon snack with a glass of beer or wine.
Asparagus Wrapped in Iberico Ham
Fresh green asparagus wrapped in a thin slice of cured ham. It's a simple and elegant Aorian recipe, typically seasoned in a pinch of salt to add flavor.
Patatas bravas
The Patatas bravas typically consists of white potatoes that have been cut into irregular cubes of about two centimeters, then fried in oil and served warm with a spicy or creamy sauce.

Gazpacho is a cold tomato soup made of raw, finely chopped, and/or crushed vegetables.

Chistorra is a type of fast-cure sausage. It is made of minced pork, or a mixture of minced pork and beef, is encased in either lamb tripe and has a fat content. The sausage is flavored with garlic, salt, and paprika, which gives it a bright-red color.

Gambas al ajillo
Gambas al ajilo is shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry, although it can be enjoyed without sherry as well for family-friendly dishes.

Traditional Aorian dish, made of masa or dough filled with meats and/or vegetables, which is steamed in a banana leaf.

Guacamole is an avocado-based spread or salad in Aorian cuisine.

An empanada is a type of baked or fried turnover consisting of pastry and filling, usually with minced meat and diced vegetables.

Ruu Darling

ʕ •́؈•̀ ₎
Staff member

Common Drinks
White Wine
Red Wine
Golden Rum
White rum
Té Negro - Black tea
Té Rojo - Red tea
Té Verde - Green tea
Té de Fruta - Fruit tea
Manzanilla - Chamomile tea
Menta Poleo - Pennyroyal tea
Tila - Lime blossom tea
Black Coffee
Coffee with milk
Flavored milk
Cultural Drinks

This classic Aorian pitcher drink is as easy to make as it is versatile. With almost as many versions of sangria as taste preferences exist, they all combine wine and cut-up fruit. Since you can make it in large batches, it's perfect for a party. It can be customized with white or red wine and preferred fruits.
Tinto de Verano
The name “tinto de verano” translates to “red wine of summer.” Although similar to sangria, it is easier to make and has less alcohol in it, ideal for sipping on a hot afternoon.
Citrus White Wine Sangria
Light, refreshing and an easy party drink for summer, white wine sangria is a fabulous way to entertain in style. White wine Sangria is made with the fresh citrus, apple, and tropical fruit flavors that are highlighted by the wine's zippy acidity.
Horchata is a sweet beverage made with ground almonds, walnuts, or seeds, generally, a drink enjoyed by families. It usually tastes better homemade. Sometimes, cinnamon or additional spices are added to boost it in flavor and can be enjoyed and to help numb the spice alongside spicy dishes.
Agua Fresca
In Aori, "Agua Fresca" means "freshwater," but in this case, it refers to a delicious beverage somewhere between flavored water and fruit juice. It can be made with many fruits that happen to be in season.
Champurrado, a type of Aorian hot chocolate, uses masa harina and piloncillo for a comforting, cockles-warming beverage.
Mojito is a combination of white rum, fresh lime juice, fresh mint, and a little sugar. Though one can adjust the amount of sugar and rum to taste and experiment with different rum varieties for your ideal mojito.
Cuban-Born Daiquiri
Daiquiri is made up of white rum, fresh lime juice, and homemade simple syrup. A well-made daiquiri should have a nice balance of sweet and sour, and be adjusted to your personal taste. The daiquiri is a classic rum sour drink, it has also developed into a sub-family of drinks. There are many variations that take on a variety of flavors, particularly fruits, and it's often blended as well.


Tarta de Santiago
Tarta de Santiago is a very moist almond cake powdered by sugar. Typically topped with cream and sometimes, berries.

Tarta de Queso
Tarta de Queso is essentially a cheesecake. It is often light and fluffy with a strong cheese flavor. The crust, although it is optional to make it with crust, is usually drier and crunchier and more like a cookie and sometimes topped with berries.

A churro is a fried-dough pastry-based snack, often coated in sugar and cinnamon. It is usually accompanied with melted chocolate for a dip.

Flan is a rich, gelatinous dessert made out of milk, sugar, and eggs, which is mixed into a mold. There are many flans, such as vanilla flan, egg flan, cheese flan, coconut flan, chestnut flan, chocolate flan, or caramel flan.

Olive Oil Cake
This dessert is made with olive oil-based, meaning they are extremely moist and delicious and arguably healthier compared to butter desserts. Flavors often come in all sorts of variety, though usually vanilla.

Arroz con Leche
This delicacy is essentially Aorian rice (Spanish rice) pudding, made into a very delicious and creamy treat is truly warming on a cold night. Depending on what region, one might find this dessert served warm or cold, with or without cinnamon and with or without a caramelized sugar crust.

These thin and simple Aorian crepes are typical in the City of Linistel and are often filled with pastry cream or fruit compote. The beauty of frisuelos is that they can be made however one desires with their own filling.

Miguelitos are tall squares of fluffy phyllo-like dough filled with chocolate that is slightly bigger than a matchbox. Made from umpteen layers of thin pastry, they tend to disintegrate into a million flakey pieces with each bite. Yet even though they are made with airy pockets, it makes them marvelously moist and packed with a potent punch of chocolate ganache (or cream) in the center.

Leche Frita
Leche Frita is fried milk. It is basically a very milky custard and then deep fry it in a crispy crust of sugar and cinnamon. It is often topped with cream.

Last edited:

I am Wake

The Rose
Retired Staff
I am bumping this thread after a year to hopefully bring it more attention.
I had no idea this food existed until this thread. To reference it in RP is an OOC longing to try it all one day.

This thread just makes Linistel and the lands of Aor feel that bit more unique than it already is~!

Happy 1 year anniversary, thread! :p