Portuguese cuisine, although restricted to a relatively small geographical space, shows Mediterranean influences (including the so-called “Mediterranean diet”) and also Atlantic, as can be seen in the amount of fish traditionally consumed. Much has changed since Strabo referred to the Lusitanos as a people who fed on acorns. The basis of Mediterranean cuisine, based on the trilogy of bread, wine and olive oil, is repeated throughout the national territory, with the addition of vegetables, such as in various soups, and fresh fruits. Meat and offal, mainly pork, also make up a set of regional dishes and snacks, where hams and sausages stand out. With the advent of maritime discoveries, Portuguese cuisine quickly integrated the use, at times almost excessive, of spices and sugar, in addition to other products, such as beans and potatoes, which were adapted as essential products. Note that the variety of regional dishes can be seen even in restricted areas. Two neighboring cities can present, under the same name, dishes that can differ a lot in the form of preparation, even though they share the same basic recipe. Generalizations are not always correct: different regional cuisines vary greatly within the same region.