Algerian cuisine is characterized by a wealth derived from land and sea production, a Mediterranean-Maghreb cuisine. It offers a variety of dishes depending on the region and season, which gives a very varied kitchen plate. This kitchen, which uses many products, is still based on vegetables and cereals that have always been produced in abundance in the country, which was formerly called «Roma Bakery» and then «Bakery Europe». In addition, Algeria's rich history has contributed to the abundance of food from different periods and regions of the world. Among all the culinary specialties available in Algeria, the couscous remains the most famous, recognized as a national dish, as well as the traditional pastry called "Oriental Pastry" in Western countries. Despite its historical transmission, from generation to generation, there are many, many books devoted to Algerian cuisine. Algerian cuisine combines a variety of ingredients including vegetables, fruits, spices, meat, fish, seafood, vegetables and dried fruits. Vegetables are often used for salads, soups, casserole, couscous and sauces. It is widely used in carrots, pumpkins, potatoes, green beans, beans, kale, eggplant, and truffles.