Italian cuisine has a tradition of dishes based on wheat products (such as bread and pasta), vegetables, cheese, fish, and meat, usually prepared in such a manner as to preserve their ingredients' natural qualities, appearance, and taste. This kind of cuisine puts a stress on lightness and healthy nutrition with natural unprocessed foods, and tends to vary greatly not only with the seasons but also between the various regions of the country: mountainous regions have dishes rich in proteins, and prefer meat, butter, and cheese, while seaside regions have dishes rich in vegetables and fish. In this way, the cuisine is born of the people, the territory and the seasons, and is not pulled out of nowhere for no rhyme or reason.