The southeastern section of France is known as the Provence region. It is a beautiful region, with many picturesque locations, rich culture and, of course, fabulous food. It is bordered by Italy and is also located on the Mediterranean Sea. This is known for its rich, earthy foods and wines, and is a favorite destination for travelers the world over. Add this to my Recipe Box.
Inspired by the Olive
Also known as Mediterranean cuisine, the food of this region is profuse with the rich tastes of olives, garlic, onions, aubergines (eggplants) and tomatoes. The cuisine is definitely influenced by the food of Italy, located next door on the country's east side. Olive oil is as highly prized in the region as the wine, and ranges in color from pale yellow to deep green. Olive oil is the only vegetable oil that can be consumed freshly pressed without processing.
Condiments and Soup
Olive oil and herbs are used to make two of the most popular condiments of the region, pistou and aioli. Pistou is composed of garlic, basil and olive oil, while aioli is a type of garlic mayonnaise. These condiments are used in many Mediterranean dishes, including pizza. Another famous condiment or appetizer is tapanade, a mixture of ground olives, garlic, capers, anchovies, olive oil and lemon juice. Tapanade is often served with toasted, herbed bread rounds known as bruschetta. Ratatouille is another famous dish of the Provence region. Ratatouille is a kind of stew made from tomatoes, onions, garlic, peppers, eggplant, zucchini and herbs.
Meat and Fish
The meats of the region are primarily lamb and fish. Lamb is most commonly coated in herbs and roasted. The variety of fish and shellfish available from the Mediterranean Sea is abundant. Bouillabaisse is the region's popular fish soup, made rich with three kinds of fish and shellfish in a tomato-based broth. Monkfish is used in several dishes. It is a dense fish that has the taste and texture of lobster. Another famous fish dish of the region is escabeche, made by poaching fish that has been marinated overnight in citrus juice or vinegar.
Perfumed with Lavender
The Provence region is also known for its fields of lavender, which is used in perfumes and even scents the honey of the region. This prized honey is used in several fruit dishes and to flavor chocolates. A popular confection of the area is Nougat Montelimar, made of almonds, pistachios, lavender honey, sugar and egg whites. Melons and figs are also popular.
Bread and Wine
The traditional bread of the region is called fougasse and is made round and flat, with holes cut in it. It is often filled with olives and nuts.
Wines of the area are Rhone and Grenache wines, and they are of varying quality. The area is not as popular for its wines as for the food. Cheeses are made from goat and sheep milk and are generally mild and soft, served with fruit, honey and nuts.
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