Agriculture is the strength of Provence, a part of the southern France thanks to the Mediterranean climate it enjoys and the effective sunshine which is very much advantageous to it that it provides to our tongue various tastes laden in their different types of local food.
The food items of Provence are prepared chiefly with the addition of garlic, tomatoes and olive oil in excess. A French menu reading 'a la provenciale' indicates that the item has included garlic and seasoned tomato extracts.
The use of vegetables such as onions and courgettes, squash and aubergine is very common in the preparations of food items of Provence and all of them grow rapidly in Provence.
Provence serves one of the most tasty food items in France called Ratatouille. It is a stew made with eggplant, tomatoes, green peppers, garlic and green herbs.
Often the food of Provence is accompanied by a special locally prepared sauce called aioli, which is a mix of mayonnaise and freshly squeezed garlic spread on vegetables like asparagus as well as eggs and cod fish. Apart from that, people of Provence like to eat their vegetables by dipping them in anchovy cream.
The most commonly preferred food in Provence is the soup known as Bouillabaisse which is culled out of three types of fish and which is prepared in an onion-saffron-tomato-herb broth. The herbs used in the preparation are mainly thyme, sage and bay leaf.
Although a soup, bouillabaisse is eaten as a major course in Provence usually served with toast and a spicy sauce known as rouile. Marseille is believed to have the best bouillabaisse in Provence.
Provence is recognized for yet another food item that is used as a starter. It is the soupe au pistou. It is prepared from noodles, vegetables, beans and basel.
Beef stew dished up with cold pate is the most preferred food in Provence during winter. Provence is also considered as the chief producer of goat-cheese despite the fact that it is not known for its dairy products like the French regional food of Normandy.
The food items of Provence are prepared chiefly with the addition of garlic, tomatoes and olive oil in excess. A French menu reading 'a la provenciale' indicates that the item has included garlic and seasoned tomato extracts.
The use of vegetables such as onions and courgettes, squash and aubergine is very common in the preparations of food items of Provence and all of them grow rapidly in Provence.
Provence serves one of the most tasty food items in France called Ratatouille. It is a stew made with eggplant, tomatoes, green peppers, garlic and green herbs.
Often the food of Provence is accompanied by a special locally prepared sauce called aioli, which is a mix of mayonnaise and freshly squeezed garlic spread on vegetables like asparagus as well as eggs and cod fish. Apart from that, people of Provence like to eat their vegetables by dipping them in anchovy cream.
The most commonly preferred food in Provence is the soup known as Bouillabaisse which is culled out of three types of fish and which is prepared in an onion-saffron-tomato-herb broth. The herbs used in the preparation are mainly thyme, sage and bay leaf.
Although a soup, bouillabaisse is eaten as a major course in Provence usually served with toast and a spicy sauce known as rouile. Marseille is believed to have the best bouillabaisse in Provence.
Provence is recognized for yet another food item that is used as a starter. It is the soupe au pistou. It is prepared from noodles, vegetables, beans and basel.
Beef stew dished up with cold pate is the most preferred food in Provence during winter. Provence is also considered as the chief producer of goat-cheese despite the fact that it is not known for its dairy products like the French regional food of Normandy.
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The cuisine of Provence is perhaps the most famous of all French regional foods. If you want to know how to get there on public transport, check our page on Train Travel in France.
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