Provencal Cooking What Characterizes Provencal Cooking?

Wednesday, January 13, 2010

What characterizes Provencal cooking? - provencal cooking

Exactly what does the question. Thank you.

Rozmin said...: There are some ingredients that often occur in the food of Provence. Things like lavender, lemon, fish sauce with garlic and parsley (often for meat / fish is cooked in a Provencal Style), olives, lots of fruit. The rosé wine is also from this region. It is generally believed that the food, but simply because of the tasty foods of the Mediterranean. A classic dish of Provence, ratatouille, which is very simple, slow-cooked vegetables that you find in a hot climate) (eggplant, tomatoes, squash. Another specialty is bouillabaisse, a fish stew. I think it's time to do so, because when I was in the south of France, in every restaurant I went to said I had to ask at least one day in advance if you wish.

So in general I would say that cooking is characterized by:
1) Is "rusticness" is simple, hearty and tasty
2) the use of typical Mediterranean ingredients: olives and olive oil, garlic, parsley, tomato
3) the use of things in the area of new olive growing, seafood (lavender, an ingredientin Herbes de Provence), (many kinds of fruit (figs, melons, grapes used to make rosé too)); January 16, 2010 at 11:28 AM
Corvato said...: Ingredients and sold on the spot and usually a certain ethnic origin in relation to the population.; January 16, 2010 at 5:22 PM

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