If there is a tradition in Provence, it is the 13 desserts of the Christmas meal.
But why 13? Read more
Born from the sea, sun, mistral, open spaces and ancestral know-how,
the Camargue salt is the natural product of the South of France. Read more
But there is pesto and pistou! A little history is needed …
Pesto is a Genoese sauce traditionally composed of basil, garlic, cheese, pine nut and olive oil. It is the most consumed sauce in the world after tomato sauce. Read more
Noble floret of French gastronomy,
the truffle ‘rabasse’ in Provençal, is the only luxury product sold in the state, leaving all covered with earth of the rich terroir of Provence, region which produces 80% of the French truffle, the France producing two thirds of the world truffle. Read more
The herbs of Provence are a set of dried aromatic plants,
originating from the Mediterranean regions and, historically, from Provence. Read more
Specialty of Provence and the old County of Nice.
The word “ratatouille” is derived from Occitan ‘ratatolha’ which means stirring. Read more
He was already known in Roman times.
An anecdote reports that the Roman emperor Antoninus Pius died of indigestion for having eaten too much. Read more
The tapenade comes from the Provençal word ‘tapéno’ which means capers.
Originally, therefore, the tapenade is a crushed capers added garlic and olive oil. Read more
The term fig has appeared in the thirteenth century.
The word comes from the provençal figo who borrowed it from Latin ficus. The fig is a fruit / flower of the common fig tree emblem of the Mediterranean basin. Read more