Candied fruits
Candied fruits, ambassador of Provence. Candied fruit, iced with sugar, is used in pastry for decorating cakes. They can also be eaten alone, as a dessert or candy.
Entries by eric
Honey
The healthiest product of Nature. Provence honey is protected by a red label associated with a PGI for both all-flower honey and lavender and lavandin honey.
Olive oil
Pillar of Provençal gastronomy, Archaeological research has shown that wild olive trees were present in the Mediterranean basin more than 60,000 years ago.
Anchoïade
Anchoïade is a typical Provençal preparation. An anchoïade refers to a traditional dish, its sauce, or the whole meal built around this “fondue meridionale”. Anchoïade is a typical Provençal dish. It’s more of an appetizer, but this dish can be served as an aperitif in summer.
Sardines
“It is the sardine that has plugged the port of Marseille” is a French popular expression dating from the eighteenth century. In fact, the phrase is based on a true story, but a typographic shell made it a joke.
The bottarga
The Bottarga is a regional specialty of Martigues, and an old Provençal tradition that one worked at the time with eggs of sea bass. Today it is a pocket of mullet eggs, salted and dried.
The bergamot
Highly sought after, it is reserved for the most delicate palates and holds all its promises with subtlety. Do you know bergamot? Mainly grown in Calabria since the 18th century, the bergamot tree is a tree belonging to the family of rutaceae that produces bergamot.
The pissaladière
The pissaladière is one of the oldest culinary specialties of the region of Nice, found throughout the maritime Provence.
The thirteen desserts
If there is a tradition in Provence, it is the 13 desserts of the Christmas meal. But why 13?
The flower salt of Camargue
Born from the sea, sun, mistral, open spaces and ancestral know-how, the Camargue salt is the natural product of the South of France.