The pistou
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.
Entries by eric
The truffle of Provence
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.
Herbs of Provence
The herbs of Provence are a set of dried aromatic plants, originating from the Mediterranean regions and, historically, from Provence.
The ratatouille
Specialty of Provence and the old County of Nice. The word “ratatouille” is derived from Occitan ‘ratatolha’ which means stirring.
Banon cheese PDO
He was already known in Roman times. An anecdote reports that the Roman emperor Antoninus Pius died of indigestion for having eaten too much.
The lavender
Could you distinguish the two species cultivated in Provence: lavender and lavender?
The tapenade
The tapenade comes from the Provençal word ‘tapéno’ which means capers. Originally, therefore, the tapenade is a crushed capers added garlic and olive oil.
The fig
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.
The lemon of Menton
The climate of Menton is particularly well adapted to the culture of the lemon, and in particular to a very important productivity.
The CDO and PDO label
Originally… It is historically to fight against fraud that was gradually built, from the beginning of the twentieth century (law of 1905), the concept of Appellations of origin.