Ingredients in Provencal Cuisine

Tue, Dec 18th 2007, 00:00

Many dishes make up the cosmopolitan mosaic of Marseille, and these reflect the melting pot of cultures that have docked at this French port.


Marseille and its surrounds feature a host of fine restaurants which represent this diversity. Apart from the Marseille signature dish, bouillabaisse, there is couscous and saffron from Morocco, Roman inspired pasta, polenta and pistou (a pesto-type soup flavoured with basil which was originally imported to Genoa from India) and many fine delicacies.

Of the geography of France, the terrain of Provence is not suitable for the rearing of dairy cows. However, the deliciously pungent and flavourful goat and sheep cheeses can be found at every farmer’s market.

Another speciality is the black truffle found deep beneath the soil in the Drôme Provencale.

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