CULINARY TOUR DE FRANCE – PROVENCE-ALPES-CÔTE D’AZUR –
Nowadays’ Provence corresponds to a special part that the Romans baptized “Provincia”, in the 1st century BC. They are the ones who will undertake the construction of the “Via Domitia” which will prove to be the major asset of this region by allowing a rapid development of trade, and commerce. The cities created during a previous Greek occupation (-600 BC), including Massilia (Marseille – founded by the Phocaeans), quickly benefited from this progress.
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The pan Bagnat in “nissart” (the dialect of Nice), means “soaked bread”. It was the sandwich eaten by the fishermen and workers in the morning. It has to be very filling with simple and cheap ingredients. Nowadays, tuna is used instead of anchovies. Pan Bagnat is part of Nice heritage popular culture. If by any chance you visit Nice one day, you will find Pan Bagnat in any bakery. Not sure you will discover the genuine recipe though…;)
Find the recipe : Pan bagnat HERE
This dish is typically French from the Provence area obviously. The pissaladière or “Pissalat” for salty fish, appeared in 997 AD… Apparently, the Romans introduced the “onion tart” during the Avignon Papacy in XIV century…
Find the recipe : pissaladière HERE
In Occitan the tapenade is called”tapena”. It seems that it had been created by the Chef of a Restaurant “la Maison Dorée” in 1880 in Marseilles. This “tapena” was a kind of paste made of capers, black olives, fillets of anchovy or tuna. It was used then to garnish half boiled eggs.
Find the recipe : monkfish with tapenade HERE
