Explore More - 2018

MEDITERRANEAN food From

MEDITERRANEAN food From the sun-soaked vineyards of Italy to the rich flavors of France, Spain and Greece, Mediterranean cuisine offers an exquisite culinary journey

MEDITERRANEAN FOOD The Romans had a huge influence on European cuisine, providing a foundation that was further developed during the Middle Ages and into the Renaissance, when meat became the central part of the meal. In the 18th and 19th century, cuisine classique—a mix of aristocratic and French bourgeois cuisine—became the culinary standard in Europe, and in 2010 French gastronomy was added by UNESCO to its list of the world’s “intangible culinary heritage.” Wine, sauces and dairy products feature heavily in French cooking, while in countries such as Austria, The Netherlands and Germany, smoking, curing, pickling and salting of foods is more common. In Italy, each region has its own specialty—the best pizza, for example, is found in Naples, while Venice is known for its risotto, and Rome for the spaghetti. Seafood, olives and olive oil are typical of Greek cuisine. Dishes can be simple—dips, such as taramasalata or tzatziki, for example—or more involved, like those made with filo pastry. Israel is known as the land of milk and honey and its fabulous climate yields culinary treasures such as figs, citrus fruits, as well as fresh fish, caught in the Mediterranean or Red Seas. Turkish cuisine is justly famous for its juicy grilled meat. Cheese and wine play a major part in all French cuisine, but each region has its own specialties. In Facing page, clockwise: A visit to a food market is always a treat in Europe; the pretty old marina in Portofino, Italy; delicious seafood platter; Madrid’s Mercado de San Miguel is famous for its charcuterie Normandy, dishes made with seafood and apples are abundant; Provence and the Côte d’Azur are renowned for their bouillabaisse, ratatouille and aioli; and in Burgundy, specialties include pike, perch, snails and, of course, beef bourguignon. In Portugal’s coastal cities, including Porto and Lisbon, fresh seafood reigns supreme, but pork and beef are also common. In the lush Douro Valley, renowned for its wine, popular dishes include roast goat, wild boar stew and partridge. Traditional breads, too, are fantastic. More so perhaps than any other European cuisine, Spanish gastronomy is influenced by the culture, society, geography and climate of its different regions. In Andalusia, home to Seville and the flamenco, Serrano and Iberico ham are both popular. Valencia is the place to try paella, while Barcelona is known for its Catalan dishes such canelons (cannelloni) and embotits (cured dry sausages) including botifarra negra (blood sausage). EXPLORE MORE 2018 59