Franco's Mediterranean


 

Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region.

 

The region spans a wide variety of cultures with distinct cuisines, in particular (going anticlockwise around the region) the MaghrebiEgyptianLevantineOttoman (Turkish), GreekItalianProvençal (French), and Spanish. However, the historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos and Italian ciambotta), and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean.