A FOOD TRADITION
Provençal Cuisine
The cuisine of Provence centers on olive oil, herbs, garlic, vegetables, seafood, and Mediterranean cooking traditions.
Dishes linked to this cuisine
25–36 of 39
Pissaladière aux Tomates
Pissaladière aux Tomates is a Provençal savory tart with a wheat pastry base topped with softened onions and tomatoes, commonly seasoned with herbs and olive oil.
Pistou
A Provençal uncooked sauce made by pounding basil and garlic with olive oil and seasoning.
Pompe à l'Huile
A Provençal flat, sweet yeast bread made with olive oil and traditionally scented with orange blossom.
Poulet à la Provençale
Chicken is simmered with tomato, onion, garlic, bell pepper, olive oil, and Provençal herbs into a savory regional stew.
Ratatouille
A Provençal vegetable stew made by cooking tomato, eggplant, zucchini, peppers, and aromatics with olive oil and herbs.
Ratatouille Niçoise
A Provençal vegetable stew made by cooking eggplant, zucchini, tomato, onion, and bell pepper with olive oil, garlic, and herbs.
Ravioles du Comté de Nice
Small filled pasta parcels from the Nice area typically made with wheat dough and a filling of Swiss chard, ricotta, hard cheese, and egg.
Rouille de Seiche
A Provençal preparation of cuttlefish cooked in a garlicky rouille-style sauce with olive oil, tomato, saffron, and aromatics.
Salade Niçoise
A Provençal composed salad of raw vegetables, potatoes, green beans, egg, olives, and tuna or anchovies dressed with olive oil.
Socca
A thin Niçoise pancake made from chickpea flour, water, olive oil, and salt, cooked until browned.
Soupe au Pistou
A Provençal vegetable and bean soup finished with a fresh basil, garlic, and olive-oil pistou.
Soupe de Poissons
A Provençal fish soup made by simmering seafood with aromatic vegetables, tomato, herbs, water, and olive oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.