Berlitz Pocket Guide French Riviera by Berlitz Publishing

Author:Berlitz Publishing
Language: eng
Format: epub
Tags: Travel, French Riviera
Publisher: Apa Publications
Published: 2018-09-26T16:00:00+00:00

Pasta and vegetables

The Italian influence is strong around Menton and Nice, becoming less so as you travel further west, and pasta here rivals any you will find in Italy – but with subtle differences.

Ravioli and cannelloni are served with tomato sauce or meat gravy, both topped with grated cheese – Parmesan, Gruyère or Emmental. Lasagne is popular, and fettucini, tagliatelle and spaghetti are frequently served as accompaniments to main meat dishes. Gnocchi (small, feather-light balls of semolina and/or mashed potato) are sprinkled with grated Gruyère and accompany meat dishes.

But the glory of southern France is its fresh vegetables. Ratatouille – a delicious stew of tomatoes, aubergine (eggplant), onions, courgette (zucchini) and green peppers – almost stands as a meal in itself. Other treats include marinated red peppers and courgette-flower fritters. You’ll also find tomatoes baked with breadcrumbs, garlic and parsley (tomates à la Provençale) and vegetable tians (a type of gratin named after the oval earthenware dish), especially the tian de courgettes – a savoury egg, rice and courgette custard flavoured with garlic and herbs. A variety of baked summer vegetables stuffed with their own chopped insides, breadcrumbs or rice, and garlic, herbs, minced meat and grated cheese (les petits farcis) also feature on menus.

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