Food of the Mediterranean

Mediterranean food

Mediterranean cuisine is exceptional because of its regional variations, its range of ingredients and its flexibility, which is a supervene of constant sway distinct nations had on each other. Some habitancy claim it is one of the worlds healthiest, even calling it a diet. The most raised animals are sheep and goats, due to the fact that most of the terrain in these parts is perfect for these animals. Fish and seafood dishes are also widely spread and very popular, although the fish is mostly imported because the fisheries here are very flimsy. Olive oil and garlic are the most popular spices, and grilled meat, falafel, hummus and pita bread are most known it the eastern parts.

Flounder

The Mediterranean can be divided into three culinary regions: South Europe(Italy, Spain France) which is best recognizable for its wines and herbs, North Africa(Morocco) which are flavored by spices, and eastern Mediterranean(Egypt, Greece, Turkey, Syria, Israel).

The atmosphere and terrain are very similar all over the region, so we have hot and dry summers, and moderate and cool winters. The soil is therefore dry, and the light clear. The scenery has a softened frame of green because of the protective dusting plants have, and of procedure the blue colors from the sever intelligent waters and the sky above.

The food here is mixed with great hospitality, which can some be a bit steep, flavors are robust and clear, without any complicated sauces. Home cooking is dominant. Vegetables have a more confident role thanks to the fertile land affected by a moderate climate. Some of the most popular vegetables here are tomatoes, onions, eggplants, peppers, mushrooms, cucumbers, artichokes, and some legumes like lentils, and more exotic ones like chickpeas, fava beans form Egypt. Vegetables comprise rosemary, mint, dill, oregano, basil and others.

Even though the sea is highly polluted and fished-out, seafood still remains the heart of the cooking tradition here. Shellfish can be found in soups, stews and pastas, fresh or cured anchovies, white-meat fish like sole, flounder and grouper are widely consumed in the entire region. Swordfish, monkfish, eel, cuttlefish, octopus and squids are also served. But most meat is in case,granted by smaller animals like lamb, rabbits, fowls, pork, and sheep and goats also give milk for development cheeses and yogurts. Beef is very rare because the land is not suitable for raising these animals.

Lets look at some exact food and cuisines from distinct countries:

Croatian cuisine - heterogeneous, the biggest discrepancy in the option of foods and methods of cooking is between the mainland and the coastal area. Meals like raznjici(skewers), mlinci, odojak, etc.

Food of the Mediterranean

Recommend : Motorcycle Store