More facts from the life of Provence

Any story about Provence risks turning into an enthusiastic description of olive groves, rocky shores, monasteries and castles with the mention of lavender fragrances and cypress. All do not describe, you won’t tell, do not sleep. Therefore, we restrict ourselves to an arbitrary set of facts about this old French land. However, Jept dry words dense greenish oil and we will sell spices – in an attempt to transfer the generous taste of olive dishes.

Roman province

Word "provinces", existing in all European languages, the same root as "Provence". The active colonization of the near provinces began in the Roman Empire in the era of the Emperor August, when there was a lack of space in Italy. Landless patricians and legionnaires, veterans were eagerly left for southern Gallia, the fertile and fertile land, which since then became known as Provincia Romana – "Roman province". Until now, antique temples, amphitheaters, as well as an amazing certificate of engineering genius of the ancient – Aqueduct Pont du-Gar are preserved in Provenz. It is composed of huge stone blocks without cement and plaster, and now it is also firmly as two thousand years ago. In the windy day, it is ultimately not recommended to walk along the upper gallery of the aqueduct – can blow.

Sauce "Ayoli"

Mix two egg yolk and a glass of pure olive oil thoroughly. Add two tablespoons of freshly squeezed lemon juice, salt, pepper and five crushed garlic teeth.

Capture Pap

The city of Avignon in the XIV century of the whole thirty years was the capital of the Christian world: the then Roman dad Clement VI, tired of intrigue and civil struggle in Italy, bought it for the papal throne. In history this period is known as "Avignon captivity" Pop. In 1377, Pope Grigory Xi returned to Rome, but in the Catholic Church, it was a split in the Catholic Church, and at the same time two more people called the Roman governors of Christ on Earth "Antippa", Sitted in Avignon. Nowadays, Avignon takes one of the largest theater festivals in Europe.

Provenski Tomatoes

Preheat on medium heat olive oil of the highest degree of cleaning. Add large chopped tomatoes, zucchini, eggplant, paprika (red and green), red onion, sliced ​​with thin rings. Cook 25 minutes without a lid stirring. Add a few finely chopped garlic cloves and an incomplete teaspoon of dried thyme (Castobus). Cook for another 20 minutes until the vegetables become soft.


In Provence, there is your language. Provencal language – one of the ancient languages ​​of southern France, which gave this region name "Languedoc", What means "OK language". "OK" – This is the Provencal Form of the Word "Yes", which in the north (and in modern French) sounds like "UI". Popularization of Provencal language a lot contributed to the Writer of the XIX century Frederick Mistral, who received the Nobel Prize in Literature in 1904. In Provence, about a quarter of a million people speak the local language, which has more similarities with Catalan and Portuguese than with the literary French.


Mix in a blender one or two cloves of a large chopped garlic, a tablespoon of lemon juice, two tablespoons of pure olive oil, a small cup of black olives without a bone, a tablespoon of capers, two angles fillet, a quarter of a teaspoon of freshly ground black pepper. Use as seasoning to fish or bird or as stuff for sandwiches. On a sandwich with tapeenad you can put a slice of fresh tomato.

Singers of beautiful ladies

It was on Provencal language that European love poetry appeared. Even those who have never heard of Languedoc and about all the complex forms in which Provencal poems have been enjoyed – "Dance", "Pastorela", "Alba" – They know, at least on the cartoon, what is the name of the poet: Troubadur. One of the most famous Trubadurov, Bertrand de Born, was not only a delicate singer of an excellent lady, but also one of the most bloody and cruel warriors of their time. V "Divine Comedy" Dante depicted him in hell, where he, as a lantern, illuminates the way his own chopped head.

Pan Banya ("Surface bread")

Mix pure olive oil, wine vinegar, Dijon mustard, salt, pepper and crushed garlic to a state of homogeneous sauce. Take baguette, cut along, remove part of the ball from the middle. Put inside pieces of canned tuna, sweet pepper, olives, chopped onions, circles welded boiled eggs, slices of tomatoes. Pour sauce. Put on top of the second half of the baguette, tightly wrap the plastic film and keep in the refrigerator at least an hour so that the aromas mix themselves. Remove and serve, bringing to room temperature.


French national anthem is called "Marseillaise" named Provencal City, one of the largest ports of Europe. Captain Claude Joseph Ruju de Lill, in one night he wrote the text and music of the song, was not from Provence; She was written away in the north, in Strasbourg, and at first was called "Rainic Army Song". But it was Marseille who picked it up and made popular in the whole country. Since then, it has been repeatedly prohibited (first Napoleon I, then Napoleon III), but she survived and still sounds when the French wins the World Cup.

More facts from the life of Provence

Marseille Baybes

First prepares broth from fish bones and shrimp shelters, refilled by fragrant herbs. Then – the main soup of tomatoes, onions and garlic. Broth and vegetable soup are connected, inexpensive fish are added there – for example, a cod – and mix it all in a puree. Puree boiled on low heat 45 minutes, after which shrimps, mussels and other seas gifts are added to it, which should only be a little faded when soup is fed to the table. There is a slightly roasted loaf, lubricated ayoli and raised by cheese gruyer; Baybes pouring from above.

Cote d’Azur

Provence goes to the Mediterranean Strip of Earth, which is called the Cote d’Azur. Nice, Pearl of Primorskaya France, always manifes the soul of our romantics. "Oh this south! Oh, this nice!" – wrote Tyutchev. It was there that the future writer Roman Kasyev, our on the maternal line, was held, the only person who received the most prestigious literary award of France – the Honorovskaya Prize – twice. Actually, this is prohibited by the Rules of the Prize, but the writer won it once under his constant pseudonym – Romain Gary, and another time – under the name of Emil Azhara. Touching and piercing memories of Nice of their childhood, he collected in the story "Promise at dawn".

Salad "Nisau" (Nitzsky)

Spread on a plate cut cubes boiled potatoes and green beans (canned or edged). Add lettuce leaves, pieces of canned tuna, Anchova fillet, thinly sliced ​​red onions, pieces of tomatoes, cut slices steep eggs and black olives. Pour sauce from pure olive oil, wine vinegar, Dijon mustard, crushed garlic, salt and fresh black pepper.


In winter and early spring in Provence blows Mistral – Wind from the Mediterranean Sea. He permeates to the bones and often reaches a hundred kilometers per hour. Many houses and household buildings of Provence are treated to the sea with a deaf stone wall without windows and doors, but despite this during the Mistral in the houses still howling and fistinals. In Avignon and Marseille say that "Mistral may tear off the tail at the donkey". But it is in such weather that the surrounding hills become visible with amazing clarity and transparency – and the landscapes of Provence appear in all fabulous magnificence.

Provencal Apple Pie

Mix two whipped egg squirrels, half a cup of powdered sugar, teaspoon of vanilla sugar, teaspoon baking powder for dough, half a teaspoon cinnamon, Flour Stub. Add a quarter cup of crushed walnuts and a glass of cut into small apples cubes. Bake at 180 degrees. Serve hot, with vanilla ice cream.

More facts from the life of Provence

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