It is not only about knowing a handful of Italian and French recipes. Mediterranean cuisines demand proper understanding and handling of basic ingredients while using them in the recipes.
The Mediterranean food locks in the most ambrosial flavour from an exotic range of herbs and spices. Fresh basil for ‘Mousakka’, pungent chives for garnishing ‘Pizza’, salad plants or the sprigs of rosemary give the most awarding cooking experiences when homegrown. The spices used are always dried owing to their growth in a tropical region and the aroma usually comes from cloves, cinnamon, star anise, nutmeg and mace.
While herbs and spices are for aroma, that typical pungency and taste comes from a wide variety of cheese used in all classic French and Italian recipes. Olive oil is used as conventional butter and oil is used in more northerly countries. Its application is not restricted to dressing salads, it is also used for tempering soups, mashed potatoes and grilled fish. After filling in the serving bowl what is left to be filled is that sleek glass on the table with wine, which requires selecting, tasting and proper serving. Read More
