The Provence region is pre-dated by the nation in France and has retained an identity in the French culture that has endured to the current day. Ligures have been throughout Provence from Neolithic time, Celtics since around 900 BC and Greek immigrants since around 600 BC. Then, Rome captured Provence, becoming its first Roman province that was not part of Italy. It was an independent state for a period of 879 until 1486. In 1481, the name passed into the hands of Louis XI of France, and Provence was officially integrated into France in 1486.
Greeks and Romans
The ancient Greeks from Phocaea established the wealthy Mediterranean port of Massilia (now known as Marseille) in the year 600 B.C. In the third century B.C. the Massilians as well as the Romans joined forces in a number of battles. They remained in peace through the middle of the 2nd century B.C. in which the Massilians sought Rome to help defend themselves against Gauls. The Romans helped them however, simultaneously created Massilia an integral member in the Roman Empire.
This region in Provence formed included in the Roman province of Gallia Narbonensis. It included the present-day Provence as well as Languedoc. Because of its importance and closeness to Rome the region was often referred to as ‘Provincia’, or ‘the province.’
When the Roman Empire fell, what changed in Provence?
Following the fall of Roman Empire, Provence was filled with a range of people fighting for supremacy over the region. At this time, Visigoths and Ostrogoths, and Catalans and Moors were in charge of the coastal regions. In 1486 all of Provence was taken over by France. In a historical perspective, Provence predated France and was a major cultural centre prior to the time that Northern France gained the territorial importance and importance it enjoys in the present.
The Provence Way of Life
Provence provides a wonderful lifestyle with its gorgeous landscape, gorgeous climate with a rich culture and historical significance. It’s also the ideal destination for wine and food lovers, with plenty of opportunities to try the finest French food and drinks. There are many Mediterranean-influenced dishes in the region. If the weather is warm and sunny, you can dine outside with a views of the ocean or the surrounding countryside.
Traditional Provencal Cuisine
Chefs from Provence make use of traditional French cooking methods to prepare the abundant spices and seafood that is found along the Mediterranean coast. Also, the mountains can be found within reach which contributes to the quantity of goat cheese, garlic and olive oil in numerous recipes. A wide variety of Herbes de Provence, a regional herb blend, gives the flavor and spice to any dish.
The Provence Traditional and Specialty Foods
Figs and other essential ingredients are often served alongside goat cheese. Banon or Tomme a l’Ancienne are two popular goat’s milk cheeses found in Provence. Pissaladiere is a popular dish in the region; it’s similar to pizza but without tomato sauce. The toppings include onions, anchovies and olives.
Naturally, due to the proximity of the coast fresher than fresh seafood is often served. Alongside the well-known wines from the region Pastis, a anise-flavored cocktail made with ice and water is often drunk. Berries are a popular food item that is often included in many desserts like tarts as well as homemade ice cream and preserves.
Provence Food Markets
In every village Provence has its own market. They’re plentiful and vibrant particularly in spring, when you’ll see seasonal veggies like purple artichokes and asparagus. It’s the Carpentras marketplace is a favourite for authentic French foodies, and the Marseille fishing market can be perfect to get the best fish caught of the day.
Regional Wines from Provence
Provence has been producing wine for more than 2,000 years that go back to the period in the Ancient Greeks in 600 BC. The most famous wine from the region is rose, however it is also renowned for its red wines. The Domaine Bertaud Belieu for a sample of some of the finest Provence roses.
