Mediterranee Airport MPL Hotels

The unique combination of sweet and salty, tender and hot gives national food the exquisite savour that enthralls thousands of discerning palates. It’s worth noting that over last hundred years the local cuisine hasn’t changed much; indigenous people serve dishes that were relevant in the Middle Ages.
Despite the fact that the coastal region is rich in fish and a variety of seafood, meat dishes have always occupied a place of honor on the table. A typical daily dish is lamb cooked with rosemary, bay leaf and garlic. It’s a very easy dish that has excellent taste. There are also several common myths like so-called Catalan sauces. This name is used for tomato sauces that are cooked in various countries around the world and even sold ready-made in large supermarkets. In fact, tomatoes were hardly ever used in the national cuisine of the region, and there are no sauces of them.

The most famous and popular local dessert is cream catalana, a kind of well-known crèmes brulees. This dessert is very light and low-caloried, since it is cooked of skim milk, unlike its commonly known analogue cooked of cream. Spices, including lemon and orange zest and vanilla are added to this dessert.
Continue reading

This article about Languedoc-Roussillon is written by the orangesmile.com editorial team and is protected by the copyright law. The article can only be re-used with a direct link to www.orangesmile.com