A lot is assumed about Mediterranean cuisine, however not a lot is known. This region is a lot more diverse than most people believe, and the natural fusion is deep.
The Mediterranean waters wash the shores of three continents Europe, Asia, and Africa. The 28,000 mile sea borders 20 countries such as Italy, Greece, Spain, Morocco, Egypt, France, Turkey, and Istanbul to name some. All these countries cuisines vary yet they all have common characteristics that make the regions food popular worldwide. Most peoples perceptions about Mediterranean food is that of Italian and Greek, but there is so much more to this regions cuisine than people think.
The Mediterranean world is defined by the sea that lies at its heart and the consequence of this is a cuisine that makes full use of its abundant fish and shellfish. The red mullet is highly prized in the Mediterranean particularly in Turkey and Greece. Sea bass, swordfish, tuna, John Dory, turbot, monkfish, mackerel, grouper, and snapper are common fish in the Mediterranean diet. Shellfish include clams, mussels, lobsters, crab, shrimp and prawns all of which are widely used on the Mediterranean menu.
The prominence of the fruits of the sea has been reinforced by another geographical factor, the relative paucity of pastureland, which tends to make beef a rarity on the Mediterranean menu. Sheep farming by contrast is not so dependant on lush pastures, making lamb and mutton prominent in the Mediterranean diet. Making dishes like agnello scottadito, and capozzelli di angnelli so popular. Most Mediterranean chicken dishes take little time to prepare and are simplistic at most. The cooks believe their full flavored chicken needs little embellishment. Whether roasted with herbs and lemon like in the Greek kotopala riganato; grilled after a brief spell in an uncomplicated marinade; sautéed with tomatoes and olives a la nicoise; or braised Moroccan style with sweet tomato sauce, the flavor of the chicken still comes through.
The Mediterranean has a definitive beauty about it, making it a vacationer’s fantasy, but there is an undertone of harshness to this regions beauty. The mountainous peninsulas that line the northern shores and the narrow coastal plains that run along its eastern and southern shores are for the most part barren. With that in mind it is remarkable that agriculture has flourished. This is a result of not only skillful cultivation, but also of peasant tenacity and the hardiness of its peoples. The land's bounty, nurtured by a gentle climate is reflected in the primary role that vegetables play in dishes throughout the region. Onions, tomatoes, and garlic, surrounded by olive oil, begin many of the Mediterranean dishes. Eggplants are abundant, as is squash, peppers, mushrooms, cucumbers, artichokes, okra, and a variety of greens and lettuces. Legumes are also quite hearty like lentils, chickpeas, fava beans in Egypt, green beans in France, white kidney beans in Tuscany. Fresh herbs that are widely used include rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano. A characteristic that must be noted about the Mediterranean’s food is that the regions fresh fruits and vegetables are second to none.
One thing consistent about the different Mediterranean cuisines is that they all share some of the best qualities, boldness of taste, the purity of ingredients, and the simplicity of conception. In other words they take the best ingredients possible and do very little to them. The use of complex sauces considered the height of skill in certain cuisines is relatively rare on the Mediterranean table. Food is integral to the extraverted hospitality which is imperative everywhere in the region and has been since ancient days. The region is well known for there hospitality and it all starts with a good meal.
