Our region of the month is la Provence , geographical region and historical province of southeastern France, which extends from the left bank of the lower Rhône River on the west to the Italian border on the east, and is bordered by the Mediterranean Sea on the south.
The cuisine of Provence is the result of the warm, dry Mediterranean climate; the rugged landscape, good for grazing sheep and goats but, outside of the Rhône Valley, with poor soil for large-scale agriculture; and the abundant seafood on the coast.
The proper name for Provence’s finest nougat is Montélimar, made in the eponymous town, where there’s even a nougat museum for the fanatical. While the ancient origins of nougat lie in the Middle East, medieval agronomist Olivier de Serres receives the credit for his planting of almond trees that, along with the honey historically farmed in the region, helped create this Provençal tradition.
There’s nougat, and then there’s softly chewy south of France nougat, white as a wisp of cloud on the horizon of the Côte d’Azur and embedded with roasted pistachios and almonds.
One of my dearest friend, you will think you are in France when you taste them Nougat Royale by Ben Lockett
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