{"id":48,"count":15,"description":"

LOCAL PRODUCTS IN PROVENCE IN THE ALPILLES, THE LUBERON AND THE VENTOUX<\/h4>\r\n
In Provence, notably in the lands of the Luberon and the Alpilles, a widely varied range of good quality regional produce makes the richness of the area.<\/div>\r\n
This soil is the result of an ancient know-how and a well-preserved cultural tradition.<\/div>\r\n
The main local products from Provence are:<\/div>\r\n
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Olive oil<\/h2>\r\nThe olive tree is a typical tree of Mediterranean landscapes. \u00a0It\u2019s adapted to the hot and dry climate of Provence.\r\n\r\nDifferent oils are offered in the area which features many different soils, classified PDO (Protected Designation of Origin, in French it\u2019s AOP which stands for Appellation d\u2019Origine Prot\u00e9g\u00e9e) according to the area. \u00a0For the Alpilles, it\u2019s called the PDO Vall\u00e9e des Baux.\r\n\r\n\"huilde\r\n
Different types of olive oils are available, the most famous ones are:<\/div>\r\n
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  • the fruity green: the mixture of different kinds of olive varieties : salonenques, blanquettes, grossanes, verdales, and some picholines, pressed immediately after picking.<\/li>\r\n \t
  • the fruity black: the olives are stored in crates in which they are deprived of air. \u00a0They slowly ferment for a few days and are then crushed.<\/li>\r\n<\/ul>\r\n

    Honey<\/h2>\r\nThe natural flora and cultivated crops on protected areas make an environment conducive to the life and development of bees.\r\n\r\n\"miel\r\n\r\nThe unique product to the area is lavender honey. It is light yellow, with a very fine granulation, an incomparable fragrance and exquisite taste.\r\n
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    Truffle<\/h2>\r\nCalled the \u00ab rabasso \u00bb in Provencal language, it is a true gem of local cuisine. \u00a0It is known around the world thanks to its wonderful taste. \u00a0It grows underground, mostly at the foot of the roots of oak trees typical to the region. The black truffle harvested in the Luberon is quite fragrant and compliments subtle and refined dishes.\r\n\r\nThe easiest way to eat it is in a truffle omelette!\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    The Potatoe of Pertuis<\/h2>\r\nIt is typical of sandy-silty soil found in the plain of the Durance. It is appreciated for its taste and its long conservation.\r\n

    Goat cheeses<\/h2>\r\nThese cheeses are farm cheeses, prepared on the exact sight of production, in small amounts, right after milking.\r\n\r\nThe fat content is at least 45%.\r\n\r\n\"fromage\r\n
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    Lamb<\/h2>\r\nTraditional farming is done in the heart of the green spaces of the Natural Regional Parks in Provence. This allows the natural fertility of the soils and helps to maintain the natural balance of the area.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    Candied fruits<\/h2>\r\nThe largest production facility for candied fruit in the world in located in APT. \u00a0There are also craft workshops that use traditional know-how and locally produced fruits, notably in Saint R\u00e9my de Provence.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    Little spelt wheat: \u2018einkorn\u2019<\/h2>\r\nIt\u2019s the ancestor of modern grains. \u00a0The first traces of its growing date back to 9000 years before Christ. It was consumed in abundance up until Roman times. \u00ab The emmer \u00bb (the common name given to Einkorn) was rediscovered by the general public only ten years ago.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    Nougat and macaroons<\/h2>\r\nMade of locally produced honey and almonds, these are two sweets in which the taste has remained the same for over a century.\r\n

    Aromatic plants \u2013 HERBS OF PROVENCE<\/h2>\r\nThyme, rosemary, savory, chives, bay leaves are the main herbs of Provence which flavor traditional dishes in the region: Provencal casserole, pied paquet or Proven\u00e7al pigs\u2019 feet, among others\r\n\r\nMost grow naturally on our hills and in our countryside.\r\n\r\n\"plantes\r\n
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    The Fleur de sel of Camargue<\/h2>\r\nThe salt of Camargue is bleached and sun-crystallised, it is produced on the site of Aigues-Mortes.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    The Camargue bull<\/h2>\r\nBred and raised in marshy areas, it is nicknamed the Lord of Camargue. \u00a0It is most often prepared in the form of a sausage or a Gardian bull. \u00a0Protected by an AOC.\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n
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    The rice of Camargue<\/h2>\r\nGrown in an environment bathed in sunshine and soothed by the wind according to a very strict quality charter, this rice is the main ingredient in Camargue recipes: Paellas, Camargue salad, stuffed vegetables or more exotic sushis.\r\n
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    The Asparagus of Camargue<\/h2>\r\nGrown in the sandy soils of the Gard, whether white or green, it enjoys the advantages of the land and conquers the finest palates.\r\n\r\n<\/div>\r\n\"asperge\r\n\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>\r\n<\/div>","link":"https:\/\/www.provence-plaisirs.com\/blog\/en\/category\/local-produce-and-crafts\/","name":"Local produce and crafts","slug":"local-produce-and-crafts","taxonomy":"category","parent":0,"meta":[],"yoast_head":"\nLocal produce and crafts in Provence<\/title>\n<meta name=\"description\" content=\"Your holidays in Provence. 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