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1 coing de Provence
( FRANCE)quince for jams -
2 baudroie
( FRANCE)angler-fish (monkfish, frog-fish, sea-devil) also called lotte de mer♦ in Provence, the name for monkfish or anglerfish, the large, firm-fleshed ocean fish also known as lotte and gigot de met - also a specialty of Provence, a fish soup that includes potstoes, onions, fresh mushrooms, garlic, fresh or dried orange zest, artichokes, tomatoes, and herbs. -
3 cébette
( FRANCE)like a leek; in Provence it's shredded for salads or eaten raw♦ a mild, leek-like vegetable, sliced and eaten raw, in salads; native to Provence, but seen occasionally outside the region. -
4 eau de fleur d'oranger
( FRANCE)orange-flower waterDistilled from orange blossoms, especially the Bigaradier orange of Provence, and used in cuisine in Provence and North Africa. It's also used in some health/beauty products. The only on-line source (think) we've found is: Cassell-Wood/Londons; $14; http://cassell-wood.com/shopcassell-wood/Italiano-Inglese Cucina internazionale > eau de fleur d'oranger
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5 fougasse
( FRANCE)a type of breadA flatbread from France that was once served sweetened with sugar and orange water. It is now more commonly seen as a bread eaten with savory dishes. In this case, the dough is brushed with olive oil and sprinkled with herbs or salt before baking.♦ a crusty lattice-like bread made of baguette dough or puff pastry often flavored with anchovies, black olives, herbs, spices, or onions; specialty of Provence and the Mediterranean. Also, a sweet bread of Provence flavored with orange-flower water, oil, and sometimes almonds. -
6 Provenza sf
[pro'vɛntsa] -
7 Provenza
sf [pro'vɛntsa] -
8 aïgo saou
"water-salt" in Provençal; a fish soup that includes, of course, water and salt, plus a mixture of small white fish, onions, potatoes, tomatoes, garlic, herbs, and olive oil; specialty of Provence. -
9 aïoli
, ailloligarlic mayonnaise. Also, salt cod, hard-cooked eggs, boiled snails, and vegetables served with garlic mayonnaise; specialty of Provence.• ( FRANCE)a Provencal garlic mayonaise sauce, served as part of the aïoli complet -
10 Arlésienne, à l'
in the style of Arles, a town in Provence; with tomatoes, onions, eggplant, potatoes, rice, and sometimes olives. -
11 arroz
( MEXICA)Rice♦ Spanish & Portuguese word for rice. Artichaut (violet) artichoke (small purple) (camus) snub-nosed.. Artichaut à la Barigoule♦ in original form, artichokes cooked with mushrooms and oil; also, artichoke stuffed with ham, onion, and garlic, browned in oil with onions and bacon, then cooked in water or white wine; specialty of Provence. -
12 Banon
village in the Alps of Provence, source of dried chestnut leaves traditionally used to wrap goat cheese, which was washed with eau-de-vie and aged for several months; today refers to various goat's-milk cheese or mixed goat-and cow's-milk cheese from the region, sometimes wrapped in fresh green or dried brown chestnut leaves and tied with raffia. -
13 beignet de fleur de courgette
batter-fried zucchini blossom; native to Provence and the Mediterranean, now popular all over France.Italiano-Inglese Cucina internazionale > beignet de fleur de courgette
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14 boutargue
salty paste prepared from dried mullet or tuna roe, mashed with oil; specialty of Provence. -
15 Brandade de morue
a warm garlicky purée (of salt cod) with milk or cream or oil, and sometimes mashed potatoes; specialty of Provence; currently used to denote a variety of flavored mashed potato dishes. -
16 brassado
a doughnut that is boiled, then baked, much like a bagel; specialty of Provence. -
17 cabillaud
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18 cachat
a very strong goat cheese; generally a blend of various ends of leftover cheese, mixed with seasonings that might include salt, pepper, brandy and garlic, and aged in a crock; specialty of Provence. -
19 caillette
round pork sausage including chopped spinach or Swiss chard, garlic, onions, parsley, bread, and egg and wrapped in crépine (caul fat); served hot or cold; specialty of northern Provence. -
20 cardon
( FRANCE)cardoon, an edible thistle, related to the artichoke, with edible root and leafstalks; leafstalks used as a garnish for some meat dishes♦ large celery-like vegetable in the artichoke family, popular in Lyon, Provence, and the Mediterranean area.
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См. также в других словарях:
PROVENCE — Le nom de Provence s’est appliqué à des territoires d’étendue variable. Ce fut à l’origine la partie la plus précocement conquise et romanisée de la Gaule. Ce fut aussi, dans le langage des troubadours, toute l’aire linguistique qu’on devait… … Encyclopédie Universelle
PROVENCE — (Heb. פרוונצא), region and former province of S.E. France corresponding to the present departments of Bouches du Rhône, Var, Basses Alpes, and parts of Vaucluse and Drôme. In rabbinical literature the name of Provence is frequently applied… … Encyclopedia of Judaism
Provence — Saltar a navegación, búsqueda Provence Escudo … Wikipedia Español
Provence — Provence, eine der schönsten Provinzen des südl. Frankreichs, jetzt die Departements der Rhonemündungen, des Var, der niedern Alpen und zum Theil auch das der Vaucluse bildend, erhielt von den Römern, die hier seit 124 v. Chr. herrschten, den… … Damen Conversations Lexikon
Provence — from Fr. PROVENCE (Cf. Provence), from L. provincia province (see PROVINCE (Cf. province)); the southern part of ancient Gaul was technically the province of Gallia Narbonensis, but it came under Roman rule long before the rest of Gaul and as the … Etymology dictionary
Provence — C est dans le Pas de Calais que le patronyme est le plus souvent rencontré. Désigne celui qui est originaire de Provence. Les noms Province et Provincial ont également le même sens … Noms de famille
Provence [1] — Provence (spr. Prowangß), ehemals Provinz Frankreichs, zwischen Piemont, dem Mittelmeere. Languedoc, Dauphiné u. Venaissin; theilte sich in die Ober P. (nördlich) u. Nieder P. (südlich), hiezu kamen die Stadt u. Gebiet Avignon mit Venaissin u.… … Pierer's Universal-Lexikon
Provence [2] — Provence, Graf von P., nannte sich Ludwig XVIII. Exil … Pierer's Universal-Lexikon
Provence — (spr. wāngß , lat. Provincia), ehemalige Provinz im südlichen Frankreich, mit der Hauptstadt Aix, zerfiel in die Oberprovence oder den nördlichen Teil und die Niederprovence oder den südlichen Teil und bildet jetzt die drei Departements… … Meyers Großes Konversations-Lexikon
Provence — (spr. wángß), frühere Provinz im südöstl. Frankreich, 22.000 qkm, bildet jetzt die Dep. Basses Alpes, Var und Bouches du Rhône, von Ausläufern der Alpen durchzogen und von Rhône, Durance und Var durchströmt, im N. wenig ergiebig, im S. bei mildem … Kleines Konversations-Lexikon
Provence — (Prowangß), von dem lat. provincia, vor der Revolution südl. Provinz Frankreichs, bildet gegenwärtig die Departements der Niederalpen, Rhonemündungen, des Var und einen kleinen Theil von Vaucluse. Die Ober P. hat steinigen Boden, wenig Ackerbau,… … Herders Conversations-Lexikon
