Chapter 29 - Mediterranean Countries
The Mediterranean Sea is a warm, salty body of water that lies south of Europe. The Mediterranean region supports crops like citrus fruit, olives, grapes, wheat, barley, peaches, and apricots. The sea itself harbors a variety of fish as well as sponges and coral. For ages, people in the Mediterranean region have harvested these products and the sea salt to earn a lving.
The climate in this region is balmy with plenty of sunshine throughout the year. The winters are mild with average rainfall. The summers are hot and dry. This weather makes the Mediterranean a popular vacation area.
SUMMARY
The mild climate of the Mediterranean region is favorable for the growth of a bounty of fruits and vegetables. These foods, along with fish from the sea, appear in a variety of dishes throughout Spain, Italy, and Greece. Despite common ingredients, however, each of these countries has a distict cuisine.
Spanish cuisine is simple and colorful, focusing on the natural flavors of fresh ingredients. Spaniards enjoy an assortment of tapas at the beginning of meals or while socializing with friends. Attractive salads and flavorful sous arepopular throughout Spain. Main dishes like cocido and paella include a variety of ingredients cooked together to produce a blend of flavors. Breads, tortillas, vegetables, and desserts round out Spanish meals.
Italy was the center of the Roman Empire, the birthplace of the Renaissance, and the home of the roman Catholic Church. The foods of Italy are as notable as its cultural heritage. Italian cuisine focuses on fresh fruits and vegetables, a variety of seasonings, and rangetop cooking methods. Pasta, rice, and seafood are staples of the Italian diet.
The cuisine in each of Italy's threemain geographic regions has distinct features. In Northern Italy, foods are cooked in butter, and homemade, ribbon-shaped pastas are popular. This region is also known for its soups, sausages, and risottos. The Central region is known for roasted lamb and cheesecake from Rome and grilled meats and bean dishes from Tuscany. In the South, cooks use olive oil and tubular pastas. This region is the home of rich tomato sauces, stuffed lasagne, and pizza.
Greek cuisine has been evolving for centuries. Staple foods of the Greek Diet include lamb, seafood, olives, and honey. Lemon juice, tomatoes, green peppers, garlic, and eggplant also appear in many Greek dishes. Greek cooks flavor their foods with a number of herbs and spices.
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