CAPRESE [kah-PREH-zeh]

Salad of mozzarella, tomato and basil with olive oil and salt and pepper.


Casserole of slow-roasted, rich meats (pork sausage, goose, mutton) cooked with beans, and pork skin or bacon.


Traditional fish stew from Marseille made with several types of fish, leeks, onions, tomatoes, celery and potatoes.  It is generally accompanied by grilled bread and garlicky rouille.