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paris_yank:eat:preparein:menus:apero_dinatoire [2025/02/08 11:18] – [Ambiance] parisyankparis_yank:eat:preparein:menus:apero_dinatoire [2025/02/09 04:24] (current) – [Accompaniments] parisyank
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 ====Charcuterie ==== ====Charcuterie ====
-Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and cornichons.+Charcuterie or cured meats, such as saucisson sec and jambon de Bayonne, accompanied by olives, and [[wp>Cornichon|French gherkin]]
  
  
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 ====Local Nice Specialties==== ====Local Nice Specialties====
-  * [[wp>Pissaladière]] cut and heated+  * [[wp>Pissaladière]] is a dish of flatbread with toppings from the region of Provence and the French city of Nice
  
-  * [[wp>Socca]] cut and heated+  * [[wp>Farinata|Socca]] or //Farinata// (Italian: [fariˈnaːta]), socca (Occitan: [suˈka]), farinata di ceci, torta di ceci, fainé, fainá, cecìna or cade is a type of thin, unleavened pancake or crêpe made from chickpea flour.
  
-  * [[Italian Pizza]] - What is the difference between Italian Pizza and American Pizza?+  * [[wp>Neapolitan pizza]], also known as pizza napoletana, is a traditional Italian pizza originating from Naples, Campania. It is characterized by a soft, thin dough with high edges, typically baked in a wood-fired oven for 60 to 90 seconds at a temperature of around 485°C. Pizza napoletana is readily available in Nice.
  
-  * [[wp>Tourtes aux Blettes]]+  * [[wp>Tourte de blettes]] (torta de blea in Niçois) is a pie made with Swiss chard, which can be served as a main course or as a sweet dessert. It is a culinary specialty of the city of Nice.
  
-  * [[wp>Fougasse]]+  * [[wp>Fougasse (bread)]] In French cuisine, fougasse (Occitan: fogaça) is a type of bread typically associated with Provence but found (with variations) in other regions. Some versions are sculpted or slashed into a pattern resembling a head of wheat.
  
  
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 ====Olives==== ====Olives====
  
-  * [[Olives from the South of France and Mediterranean]]+  * [[table_olives_in_the_south_of_france|Table Olives from the South of France]]
  
-     * [[wp>Kalamata olives]], Kalamata olives are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.+=== Our Favorite Olives === 
 +  
 + 
 +     * [[wp>Kalamata olives]], While not grown in France, Kalamata olives are quite tasty, Kalamata are a type of black olive grown in Greece, specifically in the region around Kalamata on the Peloponnese peninsula. These olives are dark purple, almost black, and have an almond shape with a smooth, meaty texture.
  
      * [[wp>Picholine olives]], Picholine olives are a type of green olive that is native to France and are also grown in Morocco and parts of Italy. They are known for their torpedo shape and are often used as cocktail olives.      * [[wp>Picholine olives]], Picholine olives are a type of green olive that is native to France and are also grown in Morocco and parts of Italy. They are known for their torpedo shape and are often used as cocktail olives.
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   * [[wp>Camembert cheese]], Camembert cheese is a soft, creamy, surface-ripened cow's milk cheese that originated in the late 18th century in Camembert, Normandy, France. It is known for its ivory-colored exterior and creamy, buttery center, and it has a strong, pungent, earthy taste with notes of truffles and even cabbage. Traditionally, Camembert is made from unpasteurized milk, and the AOC variety "Camembert de Normandie" must be made with unpasteurized milk, although many modern cheesemakers outside of Normandy use pasteurized milk for safety and convenience.   * [[wp>Camembert cheese]], Camembert cheese is a soft, creamy, surface-ripened cow's milk cheese that originated in the late 18th century in Camembert, Normandy, France. It is known for its ivory-colored exterior and creamy, buttery center, and it has a strong, pungent, earthy taste with notes of truffles and even cabbage. Traditionally, Camembert is made from unpasteurized milk, and the AOC variety "Camembert de Normandie" must be made with unpasteurized milk, although many modern cheesemakers outside of Normandy use pasteurized milk for safety and convenience.
  
-  * **[[How to cut French Cheese]]** without starting a rousing debate or even a war.+ 
 + **[[How to cut French Cheese]]** without starting a rousing debate or even a war.
  
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   * **Mini quiches Lorraine and tartines** topped with caramelized onions and goat cheese.   * **Mini quiches Lorraine and tartines** topped with caramelized onions and goat cheese.
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-  * **Grilled or roasted meats**, such as lamb chops or sausages, served with a side of roasted vegetables and a drizzle of olive oil and a sprinkle of herbes de Provence. 
  
   * **Fresh fruit and nuts**, including figs, apples, dried apricots, almonds and pistachios, for a sweet and crunchy finish.   * **Fresh fruit and nuts**, including figs, apples, dried apricots, almonds and pistachios, for a sweet and crunchy finish.
 +
 +  * [[wp>Crêpes]] might be served at the end of the buffet, particularly around February 2nd, [[wp>Chandeleur]] when crêpes are traditional.
  
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paris_yank/eat/preparein/menus/apero_dinatoire.1739031484.txt.gz · Last modified: by parisyank