\b0 The cuisine of Provence is built around two fundamental pillars, garlic and olive oil, t
o which tomatoes, onions, and many other vegetables (sweet peppers, zucchini, eggplant) and spices from the tropics have been added. There are seafood recipes that use these ingredients to prepare or accompany fish (\i Bouillabaisses\i0 , \i brandades
\i0 , \i bourrides\i0 ) but they are also employed in the cooking of tripe, stews.... Provence specializes in cold meats too, with fine hams and the celebrated Arles sausage. And excellent red, white, and rosΘ wines to accompany the meal, where a place will
always be found for fruit (figs, melons, strawberries, cherries, peaches...).\par
