Occitan cuisine is the traditional cuisine and gastronomy of Occitania, La cuina del país dels càtars, p.26 the supranational region of southern Europe where Occitan language is traditionally spoken.
Introduction
As with other Mediterranean cuisines, it has basic ingredients with strong flavors, such as garlic, , salted fish, olive oil and wine, but it also shares some characteristics with Atlantic cuisines, such as the use of cheese and butter. Some of its specialties are well known around the Mediterranean, where they exist in exactly the same form, otherwise with little variation — for example, Bouillabaisse, La cuina del país dels càtars, p. 25 Aioli, La cuina del país dels càtars, p.134 Ratatouille, and pan golçat (bread with garlic), with emphasis on fines herbes. Other specialties include Cassoulet, La cuina del país dels càtars, p. 192 pastís de treflas, Aligot, Mémoires paysannes, p.92. (potato and meat dumpling), freginat (fricassee of pork), La cuina del país dels càtars, p. 118 clafoutis, flaugnarde, and garbure.
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