It is the deep blue heart of the Mediteranean that gives life to the countries that surround her.  Various countries around share more than a beach.  A long history of imperial colonization, not to mention international trade, has rendered a deeply shared culture among the Mediterranean countries.

The Mediterranean is divided into 3 culinary regions, North Africa, Eastern Mediterrranean and Southern European.  Wine and herbs are central to Southern European cuisine (Italy, France, Spain), while spices intricately and boldly flavor North African foods (Tunisia, Morocco, Egypt). 

The Mediterannean way of cooking in general is first true to the ingredients.  It is inspired by age old culinary traditions that evolved in the kitchens of homes. Using grains, vegetables, olive oil, fish and meat and dairy, the home-cooks create everyday food bursting with colour, flavour, and aroma often spiked with fragrant chillies of the area. Ingenious combinations of fresh herbs and spices add an extra flavour to even the simplest of dishes.  Although the Mediteranean is increasingly fished out, seafood remains at the core of the cooking heritage.