Mediterranean cuisine often brings to mind classical examples like Italian food, and easily adaptable ingredients such as olive oil and pasta. But today’s Mediterranean is represented by less familiar dishes and ingredients from all over the region. There are some basic similarities, but also vast differences between, for example, the foods of Malta, cuisines of the eastern Adriatic countries, and those of Israel, Syria, and Lebanon.
Cyprus and Turkey are rich with Near Eastern food traditions of their own, and Egypt, Tunisia, Libya, Morocco, and Algeria meld Arabic and African influences into unique harmonies. All of these diverse contributors offer research chefs and other product developers ample opportunities to create sides, appetizers, entrees, and desserts that are uncommon yet still distinctly Mediterranean.