Cuisine of the Mediterranean

Mediterranean cuisine is the cuisine of the areas around the Mediterranean Sea.

Given the geography and history of them, these states have influenced each other and evolved into some common cooking principles. All these apartise the Mediterranean Cuisine, characterized by its flexibility, its range of ingredients and its many regional variations. The terrain has tended to favour the production of goats and sheep. The Bulgars have contributed bringing yoghurt to the Balkans and Asia Minor (Turkey)

Fish dishes are also common, although today most of the fish is imported since the Mediterranean Sea is quite overfished, seafood is prominent with a variety of cooking ways.

Olive oil, produced from the olive trees prominent throughout Greece, Italy, and other regions, adds to the distinctive taste of Greek food.

It is believed this kind of cooking, especially olive oil, is one of the factors responsible to the longevity of the Mediterranean people.