Mediterranean cuisine photo (44 Photos)

Food products obtained from the sea, including fish, shellfish, crustaceans, echinoderms, algae, and marine mammals;

National Spanish and Valencian dish of rice tinted with saffron and olive oil.

|clam platter is a seafood dish consisting of raw and cooked shellfish, served cold on a platter, usually on a bed of ice.

Combines the cuisines of the countries of the Mediterranean region.

The national cuisine of Spain, formed on the basis of the diversity of culinary traditions of its regions, determined by geographical location, climate and cultural characteristics.

A Portuguese dish based on octopus, olive oil, potatoes, grellos and garlic.

A side dish of Italian cuisine made from rice, with a soft, creamy taste.

Traditional national cuisine of the Turkish population.

Vegetable oil obtained from the fruits of the European olive.

Known for being mostly soft and high in fruits and vegetables.

American monthly magazine published by Dotdash Meredith.

A gastronomic phenomenon that has absorbed the traditions of indigenous peoples, settlers, home cooking of the Far Eastern inhabitants, along with Asian borrowings.

All dishes that are prepared by different peoples in different countries.

Traditional Greek cuisine.

Greek salad of tomatoes, sweet peppers, cucumbers, feta, shallots and olives, seasoned with olive oil, salt, black pepper, oregano.

A cold appetizer or dessert dish, a salad of various ready-to-eat products combined with sauces, dressings, herbs and spices, served in characteristic dishes - wine glasses, wide glasses, shallow conical glasses, bowls or vases.