On February 20th, the Nice Tourism and Convention Bureau hosted the exclusive preview presentation of two works on Niçoise cuisine, specially written for the Anglo-Saxon world.
The i-book: «Nice, cuisine and the art of living», entirely dedicated to Nice, and the paperback “Provence, food and wine: the art of living“, which partially addresses the Côte d’Azur and Nice, were created by American author Viktorija Todorovska and François Millo, Director of the Interprofessional Council of Provence Wines (CIVP).
While the climate is a major asset for the tourism development of Nice or the Côte d’Azur, gastronomy represents a more specialized part: The notion of authenticity, well-being, and respect for regional products, always accompanied by its famous olive oil with a Protected Designation of Origin and all the aromatic plants.
This book, neither written nor commissioned by the Tourism Office, is the result of long research on Niçoise cuisine, which traditionally was particularly linked to seasons and celebrations. The famous Niçoise salads filled with colors and flavors for summer are preceded, in winter, by fish soups, stews, and other gnocchi… Not to mention the moments of the traditional “merenda”: The people of Nice have the habit of enjoying pan bagnat, socca, or pissaladière…
To accompany meals, a vineyard benefits from plenty of sunshine, beneficial rains, and a particular microclimate due to its placement at altitude and the almost uninterrupted winds blowing through the valley on the hillsides of the last foothills of the Alps, at an altitude ranging between 200 and 300 meters approximately, entirely located in the territory of the commune of Nice, in the Alpes-Maritimes department.
The vin de Bellet is thus world-renowned and is currently finding its place on the finest dining tables.
These comments go beyond what is found in these two books. Starting with the significant number of sequences shot in the i-book with testimonies from regional producers, elders who still live the tradition, and chefs at the helm of restaurants that showcase the pride of Niçoise cuisine.
Viktorija Todorovska, Ambassador of Niçoise cuisine in the United States, learned all the recipes during her research. With a single goal, to deeply understand what makes this cuisine unique in order to convey it to the French clientele.
Passionate about Nice and its gastronomic culture, she shares an ambition with François Millo: To promote typical Niçoise cuisine in the United States and around the world.
