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The Cote D'Azur was ruled by Italy from the end of the 14th century until 1860, when it became a part of France and this infuence is evident in
its food. Seafood is, of course, the focus, but pasta dishes and pizzas are de rigeur.
French gastronomy in the Provence-Alpes-Côte d'Azur is very distinctive from the rest of French cuisine or French cooking. The Mediterranean
influence brings recipes with hot spices and seafoods. Because of the mountainous country, without the rich farmlands and herds of dairy cattle,
Provencal cooking uses very little milk, and goat cheeses are predominant. Fruits such as bananas, dates, and prickly pears are grown. Olives, grapes and citrus fruit are abundant.
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