Mediterranean cuisine is the foods and methods of preparation by people of the Mediterranean Basin region. The idea of a Mediterranean cuisine originates with the cookery writer Elizabeth David's book, A Book of Mediterranean Food (1950), though she wrote mainly about French cuisine.
She and other writers including the Tunisian historian Mohamed Yassine Essid define the three core elements of the cuisine as the olive, wheat, and the grape, yielding olive oil, bread and pasta, and wine; other writers emphasize the diversity of the region's foods and deny that it is a useful concept.
The geographical area covered broadly follows the distribution of the olive tree, as noted by David and Essid.
Vehicula imperdiet amet. Hac sagittis facilisis sit, mi nibh. Justo posuere taciti curae tincidunt lacinia eleifend himenaeos litora, proin cursus interdum hac ante id. Primis id nam, integer aliquam eleifend nostra.
Nisl venenatis commodo curae sit imperdiet, donec pharetra taciti quisque pulvinar nullam turpis, sodales donec convallis. Massa facilisis arcu? Maecenas phasellus porta! Volutpat cubilia sollicitudin ac ornare vehicula.
Monday - Thursday : 10:00 AM - 7:30 PM
Friday - Saturday : 09:00 AM - 09:00 PM
Sunday : 10:00 AM - Noon