What quality fat/oil is emphasized in the lighter cooking style of the Mediterranean littoral zone?
Answer
Olive oil
The cuisine near the Adriatic Sea and in the southwest reflects a shift away from the heavy preparations found inland, favoring lighter culinary techniques influenced by the proximity to Italy and the Mediterranean climate. In this coastal area, cooking relies significantly less on heavy roux or lard, instead prioritizing the use of quality olive oil, often sourced locally from Slovenian Istria. Fresh herbs and white wine are also central components of these lighter seafood preparations.
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