Which powerful, cold sauce, made from anchovies, olive oil, and garlic, is particularly recognized in Toulon culinary circles?
Answer
Anchoïade
Anchoïade is recognized as the most famous among the simple, punchy spreads characteristic of the Mediterranean coastal identity, often served as an aperitif. Its core composition requires anchovies, olive oil, and garlic that has been meticulously crushed. While the broader Provence region also features the olive-based spread called *tapenade*, the intense Anchoïade appears to hold a particularly strong and recognized position within the specific culinary landscape associated directly with Toulon.
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