As with many French recipes, they are passed down through generations and so there are many variations and preferences for types of vegetables used, beans chosen or if pasta is added. But one thing that is not disputed is serving it with delicious bread and a serving of pistou.

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They have been made in Aix-en-Provence since the 17th century, but the calisson is believed to have its origins in medieval Italy. An early 12th century text written in Medieval Latin used the word 'calisone' to refer to a cake made with almonds and flour.

In fact most of the world supply of calissons are still made in the Provence region, perhaps due to their abundance of almond trees, and no doubt their fierce pride.

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Pissaladière is a pie originally from Nice, made with caramelised onion & anchovies. Traditionally the anchovies are placed in a diamond shape pattern on top of the pie, but this may change between chefs, the Moné especialmentegasque version of Pissaladière is often decorated with onions, tomatoes and olives too.

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Often served with a mixed salad they can be enjoyed hot, warm or cold, or as a side accompaniment, or event a picnic snack. The white onion is a particular favourite as it caramelises as it is cooked and shares its wonderful flavours the other vegetables alongside it.

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