Mediterranean cuisine to Catalonia and Murcia along Spain's Mediterranean coast. It comes in many versions, and may contain a mixture of chicken, pork, rabbit, or shellfish, sautéed in olive oil in a large shallow pan, with vegetables, and typically round-grain rice (often of the local "albufera", "arròs bomba", "sénia" varieties or similar) cooked to absorb the water and coloured with saffron. The dish may be varied with artichoke hearts, peas, sweet peppers, lima beans, string beans, or sausages. Anise is used around the Mediterranean to flavour spirits including French "pastis" and "absinthe"; Greek "ouzo"; Bulgarian "mastika"; Italian "sambuca"; Spanish "anísado"; Turkish "rakı";
Ouzo as the Greek drinks "tsipouro" and "tsikoudia", as products with a Protected Designation of Origin, which prohibits European makers other than Greece and Cyprus from using the name. There is an ouzo museum in Plomari, Lesvos. The origin of the name "ouzo" is disputed. A popular derivation is from the Italian "uso Massalia"—"for use in Marseille"—stamped on selected silkworm cocoons exported from Tyrnavos in the 19th century. According to anecdote, this designation came to stand for "superior quality", which the spirit distilled as ouzo was thought to possess. During a visit to Thessaly in 1896, the late professor Alexander Philadelpheus