Bread in Europe palatable. Traditional rustic breads include "sfilatino imbottito" (a stuffed bread roll) and "pizza bianca" (a flat white bread). "Focaccia" is quite popular in Italy and southern France. In Provence, it is known as "fougasse" or "fouace", with the former becoming increasingly common. Fougasse can now be bought all over France. It is usually seasoned with olive oil and herbs, and often either topped with cheese or stuffed with meat or vegetables. Focaccia doughs are similar in style and texture to pizza doughs. "Pane in cassetta" and "pan carré" are low grade factory produced convenience foods sold in all Italian supermarkets.
History of Provence surrender. Avignon was forced to destroy its ramparts and accept a French castle on the other side of the river, and by a treaty signed in Paris on April 12, 1229, the part of Provence west of the Rhone River that had belonged to the Counts of Toulouse became part of France. Beginning in 1220, Provence east of the Rhone had a new ruler, Ramon Berenguer IV, of the Catalan dynasty. He was the first Count of Provence to actually reside in Provence permanently, usually living with his court in Aix. He launched a military campaign to impose his authority