Fougasse (bread) Islands. The Provence version is more likely to have additions like olives, cheese, garlic or anchovies, which are like a primitive form of pizza without the tomato. There is also in Portugal the "fogaça", a sweet bread. In Brazil, "pão sovado" is a typical big fougasse, while a recipe, typical of the states of Rio de Janeiro, Espírito Santo and surrounding regions, that is halfway between fougasse and bolillo (in these regions known as "pão francês" or "pão-de-sal"), somewhat resembling a savory small brioche, is called "pão suíço". They are perhaps the sweetest of savory artisanal bread recipes commonly made
Provence Honey these were widely used for the following decade. From then on, transhumance of the beehives in the lavender fields had become one of the main features of Provençale beekeeping. Those displacements were initially made by local producers, thanks to a trailer harnessed to the coach linking Forcalquier to Banon and serving Lardiers, the Hospitalet and Saumane. This behaviour was adopted by beekeepers from the Vaucluse, who organized their hive displacements by carts to the Basses-Alpes Provence Honey Miel de Provence (honey from Provence) is protected by a Label Rouge (Red Label) associated to a protected geographical indication both for the