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 2009, and relative to the Red Label award associated to a Protected Geographical Indication for Provence honey was published in the Journal Officiel (n°0195, 25 August 2009). Beekeeping brings together many producers. Some estimated 4500 whose 700 own between 70 and 150 beehives. The area numbers many professional beekeepers : more than 300 own at least 150 hives. Production in that area amounts to 2000 tons per year (this being 8% of the national production). Many of these beekeepers practice transhumance along a route going from the coastline towards Haute-Provence, across the Southern Alps. Some of them practice transhumance bringing