Sofrito is heavily emphasized as the third critical component in a "sofregit" base along with tomatoes and onions. Garlic is optional, as it is not considered an integral part of the standard "sofregit" recipe. Some "sofregit" recipes do not contain tomatoes at all, but are made more complex with the addition of diced vegetables such as leeks or bell peppers. In Italian cuisine, chopped onions, carrots and celery is battuto, and then, slowly cooked in olive oil, becomes "soffritto". It is used as the base for most pasta sauces, such as arrabbiata sauce, but occasionally it can be used as the
Mediterranean cuisine may be eaten as David says "simply with olive oil and garlic", without cheese, or with a sauce of "very red and ripe peeled tomatoes", cooked briefly and flavoured with garlic and either basil or parsley. One Sicilian variant includes pieces of bacon, onions fried in fat, garlic, stoned olives, and anchovies, served with olive oil and grated Parmesan cheese. Mediterranean French cuisine includes the cooking styles of Provence, Occitania, and the island of Corsica. Distinctive dishes that make use of local ingredients include bouillabaisse and salade niçoise. Bouillabaisse is a substantial dish from the French port of Marseille, capital