This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results


A traditional Provençal dish of green vegetables, sautéed in olive oil, topped with breadcrumbs and grated Parmesan. It takes its name from the earthenware pot in which it"s cooked.

Reviews / Comments

Not yet reviewed

Be the first to add a review