Ratatouille

Ratatouille originated in the Provence region of southern France, particularly around Nice, in the 18th century as a peasant dish designed to use abundant summer vegetables.

The name derives from the Occitan word 'ratatolha' and the French verb 'touiller,' meaning to stir or toss. The dish evolved from humble rural origins, with the first printed recipe appearing in Henri Heyraud's 1903 book 'La Cuisine a la Nice.' Traditional preparation involves cooking vegetables separately to preserve individual textures before combining them.

The dish gained international recognition through Elizabeth David's 1950 'A Book of Mediterranean Food' and later achieved global fame through the 2007 Pixar film 'Ratatouille.' Today it appears in fine dining establishments worldwide, though it remains fundamentally a celebration of simple, seasonal ingredients cooked with care. ■

See the full recipe for Ratatouille