Nasaria Budal: Basics of the Basin

03 September 2018

Agua Camana Bay

Surrounded on all sides by southern Europe, northern Africa and southwest Asia, the Mediterranean Sea touches 21 separate countries and island nations, making for a highly complex culinary melting pot.

It’s common for Mediterranean food to be thought of in terms of pasta, pizza, Greek salads and falafel, but the culinary range and diversity of dishes actually transcend these iconic Italian and Greek standards to include specialities from Spain, Turkey, France, Croatia, Syria, Egypt, Lebanon, and Morocco — to name a few.

For centuries, the Mediterranean Sea has been used to transport produce and spices between the nations that ring the nearly one-million-square-mile body of water, paving the way for these neighbouring countries to explore cooking techniques, ingredients and flavours otherwise unknown or unavailable to them.

Whilst the cultural influences within Mediterranean cuisine is vast, there are a few commonalities, including: olives, grapes and grains; staple seasonings found throughout the region; and simplicity in food preparation.

Fresh Catch at Agua

Boasting a swanky interior at its new Camana Bay location, Agua restaurant has long been highly regarded throughout the Cayman Islands. Its Italian menu inspired by Peruvian cuisine features the freshest ingredients prepared so as to highlight the natural flavours in the dish. Case in point: the Ligurian snapper with tomato, potato, olive, pine nuts and parsley.

For more: https://nasariabudal.com/2018/09/03/basics-of-the-basin/