Occitan Cuisine refers to the traditional culinary practices of the Occitan region in southern France, which includes areas like Provence, Languedoc, and Gascony. This cuisine is characterized by its use of fresh, local ingredients, such as vegetables, herbs, and seafood, reflecting the Mediterranean climate. Dishes often feature olive oil, garlic, and aromatic herbs, creating vibrant flavors. Common staples in Occitan Cuisine include ratatouille, a vegetable stew, and cassoulet, a hearty bean and meat dish. The region is also known for its rich pastries, such as tarte aux pommes and fougasse, a type of bread. Overall, the cuisine emphasizes simplicity and quality, celebrating the natural flavors of its ingredients.