The region of Roussillon falls clearly within the borders of France. It is also regularly amalgamated with its neighboring region, in the denomination of Languedoc-Roussillon. However, the area really has a story that is entirely its own. The windswept, hot, dry slopes that rise out of the crystal blue Mediterranean Sea harbor a culture that has more in common with Spain's Catalonia than with the rest of France. The soils and climate are more reminiscent of Priorat, which lies just south of the Pyrenees Mountains from Roussillon, rather than the rest of the Languedoc.
As I was finishing my pasta dish, I noticed I’d switched to a spoon, to lick up every bit of the house-made tortellini stuffed with delicate Maine crab, drizzled with a light parmesan crema, surrounded by a hedge of pumpkin passato and liberally showered with fresh herbs: a blissful combination. Luckily, this was only a half-order, as we’d started with two Neapolitan pizzas.