Language Culture and Cusine

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Although English language is used in Fassum for day to day communications, the native tongue of the Fassumoise is that of a  Provençal Occitan dialect.

Historically many languages were spoken across neighbouring France, and in the 19th century the government policy was to replace them all with standard French, having established the French Academy and with Napoleon instituting mandatory public education.

Despite Provençalists attempts to further the aim of the French state in destroying what remains of the Provençal variety, which is extremely endangered in its homeland, the Occitanist movement has gained what some might consider a disproportionate visibility. The position of the Royal Independent Sultanate of Fassum is to respect the Occitanist aims for freedom and greater regional autonomy.

 The Sultanate of Fassum kitchens and household staff are well known for their adventurous and unique recipes, frequently served to visiting dignitaries and guests. 

The most famous is the until-recently secret recipe of ‘Lou Fassum’, a wrapping of meat-based filling in a vine or cabbage leaf. Thought to be of Byzantine origin, it gradually spread to the Latin world over time, including the region of the Côte d’Azur, neighbouring Provence, and especially the hamlet of Fassum. Some also claim that the Greeks brought the Sou-Fassum recipe when they founded Antibes (or Antipolis), a colony in the 4th century BCE.

Traditional Lou Fassum (using roasted pork can be enjoyed both hot and cold, like a terrine, and has been adapted to the following seasonal variations:

Spring Fassum (Replace Pork and Marjoram with Lamb and Rosemary)

Summer Fassum (Monkfish and Fenouil)

Autumn Chasse Fassum (Game including Wild Boar, Venison/Pheasant adding white truffle to finish)

Thanksgiving Fassum (replacing Pork with Turkey or Chicken or Goose)

Although some might consider it to be a slightly complex process, it can be prepared at home by following the recipe below. Ingredients should always be of the highest quality, to match the flavour and attributes of those tended and produced by The Sultana in her Market Garden, the heart of the Sultanate Territory.

Preparation time approx 5 hours

Ingredients:

1 Chou de Fassum (cabbage)

250 g pork shoulder

100 g cured pork belly

50 g Colonnata lard

100 g shelled peas

250 g green part of Swiss chard

50 g Parmesan cheese

6 sprigs marjoram

1 bunch flat-leaf parsley

1 large white onion

1 chive

1 egg

Salt and pepper

Olive oil

For finishing

15 cl pork juice

10 marjoram leaves

Butter