From aioli to cured ham, Provence is a delight to savor

In the village square, the afternoon unfolds its ritual. Hands pound, stir, slice, and present. Aioli thickens in the mortar, the cauldron steams over the embers, a string of sausages dances around the charcutier's neck, and the butcher watches over his block. Above, the terracotta rooftops stretch to the blue-tinged Alpilles mountains, and a discreet chimney promises that the table will be set. Welcome to the street of food artisans, where Provence is ready to be savored.