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New ZealandFlavors · Nice
Thin pancake made from chickpea flour, water and olive oil, baked on a large round copper tray in a very hot oven, cut into pieces and eaten hot with pepper. It is the street food of Old Nice.
Traditional dish from Nice, Provença-Alpes-Costa Azul
Illustrative images. The pictures in this guide are illustrations based on the real place, not photographs, and may differ from it.
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Socca — Nice, France
Socca is made from a liquid batter of chickpea flour, water, olive oil and salt, whisked and left to rest for a few hours. The batter is spread in a thin layer on a large round copper tray, well oiled, and put into a very hot oven, preferably wood-fired. In a few minutes it becomes golden and crisp outside, soft inside, with lightly charred spots.
When it comes out of the oven, the socca is cut into irregular pieces with a spatula, seasoned with black pepper and served immediately, on paper. It’s eaten with the hands, hot, often standing, near the oven or at the street tables of Old Nice and the Cours Saleya market.
The city of Nice notes that the recipe is related to those of Liguria, on the other side of the Italian border, where a similar chickpea pancake is called farinata. In Nice, socca has a reference recipe from the Cuisine Nissarde label, published by the city and the tourist office.
It is a snack, starter or late-afternoon bite.
Nice , Provença-Alpes-Costa Azul
Street food of Old Nice, with a reference recipe from the Cuisine Nissarde label.
Chickpea flour; water; olive oil; salt; freshly ground black pepper.
Hot, immediately after coming out of the oven, cut into pieces, with pepper, eaten with the hands on paper.
All year round, as a snack or appetizer, especially in the morning at the market and in the late afternoon.
Your questions
From chickpea flour, water, olive oil and salt. The batter is baked thin on a copper tray in a very hot oven.
Hot, immediately after coming out of the oven, cut into pieces, with pepper, eaten with the hands on paper.
They are related: farinata is the chickpea pancake of Liguria in Italy. Socca is the Nice version, with a reference recipe from the Cuisine Nissarde label.
Flavors of France
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Raw salad of tomato, green pepper, radish, chives, broad beans or small artichokes, egg, anchovies or tuna and Nice olives, dressed with olive oil and assembled without mixing. The reference recipe is that of the Cuisine Nissarde label from the city of Nice.
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Sweet pastry tart with apricot jam and candied fruit, topped with a layer of almond meringue. Despite the name, it has no relation to nougat. It is the pastry specialty of Tours, with its own confraternity since 1998.
