Socca is a specialty of southeastern French cuisine,
particularly in and around the city of Nice. Its primary ingredients are
chickpea flour and olive oil, like the northern Italian
farinata.
Left:Socca.
Socca is considered by some to be a chickpea crepe, as the preparation and consistency of the batter is similar.
After being formed into a flat cake and baked in an
oven, often on a cast iron pan more than a meter in diameter, the socca
is seasoned generously with black pepper and eaten while hot with the
fingers.
Many brasseries in Nice, especially (but not exclusively) in the old section
(Vieux Nice) near the waterfront, sell filling portions of socca.
