Socca

Nice Côte d’Azur Tourism’s selected socca is a thin chickpea-flour galette made with water and olive oil. The tourism office describes its characteristic contrast as a crisp exterior around a soft interior, served hot in pieces.

Cold water, chickpea flour, olive oil and fine salt are whisked together to remove lumps. The batter passes through a fine strainer before resting until ready for cooking.

The rested batter should have the fluid consistency of cream or crêpe batter. A little extra water is added only if it has become too thick.

A generously oiled copper pan is heated before the batter is spread thinly across it. A very hot oven colours the surface until the socca is golden and crisp, with some spots more deeply browned.

Small pieces are cut and seasoned with ground pepper for prompt service. The office places hot socca within Nice’s everyday food habits, where its thin, crisp-and-soft texture makes it easy to share.