Socca

Socca is little difficult to describe because it is very unique and tasty….

The only ingredients are chickpea flour, water, olive oil and (seasoned with) freshly ground black pepper. It is traditionally cooked on a big round copper plate in a wood oven and it takes only 3 to 4 mins to bake (like fresh pizza).

Socca is ideal food for vegetarians and vegans and it is also naturally gluten-free.

The Socca is crispy on the top and soft inside…it’s so simple and sooooo delicious. It is important to enjoy the Socca while it’s still warm.

The origin of Socca has long unclear history. Socca is well known in the Mediterranean area, but it is most famous in region from Genova in Italy to Marseille in France. Different regions have different names for Socca. In Italy it’s called farinata. In Marseille, it’s known as panisse. Here in Nice area it is called Socca.

Socca became wildly popular at the beginning of 1900s.

In 1928 a lady from Nice called Térésa, set up a stall in the Cours Saleya market. Her stall became very famous for delicious Socca and chatty lady. Socca stalls spreaded across the region and I regularly visit stall in the market in Roquebrune Cap Martin.

I have been living in Roquebrune Cap Martin for few years already and I go to the market regularly. Here I got a chance to meet Gilles who sets up his stall every Tuesday morning at the market in Roquebrune. Gilles comes from Nice region and he has been making and selling Socca for last 25 years. He is making Socca traditional way in wood oven. I stop by Gilles’s stall time to time and I like to grab few pieces of Socca for our family aperitif. It goes perfectly with chilled rose from Provence….

My kids love Socca and we often enjoy it while exploring picturesque Cote d Azur. 

Zuzana and Gilles