This is the delightful moment before a meal, often shared with family or friends, and on which, as we all know, it is easy to become hooked! While its original function was to whet the appetite, the aperitif today is above all a moment of pleasure.
In Nice, the quintessential aperitif includes a good portion of Socca or pissaladière and olives or tapenade.
A word from the Chef
“Socca is sharing, conviviality, a treat for the taste buds! It can be eaten with friends, family, on the market or at the corner of a bistro … It’s about enjoying life !”
Socca is a thin galette made with chickpea flour, traditionally cooked on a round copper plate in a wood-fired oven. Between the 18th and 19th century it was a typical morning snack for workers. It is made with chickpea flour, water, salt, pepper and olive oil.
Naturally gluten-free, it is also suitable for vegetarians and vegans!
Socca is crispy on the outside and soft on the inside as it is cooked at high temperatures in a pine or olive wood fire. A real delight. Do you know the best time to enjoy it? Straight out of the oven, piping hot, with just a sprinkling of black pepper and eaten with your fingers!
It is a must-have little treat to be enjoyed at any time of the day, but especially as an aperitif. In Nice, it’s a real institution and you quickly become #SoccAddict. In short, Socca is life!
Socca is an integral part of the specialties that make up la cuisine niçoise, such as Pan Bagnat, stuffed vegetables, courgette-flower fritters or pissaladière. A warm, varied and gourmet cuisine!
We asked the Chef !
Which drink goes best with socca?
“The advantage of the Socca is that it is a neutral product, it goes as well with a fresh Pastis de Provence, a glass of red wine, rosé, but also with a beer, a soft drink or a good glass of water 😉 … With everything !”