Socca is a simple and popular traditional culinary speciality of Nice cuisine, made from chickpea flour and olive oil, cooked and baked in a wood-fired oven. It can be found on market benches and in many restaurants in the Alpes Maritimes.
Similar dishes include farinata in Italian cuisine (Liguria, Tuscany, Umbria), belecàuda(hot and beautiful) in southern Piedmont, and cade in the Toulon and Hyères regions of the Var. Algeria also has a variant of this dish, called garantita.
Chez Theresa in Nice, 30 minutes from our gites www.locations-06.fr , has been serving the best socca in the Alpes-Maritimes since 1925.
Oh, we love going to Theresa’s for its Niçoises specialties: pissaladière, ban bagnat, etc., which we eat in the little traditional restaurant in old Nice or on the go at the stand on Cours Saleya.
Present on the Cours Saleya market as well as at 28 rue droite in Vieux Nice, soccas, pissaladières, pizzas, tourtes de blette, etc. are made in a century-old oven.
All day long, while Theresa’s descendants are busy at the stove, one person uses a tricycle specially made to carry plates of socca to shuttle between the restaurant and the market stall on Cours Saleya.
Cours Saleya Market
This market is held every day in Nice except Monday, and features products emblematic of our region, from olives to soaps, Nice carnations, orange wine and more.
Of course, if you can’t make it to Theresa’s in Nice, you can still discover socca in the vicinity of our gites www.locations-06.fr, for example every Monday at the Châteauneuf-Grasse market or on Fridays at the Valbonne market.
But the best, crispiest and tastiest is undoubtedly Theresa’s…so see you soon, gourmands!
