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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.

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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.

Left: Slices of socca.



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