At the beginning of the second millennium BC, Phoenician seamen exported chickpeas all over the Mediterranean, from Lebanon to Morocco via Spain. Without pre-cooking, the preparation with chickpea flour, water and olive oil is dipped directly into a boiling oil and put in a very hot oven! This is how the chickpea and its flour arrive on our Mediterranean coasts. There are traditional dishes made from chickpea flour in many regions, for example:
La Cade in Toulon
La Farinata in Ligurie
Les Panisses in Provence
La Calentica in Algérie
La Garantita in Espagne…
And of course the famous Socca in Nice !
Traditionally baked on a round copper pan in a wood oven, it was the snack of morning workers. The crispiness of Socca is due to its high temperature cooking and its firewood smoke of pine or olive. An authentic flavor emerges when it is consumed immediately out of the oven with a little pepper. Today it is a must-see pleasure at any time of the day, especially as an apéritif. In Nice, c’est une véritable institution ! it’s a real institution! Even more since we can taste it in the form of chips or with the preparation SoccApéro® !