Ravioli

Gnocchi is the Italian name for a variety of dumpling. They may be made from potato, semolina, ordinary wheat flour, bread crumbs, or other ingredients. Outside Italy, the most popular form is based on potatoes.

The word gnocco is slang for ‘lump’. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly in Sardinia. One variety, gnocchi di pane, popular in the Friuli and Trentino-Alto Adige/Südtirol regions, is made from bread crumbs.

Ratatouille is a traditional French Provençal stewed vegetable dish, originating in Nice. The full name of the dish is ratatouille niçoise.
Tomatoes, red peppers, aubergines, courgettes, onions and garlic cooked separately then fried together.

Soupe au pistou, Pistou sauce, or just pistou, is a cold sauce made from cloves of garlic, fresh basil, and olive oil. Some more modern versions of the recipe include grated parmesan, pecorino or similar hard cheeses. Traditionally, the ingredients are crushed and mixed together in a mortar with a pestle, (pistou means pounded in the Provençal language).

Salade niçoise

Contrary to what is sometimes seen in restaurants, the classic niçoise salad does not contain rice, potatoes, cheese, pasta or cooked vegetables.

Mesclun is salad mix of assorted small, young salad leaves. The mix varies depending on the source, but it may include lettuces, spinach, arugula (rocket), Swiss chard, mustard greens, endive, dandelion, frisée, mizuna, oak leaf, mâche, radicchio, sorrel, and/or other leafy vegetables. Mesclun is good up to 5 days in a plastic bag. Wash and blot dry just before using. The name comes from Provençal (Southern France)-mescla, “to mix”-and literally means “mixture”.

Farcis – These stuffed vegetables are typical fare from Provençe – the region that hugs the Mediterranean coastline in the South of France. But never forget that each vegetable has its own type of stuffing.

Aioli (Provençal Occitan alhòli[1], Catalan allioli) is a sauce made of garlic and olive oil. Normally egg is also added for ease of mixing. There are many variations, and one common one is to add mustard. In France, aioli is traditionally served with seafood, fish soup, and croutons. It is usually served at room temperature. The name aioli (alhòli) comes from Provençal alh ‘garlic’ (< Latin allium) + òli ‘oil’ (< Latin oleum).

Aioli is, like mayonnaise, an emulsion or a suspension of small globules of oil and oil soluble compounds in water and water soluble compounds. Egg yolk is a commonly used emulsifier but mustard and garlic both have emulsion-producing properties. So, classic aioli is made without egg, though many aioli recipes use it.

Olives are  also an appetizer from this region they are small, black & delicious.

The “Pan-bagnat” (pahn bahn-YAH) is a sandwich that is a speciality of the region of Nice, France. The sandwich is composed of a circle formed white bread around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil.

Socca is a speciality of southeastern (Nice) French cuisine, particularly in and around the city of Nice. Its primary ingredients are chickpea flour and olive oil, like the northern Italian farinata. 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 with the fingers while hot. Socca is considered by some to be a chickpea crepe, as the preparation and consistency of the batter is similar.

Many brasseries in Nice, especially in the old section near the waterfront, sell a filling portion of socca for €2-3.

Pissaladiere or Pissaladina (pissaladiera in Provencal) is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var District. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy. It can be considered a type of white pizza, as no tomatoes are used. The dough is usually thicker than that of the classic Italian pizza, and the topping consist of: sauteed (almost pureed) onions and anchovies. No cheese is used.

“Tourta de bléa” savoury pie with chard and pine nuts.