Snacks (Nice Gastronomy)Mar 15th, 2008 | By admin | Category: Gastronomy
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.