Socca

Made primarily with chickpea flour and olive oil – ingredients plentiful around the Mediterranean – Socca is a quick, cheap, and delightful snack served along the French part of the coast and all the way into Liguria in Italy, where it goes by the name Farinata. We enjoyed hot socca at the stands in Nice, where it originated. Our verdict: it is addictive stuff! 

Socca Triangles

To be authentic, socca should be baked over a fire. It is best served piping-hot, and raked as it is baked, which makes the surface extra-crispy. When the giant disk is yanked from the oven, it should arrive at your table or in your hands seconds later. Don’t wait—dive right in! Pair with a chilled rosé.

And now, a little secret of our own: in India, we make something very similar to socca. It is made with chickpea flour, and we call it cheela or poora. To make this, we make a thinnish batter composed of chickpea flour, water, salt, red chilli powder (we’re Indian!), powdered cumin. It’s cooked like a pancake and best enjoyed with mint and cilantro chutney.

Hungry for more on socca? Find more information here and here.