Regional specialties

Socca

A thin chickpea-flour preparation baked with olive oil and served in pieces.

Say it: SOH-kah (approximate English pronunciation)

Socca is made from chickpea flour, water and olive oil, then baked into a thin sheet. A browned surface and softer interior give it a distinctive texture. In Nice it is a familiar street-food choice, often served simply rather than with elaborate toppings. A menu may also use the name for a plated interpretation of the same base.

Names to look for on menus

socca, socca nicoise

Explore its regional connections: Provence & Côte d’Azur

Find it in the US ↓