NICE, France — At Chez Theresa, a socca restaurant provider in Old Nice, owner Ron Accord starts his day at 5 a.m. by making the mix for this popular chickpea pancake in a wood-fired oven. He pours this batter onto a large iron plaque where it bakes into a crispy golden crêpe. Simple ingredients and a traditional method keep this authentic street food alive at the Cours Saleya market, where Chez Theresa has sold it for 90 years.
Originated in Genoa, Italy (where the Ligurian call it farinata), the socca represents just one of the many flavors Nice has to offer. It is served over paper and eaten without cutlery, crispy on the edges and soft in the center. A generous portion of this dish costs 3 euros, making it a budget friendly option for those who wish to try niçoise cuisine.
Click here to see a complete slideshow of how socca is made at Chez Theresa.