Similar Socca and specialities

The socca is a ligure speciality of origin , known and consumed under this name of Nice at the Italian border (Monaco, Menton) and under the name of Farinata starting from Vintimille until Genoa. In nissart (language of Oc), one writes soca with only one “C” (double “C” written in French coming from the tonic accent which has surprised the first French-speaking people come to Nice retranscribing the word, with a graphic exoticism tending to compare it to Italian).

It is made containing flour of Chick-pea S. It is appeared as large and fine wafer cooked on large round galvanized copper plates, in a furnace with pizza pie. Once cooked, the wafer has a gilded color (yellow orange), and is even slightly burned by places.

Tasting

The socca is tasted hot, if possible just on the outlet side of the furnace, often accompanied by pepper and without the assistance by covers. Once cooled, it solidifies and, from its a little fatty nature, loses its gustatory qualities.

This is why, when it is bought, it is generally consumed “on the spot”, or to carry, as quickly as possible. It is also because it is tasted very fresh that only the salesmen having a sufficient flow propose a tasty socca. In these considered places, at the rush hours, one then finds often several people making the tail, awaiting the next batch, sometimes already entirely ordered. The salesman then announces the latency to the new arrivals.

The wafer is generally cut out by the waiter into six to eight shares. It is been useful on the spot in small plates and, to carry, in food paper or a carton.

History

It is known as that it is, or was, the snack of the workers of the morning. She is now generally appreciated with aperitif or in entry.

This speciality is very localized since it is only in Nice and in the communes bordering until Monaco.

This speciality came from Italy at the 19th century with the immigrants gênois. The trade of the socca began with these carpenters gênois, brought back by the Napoleonean army to work in the shipyards and to repair the Toulon-native arsenal.

It was historically sold by travelling merchants who cooked it on the spot, for example on the markets of the city. This practice perdure since years in the middle of the Saleya Course with famous Thérésa, sympathetic nerve is reproduced of the city or on the Lafayette course, where the merchant will distribute you a share in the traditional paper cone. The salesmen are easily recognizable with their small roulottes which became the emblem of the merchants. One sells also the socca in the gravers of the Old man-Nice, in restaurants or snack bars specialized in the kitchen niçoise of which most famous street Bonaparte is, Socca D' Or.

There remain two specimens of furnaces to wood in activity, that of the Hubac place and the street Poncy.

Similar receipts

Ligurie (of Vintimille to Genoa) knows a similar preparation under the name of farinata or farinata di this .

In Sicily there is an alternative called panelle .

In Toscane it bears the name of cecina .

With Oran (Algeria), one knows also a similar preparation of the name of calentica but with different savor since one puts Cumin at it and sometimes an egg.

has Estaque (Marseilles), one knows also a similar preparation of the name of Panisse .

In the Toulon-native area , this speciality names the cade . The cade was sold in the popular streets of the district of Besagne by the women, who had a broad plate laid out on the hip, and who haranguaient crowd by shouting “ caldo ! ” (“hot! ”).

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