Socca

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Well I thought Socca was just something nice that they made in Nice. But my first Google result described a version made in Italy where they call it farinata. And this same blog post gave a beautifully illustrated detailed description of the recipe and info about the flour too ....


I'll definitely have a go at this when I get home, but in the meantime I  tried the Socca which Nice had to offer and duly noted it can be used as a pizza base too. To be frank, we were highly unimpressed with the Socca we had in Nice -  served outside as a snack 'on the go', it was warmed up from a massive pan that seemed like it had been made hours earlier. It could only be described as BLEURGHHHHH!!!
It was reeeeeeeeally greasy and disgustingly salty.  It was like fried dishcloth, filthy looking scraps.
We chucked most of it away. We know it CAN be nice, I think we were just unlucky.

Disappointing as I so wanted to like this because gluten free stuff with natural products is a much better way to deal with intolerances than weird chemical substitutions imo.


BUT  I won't give up, although rather than buy more here in Nice, I'll give it a whirl at home. Watch this space.










Location: Nice, France

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