Socca

Socca is a chickpea pancake or flatbread that is a staple of Niçoise and Provençal cooking. The batter is typically made from chickpea flour, water, olive oil, and salt, sometimes with a touch of pepper. The mixture is whisked to a thin consistency and poured into a round, well-oiled pan and baked quickly in a very hot oven, traditionally a wood-fired oven. The result is a crisp-edged, tender-centered pancake.

Socca is closely related to farinata, a similar preparation common in Liguria and parts of Tuscany in Italy, where it is often seasoned with black pepper and lemon. In some places it is known as cecina, fainà, or farinata, depending on local tradition. The Italian variants generally use the same core ingredients, yielding a dense, savory pancake.

Common serving: socca is served hot in wedges, straight from the pan, as a street-food snack or starter, often sprinkled with salt and pepper and a drizzle of olive oil; lemon wedges may accompany it. It is naturally gluten-free and dairy-free, making it suitable for vegan diets.

Geographically, socca is a hallmark of Nice and the broader Provence-Alpes-C-Côte d’Azur region, with similar chickpea pancakes appearing across the Mediterranean. The exact origins are not precisely documented, but the dish reflects a long-standing tradition of chickpea-based baking in coastal southern Europe.

History and notes: The recipe has ancient roots in Mediterranean legume-based cooking, with regional adaptations such as farinata in Italy. Today socca remains a popular, quick, inexpensive street food and home dish in southern France.