A thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.
What makes it socca
Chickpea flour, water, olive oil and salt — nothing else.
Baked thin and fast in a very hot oven, blistered on top.
Black pepper, and eaten at once.
Where it comes from
It's Nice's street food, a cousin of Liguria's farinata over the border — Nice looked towards Genoa and Turin until it became French in 1860. It's cut from the pan in rough pieces and eaten with the fingers, standing.