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Chickpea Foodways — socca and barbajuan

Specialised

Chickpea flour batter poured thin onto an oiled pan and baked fierce, eaten hot with pepper — SOCCA in Nice and Monaco, FARINATA in Liguria, FAINÈ in Sardinia, CECINA in Tuscany, PANISSE when it is cut and fried. ⚠ ONE COASTAL FAMILY, SEVERAL NAMES, NO SINGLE OWNER. Monaco’s version sits in the middle of the Niçois and Ligurian range, which is exactly where Monaco sits.

Atlas — where and when

Communities and languages

Languages: Monegasque, Ligurian

What is recorded

  • Socca, farinata, cecina, fainè and panisse form a single chickpea-flour flatbread family along the Ligurian and Provençal coasts. No single point of origin is asserted and competing local claims are recorded as such. disputed

Related foodways

This foodway relates to

  • related to Italian disputed

    Socca, farinata, cecina, fainè and panisse are one chickpea-flatbread family along the Ligurian and Provençal coast. No single origin is asserted.

Recipes

No recipes are filed under this cuisine yet.