Presentation

Whenever you are visiting Nice, France you should be ready for proper gastronomic discoveries and noble tastes of Niçoise cuisine. Niçoise cuisine is an interesting mix of French, Mediterranean and Italian; which will suit any gourmet’s taste. In this blog post, the culinary specialties, which will be described below, gives everyone a real sense of Nice. So, let’s get to it!

Niçoise Salad

The regional dish to mention, perhaps, is called salade niçoise. This attractive and invigorating dish normally contains recently picked tomatoes, soft leaves, boiling one’s eggs, fish Gilbert, fish berries, and fish spores. It is accompanied with olive oil and in some occasions with lemon juice. The salade niçoise is a good choice for getting a rather light but very tasty meal.

Socca

Altogether, one other Niçoise conventional dish is Socca. It is a very narrow type of pancake that has been prepared from chickpea flour, olive oil and water. The flat bread used in the preparation of the dish is cooked in a clay oven and is crisp on the exterior while soft on the inside. Specifically, Socca is a popular evening snack for which wine is ideally served as an accompaniment, like most of the cuisine of Algeria. It has a peculiar taste and soft to the touch, and these qualities makes it to be more unique and fulfilling to be used as a dish.

Pissaladière

Pissaladière is heaven for anyone who has a knack for.all things that are typically non-sweet consisting of baked products or breads, pastas, snack foods, appetizers and the like. This is a classic dish that can be described as a pizza and tart whose preparation may include putting toppings and cheese and baking it in the oven. The base of the pizza is rather soft, like pizza dough, and its toppings are caramelized onions, Black olives, and Anchovies. Pissaladière is commonly served at the same manner as tapas or as a sort of light meal. This one is a true blow of flavor and aroma that will remind one of the Provencal markets of Nice.

Niçoise Salad

However, the recipe of Salade Niçoise presented above is an international version, whereas Salade Niçoise is the traditional type. The ingredients of gazpacho are fresh chopped vegetables including tomatoes, green beans, potatoes, and anchovies; hard-boiled eggs, and green olives. Usually it is englished with olive oil, vinegar, dijon mustard and other ingredients. Salade Niçoise is a filling type of cuisine which is quite typical for the region of Nice.

Pan Bagnat

For a classic Niçois sandwich, look no further than the Pan Bagnat. It is made of a dough that is formed in a round shape with tuna, hard boiled eggs, tomatoes, cucumbers, radish, and grey olives that are placed in the middle of the loaves. They cannot be cooked with a lot of salt and sugar because they are baked and the high content of olive oil is added as a seasoning and to allow the ingredients’ flavors mix. La Pan Bagnat remains a usual and fairly convenient takeaway lunch meal, which is ideal for eating while wandering around Nice.

Stuffed Niçois

Presumably, farcis niçois was a warm dish that proves the richness of Niçois farmers’ harvest. It is vegetables like the zucchini, the pepper and the tomato that are scooped out of the center to make room for meat, bread Crumbs, garlic as well as spices and herbs. The stuffed vegetables are then steamed until they have reached a cooked state. This dish is as much an exemplification of the Nice’s farm to table culture as it is one might ever get: Every bite of it is rich with flavors idyllic of the Mediterranean.

Final thoughts

What can one say about traditional Niçoise cuisine, it is another exciting gastronomic trip to go on. Starting from the salsa Niçoise to the crunchy socca, all the dishes reflect the true flavors of the region’s scrumptious food culture. Having tasted these traditional goodies, you would have not only be able to feast on your taste buds, but also be able to reminisce of your trip to the lovely city of Nice. So, bon appetit!