Gastronomy
of Nice, France
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Examples
of Nicois specialties include: - Beignets
de fleurs de courgettes
- Ratatouille
- Pichade
- Pissaladière
- Petit Farcis
- Pan-bagnat
- Socca
- Soupe
au pistou
- Tourte
de blettes
- Daube
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Gastronomy The
cuisine of Nice uses resources of the local countryside (olive oil, anchovies,
fruit and vegetables) but also resources from more remote regions, in particular
those from Northern Europe because ships which came to seek olive oil arrived
full with food products. Thus one finds specialities such as those using stockfish
made from dried haddock. Nice
has a few local dishes. There is a local pie made with onions and anchovy sauce,
named "Pissaladière " (French spelling). Socca is a type of pancake made
from chickpea flour. Nice is also known for bouillabaisse and various fish soups;
"Stockfish" (traditionally pronounced as "Stoquefiche" (French spelling) with
special emphasis on the first "e"). Farcis nicois is a dish made from vegetables
stuffed with breadcrumbs; and salade nicoise is a tomato salad with green
peppers of the "Corne" breed, baked eggs, tuna or anchovies and olives. Local
meat comes from neighbouring valleys, such as the sheep of Sisteron. Local fish,
such as mullets, bream, sea urchins, and anchovies (alevins) are used to a great
extent, so much so that it has given birth to a proverb: "fish are born in the
sea and die in oil.†Naturally, this refers to the olive oil made in the Nice
hills. Indeed, seafood is generally much appreciated in the delicate and healthy
cuisine of Nice.
See
Also: History
of Nice, France Climate
in Nice The
Demographics and Economy Gastronomy
of Nice Best
Restaurants in Nice Best
Value Restaurants in Nice Cours
Saleya --Nice Food Market All text
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