Nice: Socca in Lou Pilha Leva
Nice is a very diverse city. But that's no wonder. Somehow they've all been here: the Greeks, the Romans, the Phoenicians, the Saracens, the English anyway, certainly the Portuguese, a few Russians and a lot of other people. And all of them have put their stamp on the city in the form of a fortress, a harbor, a church or cathedral, and one or the other building and hotel. This has been going on for a few thousand years now.
But Nice also has its own culture and, above all, its own language that has survived the last few centuries: Nissart. The Nissart is experiencing a renaissance and is being cultivated again in schools and language associations. Many of the street signs have "subtitles" in Nissart. But not only the language, but also the kitchen has its "Spécialités Nicoises".
If you turn right from the Promenade des Anglais in the old town, you get a quick impression of the "old Nice" - after all - last two centuries. The houses are very close together, people dry their clothes in an almost picturesque way on linen in front of the windows and you naturally lose their orientation in the steps, lanes and alleys after a short time.
Everywhere you can see pondering tourists with cards in their hands and every now and then there is a call for a GPS system loud. Of course, the whole time is eaten everywhere. Some of the small restaurants in the streets have rest periods, but many also offer non-stop service. It smells of cooked food all the time, you see people happily bent over their plates and then you come across a gallery and a shoemaker behind the next corner on a patisserie with the most incredible tartlets in the refrigerated display case
If you've had enough of the shops, people, churches and museums in the old town, it's time for a quick lunch. This is best taken locally in the "Lou Pilha Leva".
There is excellent Socca. No, we're not talking about ball games here, but about a chickpea pancake being baked in huge shapes in very hot ovens. A true "Spécialité Nicoise".
The menu also includes other typical dishes. For example, the Pissaladière (onion cake/pizza with anchovies) or Farcis (stuffed vegetables). We opt for Socca and two glasses of rosé and take a seat on the unpretentious orange benches. Of particular note are the salt and pepper shakers, which consist of two small granini juice bottles with perforated lids. We're baffled.
Then ours Socca finished. The patties are served "without anything" (even without cutlery) and somehow look too simple to taste good. We also come out as tourists as we ask for cutlery. Then we try (good with a knife and fork) and are blown away by the simple and at the same time stunning taste. We then experiment with some balsamic sauce and continue to be excited. But usually Socca is eaten pure with some fresh pepper.
As we eat, the line in front of the output hatch gets longer and longer.