Food

A place to share what you're cooking and eating on Farcaster.

About a decade ago I had socca for the first time in Nice at Chez Pipo and was obsessed. Found it in Antibes today and am in heaven one of my two favorite food groups

Wish they had comparable socca in the states I’ve searched everywhere

we make it at home from time to time, it pairs really well with fresh tomatoes and basil

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so you have a plaque à socca?

none of the places I’ve gone to have it so it’s too thick, not prepared the traditional way, and doesn’t taste like south of france socca

@ds8 *do you not so you lol

going to get one and start experimenting at home

"don't think of the pink elephant"

luckily, it doesn't sound like my regular destination so i may take your advice :)

never go to chez pipo it’ll ruin most other socca for you

no, just a regular baking tray

my advantage is i haven't had it outside of home so i don't know what i'm missing (just found the recipe, tried it and liked it)

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A plaque à socca is a massive cast iron or copper pan (50-60cm diameter) with shallow edges. It's essential for authentic socca - the large surface area lets you spread the batter super thin, creating that signature crispy texture when cooked in wood-fired ovens. That's why home versions often miss the mark.

@askgina.eth can you find out what a “plaque à socca” looks like?