Understanding Riviera Cuisine

The Niçois Foundation

Nice's cuisine, recognized by UNESCO, forms the region's culinary backbone:

Essential Dishes: - Salade Niçoise: The real version uses no cooked vegetables - Socca: Chickpea flour pancake, street food supreme - Pissaladière: Onion tart with anchovies and olives - Pan Bagnat: "Bathed bread" sandwich, perfect beach food - Petits Farcis: Stuffed vegetables, summer specialty - Ratatouille: The original vegetable stew - Daube: Beef stew with red wine, winter comfort

Key Ingredients: - Olive oil (never butter in traditional cooking) - Tomatoes, zucchini, eggplant, peppers - Fresh herbs: basil, thyme, rosemary - Anchovies and sardines - Swiss chard (blettes) - Chickpeas and beans

Italian Influences

The Italian border's proximity enriches options: - Fresh pasta everywhere - Real pizza (not French interpretations) - Gelato competing with French glaciers - Aperitivo culture - Coffee done properly

Provençal Traditions

From the interior come heartier elements: - Aioli (garlic mayonnaise) - Tapenade (olive paste) - Brandade (salt cod puree) - Herb-crusted lamb - Goat cheeses - Lavender honey