Socca is made from chickpea flour.
The specialty associated with Nice is a thin, savory pancake made from chickpea flour, water, olive oil, and salt. The batter is spread in a large, shallow pan and baked at high heat, traditionally in a wood-fired oven. Its edges become crisp while the center stays tender, and it is commonly eaten hot with black pepper.
Socca is strongly identified with Nice and the surrounding French Riviera, but closely related chickpea-flour flatbreads appear elsewhere in the Mediterranean. In Liguria, Italy, a similar preparation is called farinata; in Tuscany it may be called cecina. These names and local techniques differ, yet the shared ingredient explains their resemblance. Socca is naturally gluten-free because chickpeas, rather than wheat, provide the flour. It is distinct from hummus, which is a seasoned chickpea spread rather than a baked pancake.