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March 8, 2013 @ 6:00 pm - 8:00 pm
Socca (also known as farinata or cecina) is a delicious savoury dish made from chickpea flour and olive oil that I first tried in Nice, where it was baked in giant 1m-wide round trays and served alongside thin crust Margherita pizzas. It’s popular all along the Ligurian from Nice to Pisa – imagine something between a soft polenta and crispy crêpe.
Dep alum Emily Zimmerman will be making socca crêpes, filled with mushrooms and creamy garlic-almond sauce, served with a side of thin-sliced, sauteed apples, onions, and rutabagas. $12
(Veg’n-friendly & gluten free)
There will also be homemade Afoodgypsy soup & our organic baby green salad.