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.