Cade / Calentica / Farinata / Panisse / Socca

Preparation info
    • Difficulty


Appears in
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

These savoury ‘breads’ are all made with chickpea flour. Cade is Toulonnais. Calentica is the pied noir name: it was the street snack of Oran. Farinata is Genovese. Panisse is Marseillais. Socca belongs to Nice.

The proportions are the same for all of them.

Cade, calentica, farinata and socca are prepared thus:


  • 400g chickpea flour
  • 80cl water
  • 10cl


Make a batter adding the water bit by bit to the flour then mixing in half the oil. Let this stand for several hours or overnight.

Oil as big a pan as you have, or several pans. Heat them. The oven must be very hot. Pour in the batter. The depth should be no more than 2.5cm. Scatter over th