Provence Food To Grab On The Go
Exploring Provence-Alpes-Côte d'Azur can definitely make one hungry. I don’t know if it’s smelling the Mediterranean Sea, walking the picturesque villages, or peaking in all of the restaurants and food shops, but when I’m here, I’m always hungry! Of course, this is still France, so restaurants aren’t open all day long, so what I need is some snacks, aka Provence food to grab on the go!
The food of Provence is influenced by the Mediterranean Sea and its boarding countries as well as the local ingredients. Staple Provencal ingredients include olives, tomatoes, chickpeas, citrus, lavender, anchovies, and olive oil. I like to eat the specialty food of a region when I’m traveling, so on my list of Provence food for snacks are things you should be able to find in most Provence destinations.
It also includes a number of sweets. When I’m hungry, I usually crave something savory, but in Provence, France, many snacks are sweet. In fact, a lot of what I consider French desserts are eaten as snacks. Since French women don’t get fat, who am I to argue.
The top 10 Provence foods that make great snacks:
Pissaladière: This is my ideal snack. Nice’s version of pizza topped with anchovies, olives, caramelized onions, and fresh herbs dates back to the 1300s.
Socca: This may be the official street food of Nice, and one of my favorite snacks. You’ll see signs everywhere for this flatbread made of chickpea flour. I like the traditional version with just salt, pepper and olive oil, but you can find them with toppings of cheese, and olives as well.
Tapenade: A spread made with black or green olives. If you are not a fan of anchovies, make sure you know what is in the one you order. Enjoy it with bread or vegetables.
Oreillettes: These crispy flat fried fritters are sometimes flavored with citrus and generously sprinkled with powdered sugar.
Calissons: Diamond-shaped sweet made with almonds and candied melons, covered in icing.
Tarte tropézienne: Brigitte Bardot is responsible for naming this orange flavored pie of brioche pastry with a layer of cream in the middle.
Panisses: A creamy, crunchy, deep-fried chickpea batter that is somewhere between a French fry and hummus.
Anchoïade: I am not a huge fan of anchovies, but I do like this traditional Provencal dip with red wine vinegar, minced garlic, and olive oil on bread or with veggies.
Navettes: Orange flavored cookies in the shape of a boat.
Beer: Yes, beer! I find beer very filling, and if the monks called it food, then so can I!