One of the glories of France is its cuisine, and each region has its own delicious specialties. Along the country’s Mediterranean coast, you’ll find three culinary cousins to tantalize your tastebuds. They are made from the same ingredients, but in very different ways.

Panisse, cade, and socca are found from Marseille to the Italian border, and they share a common ancestor: Italy’s farinata. Centuries ago, Italian workers from Liguria brought this poor man’s dish with them as they labored in France.

The key ingredient is chickpea flour, which is common in the area because it thrives in dry climates and poor soil. Popular among the poor because it was cheap, today chickpea flour has gained new popularity because it is not only delicious and nutritious, but also gluten-free. And easy to make!

Learn about these three French specialties at The Good Life France!