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There are those who swear by onions.
Others prefer eggplant, zucchini, tomatoes or peppers.
One thing is certain: the small stuffed vegetables, just like the Niçoise salad, the pissaladière, the socca, the chard pie or the pan-bagnat, are among the essentials of a Nissard cuisine proud of its colors to the point of be registered - sorry!
- to the intangible cultural heritage of France since 2019. And yet, the consumption of stuffed vegetables goes well beyond the Côte d'Azur:
"It's an old story!
It was already found among the Egyptians, Romans and Byzantines.
, explains André Giordan, former professor of epistemology at the University of Geneva and member of the technical committee orchestrated by the Nice tourist office to distribute the label of Nissarde cuisine at the tables of the region…
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