Editing Nice (section)

===Cuisine===
The cuisine of Nice is especially close to those of [[Provençal cuisine|Provence]] but also [[Ligurian cuisine|Liguria]] and [[Piemontese cuisine|Piedmont]] and uses local ingredients ([[olive oil]], [[anchovies]], fruit and vegetables) but also those from more remote regions, in particular from Northern Europe, because ships which came to pick up olive oil arrived full of food products, such as dried [[haddock]].{{citation needed|date=May 2023}}

The local cuisine is rich in around 200 recipes. Most famous include the local tart made with onions and [[anchovies]] (or anchovy paste), named "[[Pissaladière]]" and derived from the ligurian pissalandrea, a sort of pizza. ''[[Farinata|Socca]]'' is a type of pancake made from [[chickpea]] flour. ''[[Farcis niçois]]'' is a dish made from vegetables stuffed with a mixture of breadcrumbs, meat (generally sausage and ground beef), and herbs; and ''[[salade niçoise]]'' is a tomato salad with baked eggs, tuna or anchovies, olives and often lettuce. Green peppers, vinaigrette, and other raw green vegetables may be included. Potatoes and green beans are not traditional components.

Local meat comes from neighbouring valleys, such as the sheep of [[Sisteron]]. Local fish, such as mullets, bream, sea urchins, anchovies and poutine/[[gianchetti]] are used to a great extent, so much so that it has given birth to a proverb: "fish are born in the sea and die in oil".<ref>{{Cite book|title=What Caesar Did For My Salad: The Secret Meanings of our Favourite Dishes|last=Jack|first=Albert|publisher=Penguin UK|year=2010|isbn=9780141929927|location=London}}</ref>

Examples of Niçois specialties include:
[[File:Nizza-Salat an der F Mittelmeerküste.JPG|thumb|[[Salade niçoise]]]]
*[[Salade niçoise]]
*[[Pan-bagnat]]  
*[[Ratatouille]]  
*[[Daube]] 
*[[Pissaladière]]
*[[Farinata|Socca]]
*[[Barbajuan]]  
*[[Tapenade]]  
*[[Fougasse (bread)|Fougasse]]

[[File:Bataille de fleurs. 2020-02-22 14-43-52.jpg|thumb|Flower parade]]