Panice

 

Panice

Panisses

Image courtesy Wikimedia Commons

I kept writing ‘panice’ instead of ‘panic’ in yesterday's post. Maybe it’s because my name is Janice and I’m accustomed to writing ‘e’ following ‘c.’ 

So, I looked up Panice. It is an Italian family name for a supplier of millet, just as Cooper is a maker of casks and vats, and Smith is a person who works with metal.

Panice is also an alternative spelling of panisse, which is a French street food popular in Provence. It is made from chickpea flour and fried in olive oil until golden on the outside and soft in the centre.

Panisse was introduced to Provence by Italian workers from neighbouring Liguria, where is it known as panissa or panelle. It is particularly popular in Nice and Marseilles, traditionally eaten sprinkled with salt and pepper and accompanied by a glass of wine.

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