If you're not familiar with the story of pan-bagnat, let us explain it to you before diving into the main topic : originally, families from Nice used stale bread soaked in water, filled with seasonal vegetables and a bit of fish based on what they had available. The theoretical luxury of tuna was often replaced by anchovies (which were much more affordable) and that’s how it has remained in the classic version. Today, the bread is rubbed with olive oil, but the spirit of simplicity is still very much alive.
Voir cette publication sur Instagram
That’s why today it’s official : Christian Estrosi has started the process of obtaining a label during the Fête des Mai, with a clear goal : to protect this little culinary gem from all its imitations. Because the pan-bagnat is a symbol of Niçoise identity, a popular dish that tells a story, showcases know-how, and reflects a way of life. In its original version, there's no room for frills : no mayonnaise, no green salad, and definitely no chicken. Just fresh raw vegetables, anchovies or tuna, a good round bread, and olive oil to “moisten” it all, which is where its name literally meaning wet bread comes from in Niçois.
A label to protect tradition
STG specialty in the entire PACA region.
