The Pan-bagnat (Occitan: pan banhat for wet bread) is a sandwich that is a speciality of the region of Nice, France. The sandwich is composed of a circle formed white bread around the classic Salade Niçoise, a salad composed mainly of raw vegetables, hard boiled eggs, anchovies and/or tuna, and olive oil. The name of the sandwich comes from the local Provençal dialect of Niçard, in which Pan-banhat means "wet bread". It is often misspelled "pain bagnat" which, while correct in French, is not the spelling used in Niçard. The Pan-bagnat is a popular lunchtime dish in the region around Nice where it is sold in most bakeries and on most markets. The Pan-bagnat and the Salade Niçoise (Salade Nissardo), along with Ratatouille (La Ratatouia Nissardo in Provençal), Socca and Pissaladiere are strongly linked to the city of Nice, where they have been over time developed out of locally available ingredients.
[edit] External links
- [1] Commune Libre du Pan Bagnat: Association pour la Défense et la Promotion de l'Appellation Pan Bagnat
- [2] La recette officielle du Pan Bagnat de Nice (The official recipe for Nice "Pan Bagnat")
[edit] See also
