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Discover the best ice cream in Nice, France. Here’s AZZURRO Artisan Glacier secret:
Nestled in the heart of Old Nice, Chez Azzurro is an ice cream haven that has rightfully earned its reputation as one of the best in France. It has been ranked as one of the best ice cream shops in France according to TripAdvisor. With a passionate team dedicated to crafting delectable treats and a delightful ambiance, Chez Azzurro is a must-visit for any ice cream enthusiast.
Why Chez Azzurro Stands Out
What sets AZZURRO apart from the rest? It all begins with their dedication to sourcing the finest ingredients and crafting each batch of gelato with precision and care. Pierre Veyrat, the visionary behind AZZURRO, believes that the essence of great gelato lies in the harmony of flavors and the purity of ingredients. As he eloquently puts it, “Aucun glacier n’est meilleur qu’un autre, car c’est avant tout une histoire de goût et d’envie.” (No glacier is better than another, as it’s primarily a matter of taste and desire.)
Whether you’re a local or a visitor to Nice, Chez Azzurro is a must-visit destination for anyone seeking an unforgettable ice cream experience. Their dedication to quality, creativity, and making sure customers are happy will make every spoonful a memory to cherish.
Over 30 Years of Professional Excellence
Nestled in the heart of Nice, AZZURRO Artisan Glacier has been making delicious frozen treats. For more than 30 years, AZZURRO Artisan Glacier has been making delicious frozen treats right in the middle of Nice.
Since the 1990s, this lovely place has been making locals and tourists happy with its amazing flavors and top-notch quality. They’ve got everything from rich and creamy to light andrefreshing, all made with care and skill.
Socca is a very rich Mediterranean cake. It is made from chickpea flour, and it is eaten as a hot aperitif!
The Famous Niçoise Salad
This salad contains tuna and a multitude of raw vegetables: tomatoes, cucumber, boiled eggs, green peppers, onions, artichokes as well as olive oil.
The recipe can vary according to the tastes of each and the adaptations of the restaurants.
Ratatouille
This very healthy dish is often used as a side dish. It is cooked with several vegetables diced or sliced: tomatoes, zucchini, eggplant and sometimes even peppers. It is associated with a little garlic or onions as well as herbs from Provence.
Aioli
Aioli is a very typical Provençal dish. It is composed of either cod or cod and accompanied by boiled vegetables. Most often the selected vegetables are carrots, green beans, and potatoes.
It takes its name from the sauce that accompanies it: the aioli, with olive oil and garlic.
Bouillabaisse
This traditional dish from Marseille also has Niçoise version. The Bouillabaisse consists of a fish soup with. Racasse, Saint-Pierre, conger, sea bream, whiting, monkfish, gurnard ad more, and it is accompanied by croutons and “rouille”, the typical sauce of the region. The fishes are cooked with garlic, olive oil or saffron to get a flavorful soup.
Pistou Soup / La Soupe Au Pistou
She is a great classic of Provencal cuisine. It’s a vegetable soup with red, white and green beans, zucchini and potatoes. It is eaten with a sauce made of basil, the pesto, garlic, olive oil, and tomato.
Daube / La Daube Niçoise
The stew is a Provencal specialty. This dish is based on beef most often but it can also be prepared with mutton, lamb, bull or wild boar. The meat is marinated in red wine or white wine and then topped with olive oil, herbs, onions, and garlic. This dish goes very well with cooked vegetables, most often carrots.
“Tripes a la Niçoise” / Guts Niçoise style
This dish is made with tripes and mixed with tomatoes, onion, white wine, and olive oil. This is a simple and tasteful dish, so don’t be afraid to try it.
Pissaladière
The pissaladière comes from Nice. It is a pie made of onions and mashed anchovies and salted sardines (pissala). It is most often covered with black olives.
Fougasse
The fougasse is a soft crust bread with a thick and very soft crumb. Most salty and are embellished with various ingredients: olives, anchovies, bacon, cheese … And many other compositions according to taste! There is also the sweet fougasse, perfumed with orange blossom.
Pan Bagnat
It is emblematic of the region of Nice and it is also found throughout Provence. It’s a sandwich of tuna and raw vegetables. His bread is soaked with olive oil before being garnished. It is left to soak to get all its flavor and softness.
For Dessert: Calisson
Calisson has been a specialty of Aix-en-Provence for centuries. It is a confectionery made with candied melon and almonds, topped with royal icing. It is often scented with orange blossom. Perfect as a dessert.
But we cannot close this blog without talking about olives and olive oil …
Full of sunshine, the local olives are succulent and world-famous. This variety, named Cailletier, gives a sweet oil, beautifully colored, unctuous and tasteful, which illuminates the Provençal flavors.
This typical olive tree of Nice delivers three products: the olive, the oil, and the olive paste, all united under the name “Olive of Nice”, a denomination of controlled origin. Some of the best olive oils in Nice are still made out of an oil mill is still in operation in Nice manufacture.
If you want to know more about Nice…
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