Pauline Giordano

My grandmother taught me to make socca on a wood-fired pan before I could reach the counter, so my cooking call is built around thirty years of watching her do it. I also run a second call on Niçoise cooking beyond socca, since most visitors only hear about the one dish. On a call I slow right down at the moment a batter needs to hit a hot pan, because that is where most people get it wrong at home. My family has Italian roots just across the border, which shapes a lot of what I cook. I answer questions as they come rather than saving them for the end.