On the occasion of the Fête des Mai, Christian Estrosi announced the launch of the European certification process for the Pan Bagnat Niçois. The objective: to have this recipe recognized as a Traditional Specialty Guaranteed (TSG) and to protect its authenticity.
During the Fête des Mai, Christian Estrosi officially launched the certification process for the Pan Bagnat Niçois as a Traditional Specialty Guaranteed. This European recognition would allow for the protection of the original recipe and the promotion of local expertise. The project is being carried out in collaboration with the Métropole Nice Côte d’Azur, its EUROPE DIRECT Center and the metropolitan Tourist Office.
The TSG label aims to protect recipes passed down for over thirty years. It does not refer to a specific region or place of production but rather a traditional method. This label ensures that the preparation adheres to a specific manufacturing process. It also helps prevent the misuse of the name of the specialty.
For Christian Estrosi, the Pan Bagnat deserves this protection: “our Pan Bagnat is not just a simple sandwich, it is an emblem of our Niçois identity, our culinary heritage, and our way of life.”
The Mayor of Nice emphasizes the need to put an end to the recipe’s distortions: “no more mayonnaise, green salad, chicken! Authenticity will now be defined and protected thanks to this certification.”
If it receives the label, the Pan Bagnat Niçois would become the third French specialty recognized as TSG, following the bouchot mussels and the Savoyard Berthoud. It would also be a first for the Provence-Alpes-Côte d’Azur region.
The History of the Pan Bagnat
Originally, Pan Bagnat was a popular dish. Its name means “soaked bread” in Niçois. Stale bread was used, soaked in water to soften it. Seasonal raw vegetables were added. Sometimes, depending on the means, tuna or anchovies would complete this simple meal.
Tuna being expensive, families often opted for the more affordable anchovies. This fish has remained associated with the traditional recipe. Pan Bagnat later became popular as a take-away meal, especially among workers and fishermen.
Today, it is still prepared with local and seasonal ingredients. Olive oil has replaced water to soak the bread, but the essence of the dish remains the same. The certification process aims to recall this history and ensure that products sold under the name Pan Bagnat Niçois adhere to its fundamentals.
This project is part of a broader effort to promote local culinary identity.
