Arid, sun-drenched land makes the Riviera the ideal location for growing olives, herbs, and wine-producing grapes. Add the richness of the sea and you have the delicious cuisine of southern France. Anchovies are used in pan bagnat sandwiches, pissaladière pizzas, and the salad named for the town of Nice, or are blended into a spread. Chickpea flour makes thin socca crêpes and the much thicker panisse. Brandade de Morue takes salt cod and potatoes and turns them into something special. Bouillabaisse, the iconic fish stew, does the same with the leftovers from the catch of the day. For sweets, chestnuts are candied into marrons glacés and fruits are preserved as jellies, jams, or candies.