I want the porchetta with a bottle of Chianti Classico. Ok, for the real amateurs, a bottle of Brunello... or if you've really got cash to splurge... a bottle of Ornellaia...mmmm

"Does the cannon still shoot at noon? :-) "

Of course - it's a British tradition :-)

On the dot of twelve noon each day, a canon shot sounds over central Nice. Look up to the sky and you will catch the puff of smoke from the explosive aerial charge. It is the canon of Sir Thomas Coventry, a colonel of the British army , who in 1860 asked the municipality of Nice to fire a cannonball everyday at noon, to remind his forgetful wife that it was time to serve his lunch. He committed to supplying all the ammunition and the canon, which was installed in the castle, at 92 meters in height, so that it could be heard by all the citizens of the city. Hear the sound of the canon at twelve sharp and note, along with 300,000 Nicois, that it is time to go find a little restaurant to sit, eat and chat for the next two hours.  

http://www.frenchrivieraxpress.com/French%20Riviera%20About/Nice.html

Maybe it's because I'm a Londoner - that I moved to Nice. Blog - Nice Experience

That's the only one you like - and because of a poster in it ? :-)

Maybe it's because I'm a Londoner - that I moved to Nice. Blog - Nice Experience

"How do you eat roast pig's head?"

Piece by piece ? :-)

"Great pics full of life and passion, Ted!"

Thanks afew. I really like taking photos in situations like that, one is constantly alert, trying to get the action but also trying to use background and other people and it's very satisfying when it all comes together.  

Maybe it's because I'm a Londoner - that I moved to Nice. Blog - Nice Experience

While roast pigs's head is delicious there are other uses for the head not to be found easily outside Italy.

Guanciale is a traditional seasoned preparation of the jowls. Typical of central Italy, it is used instead of bacon for a large number of plates, the most famous being pasta alla carbonara, alla gricia or all'amatriciana. Pork jowl bacon has a distinctive flavour and taste that makes it indispensable in the Central Italian Kitchen. I'll put it bluntly, at the risk of starting a pasta war, there's no such thing as a Carbonara or an Amatriciana made with bacon, especially that sugary American junk. Yetch.

Another delicacy is Coppa di Testa or Head Cheese. It's a cooked salame prepared with all the edible head parts with spices and cedro rind, stuffed in a sow bladder and boiled for hours.