Pissaladière

Pissaladière (UK: /ˌpɪsælædˈjɛər/, US: /ˌpiːsɑːlɑːdˈjɛər/,[2][3] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa] or sardenaira) is a dish of flatbread with toppings in the cuisines of Liguria (especially Imperia) and Nice.[4][5][6][7] It is often compared to pizza. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).[8] This dish subsequently spread to the whole of geographic and ethno-cultural Liguria, that is to say between the rivers of Magra and Var. After the annexation of the County of Nice to France, this dish of Ligurian origin became established in French cuisine.

Pissaladière
Typical pissaladière
Alternative namesPissaladiera, pissaladina, piscialandrea
TypeFocaccia
Place of originItaly
Region or stateGenoa, Liguria
Serving temperatureWarm, cold
Main ingredientsBread dough, onions, olives, garlic, anchovies or pissalat
Food energy
(per serving)
367 kcal (1537 kJ)[1]
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Etymology

The etymology of the word seems to originate from the Latin piscis "fish",[9] which in turn originated pissalat, the name of an anchovy paste[8] (via peis salat, "salted fish" in older Ligurian and Niçard).[10]

Description

The dough is usually a bread dough thicker than that of the classic pizza margherita, and the traditional topping usually consists of caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat).[8]

See also

References
  1. "Bread dough or Pastry? Which Pissaladiere will you make?". 20 May 2021.
  2. "pissaladière" (US) and "pissaladière". Oxford Dictionaries UK English Dictionary. Oxford University Press.
  3. "pissaladière". Merriam-Webster Dictionary. Retrieved 18 May 2019.
  4. Riley, Gillian (November 2007). The Oxford Companion to Italian Food. ISBN 978-0-19-860617-8.
  5. "Pissalandrea, one of the first modern pizzas". italyrivieralps.com. 12 October 2014..
  6. "La pissaladière : Une spécialité niçoise à base d'anchois et d'oignons".
  7. "Pizza all'Andrea (Pissalandrea) - Agriligurianet".
  8. Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
  9. David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6.
  10. Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5
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