Pissaladière

Pissaladière (UK: /ˌpɪsælædˈjɛər/, US: /ˌpiːsɑːlɑːdˈjɛər/,[2][3] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa]) is a culinary specialty originating from Liguria (particularly Genoa),[4][5][6][7] now also typical in southeastern France. It is often compared to pizza.

Pissaladière
Typical pissaladière
Alternative namesPissaladiera, pissaladina, piscialandrea
TypeFocaccia
Place of origin Italy
 France
Region or stateGenoa, Liguria
Nice, Côte d'Azur
Serving temperatureWarm, cold
Main ingredientsBread dough, onions, olives, garlic, anchovies or pissalat
Food energy
(per serving)
266 kcal (1114 kJ)[1]
Part of a series on
Pizza

Etymology

The etymology of the word seems to originate from the Latin piscis "fish",[8] which in turn originated pissalat, the name of an anchovy paste[9] (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).[9]

References
  1. http://www.fatsecret.fr/calories-nutrition/générique/pissaladière%7Cserving_size=130g
  2. "pissaladière" (US) and "pissaladière". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 18 May 2019.
  3. "pissaladière". Merriam-Webster Dictionary. Retrieved 18 May 2019.
  4. https://books.google.fr/books?id=-HStec87HdcC&pg=PT311&lpg=PT311&dq=genoa+pissaladiere+middle+aged&source=bl&ots=zJwQf23zIe&sig=ACfU3U3ghVWR6Iz8S116Gjq_RWAK5WxxdA&hl=en&sa=X&ved=2ahUKEwj7qrmt6IXoAhVRyoUKHZS3DtgQ6AEwEnoECAwQAQ#v=onepage&q&f=false
  5. "Pissalandrea, one of the first modern pizzas". italyrivieralps.com..
  6. https://www.jours-de-marche.fr/specialites/pissaladiere.html
  7. http://www.agriligurianet.it/en/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html
  8. David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6.
  9. Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
  10. Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5
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