Pissaladière (Ligurian: piscialandrea; Occitan: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]) is a focaccia dish made in the Italian region of Liguria, especially in the Province of Imperia, and in adjacent districts in Southern France, like Nice, Marseille and Toulon. The dough is usually a bread dough thicker than that of the classic Italian pizza, and the traditional topping consists of caramelised (almost pureed) onions, olives, garlic and anchovies (either whole or in the form of pissalat, a type of anchovy paste). No cheese is used in France; however in the nearby Italian town of San Remo, mozzarella is sometimes added. Now served as an appetizer, it was traditionally cooked and sold early each morning.
The etymology of the word seems to be from the Latin piscis, which in turn became pissalat, (via peis salat, "salted fish" in Ligurian and Niçard).
- ^ Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
- ^ David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6.
- ^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5