|Alternative names||Pissaladiera, pissaladina, piscialandrea|
|Place of origin||Italy|
|Region or state||Genoa, Liguria|
|Serving temperature||Warm, cold|
|Main ingredients||Bread dough, onions, olives, garlic, anchovies or pissalat|
|367 kcal (1537 kJ)|
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Pissaladière (UK: //, US: //, French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa]) is a dish of flatbread with toppings in the cuisines of Liguria (especially Genoa) and Nice. 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). 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.
The etymology of the word seems to originate from the Latin piscis "fish", which in turn originated pissalat, the name of an anchovy paste (via peis salat, "salted fish" in older Ligurian and Niçard).
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).
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- "Pissalandrea, one of the first modern pizzas". italyrivieralps.com..
- "La pissaladière : Une spécialité niçoise à base d'anchois et d'oignons".
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- Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
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- Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5