Pissaladière

Pissaladière
	Typical pissaladière
Alternative names	Pissaladina
Type	Focaccia
Place of origin	France
Region or state	Nice, Provence-Alpes-Côte d'Azur
Serving temperature	Warm, cold
Main ingredients	Bread dough, onions, olives, garlic, anchovies or pissalat
Food energy; (per 130g serving)	266 kcal (1114 kJ)http://www.fatsecret.fr/calories-nutrition/générique/pissaladière
	Media: Pissaladière;

Pissaladière (Niçard: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdina]; Ligurian: piscialandrea;) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic Margherita pizza, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).^[1] Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.

The etymology of the word seems to be from the Latin piscis,^[2] which in turn became pissalat, (via peis salat, "salted fish" in Ligurian and Niçard).^[3]

References

^ 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. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)
^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5

External links

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[child-1] Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York

[EDMF-2] David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6. {{cite book}}: Cite has empty unknown parameter: |coauthors= (help)

[3] Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5

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