Pissaladière
Sign in to saveAlso known as pissaladiere, Pissalandrea or Pissaladière, Pissalandrea
Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of 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 in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
Key facts
- Food.name
- Pissalandrea or Pissaladière
- Food.image
- Pissaladière.jpg
- Food.caption
- Typical pissaladière from Nice
- Food.alternate_name
- Pissaladiera, pissaladina, piscialandrea, pizza all'Andrea,
- Food.country
- France
- Food.region
- Provence
- Food.type
- Focaccia, Fougasse
- Food.served
- Warm or cold
- Food.main_ingredient
- Bread dough, onions, olives, garlic, anchovies or pissalat
via Wikipedia infobox
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Encyclopedic overview
5 sectionsContents
- Etymology and history
- Description
- See also
- References
- External links
Pissaladière (, , ; or ; or sardenaira) is a dish of flatbread with toppings from the region of Provence and the French city of 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 in Nice usually consists of caramelised (almost pureed) onions, black olives (generally caillettes) and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste).
==Etymology and history== 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" Niçard).
Excerpted from Wikipedia’s “Pissaladière” article, available under the CC BY-SA 4.0 licence.