Pissaladière
 Typical pissaladière | |
| Alternative names | Pissaladiera, pissaladina, piscialandrea |
|---|---|
| Type | Focaccia |
| Place of origin |  Italy France |
| Region or state | Genoa, Liguria Nice, Côte d'Azur |
| Serving temperature | Warm, cold |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
| 266 kcal (1114 kJ)[1] | |
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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.
Etymology[edit]
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[edit]
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[edit]
- ^ http://www.fatsecret.fr/calories-nutrition/générique/pissaladière%7Cserving_size=130g
- ^ "pissaladière" (US) and "pissaladière". Oxford Dictionaries UK Dictionary. Oxford University Press. Retrieved 18 May 2019.
- ^ "pissaladière". Merriam-Webster Dictionary. Retrieved 18 May 2019.
- ^ 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
- ^ "Pissalandrea, one of the first modern pizzas". italyrivieralps.com..
- ^ https://www.jours-de-marche.fr/specialites/pissaladiere.html
- ^ http://www.agriligurianet.it/en/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html
- ^ David, Elizabeth (1999). A Book of Mediterranean Food. London: Grub Street. pp. 38/39. ISBN 1-902304-27-6.
- ^ a b Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York
- ^ Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. ISBN 2-86410-262-5