|
Pissaladière
Pissaladière (, , ; oc, label= Niçard, pissaladiera or ; lij, piscialandrea ) 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).Julia Child (1961) ''Mastering the Art of French Cooking'' Vol. 1, Alfred A. Knopf, New York 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. Etymology 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 sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ligurian Cuisine
Ligurian cuisine consists of dishes from the culinary tradition of Liguria, a region of northwestern Italy, which makes use of ingredients linked both to local production (such as preboggion, a mixture of wild herbs), and to imports from areas with which, over the centuries, the Ligurians have had frequent trade (such as Sardinian pecorino, one of the ingredients of pesto). Characteristics Ligurian cuisine is affected by the geomorphological characteristics of its territory. It makes use of ingredients coming from the sea as well as game and meat. Ligurian cuisine has transformed over the centuries in relation to the socio-economic situation of the region. The scarcity of cattle pastures forced the Ligurians to develop dishes based on alternative ingredients such as fish and herbs, to which game was subsequently added. Ligurians pair their meat condiments based on wild or cultivated herbs, among which pesto stands out, which is used both as a sauce for ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Niçoise Cuisine
Nice ( , ; Niçard: , classical norm, or , nonstandard, ; it, Nizza ; lij, Nissa; grc, Νίκαια; la, Nicaea) is the prefecture of the Alpes-Maritimes department in France. The Nice agglomeration extends far beyond the administrative city limits, with a population of nearly 1 millionDemographia: World Urban Areas , Demographia.com, April 2016 on an area of . Located on the , the southeastern coast of France on the , at the foot of the |
