Pissaladière (, , ; oc, label=
Niçard, pissaladiera or ; lij, piscialandrea ) is a dish of
flatbread
A flatbread is a bread made with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pizza and pita bread.
Flatbreads r ...
with toppings in the cuisines of
Liguria
Liguria (; lij, Ligûria ; french: Ligurie) is a Regions of Italy, region of north-western Italy; its Capital city, capital is Genoa. Its territory is crossed by the Alps and the Apennine Mountains, Apennines Mountain chain, mountain range and is ...
(especially Genoa) and
Nice
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 ...
. It is often compared to
pizza
Pizza (, ) is a dish of Italian origin consisting of a usually round, flat base of leavened wheat-based dough topped with tomatoes, cheese, and often various other ingredients (such as various types of sausage, anchovies, mushrooms, on ...
. 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
__NOTOC__
The Magra is a long river of Northern Italy, which runs through Pontremoli, Filattiera, Villafranca in Lunigiana and Aulla in the province of Massa-Carrara ( Tuscany); Santo Stefano di Magra, Vezzano Ligure, Arcola, Sarzana and Amegl ...
and
Var. After the annexation of the
County of Nice
The County of Nice (french: Comté de Nice / Pays Niçois, it, Contea di Nizza/Paese Nizzardo, Niçard oc, Contèa de Niça/País Niçard) is a historical region of France located around the southeastern city of Nice and roughly equivalent t ...
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 salat'', "salted fish" in older Ligurian and
Niçard).
[Benvenuto, Alex. ''Les cuisines du Pays niçois'', Serre éditeur. Nice: 2001. ]
Description
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'').
[Julia Child (1961) ''Mastering the Art of French Cooking'' Vol. 1, Alfred A. Knopf, New York]
See also
*
Cuisine of Liguria
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), an ...
*
List of Italian dishes
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and anci ...
References
External links
Recipe courtesy Emeril Lagasse, 2002
{{DEFAULTSORT:Pissaladiere
Pizza varieties
Cuisine of Provence
Cuisine of Liguria
Appetizers
Onion-based foods
Anchovy dishes