Pissaladière (, , ; or ; or sardenaira) is a dish of

flatbread A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are Unleavened bread, unleavened, although some are leavened, such as pita bread. A Se ...

with toppings from the region of

Provence Provence is a geographical region and historical province of southeastern France, which stretches from the left bank of the lower Rhône to the west to the France–Italy border, Italian border to the east; it is bordered by the Mediterrane ...

and the French city of

Nice Nice ( ; ) is a city in and the prefecture of the Alpes-Maritimes department in France. The Nice agglomeration extends far beyond the administrative city limits, with a population of nearly one million pizza Pizza is an Italian cuisine, Italian, specifically Neapolitan cuisine, Neapolitan, dish typically consisting of a flat base of Leavening agent, leavened wheat-based dough topped with tomato, cheese, and other ingredients, baked at a high t ...

. 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 Pissalat or pissala, is a condiment originating from the Nice region of France. The name comes from ''peis salat'' in Niçard and means 'salted fish'. It is made from anchovy puree flavoured with cloves, thyme, bay leaf and black pepper mixed wit ...

, a type of anchovy paste).Julia Child (1961) ''Mastering the Art of French Cooking'' Vol. 1, Alfred A. Knopf, New York

Etymology and history

The etymology of the word seems to originate from the Latin ''piscis'' "fish", which in turn originated

, the name of an anchovy paste (via ''peis salat'', "salted fish" Niçard). The first written recipe was found in a document of the year 879 in

. This old recipe included onions and

, confirming that the name derives from this anchovy puré.

Description

The dough is usually a bread dough thicker than that of the classic

pizza margherita Pizza Margherita, also known as Margherita pizza, is, together with the pizza marinara, the typical Neapolitan pizza. It is roundish in shape with a raised edge (the ) and seasoned with hand-crushed peeled tomatoes, mozzarella (buffalo mozzar ...

(i.e.

Pizza al taglio or () is a variety of pizza baked in large rectangular trays, and generally sold in rectangular or square slices by weight, with prices marked per kilogram or per 100 grams. This type of pizza was invented in Rome, Italy, and is common throug ...

), 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 In the version of

Menton Menton (; in classical norm or in Mistralian norm, , ; ; or depending on the orthography) is a Commune in France, commune in the Alpes-Maritimes department in the Provence-Alpes-Côte d'Azur region on the French Riviera, close to the Italia ...

the dough is enriched with tomatoes. Some other variants exist in France: * The ''pichade'', typical from

, is a pissaladière with a tomato base. * The ''tarte de Menton'' is a pissaladière without anchovies.

References

External links

Recipe courtesy Emeril Lagasse, 2002
{{DEFAULTSORT:Pissaladiere Pizza varieties Cuisine of Provence Cuisine of Liguria French cuisine Italian cuisine Monegasque cuisine Appetizers Onion-based foods Anchovy dishes

Etymology and history

Description

See also

References

External links