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Pissaladière - Wikipedia

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Pissaladière (UK: ⫽ˌpɪsælædˈjɛər⫽, US: ⫽ˌpiːsɑːlɑːdˈjɛər⫽,[1][2] French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa] or sardenaira) is a dish of flatbread with toppings from the region of Provence[3] and the French city of Nice.[4][5] 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).[6] The etymology of the word seems to originate from the Latin piscis "fish",[7] which in turn originated pissalat, the name of an anchovy paste[6] (via peis salat, "salted fish" Niçard).[8] The first written recipe was found in a document of the year 879 in Provence. This old recipe included onions and pissalat, confirming that the name derives from this anch

Pissaladière - Wikipedia Jump to content From Wikipedia, the free encyclopedia Flat bread topped with onions, anchovies and olives Pissalandrea or Pissaladière Typical pissaladière from Nice Alternative names Pissaladiera, pissaladina, piscialandrea, pizza all'Andrea, Type Focaccia , Fougasse Place of origin France Region or state Provence Serving temperature Warm or cold Main ingredients Bread dough, onions , olives , garlic , anchovies or pissalat Media : Pissalandrea or Pissaladière Pissaladière ( UK : / ˌ p ɪ s æ l æ d ˈ j ɛər / , US : / ˌ p iː s ɑː l ɑː d ˈ j ɛər / , [ 1 ] [ 2 ] French: [

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