Pissaladière

Pissaladière - brief summary

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Pissaladière (UK: /ËŒpɪsælædˈjɛər/, US: /ËŒpiːsɑːlɑːdˈjɛər/, French: [pisaladjɛʁ]; Niçard: pissaladiera [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinÉ”]; Ligurian: piscialandrea [piʃalaŋˈdɾeːa]) 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). 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 be.

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