Pissaladière

Pissaladière


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Pissaladiere or "Pissaladina" ("pissaladiera" in Provencal) is a type of pizza made in southern France, around the Nice, Marseilles, Toulon and the Var District. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered a type of white pizza, as no tomatoes are used. The dough is usually thicker than that of the classic Italian pizza, and the topping consist of: sauteed (almost pureed) onions and anchovies. No cheese is used, again unlike the Neapolitan pizza, however in the nearby Italian town of San Remo mozzarella is added. Now served as an appetizer, it was traditionally cooked and sold early each morning.

Another view held by food specialists is that pissaladiere is not a pizza, but a flat open-face tart garnished with onions, olives, anchovies and sometimes tomato. The etymology of the word seems to be from Old French pescion from the Latin piscis. cite book | last =David | first = Elizabeth| authorlink = | coauthors = | title =A Book of Mediterranean Food | publisher = Grub Street| date = 1999| location = London| pages =38/39 | url = | doi = | id = | isbn = 1902304276]

References

External links

* [http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_21158,00.html Recipe courtesy Emeril Lagasse, 2002]
* [http://www.deliaonline.com/recipes/pissaladiere,1416,RC.html Delia Smiths's recipe, with UK & metric measures]
* [http://www.sallys-place.com/food/columns/braker/pissaladiere.htm Flo Braker's variant, with cheese]


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  • Pissaladière — Lieu d origine Nice Date XIVe siècle Place dans le service …   Wikipédia en Français

  • Pissaladiere — Pissaladière Pissaladière La pissaladière (pissaladiera en nissart, la langue niçoise) est une spécialité culinaire de la région niçoise. Parfois considérée comme une variante de la pizza, la pissaladière est certes confectionnée avec de la pâte… …   Wikipédia en Français

  • pissaladière — [ pisaladjɛr ] n. f. • 1897; provenç. pissaladiera (Nice), de pissalat « purée d anchois », du lat. piscis « poisson » et sal « sel » ♦ Mets niçois, fait de pâte à pain garnie d oignons cuits, d anchois et d olives noires (⇒ …   Encyclopédie Universelle

  • Pissaladière — Saltar a navegación, búsqueda Pissaladière La pissaladière (pissaladiera en el dialecto nizardo del provenzal) es una especialidad gastronómica de la ciudad francesa de Niza y su región. Se trata de una variante de la pizza italiana salvo por la… …   Wikipedia Español

  • Pissaladière — Die Pissaladière ist eine Art Zwiebelkuchen und eine Spezialität aus Nizza, die über die Stadt hinaus auch im südlichen Frankreich und in Italien verbreitet ist. Auf einem Teig ähnlich wie bei Pizza wird neben in Scheiben geschnittenen Zwiebeln… …   Deutsch Wikipedia

  • Pissaladiere — Die Pissaladière ist eine Art Zwiebelkuchen und eine bekannte Spezialität aus Nizza. Auf einem Teig ähnlich wie bei Pizza wird neben in Scheiben geschnittenen Zwiebeln auch das sogenannte Pissala, feinpürierte Sardellen, ausgestrichen, dazu… …   Deutsch Wikipedia

  • pissaladière — [ˌpɪsala djɛ:] noun a Provençal open tart made with onions, anchovies, and black olives. Origin Fr., from Provençal pissaladiero, from pissala salt fish …   English new terms dictionary

  • pissaladière — pis·sa·la·dière …   English syllables

  • pissaladière — pēsäläˈdyer noun ( s) Etymology: French, from Provençal (Nice) pissaladiero, from pissala preserved crushed and salted fish, from pis, peis fish (from Old Provençal peis, from Latin piscis) + sala, past participle …   Useful english dictionary

  • Cuisine occitane — Préparation traditionnelle de la truffade …   Wikipédia en Français

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