Alternative names Pissaladina Serving temperature Warm, cold | Place of origin France | |
Region or state Nice, Provence-Alpes-Côte d'Azur Food energy(per 130g serving) 266 kcal (1114 kJ)http://www.fatsecret.fr/calories-nutrition/générique/pissaladière Similar Salade niçoise, Pissalat, Pan‑bagnat, Fougasse, Tapenade | ||
Cocina a sentimiento pissaladi re
Pissaladière ([pisaladjɛʁ]; Niçard: pissaladiera, [pisalaˈdjeɾɔ] or pissaladina [pisalaˈdinɔ]; Ligurian: piscialandrea [piʃalanˈdreːa]) is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
The etymology of the word seems to be from the Latin piscis, which in turn became pissalat (via peis salat, "salted fish" in Ligurian and Niçard).
References
Pissaladière Wikipedia(Text) CC BY-SA