Pissaladière
Encyclopedia
Pissaladière is a pizza
-like dish made in southern France
, around the Nice, Marseilles, Toulon
and the Var District, and in the Italian
region of Liguria
, especially in the Province of Imperia
. 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 a bread dough thicker than that of the classic Italian pizza (although a pâte brisée is sometimes used instead), and the traditional topping consist of caramelised (almost pureed) onion
s, olive
s, garlic
and anchovie
s (either whole or in the form of pissalat
, a type of anchovy paste). No cheese is used in France; 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.
The etymology of the word seems to be from occitan peis, from the Latin piscis, which in turn became pissalat, (via peis salat, "salted fish" in Niçard
).
Pizza
Pizza is an oven-baked, flat, disc-shaped bread typically topped with a tomato sauce, cheese and various toppings.Originating in Italy, from the Neapolitan cuisine, the dish has become popular in many parts of the world. An establishment that makes and sells pizzas is called a "pizzeria"...
-like dish made in southern France
Southern France
Southern France , colloquially known as le Midi is defined geographical area consisting of the regions of France that border the Atlantic Ocean south of the Gironde, Spain, the Mediterranean, and Italy...
, around the Nice, Marseilles, Toulon
Toulon
Toulon is a town in southern France and a large military harbor on the Mediterranean coast, with a major French naval base. Located in the Provence-Alpes-Côte-d'Azur region, Toulon is the capital of the Var department in the former province of Provence....
and the Var District, and in the Italian
Italy
Italy , officially the Italian Republic languages]] under the European Charter for Regional or Minority Languages. In each of these, Italy's official name is as follows:;;;;;;;;), is a unitary parliamentary republic in South-Central Europe. To the north it borders France, Switzerland, Austria and...
region of Liguria
Liguria
Liguria is a coastal region of north-western Italy, the third smallest of the Italian regions. Its capital is Genoa. It is a popular region with tourists for its beautiful beaches, picturesque little towns, and good food.-Geography:...
, especially in the Province of Imperia
Province of Imperia
The Province of Imperia is a mountainous and hilly province, in the Liguria region of Italy, situated between the Maritime Alps to the north and the Ligurian Sea, an arm of the Mediterranean Sea to the south...
. Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy
Avignon Papacy
The Avignon Papacy was the period from 1309 to 1376 during which seven Popes resided in Avignon, in modern-day France. This arose from the conflict between the Papacy and the French crown....
, it can be considered a type of white pizza, as no tomatoes are used. The dough is usually a bread dough thicker than that of the classic Italian pizza (although a pâte brisée is sometimes used instead), and the traditional topping consist of caramelised (almost pureed) onion
Onion
The onion , also known as the bulb onion, common onion and garden onion, is the most widely cultivated species of the genus Allium. The genus Allium also contains a number of other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion The onion...
s, olive
Olive
The olive , Olea europaea), is a species of a small tree in the family Oleaceae, native to the coastal areas of the eastern Mediterranean Basin as well as northern Iran at the south end of the Caspian Sea.Its fruit, also called the olive, is of major agricultural importance in the...
s, garlic
Garlic
Allium sativum, commonly known as garlic, is a species in the onion genus, Allium. Its close relatives include the onion, shallot, leek, chive, and rakkyo. Dating back over 6,000 years, garlic is native to central Asia, and has long been a staple in the Mediterranean region, as well as a frequent...
and anchovie
Anchovy
Anchovies are a family of small, common salt-water forage fish. There are 144 species in 17 genera, found in the Atlantic, Indian, and Pacific Oceans. Anchovies are usually classified as an oily fish.-Description:...
s (either whole or in the form of pissalat
Pissalat
Pissalat 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 with olive oil. Pissalat is used for flavouring hors d'oeuvres, fish,...
, a type of anchovy paste). No cheese is used in France; however in the nearby Italian town of San Remo
Sanremo
Sanremo or San Remo is a city with about 57,000 inhabitants on the Mediterranean coast of western Liguria in north-western Italy. Founded in Roman times, the city is best known as a tourist destination on the Italian Riviera. It hosts numerous cultural events, such as the Sanremo Music Festival...
, mozzarella
Mozzarella
Mozzarella is an Italian Traditional Speciality Guaranteed food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting :...
is added. Now served as an appetizer, it was traditionally cooked and sold early each morning.
Niçard
Niçard , Nissart/Niçart , Niçois , or Nizzardo is considered a distinct subdialect of the Occitan language spoken in the city of Nice and in the historical County of Nice Niçard (Classical orthography), Nissart/Niçart (Mistralian orthography), Niçois (French, IPA: ), or Nizzardo (Italian, IPA: )...
).