Published on by Eric


Pissaladiere is a type of pizza made in southern France, around Nice, and in the Italian region of Liguria..
Believed to have been introduced to the area by Roman cooks during the time of the Avignon Papacy, it can be considered as a type of white pizza, as no tomatoes are used.
The traditional topping consist of sauteed (almost pureed) onions, olives, garlic and anchovies.
No cheese is used in France; however in the nearby Italian town of  San Remo, Mozzarella is added. 

The etymology of the word seems to be from Old French pescion from the Latin piscis, which in turn became the pissalat ("salted fish") anchovy paste mentioned above.

$ 32.00 a pie
Serves 6 to 10

Published on Salted Pies

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