Pissaladière facts for kids
Typical pissaladière
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| Alternative names | Pissaladiera, pissaladina, piscialandrea |
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| Type | Focaccia |
| Place of origin | Italy |
| Region or state | Genoa, Liguria |
| Serving temperature | Warm, cold |
| Main ingredients | Bread dough, onions, olives, garlic, anchovies or pissalat |
| 367 kcal (1537 kJ) | |
Pissaladière is a yummy dish that looks a lot like pizza! It comes from the Liguria region in Italy (especially the city of Genoa) and also from Nice in France.
Imagine a thick, tasty bread dough, even thicker than a regular pizza. On top, it has sweet, soft onions that have been cooked until they are almost like a puree. Then, black olives and salty anchovies are added. Sometimes, a special anchovy paste called pissalat is used too.
This dish became popular all over the Liguria area, which is a region between the Magra and Var rivers. When the County of Nice became part of France, pissaladière also became a well-known French food.
What's in a Name?
The name Pissaladière comes from an old Latin word, piscis, which means "fish." This word then led to pissalat, which is the name of the anchovy paste used in the dish. In older Ligurian and Niçard languages, peis salat meant "salted fish." So, the name tells us that fish, especially anchovies, are a key part of this delicious flatbread!
What Does It Look Like?
Pissaladière usually starts with a bread dough that is thicker than the dough used for a classic Margherita pizza. The main toppings are:
- Caramelized Onions: These onions are cooked slowly until they are very soft, sweet, and almost melted.
- Black Olives: These add a salty, slightly fruity taste.
- Anchovies: These small, salty fish are often placed whole on top, sometimes in a criss-cross pattern.
- Pissalat: This is a special paste made from anchovies, which adds a strong, savory flavor.
Pissaladière can be eaten warm or cold, making it a great snack or a light meal!
Images for kids
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Learn more about Pissaladière in Spanish!
