| 词条 | Pissaladière |
| 释义 |
| name = Pissaladière | image = Pissaladière.jpg | caption = Typical pissaladière | alternate_name = Pissaladina | country = France | region = Nice, Provence-Alpes-Côte d'Azur | creator = | course = | type = Focaccia | served =Warm, cold | main_ingredient = Bread dough, onions, olives, garlic, anchovies or pissalat | variations = | calories = 266 | other = |calories_ref=http://www.fatsecret.fr/calories-nutrition/générique/pissaladière|serving_size=130g}}{{Pizza}} Pissaladière ({{IPA-fr|pisaladjɛʁ}}; Niçard: {{lang|oc|pissaladiera}} {{IPA-oc|pisalaˈdjeɾɔ|}} or {{lang|oc|pissaladina}} {{IPA-oc|pisalaˈdinɔ|}}; {{lang-lij|piscialandrea}} {{IPA-lij|piʃalaŋˈdɾeːa|}}) 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).[1] 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,[2] which in turn became pissalat (via peis salat, "salted fish" in Ligurian and Niçard).[3] References1. ^Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York 2. ^{{cite book | last =David | first = Elizabeth| authorlink = | coauthors = | title =A Book of Mediterranean Food | publisher = Grub Street| year = 1999| location = London| pages =38/39 | url = | doi = | id = | isbn = 1-902304-27-6}} 3. ^Benvenuto, Alex. Les cuisines du Pays niçois, Serre éditeur. Nice: 2001. {{ISBN|2-86410-262-5}} External links
6 : Pizza|Cuisine of Provence|Cuisine of Liguria|Appetizers|Onion-based foods|Anchovy dishes |
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