brissaouda — France
France
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Brissauda (sometimes bressauda) in Nice, or brissaudo in Provençal, is a culinary specialty of the Nice region and Provence, composed of a slice of toasted bread, rubbed with garlic and drizzled with olive oil just out of the press (if possible).
It is also a way to celebrate the arrival of new oil in the mills of Provence.
With pan-bagnat and pissaladière, it is typical of the Nice afternoon snack, traditional morning snack, or Provençal cacho-crousto: "in western Provence and in the Comtat Venaissin, the farmer, and more particularly the vintner, also rubbed a slice of stale bread with a clove of garlic, drizzled it with a touch of olive oil, and enjoyed it accompanied by an anchovy or a tomato. It was the cacho which, concluded with a glass of wine, staved off hunger until noon".
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q2925658) and Wikipedia. It will be replaced as soon as a contributor submits a cooked recipe.
Where this version sits
A single, final coordinate: France. Another version of the same dish, elsewhere, gets its own point.
Photo: FaiTira — CC BY-SA 4.0
