Pissaladière — France
France
0
This version belongs to the family Pissaladière, which holds 2 versions placed elsewhere. None is presented as the original.
Pissaladière (pissaladiera in Niçois, derived from pissalat, 'salted fish,' in Occitan) is a culinary specialty of Nicoise cuisine, extended to Mediterranean Provençal cuisine, made with bread dough, onions, pissalat or anchovies, olive oil, and small black olives from Nice. It is known or is a variant of pissalandrea from Italian Ligurian cuisine, or pizza all'Andrea).
This dish is referenced in 2 countries on AllGastronomy: Italy, France. Each of these versions has its own page and its own coordinates. None is designated as the original.
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Entry compiled automatically from [Wikidata](https://www.wikidata.org/wiki/Q1815839) 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: No machine-readable author provided. Abeliere assumed (based on copyright claims). — GPL
Other versions of Pissaladière
Pissaladière — , which holds 2 versions placed elsewhere. None is presented as the original.
