Pissaladière

Pissaladière ( , ,    ; Niçard   [pisalaˈdjeɾɔ] utawa  [pisalaˈdinɔ] ; Ligurian   [piʃalaŋˈdɾeːa] ) minangka spesialisasi kuliner sing asale saka Liguria (khususe Genoa ), https://books.google.fr/books?id=-HStec87HdcC&pg=PT311&lpg=PT311&dq=genoa+pissaladiere+middle+aged&source=bl&ots=zJwQf23zIe&sig=ACfU3U3ghVWR6Iz8S116Gjq_RWAK5WxxdA&hl=en&sa=X&ved=2ahUKEwj7qrmt6IXoAhVRyoUKHZS3DtgQ6AEwEnoECAwQAQ#v=onepage&q&f=false . https://www.jours-de-marche.fr/specialites/pissaladiere.html http://www.agriligurianet.it/en/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html saiki uga khas ing Prancis sisih kidul wétan . Asring dibandhingake karo pizza . Tembung Pissalandrea asale saka terminologi Italia Pizza all ' Andrea, utawa Pizza d'Andrea. https://moggenova.it/food-corner/pizzeria-gourmog/ Iki dianggep minangka pizza Genoa. Adonan biasane adonan roti luwih kenthel tinimbang pizza klasik Margherita, lan topping tradisional biasane kalebu bawang karamel (meh murni), zaitun ireng, lan teri (utuh, lan kadang uga nganggo pissalat, jinis pasta teri) . Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York Panganan kasebut banjur nyebar menyang kabeh Liguria geografis lan etno-budaya, yaiku antarane kali Magra lan Var . Sawise aneksasi County Nice menyang Prancis, masakan Nice bakal ditempelake salah karo masakan Prancis, nyoba ngliwati akeh masakan Ligurian ing label Prancis. Adonan biasane adonan roti luwih kenthel tinimbang pizza margherita klasik, lan topping tradisional biasane kalebu trikatuka karamel (meh murni), zaitun ireng, lan teri (utuh, lan uga kala uga pissalat ).

Julia Child (1961) Mastering the Art of French Cooking Vol. 1, Alfred A. Knopf, New York

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Kategori:Pizza