| Part of a series on |
| Pizza |
|---|
 |
Sardenaira (pissalandrea, pizza all'Andrea, [1] piscialandrea, pizzalandrea, [2] pissadella, [3] or sardenaira [4]) is a pizza dish, without cheese, from the Liguria region of Italy. [5] It is very similar to the pissaladière. [5] [6] [7] [8] Although termed a pizza, some consider it more akin to a focaccia. [8]
In the city of Sanremo, in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers. [6]
It is known as sardenaira or pizza all'Andrea, after admiral Andrea Doria (1466–1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovy. [7] [8]
The dish predates the better-known Neapolitan pizza. [7] Since the dish was created before the Columbian exchange, traditionalists do not add tomatoes. [7]
See also
References
- ^ "Pizza all'Andrea (pissalandrea), su Agriliguria. URL consultato il 22 dicembre 2018".
-
^
.Guarnaschelli Gotti 2007
— p. 850 -
^
.Guarnaschelli Gotti 2007
— p. 849 -
^
.Guarnaschelli Gotti 2007
— p. 854 - ^ a b Elizabeth David, Italian Food (Penguin, 1987), p. 126-28.
- ^ a b Elizabeth David, A Book of Mediterranean Food (2002), p. 39.
- ^ a b c d Anna Del Conte, Gastronomy of Italy (Pavilion, 2013) (revised ed.).
- ^ a b c Laura Giannatempo, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera (Hippocrene: 2006).
 | This Italian cuisine–related article is a stub. You can help Wikipedia by expanding it. |