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[[File:20160808 154330, sardenaira.jpg|thumb|''Sardenaira'']]
[[File:20160808 154330, sardenaira.jpg|thumb|''Sardenaira'']]
'''''Sardenaira''''' (also known as ''pissalandrea'', ''pizza all'Andrea'',<ref>{{Cite web |title=Pizza all'Andrea (pissalandrea), su Agriliguria. URL consultato il 22 dicembre 2018. |url=https://www.agriligurianet.it/it/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html}}</ref> ''piscialandrea'', ''pizzalandrea'',<ref>{{cita|Guarnaschelli Gotti 2007|p. 850}}.</ref> ''pissadella''<ref name="GuarnaschelliGotti_2">{{cita|Guarnaschelli Gotti 2007|p. 849}}.</ref> or ''sardenaira''<ref>{{cita|Guarnaschelli Gotti 2007|p. 854}}.</ref>) is a [[pizza]] dish, without [[cheese]], from the [[Liguria]] region of [[Italy]].<ref name="David">Elizabeth David, ''Italian Food'' (Penguin, 1987), p. 126-28.</ref> It is very similar to the ''[[pissaladière]]''.<ref name="David"/><ref name="Mediterranean">Elizabeth David, ''A Book of Mediterranean Food'' (2002), p. 39.</ref><ref name="Del Conte">Anna Del Conte, ''Gastronomy of Italy'' (Pavilion, 2013) (revised ed.).</ref><ref name="Giannatempo">Laura Giannatempo, ''A Ligurian Kitchen: Recipes and Tales from the Italian Riviera'' (Hippocrene: 2006).</ref> Although termed a pizza, some consider it more akin to a [[focaccia]].<ref name="Giannatempo"/>
'''''Sardenaira''''' (also known as ''pissalandrea'', ''pizza all'Andrea'',<ref>{{Cite web |title=Pizza all'Andrea (pissalandrea), su Agriliguria. URL consultato il 22 dicembre 2018. |url=https://www.agriligurianet.it/it/vetrina/prodotti-e-produzioni/pane-pasta-dolci-e-focacce/prodotti-tipici-focaccia/item/151-pizza-allandrea.html}}</ref> ''piscialandrea'', ''pizzalandrea'',<ref>{{cita|Guarnaschelli Gotti 2007|p. 850}}.</ref> ''pissadella''<ref name="GuarnaschelliGotti_2">{{cita|Guarnaschelli Gotti 2007|p. 849}}.</ref> or ''sardenaira''<ref>{{cita|Guarnaschelli Gotti 2007|p. 854}}.</ref>) is a [[pizza]] dish, without [[cheese]], from the [[Liguria]] region of [[Italy]].<ref name="David">Elizabeth David, ''Italian Food'' (Penguin, 1987), p. 126–28.</ref> It is very similar to the ''[[pissaladière]]''.<ref name="David"/><ref name="Mediterranean">Elizabeth David, ''A Book of Mediterranean Food'' (2002), p. 39.</ref><ref name="Del Conte">Anna Del Conte, ''Gastronomy of Italy'' (Pavilion, 2013) (revised ed.).</ref><ref name="Giannatempo">Laura Giannatempo, ''A Ligurian Kitchen: Recipes and Tales from the Italian Riviera'' (Hippocrene: 2006).</ref> Although termed a pizza, some consider it more akin to a [[focaccia]].<ref name="Giannatempo"/>


In the city of [[Sanremo]], in western Liguria, it is garnished with salted [[Anchovies as food|anchovies]], local [[Olive|olives]], [[Garlic|garlic cloves]], and [[Caper|capers]].<ref name="Mediterranean"/>
In the city of [[Sanremo]], in western Liguria, it is garnished with salted [[Anchovies as food|anchovies]], local [[Olive|olives]], [[Garlic|garlic cloves]], and [[Caper|capers]].<ref name="Mediterranean"/>

Revision as of 19:49, 4 June 2024

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Sardenaira

Sardenaira (also known as 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

  1. ^ "Pizza all'Andrea (pissalandrea), su Agriliguria. URL consultato il 22 dicembre 2018".
  2. ^ Template:Cita.
  3. ^ Template:Cita.
  4. ^ Template:Cita.
  5. ^ a b Elizabeth David, Italian Food (Penguin, 1987), p. 126–28.
  6. ^ a b Elizabeth David, A Book of Mediterranean Food (2002), p. 39.
  7. ^ a b c d Anna Del Conte, Gastronomy of Italy (Pavilion, 2013) (revised ed.).
  8. ^ a b c Laura Giannatempo, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera (Hippocrene: 2006).


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