Sardenaira (also known as pissalandrea, pizza all'Andrea, piscialandrea, pizzalandrea,. pissadella. or sardenaira.) is a pizza dish, without cheese, from the Liguria region of Italy.Elizabeth David, Italian Food (Penguin, 1987), p. 126–28. It is very similar to the pissaladière.Elizabeth David, A Book of Mediterranean Food (2002), p. 39.Anna Del Conte, Gastronomy of Italy (Pavilion, 2013) (revised ed.).Laura Giannatempo, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera (Hippocrene, 2006). Although termed a pizza, some consider it more akin to a focaccia.
Name 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.
History The dish predates the better-known Neapolitan pizza. Since the dish was created before the Columbian exchange, traditionalists do not add tomatoes.
Variations In the city of Sanremo, in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers.
See also
Cuisine of Liguria List of pizza varieties by country
References