| Part of a series on |
| Pizza |
|---|
 |
| Main articles |
Styles
|
| Topping varieties |
| Cooking variations |
| Tools |
| Events |
| Frozen pizza brands |
| Lists of pizza chains |
| By country |
| Related articles |
| Similar dishes |
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. It is very similar to the pissaladière. Although termed a pizza, some consider it more akin to a focaccia.
In the city of Sanremo, in western Liguria, it is garnished with salted anchovies, local olives, garlic cloves, and capers.
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.
The dish predates the better-known Neapolitan pizza. Since the dish was created before the Columbian exchange, traditionalists do not add tomatoes.
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.
- ^ Elizabeth David, Italian Food (Penguin, 1987), p. 126–28.
- ^ 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).
![[REDACTED]](https://u3vuiephb.global.ssl.fastly.net/File:Foodlogo2.svg){kind=link}
 | This Italian cuisine–related article is a stub. You can help Misplaced Pages by expanding it. |