Pizza is a must-try Italian dish, something that tastes quite different (and, generally, better) to the pizza found elsewhere in the world. As its birthplace, there is no better place to eat pizza. However, there is also a great range of regional pizza dishes that you may not have even heard about before and these are really dishes that you can't miss out on in Italy.
Sardenaira is a pizza dish from the Liguria region of Italy. It is also known as “Sardinaira” or Pizza all'Andrea, a name that comes from local hero and admiral Andrea Doria (1466-1560), who was known to be very fond of the dish. A type of pizza, which is remarkably similar to the pissaladière of southern France, it is a very popular street food throughout the region.
Although termed a pizza, some consider it more akin to a focaccia and is made up of a slice of bread with olive oil, garlic, and salted anchovy. In the city of Sanremo in western Liguria, it is also often garnished with salted sardines. As the dish predates the likes of the Margarita pizza and the Columbian Exchange, traditionally, it is made without tomatoes but many add them today.
Sardenaira is a pizza dish from the Liguria region of Italy. It is also known as “Sardinaira” or Pizza all'Andrea, a name that comes from local hero and admiral Andrea Doria (1466-1560), who was known to be very fond of the dish. A type of pizza, which is remarkably similar to the pissaladière of southern France, it is a very popular street food throughout the region.
Although termed a pizza, some consider it more akin to a focaccia and is made up of a slice of bread with olive oil, garlic, and salted anchovy. In the city of Sanremo in western Liguria, it is also often garnished with salted sardines. As the dish predates the likes of the Margarita pizza and the Columbian Exchange, traditionally, it is made without tomatoes but many add them today.
Just find a luxury villa in Liguria and try the dish out while taking in the beautiful surroundings of this charming region and, while you plan your vacation, why not try making it yourself?
Ingredients
Serves 6
650g of white bread flour
240ml of warm water (Have extra as it may be needed)
20g of fresh yeast
A large pinch of sea salt
4tbsp of olive oil
2 small onions, finely sliced
180ml of olive oil
1kg of tomatoes, peeled and deseeded
115g of salted anchovies, washed and deboned
2 sprigs of fresh basil
12 black pitted olives
2 cloves of garlic, thickly sliced
Method
1. Put flour onto worktop, make a hole in centre and pour in enough water to just fill the hole. Crumble yeast into hole and mix gently and occasionally until just fizzing, for around 10 to 15 minutes. Add salt and oil and knead, adding more water as required to make a soft, elastic ball of dough. Knead for at least 15 minutes. Shape dough into ball, put in lightly oiled bowl and cover loosely with cling film or clean floured cloth. Leave to rise in a warm, draft-free place for 2–3 hours.
2. While that is rising, fry the onions gently in a little olive oil until pale golden. Add tomatoes and simmer for about 30 minutes or until they appear glossy and a thick sauce has formed. Add anchovies to sauce and allow to simmer for 5–10 minutes. Remove from heat.
3. Preheat oven to 240˚C. With your fingers, spread dough just under 1 centimetre thick into well-oiled shallow baking pan. Spread tomato sauce (optional, depending on how much of a traditionalist you are) over dough, then add basil leaves, olives and sliced garlic. Drizzle with a little oil, then bake for about 30 minutes or until crisp and golden around edges.
4. Can be served hot or cold.
Ingredients
Serves 6
650g of white bread flour
240ml of warm water (Have extra as it may be needed)
20g of fresh yeast
A large pinch of sea salt
4tbsp of olive oil
2 small onions, finely sliced
180ml of olive oil
1kg of tomatoes, peeled and deseeded
115g of salted anchovies, washed and deboned
2 sprigs of fresh basil
12 black pitted olives
2 cloves of garlic, thickly sliced
Method
1. Put flour onto worktop, make a hole in centre and pour in enough water to just fill the hole. Crumble yeast into hole and mix gently and occasionally until just fizzing, for around 10 to 15 minutes. Add salt and oil and knead, adding more water as required to make a soft, elastic ball of dough. Knead for at least 15 minutes. Shape dough into ball, put in lightly oiled bowl and cover loosely with cling film or clean floured cloth. Leave to rise in a warm, draft-free place for 2–3 hours.
2. While that is rising, fry the onions gently in a little olive oil until pale golden. Add tomatoes and simmer for about 30 minutes or until they appear glossy and a thick sauce has formed. Add anchovies to sauce and allow to simmer for 5–10 minutes. Remove from heat.
3. Preheat oven to 240˚C. With your fingers, spread dough just under 1 centimetre thick into well-oiled shallow baking pan. Spread tomato sauce (optional, depending on how much of a traditionalist you are) over dough, then add basil leaves, olives and sliced garlic. Drizzle with a little oil, then bake for about 30 minutes or until crisp and golden around edges.
4. Can be served hot or cold.