It’s all about the crust…the small raised rim around the pizza called the cornichon in Italy. When it’s crispy, slightly charred and oh so thin, it’s authentic Neapolitan pizza! And that’s exactly what I found at Eataly — Lidia Bastianich’s cool Italian emporium in New York City.
This Pissaladiere is a cross between a pizza and a focaccia, and was made famous on the French Riviera. The Fig Tree makes this tasty dish as part of their a Taste of Provence Rosé wine pairing dinner. “Chef Byron Bougeron shows you how to make a pissaladiere here”:/weekly-gems/2010/06/06/delicious-pizza-from-the-south-of-france/. See below for the recipe. Enjoy! […]