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Anchoïade, Pissaladière & Grossane

Cooking Term

 

Definition:
Anchoïade,  is a Provence, France well known anchovy spread or dip.
 
Pissaladière is an onion, olive and anchovy pizza with designation of origin: Provence, France and Grossane is a giant size olive about the size of a date which has originated in Provence, France.
 
There are two other olives from Provence which are very popular and they are:
salonenque which is a tiny dainty variety and burruguette, a medium size olive.
 
 
 
 
 
 
 
 

 

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ChefTalk.com › Cooking Terms › Anchoïade, Pissaladière & Grossane