Sardenaira is a pizza dish from the Liguria region of Italy.[1] It is very similar to the pissaladière of Provence, France.[1][2][3][4] Although termed a pizza, some consider it more akin to a focaccia.[4]

In the city of Sanremo in western Liguria, it is often garnished with salted sardines.[2]

It is also known as sardinaira 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.[3][4]

The dish predates the better-known Neapolitan pizza.[3] Since the dish was created before the Columbian Exchange, traditionalists do not add tomatoes.[3]


  1. 1 2 Elizabeth David, Italian Food (Penguin, 1987), p. 126-28.
  2. 1 2 Elizabeth David, A Book of Mediterranean Food (2002), p. 39.
  3. 1 2 3 4 Anna Del Conte, Gastronomy of Italy (Pavilion, 2013) (revised ed.).
  4. 1 2 3 Laura Giannatempo, A Ligurian Kitchen: Recipes and Tales from the Italian Riviera (Hippocrene: 2006).

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