If I had to choose one dish, that is not really a dish but a snack, readily available at most bakeries from Nice into the Provence, that to me summarizes this region in one salty-sweet, chewy slippery bite, one edible treat that has the sea and the hills all stirred together and neatly spit back out in one, one piece of culinary memorabilia that conjures up every trip down here - it is Pissaladière.Pissaladière is a delicious onion tart whose name is dervied from "pissalat", a condiment made from pureed anchovies, thyme and bay leaves and cloves which is spread on a pizza-like dough before baking. It is then topped with carmelized onions, a few black olives, perhaps a few anchovy slices and a sprinkling of herbs de provence.
Not recommended for consumption while floating in the pool.
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