Sardenaira

Traditional Ligurian dish

Sardenaira is a traditional dish from the region of Liguria in northwestern Italy. It is a type of focaccia, often referred to as a "pizza" due to its appearance, but it is distinct in its preparation and ingredients. Sardenaira is particularly associated with the city of Sanremo, where it is a popular local specialty.

History

Sardenaira has its roots in the culinary traditions of Liguria, a region known for its rich maritime history and Mediterranean cuisine. The dish is believed to have originated in the 15th century, evolving from the simple flatbreads that were common in the area. Over time, it incorporated ingredients that were readily available to the coastal communities, such as anchovies, olives, and capers.

Ingredients and Preparation

Sardenaira topped with anchovies and olives

The base of sardenaira is a thick, soft dough similar to that of focaccia. The dough is made from wheat flour, water, yeast, and olive oil, and it is allowed to rise before being stretched into a flat, rectangular shape.

The traditional toppings for sardenaira include a rich tomato sauce, garlic, anchovies, olives, and capers. Some variations may also include onions or oregano. Unlike pizza, sardenaira does not typically include cheese.

To prepare sardenaira, the dough is first spread with a layer of tomato sauce, followed by the other toppings. It is then baked in a hot oven until the edges are crisp and the toppings are cooked through.

Cultural Significance

Sardenaira is more than just a dish; it is a symbol of Ligurian culinary heritage. It is often served at festivals and family gatherings, and it is a staple in local bakeries and restaurants. The dish reflects the simplicity and flavor of Ligurian cuisine, emphasizing fresh, high-quality ingredients.

Related Pages

• Focaccia
• Ligurian cuisine
• Pizza
• Anchovy