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  • "... pissaladina provided the simplest of pizzas: a bread dough covered with slow-cooked onions, stoned black olives and anchovy fillets with a tomato sauce of garlic, oil and basil."

    --Kate Colquhoun, Taste: The Story of Britain Through Its Cooking (NY: Bloomsbury, 2007), 346-347

    January 19, 2017