The gluten-free Sardenaira from Sanremo is also known as pisciadela of Ventimiglia, pisciarà of Bordighera, piscialandrea of Oneglia, pisciarada of the upper Nervia valley, or as pizza all’Andrea, named after Admiral Andrea Doria (1466–1560), whose favorite food was the dish: a slice of bread with olive oil, garlic, and salted anchovies.

📍📍Certainly, at the time of Andrea Doria, Sardenaira existed, but it could not have the current appearance due to the absence of tomatoes, which were imported from the New World and became part of our gastronomy only in the 17th century, once the initial distrust considering them poisonous was overcome, relegating them to a mere ornamental role.

📍According to the Italian Gastronomic Guide, it is a variant of a Nice tart, the Pissaladière, typical of the Ligurian Riviera, specifically of Sanremo.

📍Although it is also made with leavened dough, topped with tomatoes and other ingredients, and baked, the people of Sanremo, proud of their tradition, are keen to highlight the peculiarities of their dish:
double leavening, one directly in the tray, presence of oil in the dough, thickness, and cooking from which derives a soft and fragrant product with a crispy base.

📍📍Moreover, the Sardenaira is strictly rolled out in rectangular pans, then cut into square pieces and served either hot or cold, even as street food.

➡️My gluten-free version is prepared with rice flour and if you watch the video, you’ll notice a secret ingredient in the dough: the natural syrup M’agrado basil syrup that enriches the leavened dough in preparation.