Sometimes viewed as a pizza, other times a tarte, the “pissaladiere” is a Mediterranean treat with equal stake in Italy and France.  And with its base of flavors of earth and sea, the pissaladiere is a treat that might define all what’s delicious in the delicious geography that joins these two lands.

This pissaladiere below was made incorporating ingredients from all the corners of the Mediterranean; Turkish olives, Morroccan anchovies, American onions, and herbes de provençe from France. That said, Italy won dominance on this batch, as I sprinked them with Sicilian capers from beautiful Pantelleria. There’s nothing like food to open borders, and add flavor to pry open even the most impenetrable boundaries.