Friday, March 10, 2017
EUROPA 2005 – Gastronomy – Monaco 3.5.2005
The stamp on the FDC is one of a set of four stamps depicting various types of dishes in Europe.In 2005, the theme was gastronomy. A very interesting theme for all food lovers.
(0.53 Euros) Pissaladière is a dish which originated from Nice in Southern France. The dough is usually a bread dough thicker than that of the classic pizza Margherita, and the traditional topping consists of usually caramelised (almost pureed) onions, black olives, and anchovies (whole, and sometimes also with pissalat, a type of anchovy paste). Now served as an appetizer, it was traditionally cooked and sold early each morning around Nice.
The etymology of the word seems to be from the Latin piscis, which in turn became pissalat (via peis salat, "salted fish" in Ligurian and Niçard).
(0.53 Euros) Both rainbow chard, with its colorful stems, or the more traditional white-stemmed chard are great for this crustless pie sent in by Jeanne M. Woodes of Wellfleet. The soft, eggy quiche-like custard bakes with the dark green leaves, which are scented with fresh thyme and covered with Parmesan.