To the “Gaetano” the tiella evokes remote associations of magic faraway, of a forgotten family atmosphere, and of a delicious impatience of childhood at Easter week, when the alleys of the town were drunk with its fragrance.
− Pasquale Di Ciaccio
La Tiella is the most famous and distinctive dish in the city of Gaeta. It consists of two thin layers of dough crimped around the edges to enclose a filling of seafood or vegetables. Its name comes from the pan in which it is baked. In Gaeta, the local dialect uses the word ‘tiella’ to refer to a pan with low sides which flare out. Therefore, the dish created in this pan is also called tiella.
La Tiella can be found in every bakery, pizzeria and grill in Gaeta. It is even available in bars and grocery stores. It is tastiest when baked the traditional way in a wood-fired oven, but it is delicious served hot or cold and is always eaten with one’s hands.
Mangia Tiella! by Nicola Tarallo reveals the secrets of making fabulous Tiella every time! Here are the recipes in the book:
- Anchovy Tiella
- Artichoke Tiella
- Asparagus Tiella
- Broccoli Rabe & Sausage Tiella
- Calamari Tiella
- Cauliflower – Capers – Olives Tiella
- Cauliflower & Sausage Tiella
- Escarole Tiella
- Escarole & Salted Codfish Tiella
- Fresh Sheep Cheese Tiella
- Mussel Tiella
- Octopus Tiella
- Onion Tiella
- Pumpkin Tiella
- Shrimp & Zucchini Tiella
- Spinach Tiella
- Zucchini Tiella
- Zucchini & Mozzarella Tiella
Enjoy!
