Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Gaeta, Lazio
II
Description
The tiella of Gaeta (a coastal town straddling Lazio and Campania) is a double-crusted olive oil bread encasing octopus braised with gaeta olives, capers, tomato, and chilli. A stuffed bread-pie technique distinct from the Pugliese tiella or the Neapolitan pizza di scarola. The crust absorbs the octopus braising liquor during baking, turning it deeply flavoured and slightly chewy at the base.
III
The Thread
—Stuffed bread or layered pan dish named tiella, cooked al forno Puglia
—Double-crusted olive oil dough stuffed with intensely flavoured filling Campania
—Savoury pastry encasing a fish or seafood filling, enriched with olive oil Basque
IV
Flavour Context
Briny, oceanic octopus and capers encased in bread that has absorbed every drop of their cooking liquor — a seaside Lazio tradition of brilliant economy
Pillars V — VII
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