Gaeta, Lazio
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.
Briny, oceanic octopus and capers encased in bread that has absorbed every drop of their cooking liquor — a seaside Lazio tradition of brilliant economy
{"Dough: 00 flour, water, salt, olive oil, fresh yeast — enriched but not sweet; rest 1 hour","Octopus braised separately until tender (1 hour), then roughly chopped and dressed with olive oil, olives, capers, chilli","Line the pan with dough, fill generously (do not underfill — the top dough will dome), seal edges pressing firmly","Brush top with olive oil, score centre to allow steam release","Bake 200°C for 30–35 min until top golden; rest 15 min before slicing"}
{"A tablespoon of the octopus braising liquor stirred into the filling amplifies depth","Gaeta olives (small, mild, brownish-purple) are characteristic; Taggiasca are the closest substitute","The tiella improves after 2 hours at room temperature as flavours meld"}
{"Raw octopus in the filling — it will not cook through in the baking time","Under-seasoning the filling; olives and capers reduce their salt during baking","Sealing too loosely — filling escapes and burns on the pan"}
Cucina del Lazio — Livio Jannattoni