Tiella di Gaeta
Gaeta, Lazio/Campania border (claimed by Pugliese diaspora)
The double-crusted focaccia of Gaeta (Lazio/Puglia border) filled with preserved tuna and capers, or escarole with olives and capers, or octopus and tomato — a sealed bread pie that travels beautifully and keeps all day. Made from a lightly enriched olive-oil dough, rolled into two discs, filled, sealed at the edges, brushed with olive oil, and baked until deep golden. Named for the town of Gaeta on the Tyrrhenian coast, it is claimed by both Lazio and Campania but represents the travelling food of southern Italian fishing culture.