Tiella di Gaeta con Polpo e Olive
Lazio — Gaeta, Latina province
Gaeta's double-crust filled tart — a yeasted olive oil pastry enclosing a filling of braised octopus pieces, Gaeta black olives, capers, and tomato. The tiella (from the same family as the Barese rice dish but a completely different preparation) is a sealed pastry that bakes for 40 minutes until the octopus filling softens completely and its juices saturate the pastry from inside. The result is a self-contained portable meal — pastry, seafood, and sauce in one object.