Tiella di Gaeta (Savory Seafood Stuffed Pie)

The *Tiella di Gaeta* is a rustic, regional specialty from the coastal town of Gaeta in Lazio, celebrated for its unique structure: a round, savory pie encased in a thin, soft, olive oil-enriched yeast dough. Unlike a pizza or tart, the tiella is a double-crust pie, sealed all around to lock in the flavor and moisture of the filling. While variations exist (anchovy and onion is popular), the most famous and traditional version features tender, pre-cooked *octopus and olives*, creating a moist, intensely savory, and deeply satisfying dish that is perfect for a picnic or a main course.

📜 History: The Fisherman's Lunch

The name *tiella* refers to the round, shallow terracotta dish (or pan) in which the pie is traditionally baked. Dating back centuries, the dish was created as a practical, easily transportable meal for fishermen and farmers. By completely sealing the filling inside the soft bread dough, the ingredients were preserved and kept moist for hours, making it the perfect sturdy lunch to be carried out to sea or into the fields. It remains a deep source of culinary pride for Gaeta.

🐙 Ingredients: Soft Dough, Moist Filling

The tiella requires a simple, yet specific, set of components:

• *Dough:* A standard yeast dough (flour, yeast, water) is enriched generously with *extra virgin olive oil*. It should be soft, pliable, and easy to roll very thin.
• *Octopus:* The octopus must be *pre-cooked and cooled* (usually by simmering gently until tender) before being chopped and added to the filling.
• *Olives:* Pitted black olives (like Gaeta or Taggiasca) provide essential salinity and depth.
• *Seasoning:* A simple mix of parsley, olive oil, salt, pepper, and sometimes a little onion or garlic is used to bind the octopus filling.

🔪 The Technique: Rolling and Sealing

Step 1: Preparing the Filling

• Cook the octopus until tender. Cool it completely, then chop it into small, uniform pieces.
• Mix the chopped octopus with sliced black olives, chopped parsley, fresh oil, and seasoning. The filling must be moist but not liquidy.

Step 2: Shaping the Crusts

• Divide the risen dough into two pieces (one slightly larger for the bottom). Roll both pieces very thin—much thinner than a pizza crust.
• Line a round baking dish (*tiella*) with the larger piece of dough, allowing the excess to drape over the sides.

Step 3: Sealing the Pie (The Signature Step)

• Spread the filling evenly over the bottom crust.
• Place the second, smaller disc of dough over the filling.
• Moisten the edges, fold the excess dough from the bottom crust over the top crust, and *crimp firmly* to seal the pie completely. Cut a small vent hole in the center of the top crust.

Step 4: Baking and Resting

• Bake the tiella until the crust is golden brown and sounds hollow when tapped.
• *Cool completely before slicing.* This allows the filling to set and the internal moisture to distribute evenly, resulting in a perfect, non-soggy slice.

💡 Troubleshooting & Chef's Notes