67. Tiella di Gaeta
History
Tiella is a dish that has its roots uniquely in the Gaeta tradition. The origins of this speciality date back to the 1700s and it is said that Ferdinand IV of Bourbon (1751 - 1825) was its inventor. During his sojourns in Gaeta, the king loved to mingle with the locals, consisting of sailors and peasants. It is said that, disguised as a common mortal, one day he saw a woman intent on preparing bread dough. He approached her and asked her to roll out a thin sheet of dough to place in a copper pan; he added fresh escarole, which the woman had already prepared in a soup tureen, along with oil and local olives. Finally, he asked her to cover everything with another layer of pasta before placing it in the oven. This dish originated as a unique food, much appreciated by farmers and fishermen as it allowed them to have a long-lasting meal. It is said that already in Bourbon times some people were great admirers of it; later, Tiella became the symbol of the food of Gaetan emigrants on their way to America in search of fortune. After the fall of the Bourbon kingdom in 1860, it became the main meal for those leaving Gaeta until the 1950s in search of work. With the economic boom, its consumption declined as it was reminiscent of difficult and backward times; however, in recent years it has regained popularity thanks to its unmistakable flavour and the commitment of local associations and producers dedicated to promoting their gastronomic culture.
The product
Tiella consists of a varied filling, usually based on fresh ingredients from the land or sea, enclosed between two discs of dough. This dough, similar to that of pizza, however, requires more careful and often manual processing. In essence, the tiella can be seen as a kind of filling wrapped in two circular layers of soft dough: the filling is juicy and tasty, while the outside retains a not too moist texture.