Food: Tiella di Gaeta (History and Fillings)

WHAT THE TIELLA DI GAETA IS:
– Definition: a meal in itself, made of two thin round layers of dough (pizza dough) laid one on top of the other and sealed at the edges by pressing.
– Key feature: it must be soft and thin, with a moist filling that does not soak through the outer crust.
– Recognition: Traditional Product of the Lazio Region and De.C.O. mark (municipal designation of origin).

HISTORY AND LEGEND:
– Origin: it was born out of the need for fishermen and farmers to have a complete meal that would keep for days.
– The Bourbon king: Ferdinand IV of Bourbon is said to have been a great admirer of it, and perhaps the inventor of the double layer. He called it first, second and third course all in one.
– How it changed: once food for the poor and for emigrants, today it is the queen of the Gaeta table.

THE BEST KNOWN FILLINGS:
– Octopus tiella (the most prized and the classic one).
– Escarole and salt cod (or Gaeta olives).
– Anchovies, sardines or onion.
– Baby squid (historically the aristocracy’s favourite).

HOW IT IS EATEN (the ritual):
– Tradition says you eat it in quarters, and strictly with your hands.
– A local saying (Pasquale Di Ciaccio) has it that the oil should run down your arms, although modern versions are lighter.