Tiella

Tiella is a popular Italian dish named after a round terracotta pan with a lid in which it is traditionally prepared, called tegella, or in different Italian dialects tiella, tigella, or tijella. Depending on the region, not only the name, but the dish itself can also vary significantly –tiella can be a simple casserole baked with or without a crust, a stew, or a type of focaccia prepared with or without a filling. The most popular varieties include a Puglian classic called tiella Barese - a casserole made with layers of potatoes, rice, mussels, tomatoes, and onions; Lazian tiella di Gaetá - a savory pie consisting of two layers of crispy dough filled with boiled octopus or squid, tomatoes, capers, and Gaeta olives; while the last of the most popular tiella varieties is Emilia-Romagna’s tigella - a famous Modenese flatbread that is best served hot with cold cuts and cheese or pesto.