Chef inspiration
Tiella di Gaeta con Polpo, Olive, Pomodorini e Peperoncino
The opening cue in Gaeta Octopus Tiella comes from octopus, and the sensory cue is sweet brininess and maritime savor.
The story
About the dish
Davanti frames this culinary feature around octopus, potatoes, grape tomatoes, and olives; the taste sets sweet brininess and maritime savor against gentle natural sweetness; a third note comes through as bright fruit and lively acidity.
Tiella di Gaeta con Polpo, Olive, Pomodorini e Peperoncino belongs to Gaeta’s meeting of maritime and farming traditions. Italia.it describes the local tiella as a focaccia-like specialty filled with octopus, vegetables or other savory ingredients—a practical pastry that brings sea and land together in one slice.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.