Chef inspiration
Tiella di Gaeta con Polpo, Olive, Pomodorini e Peperoncino
Octopus, potatoes, grape tomatoes and black olives baked with parsley, garlic and chili in Davanti’s 48-hour dough.
The story
About the dish
Davanti bakes octopus, potatoes, grape tomatoes and black olives with parsley, garlic and chili pepper in dough leavened for 48 hours. Potatoes bring a soft, mild counterpoint to the briny olives, while tomatoes and chili add brightness and heat.
The name looks to Gaeta, where tiella is a local savory pie. VisitLazio identifies octopus and black olives as its classic filling, a pairing that connects this Davanti preparation to the coastal city’s food tradition.
Ingredients and preparation can change. Please ask our team about current availability and dietary needs before ordering.