Step by step

Place the fish, cut into small pieces, on the dough circle

Drain all ingredients well, otherwise the dough will become wet.
It seems that the ‘Tiella di Gaeta’ has its roots in the Bourbon period. The name ‘tiella’, as with the famous ‘tiella Bari’, is not related to the type of preparation, but to the pan in which it is cooked.
apulian product pasta rice