Overview

Authentic Italian Recipes for the famous dish from Gaeta, Italy. La Tiella consists of two thin layers of dough crimped around the edges to enclose a filling of seafood or vegetables. Its name comes from the pan in which it is baked. In Gaeta, the local dialect uses the word ‘tiella' to refer to a pan with low sides which flare out. Therefore, the dish created in this pan is also called tiella The book includes many pictures.
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Mangia Tiella!

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Overview

Authentic Italian Recipes for the famous dish from Gaeta, Italy. La Tiella consists of two thin layers of dough crimped around the edges to enclose a filling of seafood or vegetables. Its name comes from the pan in which it is baked. In Gaeta, the local dialect uses the word ‘tiella' to refer to a pan with low sides which flare out. Therefore, the dish created in this pan is also called tiella The book includes many pictures.
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Product Details

  • BN ID: 2940012897695
  • Publisher: eBookIt.com
  • Publication date: 6/23/2011
  • Sold by: Barnes & Noble
  • Format: eBook
  • Sales rank: 1,121,203
  • File size: 5 MB

Meet the Author

Nicola Tarallo was born and raised in Gaeta, Italy, a quaint beach town perfectly located between Naples and Rome. He holds a master's degree in kinesiology from the University of Rome, Italy. He also earned his Sleep Disorder Technician certificate from the Oregon Institute of Technology in Klamath Falls, Oregon.

Nicola studied English at Clark College in Vancouver, Washington, and at Brookhaven College in Dallas, Texas, where he also taught Italian classes.

Nicola has helped his grandfather, Nicola Magliocca, draft and prepare several books about the traditions of Gaeta and on the unique dialect of the "Gaetanos."

He has a passion for cooking and learned many of his family's secrets while watching his grandmother, Maria, and his mother, Nives, prepare delicious Italian dishes.
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  • Posted December 20, 2011

    An authentic introduction to a traditional Italian dish

    I have spent many summers in Gaeta, Italy, and one of my favorite memories is of "la tiella", a delicious theme dish with a number of variations. Dishes similar to "la tiella" appear throughout the region around Gaeta, cooked both at home and in bakeries and restaurants, perhaps throughout Italy as well, but you won't find them at Olive Garden or any of those other so-called "Italian" restaurants, and the Gaetana variety is by far the best.

    You will find them in this recipe book filled with delicious variations on the main idea, as well as suggestions on how to adapt it to what you can find in American stores (for example, canned American anchovies don't pack quite the same punch as fresh Italian anchovies, so Tarallo suggests a substitute).

    I learned how to make tiella from my Italian mother, and Tarallo provides not only a recipe that agrees with hers, but also gives you access to online videos that show how to mix the ingredients. Tarallo also suggests a different temperature than the one my mother suggested; this improved the end result of my own tiellas.

    If you are interested in authentic Italian cuisine, from the region that gave us pizza (no, the Tuscans did NOT give us pizza) then you should try some of the recipes here. You won't be disappointed.

    Was this review helpful? Yes  No   Report this review
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