Tiella is a dish in Italian cuisine that is prepared with potato, rice, onion and mussels as primary ingredients. Additional ingredients may be used. Variations of the dish exist, and some may be prepared with other types of seafood. The round earthenware dish in which tiella is traditionally cooked is also referred to as a "tiella". Tiella is part of the cuisine of Apulia in southern Italy. It may also be found in coastal areas of Calabria.
Italian cuisine is food typical of Italy. It has developed through centuries of social and economic changes, with roots stretching to antiquity.
Mussel is the common name used for members of several families of bivalve molluscs, from saltwater and freshwater habitats. These groups have in common a shell whose outline is elongated and asymmetrical compared with other edible clams, which are often more or less rounded or oval.
Earthenware is glazed or unglazed nonvitreous pottery that has normally been fired below 1200 °C. Porcelain, bone china, and stoneware, all fired at high enough temperatures to vitrify, are the main other important types of pottery.
In Gaeta, Lazio, Italy, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a torta.Some other Italian dishes also referred to as "tiella" include a casserole and a stew.
Gaeta is a city and comune in the province of Latina, in Lazio, central Italy. Set on a promontory stretching towards the Gulf of Gaeta, it is 120 kilometres from Rome and 80 km (50 mi) from Naples.
Lazio is one of the 20 administrative regions of Italy. Situated in the central peninsular section of the country, it has almost 5.9 million inhabitants – making it the second most populated region of Italy – and its GDP of more than 170 billion euros per annum means that it has the nation's second largest regional economy. The capital of Lazio is Rome, which is also Italy's capital and the country's largest city.
A pocket sandwich is a sandwich which is made using a single piece of folded or hollowed bread, such as a pita, tortilla which is made from dough cooked with fillings inside. Hotdogs are not a prime example of a pocket sandwich.
In Italy, the dish originated during the time of Spanish rule in southern Italy, and it has been described as being "reminiscent of Spanish rule".Waverly Root described tiella as "one of the few Spanish dishes which have been taken into the Italian repertory" and considered it was distantly related to paella. Potatoes entered Italian cuisine during the 16th century, a time of powerful Spanish influence in the peninsula.
Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. Many non-Spaniards view paella as Spain's national dish, but most Spaniards consider it to be a regional Valencian dish. Valencians, in turn, regard paella as one of their identifying symbols.
Primary ingredients used in this dish are potato, rice, onion, and mussels.Additional ingredients used in its preparation may include tomato, artichoke, courgettes, garlic, white wine, celery, parsley, bread crumbs and cheese, such as Pecorino. It is typically baked in an oven, and has been described as similar in appearance to paella. Some versions omit the use of rice. The mussels are "traditionally served on the half shell", and may be steamed prior to being added to the dish for baking.
The zucchini or courgette is a summer squash which can reach nearly 1 metre in length, but is usually harvested when still immature at about 15 to 25 cm. A zucchini is a thin-skinned cultivar of what in Britain and Ireland is referred to as a marrow. In South Africa, a zucchini is known as a baby marrow.
Pecorino is a family of hard Italian cheeses made from sheep's milk. The word derives from Italian pecora meaning "sheep".
Tiella has been described as a "hearty dish", typical of the regional cooking of Apulia.Fresh vegetables from this region may be used in tiella's preparation there. Apulian tiella typically includes a significant amount of potatoes. Tiella has also been described as a casserole.
Apulia is a region in Southern Italy bordering the Adriatic Sea to the east, the Ionian Sea to the southeast, and the Strait of Otranto and Gulf of Taranto to the south. The region comprises 19,345 square kilometers (7,469 sq mi), and its population is about four million.
A casserole is a large, deep pan used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, and, if so, the cookware itself is called a "casserole dish" or "casserole pan". "Casserole" should not be confused with the word cacerola, which is Spanish for "cooking pot".
The dish may be cooked in a terracotta or earthenware glazed ceramic round dish that is also called a "tiella".Contemporary preparations may be cooked in metal pans.
Terracotta, terra cotta or terra-cotta, a type of earthenware, is a clay-based unglazed or glazed ceramic, where the fired body is porous. Terracotta is the term normally used for sculpture made in earthenware, and also for various practical uses including vessels, water and waste water pipes, roofing tiles, bricks, and surface embellishment in building construction. The term is also used to refer to the natural brownish orange color of most terracotta, which varies considerably.
Apulian versions of the dish may use rice and potato, along with white wine to steam the mussels in, Pecorino cheese, bread crumbs and parsley.
Some versions may be prepared with other types of seafood, such as sardines.
Italian dishes also referred to as tiella include an Abruzzan potato and eggplant casseroleand an Apulian stew named Tiella di Agnello that is prepared with lamb, potato and onion. Both of these dishes may also be cooked in an earthenware tiella dish. Tiella di Agnello is typically prepared by placing all of the raw ingredients in the tiella dish in layers, which results in the top layer being crispy, while the bottom layer is soft and has liquids that have settled.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Levantine cuisines, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Fideuà is a seafood dish originally from the coast of Valencia which is similar to paella, and even more to arròs a banda, but with noodles instead of rice. Its main ingredients are: pasta noodles, fish, and shellfish. It is seasoned mainly with lemon.
Jambalaya is a popular Louisiana-origin dish of Spanish, West African and French influence, consisting mainly of meat and vegetables mixed with rice. Traditionally, the meat always includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken, and seafood, such as crawfish, or shrimp. The vegetables are usually a sofrito-like mixture known as the "holy trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, chilis, and garlic are also used. After browning and sauteeing the meat and vegetables, rice, seasonings, and broth are added and the entire dish is cooked together until the rice is done.
Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Being an economical hodgepodge, the same approach is often taken with fried noodles or pyttipanna as well. Fried rice first developed during the Sui Dynasty in China and as such all fried rice dishes can trace their origins to Chinese fried rice.
Tavče gravče is a traditional Macedonian dish. It is prepared with fresh beans and it can be found in almost all restaurants in Macedonia and all over the Macedonian diaspora. This meal is baked and served in a traditional clay made pot. Both names are translated as "Beans on a tava". Tavče gravče is considered the national dish of Macedonia. Tavče gravče in the Tetovo style is widely known in Macedonia.
Valencian cuisine is a Mediterranean cuisine as cooked in the Valencian Community, Spain. Its basic ingredients are vegetables, seafood and meat. It is famous worldwide for its rices, such as paella, and its citrus fruits. The cuisine of neighbouring regions have given and received important contributions from Valencian gastronomy, amongst them Balearic cuisine, Catalan cuisine, Aragonese cuisine, Manchego cuisine and Murcian cuisine.
Balearic cuisine is a Mediterranean cuisine as cooked in the Balearic Islands, Spain. It can be regarded as part of a wider Catalan cuisine, since it shares many dishes and ingredients with Catalonia and the Valencian Community. Others view it as part of a more global Spanish cuisine. Traditional Balearic cuisine is rich in vegetables, cereal and legumes as well as being low in fats. A succinct selection of the primary dishes would be ensaimades, seafood and vegetable stews, sobrassada, coques, tombet, Maó cheese and wine.
Gratin is a widespread culinary technique in which an ingredient is topped with a browned crust, often using breadcrumbs, grated cheese, egg or butter. Gratin originated in French cuisine and is usually prepared in a shallow dish of some kind. A gratin is baked or cooked under an overhead grill or broiler to form a golden crust on top and is traditionally served in its baking dish.
Dominican Republic cuisine is predominantly made up of a combination of Spanish, indigenous Taíno, and African influences. Many Middle-Eastern dishes have been adopted into Dominican cuisine, such as the "Quipe" that comes from the Lebanese kibbeh. Dominican cuisine resembles that of other countries in Latin America, those of the nearby islands of Puerto Rico and Cuba, most of all, though the dish names differ sometimes.
Chilean gastronomy stems mainly from the combination of traditional Spanish cuisine, Chilean Indigenous Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country’s diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world’s largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines.
Tunisian cuisine, the cuisine of Tunisia, is a blend of Mediterranean and Berber cuisines. Its distinctive spiciness comes from the many civilizations which have ruled the land now known as Tunisia: Romans, Vandals, Byzantines, Arabs, Spanish, Turkish, Italians (Sicilians), French, and the native Punics-Berber people. Many of the cooking styles and utensils began to take shape when the ancient tribes were nomads. Nomadic people were limited in their cooking implements by what pots and pans they could carry with them. The Tunisian tagine, is very different from the Algerian or Moroccan dish. It is a type of a pie dish, made out of eggs, meat and vegetables, similar to the Italian frittata or the eggah.
Bermudian cuisine is the cuisine of the British Overseas Territory of Bermuda. The cuisine of the islands reflects a rich and diverse history and heritage blending English cuisine and Portuguese cuisine with preparations of local seafood species, particularly wahoo and rockfish. Traditional dishes include codfish and potatoes served either with an add on of hard boiled egg and butter or olive oil sauce with a banana or in the Portuguese style with tomato-onion sauce, peas and rice. Hoppin' John, pawpaw casserole and fish chowder are also specialties of Bermuda. As most ingredients used in Bermuda’s cuisine are imported, local dishes are offered with a global blend, with fish as the major ingredient, in any food eaten at any time.
The cuisine of Sardinia is the traditional cuisine of the island of Sardinia, and the expression of its culinary art. It is characterised by its own variety, and by the fact of having been enriched through a number of interactions with the other Mediterranean cultures while retaining its own identity. Sardinia's food culture is strictly divided into food from the land and food from the sea, reflecting the island's historical vicissitudes and especially its geographic landscapes, spacing from the coastline to the ragged mountains of the interior. The Sardinian cuisine is considered part of the Mediterranean diet, a nutritional model that was proclaimed by UNESCO as an intangible cultural heritage.
Gambian cuisine is part of West African cuisine and includes the culinary practices and traditions of the nation of Gambia. Common ingredients include fish, rice, peanuts, tomato, black eyed peas, lemon, cassava, cabbage, salt, pepper, onion, chili, and various herbs. Oysters are also a popular food from the River Gambia, and are harvested by women.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, cheese, and wine. The isolation which has characterized the region for decades has ensured the independence of its culinary tradition from those of nearby regions. Confesercenti, an Italian trade organization, conducted a 2013 study which called Abruzzo the best place to dine in Italy.
Acquacotta is a hot broth-based bread soup in Italian cuisine that was originally a peasant food. Its preparation and consumption dates back to ancient history, and it originated in the coastal area known as the Maremma in southern Tuscany and northern Lazio. The dish was invented in part as a means to make hardened, stale bread edible. In contemporary times, ingredients can vary, and additional ingredients are sometimes used. Variations of the dish include Aquacotta con funghi and Aquacotta con peperoni.
Güveç is the name of a variety of earthenware pots used in Turkish cuisine, and of a number of casserole/stew dishes that are cooked in them. The pot is wide medium-tall, can be glazed or unglazed, and the dish in it is cooked with little or no additional liquid.
Paelya, also spelled paella, is a Filipino rice dish adapted from the Valencian paella. However, it differs significantly in its use of native glutinous rice (malagkit), giving it a soft and sticky texture, unlike the al dente texture favored in original paella. It is also characteristically topped with sliced eggs. Filipino paelya also does not use saffron, but instead use achuete (anatto), luyang dilaw, (turmeric), or kasubha (safflower).