Tiella di Polpo di Gaeta (Gaeta Octopus Pie) Story of the Dish Region: Lazio (Gaeta) Servings: 6 Prep Time: 45 minutes Cook Time: 1 hour 20 minutes Bake Time: 40 minutes The Tiella di Gaeta is one of the oldest and most celebrated specialties of the Lazio coast. Originating in the seaside town of Gaeta, this rustic pie dates back centuries, when fishermen and sailors needed a hearty meal that could be prepared in advance and enjoyed throughout the day. The word tiella refers

Italian Sardinian Carloforte-Style Octopus with Saffron Potato and Dehydrated Olives Story of the Dish Carloforte, on the island of San Pietro off the southwestern coast of Sardinia, has a culinary identity unlike almost anywhere else on the island. Its cuisine reflects Sardinian ingredients, Ligurian heritage, fishing culture, and the flavors of the Mediterranean. Octopus fits naturally into that world. In this reinterpretation, the octopus remains unmistakably Mediterranean

Sardinian grilled octopus with wild fennel, lemon, extra virgin olive oil, and bottarga di muggine, using a professional tenderize-then-grill technique with Italian wine pairings and nutrition.