Tiella di Polpo di Gaeta (Gaeta Octopus Pie)
- Aug 3
- 3 min read
Region: Lazio (Gaeta)
Servings: 6
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Bake Time: 40 minutes
Story of the Dish
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 both to the traditional shallow baking pan and the pie itself. While several fillings exist—including escarole, onions, and anchovies—the most iconic version is undoubtedly Tiella di Polpo, made with slowly braised octopus, tomatoes, Gaeta olives, capers, garlic, parsley, and exceptional extra virgin olive oil.
During baking, the thin layers of dough become beautifully crisp while absorbing the juices of the octopus, creating a savory pie that is rich in flavor yet remarkably balanced. Today, this humble fishermen's recipe has been elevated by many fine-dining chefs into an elegant signature dish.
Ingredients
Dough
3½ cups bread flour
1 tsp instant yeast
1 tsp sea salt
1 cup warm water
¼ cup extra virgin olive oil
Octopus Filling
2½ lb whole octopus, cleaned
3 tbsp extra virgin olive oil
4 garlic cloves, minced
1 small sweet onion, finely diced
1½ cups San Marzano tomatoes, crushed
1 cup cherry tomatoes, halved
¾ cup Gaeta olives, pitted
3 tbsp capers, rinsed
¼ cup chopped Italian parsley
½ tsp crushed red pepper
1 tsp dried oregano
Sea salt
Freshly ground black pepper
Finish
Extra virgin olive oil
Flaky sea salt
Fresh oregano leaves
Micro herbs
Preparation
Step 1 – Prepare the Dough
Combine:
flour
yeast
salt
Add the warm water and olive oil.
Knead for 10 minutes until smooth and elastic.
Cover and let rise for 1½ hours.
Step 2 – Cook the Octopus
Simmer the octopus gently for 45–50 minutes until tender.
Cool in its own cooking liquid.
Cut into small bite-sized pieces.
Step 3 – Prepare the Filling
Heat olive oil.
Cook:
onion
garlic
until soft.
Add:
tomatoes
olives
capers
oregano
chili
Cook for 15 minutes.
Fold in the octopus.
Cook another 10 minutes.
Cool completely.
Stir in chopped parsley.
Step 4 – Assemble
Divide the dough into two pieces.
Roll the first piece very thin.
Line a lightly oiled round baking pan.
Spread the octopus filling evenly.
Cover with the second sheet of dough.
Seal the edges carefully.
Brush generously with extra virgin olive oil.
Pierce the top lightly with a fork.
Step 5 – Bake
Bake at 400°F (205°C) for 35–40 minutes, until deep golden brown and crisp.
Allow to rest for 15 minutes before slicing.
Step 6 – Plate
Cut elegant rectangular portions.
Brush lightly with premium extra virgin olive oil.
Finish with:
fresh oregano
flaky sea salt
micro herbs
Chef's Tips
The filling must be completely cool before assembling the pie.
Roll the dough as thin as possible for the authentic Gaeta texture.
Gaeta olives are essential for the traditional flavor.
Allow the Tiella to rest before slicing so the filling sets properly.
It is delicious served warm or at room temperature.
Wine Pairing
Best Choice: Bellone DOC
Excellent alternatives:
Frascati Superiore DOCG
Vermentino Lazio IGT
Falanghina del Sannio DOC
Greco di Tufo DOCG
Chef Gianluca's Final Advice
For a Michelin-star presentation, cut the Tiella into a precise rectangular portion and place it slightly off-center on a large matte white plate. Lean a small, perfectly grilled octopus tentacle against the slice to reveal the seafood filling. Add a brushstroke of roasted tomato reduction, a few dots of basil oil, micro basil, edible flowers, powdered Gaeta olives, and delicate lemon zest threads. Finish with a drizzle of premium Lazio extra virgin olive oil and a few flakes of Maldon sea salt. This transforms a rustic coastal pie into an elegant fine-dining creation worthy of a tasting menu.
— Chef Gianluca
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