Driving north from Naples to Rome, you are bound to come to Gaeta, and you should make a point of sampling some tiella there. Every time I am in that vicinity, I stop by and enjoy some tiella with Nonna Lisa Corrado, my son-in-law’s maternal grandmother. According to him, she makes the best tiella in all of Italy. Tiella is made in Naples and throughout Italy, but it is a specialty in Gaeta, a beautiful seaside town on the border of Campania (Naples) and Lazio (Rome) regions. So what is tiella? It is a thin-crusted deep-dish pizza, stuffed with different combinations of vegetables and fish—escarole, broccoli rabe, octopus, olives, ricotta and Swiss chard, artichokes, and any other vegetable that is in season. It is topped and sealed with the same dough and baked until golden. Every time I stop for a piece of tiella, Nonna Lisa teaches me another filling. I take notes, and then I enjoy. I now make them at the restaurants and at home in New York, for my son-in-law. He enjoys them with a touch of nostalgia and following are two for you to enjoy.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.