Lazio: Casale del Giglio Tempranijo
SUGGESTED FOOD PAIRING
‘Tiella di Polpo’ from the town of Gaeta, a local specialty where two rounds of pizza dough are filled with ‘the fruits of land & sea’ and baked as a pie.
A ‘one-pot’ recipe traditionally favored by both farmers and fishermen as a means of preparing a dish which would keep for several days.
The story goes that in the 17th century the pie was extremely popular at the Bourbon court of the Kingdom of the Two Sicilies.