Discovering an ancient dish that tells the story of Bari

It is one of the most iconic dishes of Puglia, competing for the top spot in fame alongside orecchiette with turnip greens and pasticciotto. We are talking about tiella with potatoes, rice, and mussels—a symphony of flavors born from an ancient recipe, now commonly served as a one-dish meal. Though its name may vary (some call it "tiella barese with potatoes, rice, and mussels," others "tiella with rice, potatoes, and mussels"), some key elements remain unchanged. First, the ingredients are layered raw in a clay or metal baking dish, the tiella. Second, pecorino cheese, onions, and parsley are essential. In the past, tiella was also a sign of a family's economic status: the more mussels it contained, the wealthier the household. Poorer families often made it with just rice and potatoes. Today, we follow the recipe of our Cesarina Monica, who comes from Bari, the city where tiella is a true gastronomic symbol.

“Tiella is the Sunday dish that fills homes and the old town’s alleys with its aroma. You haven't truly been to Bari if you haven't tasted our tiella”.