Tielle

01 / ABOUT THE DISH

About the dish

Tielle is a savory seafood pie from Sète, a coastal town in the Occitanie region of southern France, known for its spicy tomato-octopus filling and vibrant orange crust. This round, hand-sized pie is made from a soft, slightly oiled dough that encases a rich mixture of stewed octopus, tomatoes, garlic, onions, olive oil, white wine, and spices such as paprika or cayenne. The top layer is sealed and crimped over the base, then baked until golden and crisp, producing a contrast between the tender filling and the flaky, flavorful crust. Tielle can be enjoyed hot or cold, making it a popular street food, snack, or light lunch in its hometown and along the Mediterranean coast. The dish is closely tied to the cultural heritage of Sète, which was settled in part by Italian immigrants, especially from Gaeta near Naples, during the 18th and 19th centuries. Tielle likely evolved from southern Italian seafood pies such as the tiella di Gaeta, with the name derived from the Italian word "teglia," meaning baking dish. Over time, the recipe adapted to local ingredients and preferences, integrating the bold, sun-drenched flavors of southern France with the rustic techniques of Italian home cooking. In Sète, tielle is sold in bakeries, markets, and seaside eateries, often alongside other seafood specialties that reflect the town’s maritime identity.