I love the “tiella di riso patate e cozze” that mom prepares on Sunday. Make a bed of potatoes, cherry tomatoes and onion, then put the rice and mussels sprinkled with parsley, garlic and oil.
Another layer is made and then others until the pot is filled. The secret, says mom, lies in cutting the potatoes into equal slices: if they have the same thickness, they cook better! The tiella takes its name from the pan in which it is cooked: in the Bari dialect it is called “tied” and this pan must be terracotta, tall and circular in shape. It is said to date back to the Bourbon era.
La tied
