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Statements

Subject Item
dbr:Tiella
rdf:type
dbo:Food
rdfs:label
Tiella Tiella Tielle チエル Tiela
rdfs:comment
Tiella is a dish in Italian cuisine that is prepared with potato, rice, onion and mussels as primary ingredients. Additional ingredients may be used. Variations of the dish exist, and some may be prepared with other types of seafood. The round earthenware dish in which tiella is traditionally cooked is also referred to as a "tiella". Tiella is part of the cuisine of Apulia in southern Italy. It may also be found in coastal areas of Calabria. La tielle, ou tielle à la sétoise, est une spécialité culinaire française, originaire d'Italie et d'Espagne. La tièlla è una specialità gastronomica diffusa, con notevoli varianti, in molte regioni d'Italia. Il termine tièlla deriva dal latino tegella ed è presente con varianti in molti dialetti (modenese tigella, pugliese tièdd', laziale e campano tiella, abruzzese tijella) per indicare un contenitore, una sorta di pentola dotata di coperchio, e per metonimia è passato ad indicare varie pietanze che tradizionalmente venivano cotte in forno. Alla famiglia delle tielle appartengono la tigella o crescentina modenese, la tiella di Gaeta e la tiella barese. La tiela (en occità, tièla o tièla a la setòria) és una especialitat culinària de Seta. És una mena de panada o coca tapada amb un guarniment fet de calamars o de polps tallats més o menys finament, barrejats amb una salsa de tomàquet i pebre, que pot ser lleugerament picant. La pasta és típicament de pa. Se'n pot farcir també amb sardina, ous i espinacs. Es menja fred o tebi, generalment com a primer plat. チエル、ティエル（フランス語: Tielle）は、フランス共和国エロー県セットで食されるパイ（タルト）料理の一つ。
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wikidata:Q3528208 dbpedia-fr:Tielle yago-res:Tiella n19:3Fd2D dbpedia-ca:Tiela dbpedia-ja:チエル wikidata:Q3991203 dbpedia-oc:Tièla dbpedia-it:Tiella n25:Tiélla freebase:m.011vnwfn
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dbo:abstract
チエル、ティエル（フランス語: Tielle）は、フランス共和国エロー県セットで食されるパイ（タルト）料理の一つ。 La tièlla è una specialità gastronomica diffusa, con notevoli varianti, in molte regioni d'Italia. Il termine tièlla deriva dal latino tegella ed è presente con varianti in molti dialetti (modenese tigella, pugliese tièdd', laziale e campano tiella, abruzzese tijella) per indicare un contenitore, una sorta di pentola dotata di coperchio, e per metonimia è passato ad indicare varie pietanze che tradizionalmente venivano cotte in forno. In alcune regioni la tiella consiste in una sorta di focaccia dalle piccole dimensioni, generalmente farcita prima della cottura, anche utilizzata come pane, quando priva di farciture; in altre consiste di ingredienti disposti a strati nella pentola, senza la sfoglia di farina ed acqua. Alla famiglia delle tielle appartengono la tigella o crescentina modenese, la tiella di Gaeta e la tiella barese. Tiella is a dish in Italian cuisine that is prepared with potato, rice, onion and mussels as primary ingredients. Additional ingredients may be used. Variations of the dish exist, and some may be prepared with other types of seafood. The round earthenware dish in which tiella is traditionally cooked is also referred to as a "tiella". Tiella is part of the cuisine of Apulia in southern Italy. It may also be found in coastal areas of Calabria. In Gaeta, Lazio, Italy, tiella is a specialty dish of the region prepared in the style of a pocket sandwich, using seafood such as octopus that is stuffed within a torta. Some other Italian dishes also referred to as "tiella" include a casserole and a stew. La tielle, ou tielle à la sétoise, est une spécialité culinaire française, originaire d'Italie et d'Espagne. La tiela (en occità, tièla o tièla a la setòria) és una especialitat culinària de Seta. És una mena de panada o coca tapada amb un guarniment fet de calamars o de polps tallats més o menys finament, barrejats amb una salsa de tomàquet i pebre, que pot ser lleugerament picant. La pasta és típicament de pa. Se'n pot farcir també amb sardina, ous i espinacs. Es menja fred o tebi, generalment com a primer plat.
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