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  • A regional stuffed bread dish from Italy.

    October 9, 2009

  • It is also made without the bread, i.e. as a kind of vegetable casserole. I had it like that somewhere ... somewhere between Pompei and Terranova di Pollino.

    October 8, 2009

  • Tiella couldn't be easier to make: Roll out a round of your favorite crusty bread or pizza dough, lay on your toppings combination, any herbs and seasonings you prefer; drizzle with olive oil, then clap on and crimp-seal a second round of rolled out dough. Cut a few vent holes with a sharp knife, bake. Cool on a wire rack for a bit before slicing.

    October 8, 2009

  • Oh my god. Bring it.

    October 8, 2009

  • A traditional stuffed bread from certain locales in Italy. Filling ingredients include simple combinations of olives, tiny octupus, tomatoes, parsley, escarole, tiny squid, anchovies, cheese, zucchini, with liberal amounts of olive oil. Dripping with oil, actually.

    October 8, 2009