What it is
A Paduli dish of meat from the pig’s head, potatoes and pickled peppers, brought together in one pan after separate cooking.
Origin place card
Paduli gives the dish its name and vessel: tiella, once a copper pan used over a lively fireplace.
Verified history
Source-framed history/tradition only: E’ un piatto tipico della cucina padulese che prende il nome dal recipiente di rame in cui veniva anticamente preparato per poi essere cotto sul fuoco vivace di un camino. La tiella è un
Ingredients
Piatto a base di carne ottenuta dalla testa del maiale, patate e peperoni sotto aceto.
Method
Soffriggere in poco olio la carne di maiale tagliata a pezzi non troppo grossi con gli odori, l’aglio e il lardo, a metà cottura poi vi si aggiunge il vino bianco. Far rosolare. In
Why travel for it
This is the kind of page that makes a reader want to find Paduli in winter, not in a generic tourist season.
Recreate-it pathway
Requires safety-conscious butchery guidance and a modern adaptation; do not publish without head-meat sourcing notes.
Fieldwork questions
Recover named local cooks, household variants, exact quantities, equipment, occasion, and where it is still served today.
Photo brief
Copper pan with pork, potatoes and pickled peppers near a fireplace.