“Tiella Barese” discover the origins of this Italian rice recipe

Hello dear friends! Would you like to cook an original Italian rice recipe? A typical recipe from Apulia?

Ingredients Tiella BareseToday in the Homemade Italy’s kitchen exudes scent of Puglia, we hosted an exceptional chef, a true expert in the cuisine of Puglia, the Homemade Italy’s mother, the sweet Mamma Anna, brought his knowledge from Bari to Den Haag to cook the “Tiella potatoes rice and mussels” filling the house with the fragrance of our childhood and using only the Netherlands products to Km nearly zero 😀

I swear, we captured every moment of his magic, you will find the photo book complete with recipe’s description step by step here, but before we want to tell you about this dish that binds us to our land through deep roots …

What is it this strange word?

The “Tiella” is a typical Italian rice recipe, a preparation with potatos rice and mussels.

This dish, is known by the term “Tiella” deriving from the word “Tieèd” that in the dialect of Bari, indicates the typically terracotta baking tin used for cooking the potatos rice and mussels flan;

the origin of the term is attributed to the Spanish domination took place in Italy in the second half of 1500 to the end of 1600.

During Tiella Barese


The “Tiella” born as a simple dish of peasant origin, it was prepared by the women returning from the fields in the evening with a few ingredients (usually vegetable rice and potatoes) and it had the merit of feed with just the many families of that era.

The few ingredients that were available were arranged in layers in the typical clay pans and blankets, cooking was done by immersing the pan directly into the fire burning;

the scents that developed from this cooking method had to be indescribable …

Because the mussels?

With the spread of this recipe to the coast, was the added ingredient of sea more easily available, just the black mussels, the poor and humble of fish products, but rich in terms of protein and taste, then with the great merit to flavor the dish with the taste of the sea, because salt was a very expensive food, and balance a dish rich in carbohydrates with proteins of shellfish; with this preparation the Tiella” has become in effect a single dish.

This development has inevitably marked forever the most famous Italian rice recipe from Puglia tradition that still hides a charm that inspires happiness and family warmth.

Varieties …

As mentioned, the origins of this recipe belong to the poverty of a peasant population that was fed with what they had available …

So every family prepared with vegetables from the kitchen garden depending on the season, this peculiarity has made sure that they were handed down from mother to daughter, different recipes of the same plate; even today, someone adds, the basic recipe with rice potatoes and mussels, zucchini, tomatoes, onion or carrot, the truth is that the “Tiella potatoes rice and mussels” is a family dish, you will hardly find two identical recipes, but every grandmother of Puglia will ensure that her recipe is the best in the world 🙂 so if you ever find yourself in this situation, we should try always …

Results will be one or more grandmothers happy and a culinary orgasm difficult to forget; )

Today like yesterday …

Today as yesterday, the preparation of the “Tiella” is a real magic, a kind of artistic composition to which everyone should attend at least once in your life!

Too bad I can share with you the scent that invaded the house, but all the staff at Homemade Italy has worked hard never to miss a moment of this preparation and following ourBon Appetit Tiella Barese advice we assure you to recreate at home the atmosphere of a real Trullo.

Well, for now we greet you and we are going to taste us the fruits of our work : P

What are you waiting for?

Run to prepare the “Tiella” !!!

For the recipe, photo notes stay tuned and follow Homemade Italy !

Bon appetit 😉


AH in the middle time.. If you want to organize your ingredients first of all I suggest you to buy these rice on Amazon. It’s a typical Italian rice know as “Calderoli” and is the best variety of rice for this Italian rice recipe! 🙂


Good luck by Homemade Italy and write us below if you want !

Saffron risotto or Risotto alla Milanese


Today we’ll prepare a traditional Italian dish, known worldwide as “saffron risotto”. Best known in Italy as “risotto alla Milanese” to its roots that sink right in the city of Milan.

This recipe is very special to me, because her scent takes me back to childhood, when so carefully watched my mom in her kitchen preparing this delight …

Are you ready?

Wash hands and fastened her apron because today teach you to prepare the “risotto alla Milanese” as did my mom !!

Attention doses that pointing you to refer to the preparation for 2 people  😉


  • 60g butter
  • 1 onion
  • 2 fresh pork sausage
  • ½ cup white wine
  • 100g arborio rice
  • 300ml beef broth (read here the recipe)
  • 0.5g saffron powder
  • A tablespoon of grated Parmesan cheese



Melt in a pan with high sides, the butter over medium heat, add the chopped onion and let liqueurs;

Free sausage from casing and with the help of a wooden spoon in the pan crumble and mix with the onion, fry everything, and already the smell stimulates the taste buds, pour the rice, stirring quickly to do not stick to the bottom of the pan and fades with wine, in a manner that increases the flame to evaporate all the alcohol;

Now that the sausage and onion are golden lower the heat and add one or two ladles of broth and continue to turn slowly adding broth while it absorbs;

keep aside half a cup of broth in which loose saffron, when all the broth is absorbed pour this mixture of broth and saffron in the rice and mix well for four or five minutes, you’ll see all the rice tinged with yellow;

At this point your risotto is almost ready, now you can whisk with a tablespoon of grated Parmesan cheese and serve hot.

I know this dish is not easy, but with a little ‘patience you’ll get an amazing result, impress your guests with this original recipe of the italian culinary tradition and good appetite 😉

Origin of Saffron Risotto

Legend has it that the invention of the saffron risotto goes back to the late 1400s, the work of Valerio di Fiandra, which he worked with colors of the stained glass windows of the Cathedral of Milan decided to make more cheerful his meal, pouring a little saffron in it. Was born the risotto alla Milanese 🙂

Brown rice salad a fresh and healthy recipe

Summer, hot temperatures and what’s better that to eat on the garden?

This is a fresh and very tasty brown rice salad with grilled vegetables, just an idea for your picnic full of taste and healthy food.

For this recipe it’s not important the right doses but remember for to cook the rice, the amount of water must be double the rice which will be ready to complete absorption (example 100g rice = 200g water).


INGREDIENTS for Brown rice salad:

  • peppers red and green
  • cauliflower
  • broccoli
  • carrots
  • spring onion
  • bean sprouts
  • olives
  • brown rice
  • curry
  • paprika
  • soy sauce
  • olive oil



  • greek yogurt white
  • orange marmalade
  • thyme
  • coriander


Wash and dry the peppers and put them in a preheated oven at the highest temperature, until they are roasted, taking care to turn them from time to time;

Wash and cut broccoli and cauliflower and let them boil in salted water for a few seconds, drain them to let them cool;

Apart mix a part of soy sauce with two parts of water (the total volume must be double the rice) and cook until the rice has absorbed all the liquid;

Once the peppers are ready let cool on a plate, wrapped in parchment paper (baking paper if you do not have an excellent replacement in this case is the paper bag of bread);

Now take all the other vegetables, carrots, onion, bean sprouts and olives, wash and cut into pieces, then put a small amount of oil in a pan and let cook the vegetables by adding a sprinkling of paprika curry and salt, be careful not to overcook if you do not want to lose flavor and nutrients of vegetables;

Meanwhile peel the peppers and cut into pieces, put them in a bowl and combine the rice and the vegetables, mix well and allow to cool.

Last touch of freshness to this dish is the sauce flavored yogurt, place in a mortar a few leaves of coriander and thyme and beat them until they are pureed, put this pesto in a small bowl with yogurt and a teaspoon of orange jam, mix gently until the sauce is homogeneous, put a bit in the bowl containing rice and keep aside the rest for garnish dishes.

Taste accompanied this amazing dish, let your imagination run with vegetables and spices different, let us know your variants in the comments and have fun !!