Our cuisine has its roots in the oldest Mediterranean civilizations that settled on the lagoon coast of the Thau pond.
The famous tielle
Imported from Gaeta to Sète by Italian immigrants at the end of the 19th century, this "pouffre" pie allowed farmers and fishermen to have a complete meal that could be kept for a few days. It was not until the 1930s that it was marketed to the general public by a Sète family of Italian origin.
Today, it is an essential speciality of local gastronomy: a delightful taste! With its soft bread dough and generous filling, this is a culinary experience not to be missed.
For the bravest, here are the secrets to cooking your own tielle.
The incredible "macaronade"
Not a jousting tournament takes place without it, on the feasts of Saint-Louis and Saint-Pierre, it is a star... She is also present on Sundays during family lunches.
It was undoubtedly the Italians who brought the term "macaronade" to Sète. In Italy the word "macaronade" is a generic term for everything that is prepared with macaroni...
This dish as we know it, has been codified over time and it is in Sète that it became a precise thing: the "macaronade à la sétoise".
It is perfectly acceptable to consider that macaronade is the only known meat dish in Sète cuisine.
Pasta, tomato sauce and various meats (brageole, pork crunch and sausage) are the essential elements of an excellent macaronade. It is possible to cook a macaronade from the sea (stuffed mussels, cicadas, etc.), but it is less present on the Sète culinary scene.
How to make your own macaronade "à la sétoise"? Discover the secrets of its cooking.