Tiellesétoise, a delicious golden-orange pie, was brought to Sète from Gaeta in Italy, in the 18th century. The chef Adrienne Virduci was the first to develop it commercially in 1937.
This scalloped-edged pie is traditionally filled with little octopuses in a spicy tomato sauce, but it can also include squid, cuttlefish and sardines. A classicbread dough is usually used to enclose the filling.
Tiellesétoise can be served as a starter, hot or cold. Because it is easy to transport, it is also very good for picnics.