U Tianu, u Taganu di Aragona, Eater tradition in the middle of Sicily

Ingredients (Serves 4-6 people):

  • 400g rigatoni (14 oz or about 3 cups)
  • 200g minced pork (7 oz)
  • 100g minced beef (3.5 oz)
  • 1 onion, finely chopped
  • Half a glass of red wine (120ml or 1/2 cup)
  • 400ml tomato passata (1 2/3 cups)
  • 300g tuma cheese or fresh caciotta (10.5 oz)
  • 8 eggs
  • 100g grated pecorino cheese (1 cup)
  • 1 bay leaf
  • Extra virgin olive oil as needed (about 2-3 tablespoons)
  • A pinch of cinnamon
  • Breadcrumbs as needed (about 1/2 cup)
  • Salt and pepper to taste

Instructions:

  1. Finely chop the onion and sauté it in a pan with a couple of tablespoons of olive oil along with the minced pork and beef. Season with salt and pepper.
  2. Add the bay leaf and a pinch of cinnamon, then deglaze with the red wine.
  3. Once the wine has evaporated, add the tomato passata and a ladle of boiling water (about 240ml or 1 cup). Lower the heat and let it simmer for at least 2 hours, stirring occasionally.
  4. Cook the rigatoni in salted water until al dente (about 2 minutes less than package instructions). Drain and toss with the prepared meat sauce.
  5. Oil a round baking dish (preferably ceramic or terracotta) and coat it with breadcrumbs. In a separate bowl, beat the eggs with a pinch of salt and the grated pecorino cheese.
  6. Begin layering the timballo by placing one-third of the pasta mixture on the bottom of the dish.
  7. Cover with one-third of the tuma cheese cut into thin slices, then pour one-third of the beaten egg mixture over it.
  8. Continue creating layers in this order until all ingredients are used up, finishing with eggs on top.
  9. Bake in a preheated static oven at 200°C (400°F) for about 40 minutes, until the top is golden brown.
  10. Let it rest for 10 minutes, then carefully flip it onto a serving dish before serving.

Notes:

  • This dish is traditionally prepared for Easter celebrations in Sicily, particularly in the Aragona area near Agrigento.
  • For best results, prepare it 1-2 days in advance and reheat before serving.
  • Tuma can be substituted with a fresh, mild cheese like mozzarella if unavailable.
  • Some variations include adding peas (300g or 2 cups), saffron, or parsley to the recipe.
  • The traditional dish is cooked in a terracotta pot, which gives it its name “U Tianu” (from “tegame” meaning pot).

Main Differences Between Timballo di Aragona and Other Italian Timbales

The Timballo di Aragona (also known as Taganu or Teganu) is one of Italy’s most famous pasta timbales, representing a pinnacle of Sicilian culinary tradition. This remarkable dish from the small town of Aragona in Agrigento province stands as a testament to Sicily’s rich gastronomic heritage, distinguishing itself from other Italian timbales through its unique preparation methods, specific ingredients, and cultural significance.

Traditional Cooking Method

The most distinctive element of the Aragonese timbale is its traditional cooking vessel. This dish was historically prepared in special terracotta containers called “tegani” or “tiani,” made from clay sourced from the nearby Maccalube volcanic reserve. These clay vessels give the dish its name and impart a unique flavor that cannot be replicated in modern cookware. While contemporary versions might use ceramic bakeware, the traditional terracotta pot remains central to authentic preparation and is often preserved as a family heirloom.

Unique Composition and Ingredients

While many Italian timbales feature pasta, the Aragonese version specifically uses rigatoni pasta layered with a distinct combination of ingredients:

  • A meat sauce made with mixed ground beef and pork
  • Tuma cheese (a local semi-hard sheep’s milk cheese without salt) cut into thin slices
  • A mixture of beaten eggs and grated pecorino that creates a characteristic thick golden-brown crust on top
  • Some versions also include fresh peas

The specific combination of rigatoni, tuma cheese, and the egg-pecorino crust is unique to the Aragonese version and creates its distinctive flavor profile.

Cultural and Seasonal Significance

The Timballo di Aragona has a strong connection to Easter celebrations, specifically prepared on Holy Saturday as a family ritual. Unlike other timbales that might be enjoyed year-round, this dish has deep seasonal significance:

  • It’s traditionally eaten during Easter celebrations, particularly on Easter Monday during outdoor picnics
  • The preparation involves the entire family, becoming a meaningful ritual that precedes the holiday
  • It has received official recognition as a PAT (Traditional Agri-food Product) from the Sicilian Region
  • Aragona hosts an annual “Sagra del Tagano” festival during Easter to celebrate this distinctive dish

While other Italian timbales may be prepared for special occasions or Sunday gatherings, few have such a specific cultural and temporal placement as the Timballo di Aragona, which remains inextricably linked to Easter traditions.

This combination of specific cooking vessel, distinctive ingredient composition, and cultural significance distinguishes the Timballo di Aragona from other Italian timbales, making it a unique regional specialty with deep roots in Sicilian tradition and one of Italy’s most celebrated pasta timbales.