Pasta a Taianu is a rich, laborious and tasty dish that is traditionally prepared in the days between the feast of the patron saint, Santissimo Salvatore, from 4 to 6 August, and Ferragosto (“mid August”). It comes from the word ‘tajanu’ or ‘tianu’, which means ‘pan’ in Sicilian.
The recipe is long and elaborate both in terms of ingredients and preparation: tradition has it that pasta a taianu is cooked inside a terracotta pot together with its lid: terracotta is a unique material in terms of cooking capacity and heat diffusion.
It is a difficult recipe that requires patience and attention, starting with the many ingredients and ending with the long preparation that requires numerous steps. The original recipe requires the various ingredients to be placed in the pan in successive layers, alternating sauce, pasta, meat, aubergines and pecorino cheese. Two cuts of meat are used, lamb and beef. Once cooked in the sauce, the meat must be coarsely shredded as well as the fried aubergines.
Yes, it is true: preparing it takes time and dedication, but the taste of pasta a taianu is worth every single minute spent on its preparation.
