Pasta a Taianu (o a Tajanu)

Redazione

This historic one-pot dish from Cefalù, whose origins date back to Arab rule, takes its name from the “taio,” the traditional terracotta pot used for cooking. The recipe calls for rich layers of pasta dressed with meat ragù, shredded beef, fried eggplant, and pecorino. It is then left to absorb the flavors over low heat. Tinchitè Taverna e Putia offers a version faithful to Sicily’s food and wine tradition, much appreciated for its authentic flavors.