[Sca-cooks] Taganu d'Aragona

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Tue Dec 15 15:06:01 PST 2009

On Dec 15, 2009, at 3:35 PM, Christiane wrote:

> Poking around the Internet for more information about the use of tuma cheese in Sicily, I found this intriguing recipe in About.com for taganu d'Aragona, a traditional pasta baked dish that some claim has been made in and around the town of Aragona, Sicily, since the 1600s. The origin of the word taganu itself is rather obscure; it could be from Arabic (either a type of dish or the name of ibn al-Thumna, the emir of Catania) or the Sicilian translation of the Italian word timbale.
> Now, I've seen other Sicilian timbale and taganu recipes, and they've all included tomato sauce and also rice. This one intrigued me because it quite clearly didn't use tomato sauce, and instead has saffron, cinnamon, and chicken broth; it also ditches the rice.
> This is made as an Easter dish, traditionally. Though not documentable as period, I'd call it periodoid. It may be possible for late-period Sicily, but it's certainly not the pasta dish Landi described.

This seems like it might be a distant relative of the Timpano in Big Night...


"Most men worry about their own bellies, and other people's souls, when we all ought to worry about our own souls, and other people's bellies."
			-- Rabbi Israel Salanter

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