Pasta a Taianu
Pasta a Taianu is a first course, of Arab origin, typical of the culinary tradition of Cefalù. The term tajanu or tianu in Sicilian dialect means pan , this is because originally after the pasta was drained, this dish was cooked on the fire in the inside a large and capacious earthenware pan where all the ingredients were gradually added. The use of the earthenware dish gives the dish a unique and captivating flavor thanks to the terracotta property of retaining heat.
The dish is made by creating different layers of pasta alternating with stuffed meat cooked in tomato and frayed by hand, to which the fried aubergines and grated pecorino are added. The original recipe includes two types of meat, lamb and beef, but today there are different variations. According to tradition, the dish is prepared in the days between the feast of the patron saint Santissimo Salvatore, from 4 August to mid-August.