Timballo Siciliano Recipe Parcel


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The Timballo Siciliano is a form of baked pasta, baked inside a Timbale mould which gives its name and its shape. Typically made with Pasta anelletti (little rings) it has a filled centre of fried aubergine or beef ragu. It’s Detective Montalbano’s (from the famous Sicilian TV series) favourite pasta dish! Read more about it in our editorial post.

Discover inside this recipe parcel the essential ingredients and our family recipe card to make your own hearty meal at home!

  • Serves: 4-6
  • Shelf life unopened: 1 month – 2 years (cheese 1 month)


  • 2 x Strazzanti Sugo di Pomodoro 200g – Our Grandma’s recipe for the classic tomato sauce, made with Sicilian tomatoes freshly picked and made into a Passata which is then cooked with local garlic, basil and Sicilian extra virgin olive oil where the olives are grown in Chiaramonte Gulfi using 100% Tonda Iblea monocultivar.
  • 1 x 500g Organic Sicilian durum wheat Anneletti – from Libera Terra (libera info Below) cold pressed semolina (<40 ° C) &amp; bronze drawing
  • 200g x Pecorino Cheese

Read our recipe to find out what other ingredients you will need for this.


  • Wheat
  • Gluten
  • Milk