Timballo

Timballo is a traditional Italian baked dish that consists of pasta, rice, or potatoes, with one or more other ingredients (such as meats, vegetables, cheese, and eggs) included. The name comes from the French timbale, a large kettledrum used in orchestras, which the dish somewhat resembles in shape.

History

The origins of Timballo are traced back to the Italian Renaissance period. It was a popular dish among the nobility and was often served at lavish banquets. The dish was typically prepared in elaborate shapes and sizes, often mirroring architectural structures.

Preparation

The preparation of Timballo varies by region in Italy. In Abruzzo, a region in southern Italy, the dish is often made with scrippelle, which are thin crepes used to form a layered structure, filled with cheese, meatballs, and vegetables, and then baked. In Sicily, Timballo is made with pasta, eggplant, and a meat sauce.

The ingredients are typically prepared separately, then combined and baked in a dome or drum-shaped mold (the 'timballo'). The dish is then turned out onto a serving platter to preserve its shape.

Variations

There are many variations of Timballo, reflecting the diverse regional cuisines of Italy. Some versions use rice instead of pasta, while others include different types of meat, such as chicken or sausage. The dish can also be made vegetarian by omitting the meat and using a variety of vegetables.

In popular culture

Timballo is famously featured in the film Big Night, where it is referred to as "timpano". The dish is presented as a masterpiece of Italian cooking, requiring skill and patience to prepare.

See also

• Italian cuisine
• List of Italian dishes
• Pasticcio
• Lasagna