The pasta in "taiànu" . Typical Sicilian dish for centuries gladdens the tables of the citizens of the Norman village .

The "taiànu" ( pan ) is the metal container in which it is cooked in the last phase of the preparation .
It is prepared using the rigatoni , tomato sauce , meat iudisco , eggplants , sheep cheese , wine, olive oil and salt .

Typically cooked in the period August 4 to 6 , it has been defined by internationally renowned chefs as the most representative dish of Sicily .