Typical dish of Palermo
Anelletti al forno
Anelletti al forno is a compact, golden baked pasta timbale made with small ring-shaped pasta that holds a rich meat ragù, peas, and cubes of melty cheese. On top, a fragrant crust of breadcrumbs and caciocavallo forms, while the inside remains soft and juicy. The aroma is that of slow-simmered ragù and melted cheese, with a texture that alternates between creamy and crisp. It is a classic first course on family tables, the star of Sunday lunches and festive gatherings.
Season: Tutto l'anno€8–14
Why it matters
In Palermo, anelletti al forno is much more than a pasta dish: it is a symbol of shared meals and Sicilian home cooking. Every family keeps its own variation, sometimes with fried eggplant, ham, or béchamel. The dish represents Palermitan conviviality and the art of turning simple ingredients into a generous, celebratory preparation.
Origin story
Ring-shaped pasta arrived in Sicily between the Arab and Norman periods, when the production of durum wheat and dried pasta expanded across the island. Over time, the Palermitan tradition transformed these small rings into a rich and festive baked timbale, enriched with ragù, peas, and local cheese. The recipe evolved in home kitchens, becoming one of the city’s most iconic dishes.
Typical ingredients
pasta anellettiragù di carnepisellicaciocavallopangrattato
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