Taganu, also known as Tianu di Aragona, is a traditional dish from the town of Aragona, in the province of Agrigento, Sicily. It takes its name from the earthenware pan, called "taganu" in Sicilian dialect, in which it was originally prepared. A special feature of this preparation is that the pan was broken on the table to reveal its contents.Taganu is a complex and elaborate recipe that is usually served on Easter Saturday, an important occasion in Sicilian culinary tradition. The preparation involves layers of pasta topped with meat sauce, eggs and cheese.
