In Palermo, tiny pasta rings known as anelletti have long been celebrated for their role in festive, family-centered Sicilian cuisine. Small but mighty, these little rings transform humble ingredients into hearty, flavor-packed dishes, often baked into the iconic Timballo di Anelletti.

The Story

Anelletti are tiny, ring-shaped pasta that perfectly embody Palermo’s culinary traditions. Their compact shape allows sauces, cheeses, and vegetables to meld together, creating a cohesive, layered bite in baked dishes. Historically, anelletti were associated with wealthier households, as baking these tiny rings into timballos required both time and skill.

Over centuries, anelletti became a staple at family celebrations, from Sunday lunches to holiday feasts. Watching an anelletti dish come out of the oven is a sensory experience: golden, bubbling cheese, fragrant ragù, and the soft yet firm bite of the tiny pasta. Each ring tells a story of Sicilian hospitality, patience, and love of food, proving that small shapes can deliver big flavors.

Sauce Pairing Suggestions

• Ragù Siciliano: Slow-cooked beef and pork sauce.
• Cheese and béchamel: Ideal for layered baked dishes.
• Tomato sauce with peas: Classic Sicilian comfort food.

Fun Facts

• “Anelletti” literally translates to “little rings.”
• Traditionally baked in copper molds, giving timballos a slightly crisp crust.
• Anelletti are often served at weddings as a symbol of unity and festivity.
• Some Sicilian families hand-roll the rings for special occasions, maintaining centuries-old techniques.

Check our Timballo di Anelletti Recipe