A dish which has been recorded since the 1600s in Aragona in Agrigento, this dish is traditionally eaten on Easter Saturday and you can cut and come again for a few days. Layers of bread, cooked rigatoni or similar pasta, creamy sheep's milk cheese, and a sauce made with lots of eggs, grated pecorino cheese, parsley and cinnamon, are assembled in a casserole, ending with bread, and then topped with a broth containing saffron and baked until the liquid is all taken up and the dish has set.
