When I was younger, we had no such thing as this primi, secondi nonsense. We just put everything we had on the table and we’d feast. Taiano is one of my favourite dishes and I love it because I make it with all my heart for special occasions. Traditionally, we would make this specifically for New Year here in Sicily. Now when the family comes together, I’ll also make it on a Sunday. We would prepare this three or four days in advance of the big occasion because it’s such a lengthy process.
Ciccina, Sicily
