Name: Timballo alla teramana
Prep time: 1 h 15 min
Cook time: 1 h 45 min
Total time: 3 h 20 min
Cuisine: Italian, Teramo / Abruzzo
Ingredients: 8 large eggs; 280 g plain flour; 430 ml water; 4 g salt; 15 ml olive oil, for pan; 200 g ground beef; 200 g ground lamb; 200 g ground pork; 1 small onion, finely diced; 1 carrot, finely diced; 1 celery stalk, finely diced; 700 g passata; 30 ml olive oil; 7 g salt; 2 g black pepper; 250 g scamorza or low-moisture mozzarella, small cubes; 120 g Parmigiano Reggiano, grated; 4 hard-boiled eggs, sliced; 2 large eggs, beaten with 80 ml milk

Timballo alla teramana: wide hero view of the finished traditional dish

Prep1 h 15 min

Cook1 h 45 min

Total3 h 20 min

Yield1 deep 24×32 cm dish, 8 servings

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The dish

About Timballo alla teramana

Regione Abruzzo explicitly distinguishes Teramo timballo from lasagna because its layers are made from scrippelle rather than sheets of pasta.

The classic red version includes tiny mixed-meat pallottine in tomato sauce, with local variations adding eggs, scamorza/mozzarella and vegetables.

A moderate 160°C oven is traditional because the goal is to heat and bind many delicate layers without scorching the outside.

Resting before cutting is essential: the timballo must firm enough to show layers instead of collapsing into sauce.

Technique

Three things that matter

Make tiny pallottine. Meatballs should be small enough to distribute between thin scrippelle layers.
Keep fillings moist but not watery. Loose sauce or wet cheese prevents clean slices.
Bake gently and rest. 160°C gives the centre time to heat while preserving the tender crespelle.

Cook the dish

Ingredients

Everything needed to prepare the dish, arranged for fast scanning before cooking.

Scrippelle

8 largeeggs
280 gplain flour
430 mlwater
4 gsalt
15 mlolive oilfor pan

Pallottine ragù

200 gground beef
200 gground lamb
200 gground pork
1 smallonionfinely diced
1carrotfinely diced
1celery stalkfinely diced
700 gpassata
30 mlolive oil
7 gsalt
2 gblack pepper

Layers

250 gscamorza or low-moisture mozzarellasmall cubes
120 gParmigiano Reggianograted
4hard-boiled eggssliced
2 largeeggsbeaten with 80 ml milk

Step by step

Method

Prepare scrippelle and ragù

Cook the scrippelle. Whisk eggs, flour, water and salt into a fluid batter and cook very thin sheets in a barely oiled skillet.
Sheets should be flexible and pale, not crisp.
Shape tiny pallottine. Season the three ground meats, then roll into 1–1.5 cm balls.
Meatballs should be much smaller than standard meatballs.
Build the ragù. Soften onion, carrot and celery in oil, brown pallottine lightly, add passata and simmer 35–40 minutes.
Meatballs should be cooked through and the sauce thick enough to coat a spoon.

Layer the timballo

Prepare the dish. Heat oven to 160°C and line the base and sides with overlapping scrippelle, leaving some overhang.
No gaps should expose the baking dish.
Alternate fillings. Layer ragù and pallottine, cheese cubes, Parmigiano, egg slices and a little beaten egg mixture between scrippelle.
Each layer should be thin and evenly distributed.
Close the top. Continue to the rim, finish with scrippelle and fold in the overhang; spoon over the remaining egg mixture and a little Parmigiano.
The top should be fully covered and lightly moistened, not flooded.

Bake and set

Bake slowly. Bake at 160°C for 55–65 minutes.
The centre should be piping hot and the surface lightly crusted.
Rest in the dish. Remove from oven and rest at least 20 minutes.
The edges should pull slightly from the dish and the layers should firm.
Cut clean portions. Slice with a sharp knife and lift with a wide spatula.
A serving should reveal distinct thin scrippelle and filling layers.

Practical guidance

Occasion

This is a festive Teramo dish traditionally associated with Christmas, Easter and major family occasions.

Vegetable variants

Artichokes, spinach, peas or zucchini belong to documented local variants; this version stays focused on the red pallottine style.

Make-ahead

Assemble several hours ahead, refrigerate, then allow the dish to lose its chill before baking.

Troubleshooting

Slices collapse. The sauce or mozzarella was too wet, or the timballo was cut before resting.
Scrippelle dry at edges. Use thin layers of sauce all the way to the perimeter and keep the oven moderate.
Centre remains cool. The assembled dish was very cold; extend baking until the centre is at least 74°C.

Nutrition per serving

Serving size: 1 of 8
Calories: approximately 610 kcal
Carbohydrates: 44 g
Protein: 42 g
Fat: 29 g
Fibre: 3 g
Sodium: 980 mg

Approximate; cheese and meat proportions vary by household.

Allergens and food safety

Cook mixed-meat pallottine completely before final assembly.

The baked centre should reach at least 74°C because the dish contains meat and egg.

Cool leftovers within 2 hours and refrigerate up to 3 days.

FAQ

Is timballo alla teramana a lasagna?

No. Regione Abruzzo specifically notes that its defining layers are scrippelle, not pasta sheets.

What are pallottine?

Very small meatballs, commonly made from mixed meats in Teramo cooking.

Why bake at only 160°C?

The moderate heat warms and binds many delicate layers without drying the scrippelle.

Final note

What matters most

Result: A tall, tender layered bake with paper-thin scrippelle, tiny meatballs, tomato, cheese and egg.
Key: Keep every layer thin, control moisture and rest before slicing.