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Timballo alla Bonifacio VIII, the original recipe for a delicious dish

Boniface VIII timbale

Throughout Lazio there is a little-known recipe that you should absolutely try: the timbale alla Bonifacio VIII.

If you are in doubt about trying the Boniface VIII timbale recipe, know that the restaurant that first conceived it created a registered trademark to protect the recipe and preparation . This Lazio recipe, in essence, is a timbale of fettuccine topped with a sauce of meatballs and bacon wrapped in a chest of raw ham.

The history of the Boniface VIII timbale goes hand in hand with that of the place where it was born. Today Ristorante del Gallo , once Casa del Gallo, is located in Anagni , in the province of Frosinone. It is in this almost peasant context that a typical product is born that is able to go beyond the municipal boundaries and spread throughout Lazio and it is precisely for this reason that one of the heirs of the place decides to patent the brand and recipe . We have studied a recipe as similar as possible to the original but unfortunately we do not have all the secrets.

Boniface VIII timbale
Boniface VIII timbale

How to prepare the recipe for the Ciociaro timbale alla Bonifacio VIII

  1. First, prepare the meatballs by simply mixing the minced meat with a pinch of salt, a pinch of pepper and parmesan. Then give it the shape by rolling small portions in your hands to obtain meatballs about the size of an olive.
  2. Keep them aside and prepare an aromatic mince with celery, carrot and onion to brown in a pan with a couple of tablespoons of oil.
  3. Also add the bacon into strips and once tender add the meatballs and brown them well.
  4. Cover with the tomato puree and cook for half an hour.
  5. Then boil the fettuccine in plenty of salted water for the time indicated on the package.
  6. Internally line a 12 cm springform pan with the slices of raw ham .
  7. Once the pasta is ready, drain it and flavor it with the sauce.
  8. Pour everything into the mold covered with ham, complete with a sprinkle of Parmesan cheese and close the slices before passing everything in the oven at 170 ° C for 10 minutes .

If you liked this recipe, we suggest you also try the baked pasta with meatballs , the perfect protagonist of Sunday lunches.


The Boniface VIII timbale can be kept in the refrigerator for a couple of days . We advise you to heat it in the oven for a few minutes before consuming it.

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