Timpana

Sal DeTraglia from Spain was in Malta this week for his employer's annual sales conference. He ate traditional Timpana followed by prickly pear liquor, as you can see from this photo:

The most interesting food item that I found in Malta was “Timpana.” Timpana is a
block of lasagna or compressed rigatoni encased in a pastry. I ate Timpano twice
during my stay. One was remarkably good; the other had the density of depleted
uranium. Pictured above is the good one. The bottle to its right is a Maltese
after-dinner liquor distilled from prickly pear, honey and herbs. Not nearly as
bad as it sounds, and after a kilo or two of Timpano…a good digestif is exactly
what’s needed.

How to cook Timpana (macaroni pie) from gozo-mag