timpano

Timpano is an Italian term that can refer to two distinct things: a musical instrument and a baked pasta dish. In English usage, timpano most often refers to timpani, the pitched kettledrums in orchestras, while the culinary form is typically called timballo.

The timballo (timpano) is a savory baked timbale made by layering cooked pasta (often ziti, penne, or spaghetti), sometimes rice, with sauces, cheeses, eggs, vegetables, and meats. The mixture is pressed into a round or oval mold and sealed with sheets of pasta or pastry, then baked until set and golden. After baking, it is unmolded and sliced for service. Variations occur across regions; Napoli and southern Italy have traditional versions, sometimes featuring seafood or mushrooms, with béchamel or tomato sauce. The dish is associated with festive occasions and family meals, particularly in Italian-American communities.

The timpano (timpani) is a set of large percussion instruments consisting of copper kettledrums with animal-skin or synthetic heads, tuned to specific pitches. They are played with mallets and are a standard part of the orchestral percussion section. Timpani are tuned to exact pitches, using a mechanism to adjust tension. They originated in the early modern period and are used in a wide range of repertoire from classical symphonies to contemporary works.

Etymology: The Italian word timpano means drum; timballo derives from timbale. Note: The same spelling is used in plural forms.