Swapping the Sicilian Tuma Cheese
Tuma is a fresh, mild pecorino-style cheese — soft and barely salted. To capture the original flavours, opt for fresh or lightly matured sheep’s cheese with a delicate taste.

• Primosale Pecorino: the best substitution, young, mild and melts beautifully.
• Fresh pecorino or mild pecorino ‘pepato’ (without pepper): soft, lightly matured and gently salty.
• Alternatively, try other fresh sheep’s cheeses or blends, but avoid mozzarella or cow's milk-only cheeses.

Vegan Tagano Version
To replicate the creamy texture and ‘egg/cheese’ effect without animal products:

• Meat: swap for a rich lentil ragu, textured soy, or a mix of sautéed mushrooms and lentils.
• Cheese and eggs: use silken tofu cream, vegan béchamel enriched with nutritional yeast, nut-based ‘pecorino’ made from almonds or cashews, or a light chickpea flour batter.
• Flavourings: peas, onion, celery, carrot, parsley, basil, oregano, and a pinch of nutmeg in the vegan béchamel.
• Assembly: toss rigatoni with the vegetable ragu and creamy sauce, layer in a greased dish sprinkled with breadcrumbs, then bake until set and golden.

Transporting Tagano for a Picnic or the Next Day

• Make ahead: bake it in a fridge-safe dish, cool completely, cover well and keep refrigerated for up to two days.
• Carrying: keep it in its dish, sealed tightly, wrapped in tea towels and placed in a cool bag or sturdy box, always laying flat.
• Serving temperature:
  • At room temperature: bring out a little before eating.
  • Warm: reheat in the oven at 160°C for 10–15 minutes (covered initially, then uncovered), or gently fry in chunks.
• Cutting: slice only at your destination using a serrated knife on a steady surface to keep the layers intact.