Chef Julian Barsotti constructs a saucy, meaty, 21-layer timpano

Restaurant owner and chef Julian Barsotti makes a multi-layered Italian dish known as a timpano at his Highland Park home, Wednesday, February 8, 2017. (Benjamin Robinson/The Dallas Morning News)

[@esmith1225]

Looks awesome. I can’t wait to make my own version. Thanks for the guidance.

[@thihal123]

Beautiful dish!

[@gamerhalim4717]

Why every restaurant didn’t add menu?

[@shtonker8]

I find it strange that American Chefs, well I guess I'll specify this chef, goes into the tired and tiresome veiled rant...it takes a lot of work...time...effort...blah...blah...blah...rather than an exuberance over a magnificent pasta creation...where's Jacques Pepin when you need him? In the time of the Pandemic, I don't know whether you agree but it's not needed an angst ridden explanation of "Oh, dear me...it took work, time, etc. etc....we can't all be teenagers.

[@yoyopg123]

Yes, I don't see how any of this translates into a huge degree of difficulty? All the steps are pretty basic. Just a little organization is needed. Sure, it takes some time, but lots of this can be done over the course of 1 one or two days.