Pasticcio, Pasticciata, Pasta ‘ncasciata

The origins of the pasticcio probably lie with medieval Tuscan chefs mimicking the pies of Elizabethan England; and in those days the pasticcio would probably have contained meat. Nowadays, however, most consist of a pastry shell containing a filling of cooked pasta, like tortellini, layered with cheeses and tomato sauce. Every region now has its own variation, like the pasta ‘ncasciata of Sicily, which more closely resembles a timbale.