pasticciata

A favourite comfort food. In most of Italy it means pasta, often ziti, or even polenta, baked in a ragù and béchamel sauce.

In the Marche, however, pasticciata alla marchigiana is a roast meat in a sauce of tomato, onion, cloves and garlic.

Pasticciata pesarese it's a kind of pot roast made with magatello rump. Pierce it with pancetta, garlic and cloves, then make a trito, add tomato sauce and red wine and cook it on low heat; when done, cover it with grated nutmeg and the sauce and serve.

Pasticciata alla Cagliostro, a speciality of San Leo (where Count Cagliostro was imprisoned), is made with beef marinated in wine, braised with tomatoes and cloves, and served with the verdure di conte: spinach sautéed with butter, raisins and pistachios.