Pasta 'ncasciata is a celebratory baked pasta dish originating in the Sicilian comune (municipality) of Messina; however, today there are numerous versions from every province of Sicily and Calabria. Ingredients vary according to the region as well as personal preferences. For example, while the dish usually uses two types of cheese, béchamel sauce may be used in lieu of one of the cheeses. It was traditionally baked in a dish placed over, as well as covered by, hot coals. The dish was made more well known by Andrea Camilleri's Inspector Montalbano . [1] [2] [3] [4] [5]
The version from Messina is one of the most common, and is generally made with maccheroni pasta, ragù, fried eggplant, caciocavallo (casciucavaddu in the Sicilian language), pecorino siciliano , white wine, basil and often additional ingredients such as soppressata , meatballs, salami, boiled eggs, peas and breadcrumbs. [6] [1] [2] [7] [8] [9]
The version from Ragusa contains peas, crumbled sausage and ricotta cheese. [3] [2] [10]
The version from Palermo substitutes tomato sauce for ragù. [6] [1] [2] [11]
The Enna version is the most different from the others as it does not use ragù, eggplant or caciocavallo. Instead it uses cauliflower, pecorino siciliano, sausage and other ingredients. [2]
The Syracuse version is most similar to the versions from neighboring provinces of Ragusa and Enna, as it omits the ragù, eggplant and caciocavallo as well, but instead uses ricotta, pecorino siciliano, cauliflower and eggs poured over the dish before baking. [12]
In Gela, in the province of Caltanissetta, cauliflower is also sometimes used instead of eggplants, and anchovies are sometimes added. [10]
The version from Calabria is most similar to the Messina version made with maccheroni pasta, ragù, meatballs, boiled eggs, fried eggplant, caciocavallo or provola silana , pecorino siciliano and often additional ingredients such as soppressata, meatballs, salami, boiled eggs and breadcrumbs. [13]
Molise is a region of Southern Italy. Until 1963, it formed part of the region of Abruzzi e Molise together with Abruzzo. The split, which did not become effective until 1970, makes Molise the newest region in Italy. Covering 4,438 square kilometres (1,714 sq mi), it is the second smallest region in the country, after the Aosta Valley, and has a population of 313,348.
Pecorino is an Italian hard cheese produced from sheep's milk. The name pecorino derives from pecora, which means 'sheep' in Italian.
Arancini, also known as arancine, are Italian rice balls that are stuffed, coated with breadcrumbs and deep-fried. They are a staple of Sicilian cuisine. The most common arancini fillings are al ragù or al sugo, filled with ragù, mozzarella or caciocavallo cheese, and often peas, and al burro or ô burru, filled with prosciutto and mozzarella or béchamel sauce.
Parmigiana, also called parmigiana di melanzane, melanzane alla parmigiana or, in the United States, eggplant parmesan, is an Italian dish made with fried, sliced eggplant layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by the southern regions of Calabria, Campania, Apulia and Sicily.
Orecchiette are a pasta typical of the Apulia region of Italy. Their name comes from their shape, which resembles a small ear.
Timballo is an Italian baked dish consisting of pasta, rice or potatoes, with one or more other ingredients included. Variations include the mushroom and shrimp sauce timballo Alberoni, named after Giulio Alberoni, and the veal and tomato sauce timballo pattadese.
Bolognese sauce, known in Italian as ragù alla bolognese or ragù bolognese, is a meat-based sauce in Italian cuisine, typical of the city of Bologna. It is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese.
Pasta alla Norma, earlier called pasta con le melanzane, is a pasta dish made from eggplant. It is typical of Sicilian cuisine, from Catania in particular.
Scaccia, scacciata or schiacciata is a Sicilian stuffed flatbread. Scaccia is made with a very thin rectangular layer of dough, folded on itself three or four times. It can be stuffed with different ingredients, the more common variations are ricotta cheese and onion, cheese and tomato, tomato and onion, or tomato and eggplant, depending on location, taste, or season. It is baked and can be eaten hot or cold. Scacciata derives from the Sicilian word meaning to drive away, equivalent to the Italian word schiacciata, meaning 'to crush' or 'to flatten'. Scaccia can be found in Ragusa and Siracusa, as well as some Sicilian American communities.
The traditional cuisine of Abruzzo is eclectic, drawing on pastoral, mountain, and coastal cuisine. Staples of Abruzzo cuisine include bread, pasta, meat, fish, cheese, and wine. The isolation which has characterized the region for centuries has ensured the independence of its culinary tradition from those of nearby regions. Local cuisine was widely appreciated in a 2013 survey among foreign tourists.
Stracciatella, also known as stracciatella alla romana, is an Italian soup consisting of meat broth and small shreds of an egg-based mixture, prepared by drizzling the mixture into boiling broth and stirring. It is popular around the city of Rome, in Lazio. A similar soup, called zanzarelli, was described by Martino da Como in his 15th-century manual The Art of Cooking. Other variants exist.
Sciusceddu is a Sicilian soup prepared using meatballs and broken eggs as primary ingredients, served as a traditional Easter dish in the city of Messina. Additional ingredients used include broth, caciocavallo and ricotta cheeses, parsley, salt and pepper. It can be prepared in a similar style to egg drop soup.
Pasta al forno or timballo di pasta is a typical dish of Italian cuisine, made of pasta covered with béchamel sauce, tomato sauce and cheese, and cooked in the oven.
Apulian cuisine consists of the cooking traditions and practices of the region of Apulia in Italy. Starting from the Middle Ages the permanent residence of the nobility in the region gradually declined, which caused the disappearance of their noble cuisine over time. As the common people suffered from poverty, their culinary tradition adapted to use cheap and simple foods. Bread, vegetables and pasta have the leading role in the cuisine. Fruits, fish and wine are consumed frequently as well, but meat plays a minor role. The food of Apulia is known as a prime example of cucina povera or 'cuisine of the poor', characterizing its simplicity rather than its quality. Moreover, the simple dishes allow the quality of their local and seasonal ingredients to take center stage.
Culurgiones are a type of Sardinian ravioli-like stuffed pasta. It exists in a version made of potatoes, pecorino cheese and mint, a typical culinary specialty of the sub-region of Ogliastra, and in several other recipes adopted in the rest of the island, such as in Gallura, where the product is aromatized with lemon or orange peel.
The cuisine of Basilicata, or Lucanian cuisine, is the cuisine of the Basilicata region of Italy. It is mainly based on the use of pork and sheep meat, legumes, cereals and vegetables, with the addition of aromas such as hot peppers, powdered raw peppers and horseradish. The local gastronomy is, for historical-cultural reasons, typically peasant, based on simple recipes and on the culture of reuse, in particular of meat and bread.
Anelletti al forno or timballo di anelletti are a type of baked pasta called pasta al forno typical of Palermo and its province but also widespread in the rest of Sicily.
Spaghetti alla carrettiera is a pasta dish originating in the Platani Valley, nowadays more common in eastern Sicily. It is generally made with spaghetti, garlic, chili pepper, pecorino siciliano or breadcrumbs, parsley, and olive oil for dressing, and commonly tomato is added. Sometimes additional ingredients such as anchovies, capers, almonds or pine nuts and white wine are also included. The oral tradition is that the pasta dish originated with carters who brought the dish prepared in advance, on their wagons for lunch.
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