Pasticcio di maccheroni alla ferrarese

Pasticcio di maccheroni alla ferrarese – RanZag CC BY-SA 4.0


  • dome-shaped sweet short pastry stuffed with macaroni,
  • meat sauce,
  • béchamel,
  • truffle

How to make Pasticcio di maccheroni alla ferrarese

From Wikipedia, the free encyclopedia.
Pasticcio di maccheroni alla Ferrarese, more commonly called pasticcio di maccheroni (or pastiz in Ferrarese dialect), is a first course typical of the city Ferrara. It is made of a dome-shaped sweet short pastry stuffed with macaroni, meat sauce, béchamel, and truffle, all cooked in the oven in a particular copper container. Its peculiarity lies in the sweetness of the shortcrust pastry with the filling’s saltiness. Its complexity of execution is considered a very refined dish, and it requires an excellent manual ability in the preparation phases.
The history of pasticcio Ferrarese dates back to the Renaissance. In the ducal courts, preparing dishes made with different ingredients to preserve them in time comes the dome shape used to “enclose” the components. The first evidence of pasticcio comes from the ancient recipe of pastelle, belonging to the cook of the Este court, Cristoforo di Messisbugo. The term “pasticcio” was prevalent in Italy to indicate this type of dish. Ferrara underwent some changes due to the political and cultural events between the Este court and Naples’ court. Eleonora of Aragon, Ferdinand I of Naples’s daughter, married Ercole I d’Este in 1473, thus giving life to cultural exchanges between the two seigniories. This fact would explain the inclusion in the recipe of pasticcio of macaroni, a type of pasta widespread in the south, and its origins in Neapolitan or Sicilian cuisine. Therefore, pasticcio’s recipe underwent many modifications until 1700, when the first documented recipes circulated. Pasticcio di maccheroni is a dish having a very laborious preparation and combining sweet and salty foods.

Regional Recipe from Emilia Romagna and Lombardy

Enrico Massetti was born in Milan, Italy.
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