Pasticcio caggianese is a traditional dish from the Campania region in Italy. It is a baked pasta dish that is popular in the towns and communes of Caggiano, Auletta, and Polla. This dish is made with layers of pasta, meat sauce, cheese, and béchamel sauce, which are then baked until golden and bubbly.
To make pasticcio caggianese, start by cooking the pasta until al dente. In a separate pan, prepare a meat sauce by browning ground beef or pork with onions, garlic, and tomato sauce. Once the pasta and meat sauce are ready, layer them in a baking dish, alternating between pasta, meat sauce, and grated cheese. Top it off with a generous amount of béchamel sauce and bake in the oven until the top is golden and the dish is heated through.
Pasticcio caggianese is a recognized traditional food product (PAT) in Italy. This recognition ensures that the dish is made following specific traditional methods and using local ingredients. The specifications for pasticcio caggianese include the use of durum wheat pasta, locally sourced meat, and traditional Campanian cheeses.
– “Pasticcio caggianese” – www.cucinaitaliana.it
– “Pasticcio caggianese: la ricetta tradizionale” – www.gustoblog.it