Eat Pasticcio Ferrarese

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According to Ennio Occhiali, the owner of the beautiful Bar Centro Storico in the center of Ferrara, this elaborate, traditional two crusted macaroni pie known as pasticcio is considered to be one of that city’s finest creations. There are two versions, a salata (savory) one with no sugar in the crust, and a dolce version that adds sugar but the filling remains the same for both pie types. Pasticcio is filled with a short cut of pasta with lines called penne rigate, a rich pork and liver ragu, and wild mushrooms all held together by a creamy, nutmeg scented white sauce (salsa di besciamella.) Pasticcio saw its height during the reign of the d’Este family and was served at their many elaborate parties to impress their influential guests. I prefer the dolce version and even though it sounds like a lot of work, the pastry and sauces can be made in stages ahead of time. To make the salata version, eliminate the sugar when making the dough.

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