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The name pastitsio (pasticcio in Italian) was adopted at the end of the 17th century in neighboring Italy and came to Greece during the Venetian rule of the Ionian islands.
Pastitsio can be served as a first course, but also as a gratifying main course. Macaroni, minced meat with lightly condensed tomato juice and béchamel come together felicitously to produce this unique dish!
Pastitsio comes in many variations: vegetarian-style without minced meat; with cheese only; with mushrooms, eggplant, peppers; or with seafood – or with whatever you can imagine! Served hot, it goes well white wine.
