A casserole dish, one traditional pastitsada recipe features lean leg or shoulder of veal and macaroni, as well olive oil, minced onions, sliced garlic cloves, salt and ground black pepper, white wine, vinegar, cloves, bay leaf, cinnamon, fresh or canned tomatoes, butter, and grated kefalotyri or Parmesan cheese. Other versions of pastitsada features spicy braised beef or rooster as the meat, served with pasta and red sauce. The dish shows Italian influences.
- Vilma Chantiles, Food of Greece: Cooking, Folkways, and Travel in the Mainland and Islands of Greece (Simon & Schuster, 1992), p. 143.
- Greek Islands (Lonely Planet, 2010), 6th ed., p. 60.