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Its official origin was considered to be Italy, however, there are many different versions of how it was created. The first mention of a species in history takes place during the reign of Catherine the Medici during the Renaissance. It is also reported that the official chef of Louis XIVthe Marquis Louis de Béchamel on the 17ththe century, he prepared the pasticcio by covering the filling with a cream made of milk and flour, which also took his name. However, the official name of this dish is officially recorded on the 17ththe century in Italy as the name pasticcio meant a mixture. Traditional Italian included pasta and ragout of various types of meat, beef, pork and pigeon. Later as a culinary term generally refer to mixed pie filling. In Italy even today there are many different versions such as pasticcio Alla Romana which is lasagna with sausages, mozzarella and mushrooms.
At the Greek table
However, he came to Greece with the Venetians who conquered the Ionian Islands, Kythira and Crete. So the first sign of his assimilation is found in Kythera, which were also the first to fall into the hands of the Venetians. Ton Kythira was a festive dish which was usually cooked on Shrove Sunday. It didn’t have béchamel, but its thick spaghetti was covered in puff pastry. Its filling included not only minced meat but also shredded beef liver.
Later, the Venetian made its appearance in Corfu under the name of Corfu Dolce. But it is also known as “chi nonas”, i.e. grandma’s pastry. Be that as it may, this dish was considered not only festive but quite difficult and justifiably time-consuming since this recipe was cooked by housewives in two days. Its filling was mixed with various pieces of meat, sausages, bird livers and even boiled eggs. Again, it is a large pie with an elaborate sheet of sweet dough on top, hence the name Dolce, which in Italian means sweet. In the rest of Greece it became known through the pages of Tselemende, it was loved by young and old and it became the quintessential urban Sunday main course.