Pastitsada is especially associated with the Greek island of Corfu.
Corfiot pastitsada, often called pastitsada Korfiatiki, is pasta served with meat braised in a richly spiced tomato-based sauce. Traditional versions commonly use rooster, veal, beef, or poultry, with spices such as cloves, cinnamon, and bay leaf. Grated kefalotyri or Parmesan may be served on top.
The dish reflects Corfu’s long Venetian connection. Its name is linked to the Venetian pastizzada, or Italian pasticciata, terms used for braised meat dishes. That Italian influence is also visible in the central role of pasta, although the Greek preparation has its own seasoning and local traditions.
Pastitsada is often served as a traditional Sunday meal in Corfu. It should not be confused with pastitsio, a baked layered pasta dish with minced meat and béchamel sauce; the similar names reflect different dishes.