[1][2][3][4][5] The version from Messina is one of the most common, and is generally made with maccheroni pasta, ragù, fried eggplant, caciocavallo (casciucavaddu in the Sicilian language), pecorino siciliano, white wine, basil and often additional ingredients such as soppressata, meatballs, salami, boiled eggs, peas and breadcrumbs.
[6][1][2][7][8][9] The version from Ragusa contains peas, crumbled sausage and ricotta cheese.
[2] The Syracuse version is most similar to the versions from neighboring provinces of Ragusa and Enna, as it omits the ragù, eggplant and caciocavallo as well, but instead uses ricotta, pecorino siciliano, cauliflower and eggs poured over the dish before baking.
[12] In Gela, in the province of Caltanissetta, cauliflower is also sometimes used instead of eggplants, and anchovies are sometimes added.
[10] The version from Calabria is most similar to the Messina version made with maccheroni pasta, ragù, meatballs, boiled eggs, fried eggplant, caciocavallo or provola silana, pecorino siciliano and often additional ingredients such as soppressata, meatballs, salami, boiled eggs and breadcrumbs.