[2][4] The short-crust pastry dough used to make pasticciotti was originally shortened with lard, but modern recipes may use butter instead, although this alters the texture of the crust.

[2][3][5] An unusual variation filled with ground veal and almonds but topped with sugar, pasticciotti di carne, is a local favorite in the Sicilian comune (municipality) of Patti.

[6] Pasticciotti di carne are similar to the Moroccan pastilla which also combines a meat filling with a sugar topping.

In Naples, in southwestern Italy between Apulia and Sicily, custard fillings are common but the pasticciotto napoletano also includes cherries.

[1][9] The invention of pasticciotti is credited to Andrea Ascalone, a chef in the comune of Galatina, near Lecce, who in 1745 used ingredients left over from full-sized tortas to create a smaller cake.