[1] In the Lucanian dialect it roughly translates as "the pastry of Rotondella", where it originated.

[1] By tradition, pastizz was prepared in particular events of the year (pig slaughter, Easter and the celebration of Saint Mary of Anglona), when the availability of meat was increased.

The half-moon shape is linked to a symbolism that refers to the concepts of female fertility and prosperity and recalls that of a large womb that holds nutritious elements.

Fresh seasoned pork (or, more rarely, goat meat) is the main ingredient, along with egg and cheese, seasoned with salt, parsley, pepper, and olive oil.

The dough is made with hard wheat flour, lard, water, extra virgin olive oil, and salt.