Pasta "'ncasciata" of Enna

Dish

Pasta 'ncasciata of Enna is a very tasty single dish, one of the many variations of Sicilian baked pasta. The term "'ncasciata" derives from "incaciata" and therefore from "cacio", the cheese. It is a very popular dish in Sicily and therefore has many variations.
The Enna version differs from the Palermo and Messina one mainly for the type of cheese used and for the lack of aubergines and meat sauce. The undisputed protagonist of Enna's ncasciata pasta is cauliflower and fresh pecorino.
Sausage and fresh pancetta are added to complement the dish, it is also possible to add pitted olives, diced salami and eggs.