Pasticcio con Zucca, Cavolo Nero e Morlacco

Pasticcio con Zucca, Cavolo Nero e Morlacco is a baked pasta dish from the Veneto region of northern Italy. The name translates to "pasticcio with pumpkin, black kale, and Morlacco cheese," reflecting its three core ingredients. Pasticcio itself is a traditional Italian oven-baked casserole, often made with pasta, béchamel, and seasonal fillings. This particular variation likely emerged in the foothills of the Province of Vicenza and Treviso, where Morlacco—a tangy, semi-soft cow's milk cheese with a mild blue-veined character—is produced. Cavolo nero (Tuscan kale) and zucca (winter pumpkin or squash) are autumn staples in Veneto, lending the dish a deep, savory-sweet profile.

A great version achieves a balance between the creamy sweetness of roasted pumpkin and the earthy bitterness of the kale, while the Morlacco cheese adds a subtle piquancy that binds the layers. The pasta, typically short tubes like maccheroni or broken lasagna sheets, should be al dente before baking, and a light béchamel or egg custard may be used to keep the dish moist without making it heavy. The top is often gratinateed with extra Morlacco or breadcrumbs for a crisp crust.

Regional variations exist: in parts of the Veneto, cooks substitute Asiago or Montasio for the Morlacco, or add crumbled sausage for a richer meat version. Some variations use swiss chard instead of cavolo nero. On ReTubeIt, user JustUs highlights Osteria La Muda in San Boldo, Italia, as a venue that serves this distinctive preparation, indicating it is available for diners seeking an authentic expression of local autumnal cuisine.