It is the most popular Corfiot dish and is served at the formal dinners and celebrations. n the city it is made with beef meat (usually from the leg) stuffed with chopped garlic, parsley, salt and pepper. For the tomato sauce is used olive oil, onion, cinnamon, cloves, salt, pepper, nutmeg, cumin and laurel leaves. The rural pastitsada is made with cock, it is said that it is well-made only when the sauce is so thick that it dyes the moustaches. There are seafood pastitsada variations like "lobster pastitsada".