Pasticciotto

Traditional (PAT)

Pasticciotto: an oval shortcrust shell around soft custard from Lecce

A vanilla-scented shortcrust shell with soft pastry cream inside: the pasticciotto is the sweet that defines the province of Lecce. One story has it born in Galatina in 1745, while documents point to its spread across the Salento towards the end of the 1800s. It has been a traditional agri-food product (PAT) since 2004.

An oval shape from its mould and a small dome in the centre, where thumbs seal the pastry
Two textures: firm outside, where the pastry forms a shell, soft and creamy within
Galatina, home of its legend, has granted it a municipal De.Co. designation

How to enjoy it. Made all year round in the Salento: break it open to meet the firm pastry and the still-soft cream in a single bite.

Production areas: Apulia
Season: [object Object]

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