How does a buttery Italian pastry, filled with a sweet almond custard sound? Well, this week we’re traveling to Puglia, Italy to bake Pasticciotti with Chef Charlie.
He describes the province of Puglia as
Sitting on the southern coast of the Salento Peninsula, surrounded by the Adriatic and Ionian Seas, and home to beautiful Baroque architecture dating back to the 17th century, we find the ancient city of Leece. It is here where the origin of the Pasticciotti comes from: a chef was trying to make a smaller cake from leftover torta ingredients when he referred to the tiny pastry as a pasticcio or “mishap or mess.”
Today, Pasticciotti are commonly found in bakeries, cafes, and restaurants alongside steaming cappuccinos. They have a variety of fillings including lemon, chocolate, pistachio, and ricotta.