Celebrate Pasticciotto's Day by making these delicious pastries from Salento at home!
Today in Italy is celebrated the Pasticciotto's Day. This celebration was established in 2020 to revive the many small artisan businesses that suddenly faced a global pandemic.
Over 100 of the Salento pastry shops that enthusiastically welcomed the project agreed to abide by the only rule provided for the sale of the pasticciotto: the cost of 0.90 euro.
Pasticciotto (pasticciotti - plural) is a shortcrust pastry filled with a silky custard and it is a symbol of the Salento, the south-eastern extremity of the Apulia region of Italy.
In the province of Lecce, you can find the pasticciotti in about all of the bakeries, bars, coffee shops, and restaurants and they are a must-try if you are visiting the area.
The invention of pasticciotti is credited to Andrea Ascalone, a chef in the town of Galatina in Lecce, who in 1745 used leftover ingredients from a full-sized cake to create a smaller one. The name pasticciotto allegedly comes from Ascalone himself regarding his creation as a pasticcio, or "mishap."
Salento is a cultural, historical and geographic region at the southern end of the region of Apulia in Southern Italy. It is a sub-peninsula of the Italian Peninsula, sometimes described as the "heel" of the Italian "boot".
It is known for the dreamy beaches, mouthwatering street food, burgeoning wine scene, Ancient Greek history, and traditional farmhouse homestays.
The Salento is also home to some of Italy's loveliest towns and cities: the sea-front fortified gems of Gallipoli and Otranto, the baroque sophistication of Lecce and the luxurious seaside of Leuca.
While the coastal area in the southern region of Puglia has been a favorite for tourists across Italy for decades, it's still under the radar for most international travelers.
How to Enjoy the Pasticciotto's Day
In the US, it isn't easy to find the pasticciotti, so the best way to enjoy this celebration is to make them
The recipe is quite simple and requires just a few ingredients.
So, let's give them a try!
12 oval molds
Flour 00: 500 gr (17,63 oz)
Egg yolks: 4
Butter: 250 gr (8.81 oz)
Icing sugar: 200 gr (7.05 oz)
Flour: 50 gr (1.76 oz)
Milk: 500 ml
Sugar: 150 gr (5.29 oz)
Make the custard
Pour the milk with the vanilla in a saucepan, and set over heat until it starts to boil.
Put the egg yolks, sugar and flour in a bowl and whip until fluffy.
Add two tablespoons of milk at the mixture to make it more liquid and then pour it in the pot.
Whisk until the cream thickens, then remove it from the heat and let it cool.
Make the dough
Place flour and cold butter on a work surface and mix together until you have a sandy dough (for this step you can use a mixer).
Add the egg yolks, sugar and lightly knead by hand until you have a compact dough.
Cover in plastic wrap and let rest in the fridge for 30 minutes.
Make the pasticciotti
Roll out the pastry to a maximum height of 4mm, then line the buttered and floured oval molds
Fill the molds with the custard cream and cover the surface with the remaining pastry.
Brush tops with egg wash, then bake at 425° for 15 -18 minutes.