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| A '''''pasticciotto''''' ({{IPA |
A '''''pasticciotto''''' ({{IPA|it|pastitˈtʃɔtto|lang}}; {{plural form}}: {{lang|it|pasticciotti}}) is a type of filled ] ]. Depending on the region, they are traditionally filled with either ] or ]. | ||
| ''Pasticciotti'' are approximately {{convert|1|in|cm}} thick.<ref name=lombardo /> They are typically served as a breakfast item, but may also be eaten throughout the day,<ref name=massa>{{cite book |last1=Massa-Langlois |first1=Grace |title=Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli |date=2012 |publisher=Ulysses Press |isbn=978-1-61243-024-9 |page=126 |url=https://books.google.com/books?id=HKReUCQnLYwC&pg=PA126}}</ref><ref name=wsi /> and are a traditional pastry in Apulia.<ref name=lombardo /> According to a number of sources, ''pasticciotti'' should be eaten warm.<ref name=massa /><ref name=bridge /> | ''Pasticciotti'' are approximately {{convert|1|in|cm}} thick.<ref name=lombardo /> They are typically served as a breakfast item, but may also be eaten throughout the day,<ref name=massa>{{cite book |last1=Massa-Langlois |first1=Grace |title=Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli |date=2012 |publisher=Ulysses Press |isbn=978-1-61243-024-9 |page=126 |url=https://books.google.com/books?id=HKReUCQnLYwC&pg=PA126}}</ref><ref name=wsi /> and are a traditional pastry in Apulia.<ref name=lombardo /> According to a number of sources, ''pasticciotti'' should be eaten warm.<ref name=massa /><ref name=bridge /> | ||
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| ===Crust=== | ===Crust=== | ||
| The ] pastry dough used to make ''pasticciotti'' was originally shortened with lard, but modern recipes may use butter instead, |
The ] pastry dough used to make ''pasticciotti'' was originally shortened with lard, but modern recipes may use butter instead, although this alters the texture of the crust.<ref name=wsi>{{cite journal |last1=Bieder |first1=Daniela |title=Pasticciotto – well invested calories |journal=Wall Street International |date=8 September 2015 |url=http://wsimag.com/food-and-wine/17364-pasticciotto-well-invested-calories |access-date=10 October 2015}}</ref><ref name=jamie /> An ] is often applied to the top of each pastry before baking. | ||
| ===Fillings=== | ===Fillings=== | ||
| Fillings for ''pasticciotti'' include the traditional lemon-flavored custard<ref name=bridge /> or ricotta,<ref name=lombardo>{{cite book |last1=Lombardo |first1=Calogero |title=Altavilla, Sicily: Memories of a Happy Childhood |date=2002 |publisher=Legas Publishing |isbn=978-1-881901-36-5 |pages=147–8 |url=https://books.google.com/books?id=_ap_obJBFJgC&pg=PA147}}</ref> and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, '']'' or ] chocolate-hazelnut spreads.<ref name=massa /><ref name=wsi /><ref name=jamie /> An unusual variation filled with ground veal and almonds but topped with sugar, ''pasticciotti di carne'', is a local favorite in the Sicilian |
Fillings for ''pasticciotti'' include the traditional lemon-flavored custard<ref name=bridge /> or ricotta,<ref name=lombardo>{{cite book |last1=Lombardo |first1=Calogero |title=Altavilla, Sicily: Memories of a Happy Childhood |date=2002 |publisher=Legas Publishing |isbn=978-1-881901-36-5 |pages=147–8 |url=https://books.google.com/books?id=_ap_obJBFJgC&pg=PA147}}</ref> and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, '']'' or ] chocolate-hazelnut spreads.<ref name=massa /><ref name=wsi /><ref name=jamie /> An unusual variation filled with ground veal and almonds but topped with sugar, ''pasticciotti di carne'', is a local favorite in the Sicilian '']'' (municipality) of ].<ref>{{cite web |title=Patti |url=http://www.pattitindari.com/index.php/info/patti |website=PattiTindari.com |access-date=10 October 2015 |date=<!--undated--> |author=<!--Staff writer(s); no by-line.--> |language=it}}</ref> ''Pasticciotti di carne'' are similar to the Moroccan '']'' which also combines a meat filling with a sugar topping. In Italy, custard-filled ''pasticciotti'' are the typical variety in ],<ref name=jamie>{{cite news |last1=Socratous |first1=Georgie |title=Mini Pasticciotto |magazine=Jamie Magazine |publisher=] |url=http://www.jamieoliver.com/magazine/recipes-view.php?title=mini-pasticciotto |date=<!--undated--> |access-date=10 October 2015 |archive-date=6 September 2015 |archive-url=https://web.archive.org/web/20150906180040/http://www.jamieoliver.com/magazine/recipes-view.php?title=mini-pasticciotto |url-status=dead }}</ref> particularly in the ], where the city of ] named the ''pasticciotto'' its typical cake.<ref name=bridge>{{cite web |last1=Ersetti |first1=Dario |title=Pasticciotto, a delight from Salento |url=http://www.bridgepugliausa.it/articolo.asp?id_sez=1&id_cat=42&id_art=3479&lingua=en |website=BridgePugliaUSA.it |date=<!--undated--> |access-date=10 October 2015}}</ref><ref>{{cite web|url=https://www.pizzacappuccino.com/recipe/pasticciotto-leccese/ |title=Pasticciotto Recipe |publisher=Pizzacappuccino|access-date=28 November 2022|date=2021-10-16}}</ref> The ricotta filling is more commonly seen in ]. In ], in southwestern Italy between Apulia and Sicily, custard fillings are common but the ''pasticciotto napoletano'' also includes cherries.<ref>{{cite book |last1=Terti |first1=Luca |title=Le torte più buone – I segreti del pasticciere: Dolci semplici e veloci, come in pasticceria |date=2014 |publisher=eCucina |asin=B00NUHITUS |page=76 |url=https://books.google.com/books?id=seWXBAAAQBAJ&pg=PA76}}</ref> Both custard and ricotta fillings can be found in the United States.<ref name=lombardo /><ref>{{cite book |last1=Browne |first1=Rick |title=A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants |date=2013 |publisher=Andrews McMeel Publishing |isbn=978-1-4494-0783-4 |page=PT641 |url=https://books.google.com/books?id=soWbBqmwPC0C&pg=PT641}}</ref> | ||
| ==History== | ==History== | ||
| The invention of ''pasticciotti'' is credited to Andrea Ascalone, a chef in the |
The invention of ''pasticciotti'' is credited to Andrea Ascalone, a chef in the ''comune'' of ], near Lecce, who in 1745 used ingredients left over from full-sized ] to create a smaller cake. The name ''pasticciotto'' allegedly comes from Ascalone himself regarding his creation as a ''pasticcio'', or "mishap".<ref name=wsi /> | ||
| However, recent studies demonstrate that the Ascalone family was not present in Galatina before 1787.<ref>''Il filo di Aracne'' (''The Spider's Web''), year XIII - N° 4, October-December 2018 – "Storia della pasticceria a Galatina: tra ‘700 e ‘800" ("History of Pastry in Galatina in the 18th and 19th Centuries"), by Alessandro Massaro.</ref> | However, recent studies demonstrate that the Ascalone family was not present in Galatina before 1787.<ref>''Il filo di Aracne'' (''The Spider's Web''), year XIII - N° 4, October-December 2018 – "Storia della pasticceria a Galatina: tra ‘700 e ‘800" ("History of Pastry in Galatina in the 18th and 19th Centuries"), by Alessandro Massaro.</ref> | ||
| ==Availability== | ==Availability== | ||
| In southern Apulia, ''pasticciotti'' are sold in bakeries, bars, coffee shops and restaurants.<ref name=bridge /><ref name=jamie /> They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries such as ] and '']''.<ref>{{cite news |last1=Klimovich Harrop |first1=JoAnne |title=Satisfy your sweet tooth in Pittsburgh with treats from ethnic bakeries |url=http://triblive.com/lifestyles/fooddrink/6464264-74/bakery-hill-squirrel |access-date=10 October 2015 |work=] |date=29 July 2014}}</ref> |
In southern Apulia, ''pasticciotti'' are sold in bakeries, bars, coffee shops and restaurants.<ref name=bridge /><ref name=jamie /> They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries such as ] and '']''.<ref>{{cite news |last1=Klimovich Harrop |first1=JoAnne |title=Satisfy your sweet tooth in Pittsburgh with treats from ethnic bakeries |url=http://triblive.com/lifestyles/fooddrink/6464264-74/bakery-hill-squirrel |access-date=10 October 2015 |work=] |date=29 July 2014}}</ref> | ||
| ==See also== | |||
| {{Commons category-inline|Pasticciotti}} | |||
| {{Portal|Italy|Food}} | |||
| * ] | |||
| ==References== | ==References== | ||
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| {{Pastries}} | {{Pastries}} | ||
| ] | ] | ||
| ] | ] | ||
| ] | ] | ||
Latest revision as of 04:40, 16 August 2024
Type of filled Italian pastry
 Ricotta-filled pasticciotto | |
| Type | Pastry |
|---|---|
| Place of origin | Italy |
| Region or state | Apulia |
| Created by | Andrea Ascalone |
| Serving temperature | Warm |
| Variations | Various fillings |
A pasticciotto (Italian: [pastitˈtʃɔtto]; pl.: pasticciotti) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard.
Pasticciotti are approximately 1 inch (2.5 cm) thick. They are typically served as a breakfast item, but may also be eaten throughout the day, and are a traditional pastry in Apulia. According to a number of sources, pasticciotti should be eaten warm.
Composition
Crust
The short-crust pastry dough used to make pasticciotti was originally shortened with lard, but modern recipes may use butter instead, although this alters the texture of the crust. An egg wash is often applied to the top of each pastry before baking.
Fillings
Fillings for pasticciotti include the traditional lemon-flavored custard or ricotta, and variant fillings such as almond, chocolate, pistachio or vanilla custard, fruit preserves, gianduja or Nutella chocolate-hazelnut spreads. An unusual variation filled with ground veal and almonds but topped with sugar, pasticciotti di carne, is a local favorite in the Sicilian comune (municipality) of Patti. Pasticciotti di carne are similar to the Moroccan pastilla which also combines a meat filling with a sugar topping. In Italy, custard-filled pasticciotti are the typical variety in Apulia, particularly in the province of Lecce, where the city of Lecce named the pasticciotto its typical cake. The ricotta filling is more commonly seen in Sicily. In Naples, in southwestern Italy between Apulia and Sicily, custard fillings are common but the pasticciotto napoletano also includes cherries. Both custard and ricotta fillings can be found in the United States.
History
The invention of pasticciotti is credited to Andrea Ascalone, a chef in the comune of Galatina, near Lecce, who in 1745 used ingredients left over from full-sized tortas to create a smaller cake. The name pasticciotto allegedly comes from Ascalone himself regarding his creation as a pasticcio, or "mishap". However, recent studies demonstrate that the Ascalone family was not present in Galatina before 1787.
Availability
In southern Apulia, pasticciotti are sold in bakeries, bars, coffee shops and restaurants. They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries such as cannoli and sfogliatelle.
See also
Media related to Pasticciotti at Wikimedia Commons
References
- ^ Lombardo, Calogero (2002). Altavilla, Sicily: Memories of a Happy Childhood. Legas Publishing. pp. 147–8. ISBN 978-1-881901-36-5.
- ^ Massa-Langlois, Grace (2012). Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli. Ulysses Press. p. 126. ISBN 978-1-61243-024-9.
- ^ Bieder, Daniela (8 September 2015). "Pasticciotto – well invested calories". Wall Street International. Retrieved 10 October 2015.
- ^ Ersetti, Dario. "Pasticciotto, a delight from Salento". BridgePugliaUSA.it. Retrieved 10 October 2015.
- ^ Socratous, Georgie. "Mini Pasticciotto". Jamie Magazine. Jamie Oliver. Archived from the original on 6 September 2015. Retrieved 10 October 2015.
- "Patti". PattiTindari.com (in Italian). Retrieved 10 October 2015.
- "Pasticciotto Recipe". Pizzacappuccino. 2021-10-16. Retrieved 28 November 2022.
- Terti, Luca (2014). Le torte più buone – I segreti del pasticciere: Dolci semplici e veloci, come in pasticceria. eCucina. p. 76. ASIN B00NUHITUS.
- Browne, Rick (2013). A Century of Restaurants: Stories and Recipes from 100 of America's Most Historic and Successful Restaurants. Andrews McMeel Publishing. p. PT641. ISBN 978-1-4494-0783-4.
- Il filo di Aracne (The Spider's Web), year XIII - N° 4, October-December 2018 – "Storia della pasticceria a Galatina: tra ‘700 e ‘800" ("History of Pastry in Galatina in the 18th and 19th Centuries"), by Alessandro Massaro.
- Klimovich Harrop, JoAnne (29 July 2014). "Satisfy your sweet tooth in Pittsburgh with treats from ethnic bakeries". Pittsburgh Tribune-Review. Retrieved 10 October 2015.
