Pasticciotto was first created in Galatina in 1745 at Pasticceria Ascalone. Galatina is a small town south of Lecce.
Its pastry is filled with custard and baked in the oven.
There are many variations. Brushed with egg white before baking in the oven, pasticciotto reaches its typical amber golden brown and shiny color. It should be eaten still warm.
Pasticciotto
