Pasticciotto

A pasticciotto (Italian pronunciation: [pastitˈtʃɔtto]; plural pasticciotti) is a type of filled Italian pastry. Depending on the region, they are traditionally filled with either ricotta cheese or egg custard. In some Italian-American communities, they are called pusties.[1]

Pasticciotto
Ricotta-filled pasticciotto
Alternative namesPusties
TypePastry
Place of originItaly
Region or stateApulia
Created byAndrea Ascalone
Serving temperaturewarm
VariationsVarious fillings

Pasticciotti are approximately 1 inch (2.5 cm) thick.[2] They are typically served as a breakfast item, but may also be eaten throughout the day,[3][4] and are a traditional pastry in Apulia.[2] According to a number of sources, pasticciotti should be eaten warm.[3][5]

Composition
Pasticciotti filled with custard
Pasticciotti di carne

Crust

The short-crust pastry dough used to make pasticciotti was originally shortened with lard, but modern recipes may use butter instead, though this alters the texture of the crust.[4][6] An egg wash is often applied to the top of each pastry before baking.

Fillings

Fillings for pasticciotti include the traditional lemon-flavored custard[5] or ricotta,[2] and variant fillings such as almond, chocolate, pistachio or vanilla custard; fruit preserves; or gianduja or Nutella chocolate-hazelnut spreads.[3][4][6] An unusual variation filled with ground veal and almonds but topped with sugar, pasticciotti di carne, is a local favorite in the Sicilian town of Patti.[7] 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, [6] particularly in the province of Lecce, where the city of Lecce named the pasticciotto its typical cake.[5] 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.[8] Both custard and ricotta fillings can be found in the United States.[2][9]

History

The invention of pasticciotti is credited to Andrea Ascalone, a chef in the town of Galatina in 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".[4] However, recent studies demonstrate that the Ascalone family was not present in Galatina before 1787.[10]

Availability

In southern Apulia, pasticciotti are sold in bakeries, bars, coffee shops and restaurants.[5][6] They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries such as cannoli and sfogliatelle.[11][12]

References
  1. D'Imperio, Chuck (Apr 30, 2015). "Pusties". Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites. Syracuse University Press. pp. 65–68. ISBN 9780815653233.
  2. Lombardo, Calogero (2002). Altavilla, Sicily: Memories of a Happy Childhood. Legas Publishing. pp. 147–8. ISBN 978-1-881901-36-5.
  3. 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.
  4. Bieder, Daniela (8 September 2015). "Pasticciotto – well invested calories". Wall Street International. Retrieved 10 October 2015.
  5. Ersetti, Dario. "Pasticciotto, a delight from Salento". BridgePugliaUSA.it. Retrieved 10 October 2015.
  6. Socratous, Georgie. "Mini Pasticciotto". Jamie Magazine. Jamie Oliver. Retrieved 10 October 2015.
  7. "Patti". PattiTindari.com (in Italian). Retrieved 10 October 2015.
  8. Terti, Luca (2014). Le torte più buone – I segreti del pasticciere: Dolci semplici e veloci, come in pasticceria. eCucina. p. 76. ASIN B00NUHITUS.
  9. 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.
  10. 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.
  11. Klimovich Harrop, JoAnne (29 July 2014). "Satisfy your sweet tooth in Pittsburgh with treats from ethnic bakeries". Pittsburgh Tribune-Review. Retrieved 10 October 2015.
  12. Backus, Lisa (14 July 2015). "New Berlin bakery serves up Italian treats". New Britain Herald. Retrieved 10 October 2015.
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