Pasticciotto

Pasticciotto

Ricotta-filled pasticciotto
Type Pastry
Place of origin Italy
Region or state Naples
Apulia
Sicily
Creator Andrea Ascalone
Serving temperature warm
Variations Various fillings
Cookbook: Pasticciotto  Media: Pasticciotto

A pasticciotto (Italian pronunciation: [pas.tɪˈtʃiɔt.to],[1] 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.[2]

Overview

Pasticciotti are approximately 1 inch (2.5 cm) thick.[3] They are typically served as a breakfast item, but may also be eaten throughout the day,[4][5] and are a traditional Easter pastry in Sicily.[3] According to a number of sources, pasticciotti should be eaten warm.[4][6]

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.[5][7] An egg wash is often applied to the top of each pastry before baking.

Fillings

Fillings for pasticciotti include the traditional lemon-flavored custard[6] or ricotta,[3] and variant fillings such as almond, chocolate, pistachio or vanilla custard; fruit preserves; or gianduja or Nutella chocolate-hazelnut spreads.[4][5][7] 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.[8] Pasticciotti di carne are similar to the Moroccan pastilla which also combines a meat filling with a sugar topping. In Italy, ricotta-filled pasticciotti are the typical variety in Sicily,[3] while the custard filling is more commonly seen in the Apulia region of southeastern mainland Italy,[7] particularly in the province of Lecce, where the city of Lecce named the pasticciotto its typical cake.[6] In Naples, in southwestern Italy between Apulia and Sicily, custard fillings are common but the pasticiotto napoletano also includes cherries.[9] Both custard and ricotta fillings can be found in the United States.[3][10]

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".[5]

Availability

In southern Apulia, pasticciotti are sold in bakeries, bars, coffee shops and restaurants.[6][7] They are also commonly available at Italian-American bakeries in the United States, alongside other Italian pastries like cannoli and sfogliatelle.[11][12]

References

  1. ↑ Caridi, Jim (2002). Yo Capeesh!: A Guide to Understanding Italian Americans. iUniverse. p. 45. ASIN B005LOR5CG. ISBN 9781462051199.
  2. ↑ 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.
  3. 1 2 3 4 5 Lombardo, Calogero (2002). Altavilla, Sicily: Memories of a Happy Childhood. Legas Publishing. pp. 147–8. ISBN 978-1-881901-36-5.
  4. 1 2 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.
  5. 1 2 3 4 Bieder, Daniela (8 September 2015). "Pasticciotto – well invested calories". Wall Street International. Retrieved 10 October 2015.
  6. 1 2 3 4 Ersetti, Dario. "Pasticciotto, a delight from Salento". BridgePugliaUSA.it. Retrieved 10 October 2015.
  7. 1 2 3 4 Socratous, Georgie. "Mini Pasticciotto". Jamie Magazine. Jamie Oliver. Retrieved 10 October 2015.
  8. ↑ "Patti". PattiTindari.com (in Italian). Retrieved 10 October 2015.
  9. ↑ Terti, Luca (2014). Le torte più buone – I segreti del pasticciere: Dolci semplici e veloci, come in pasticceria. eCucina. p. 76. ASIN B00NUHITUS.
  10. ↑ 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.
  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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