![]() 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.[1] They are typically served as a breakfast item, but may also be eaten throughout the day,[2][3] and are a traditional pastry in Apulia.[1] According to a number of sources, pasticciotti should be eaten warm.[2][4]
lombardo
was invoked but never defined (see the help page).wsi
was invoked but never defined (see the help page).bridge
was invoked but never defined (see the help page).