How to Make Pasticciotto Italian Pastry
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this is going to blow your mind italy’s bestkept pastry secret isn’t canoli it’s pastichiatoto forget what you know about dessert this is next level pastic is a golden crumbly short crust pastry filled with silky lemonscented custard it’s been delighting locals in southern Italy since the 1700s when Andrea Ascalone whipped it up from leftovers and called it a pastichio Italian for mess turns out that mess became a legend traditionally the dough is made with lard for extra softness don’t knock it till you try it while classic pastichiato is filled with creamy custard you’ll also find versions bursting with chocolate ricotta pistachio or sour cherry best part it’s meant to be eaten piping hot fresh out of the oven when the center is still molten and the crust is melt in your mouth tender so next time you’re dreaming of Italy skip the tourist treats and hunt down a pastichiato one bite and you’ll know why Italians call this the breakfast of champions