This Italian Dessert Will Change How You Bake Forever | Gino’s Pasticciotti Recipe

Craving something sweet and truly Italian? 🇮🇹
Join Gino D’Acampo as he shows you step-by-step how to make Pasticciotti — a traditional pastry from Lecce, filled with rich custard and baked to golden perfection. This is Italian home baking at its best.

🍋 Ingredients
🥚 Method
👨‍🍳 Gino’s tips for getting it just right

Perfect for impressing guests or indulging in a taste of Italy from your own kitchen.

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It’s a family affair with Georgia and daddy Davidid keeping this 300year-old recipe alive. So what is the name of this tart? Pastichoto. Pastichoto. Did your dad invented it? Actually my great great great grandfather in 1745. It was made by a mistake. A mistake so delicious that it’s poor galatina on the Italian culinary map. So short crust pastry. Yes. So the secret, what is it? It’s the high temperature that we cook the pacto. 320° pizza. It’s like a pizza oven. Yes. Yes. 320°. It goes in there. Bang. 320°. when my grandmother used to make my grandmother used to make we used to eat the raw pastry all the time and then this is the best part of the uh the sorry I’m going to wait you’re going too fast wait I want to learn otherwise how am I going to steal the recipe so we got the metal case then you put the shortcut past in See, it’s good to be the first one. It’s very good. How bad is it? So, I made my first passto. I’m going to call it pastino from now on. For me, it’s fine. So, the I I think you know what the secret is? The secret is in the blood. In the blood. Yeah. All these 300 years of making a basic chote here. Once they sealed, trimmed. What’s the score now? We brushed them with the egg white. 10 minutes in the oven at 320° C and the job is done. But I’m starting to wonder if Georgia is telling me everything. Georgia, don’t lie to me. There must be a secret in here you don’t want to tell me. Don’t worry. I’m not going to copy the recipe and then I’m going to sell them in my restaurant. No, don’t worry about it. I’m not going to do that. Look, from the master hands, 300 years old, straight into my hand. Voila. Already, you can see the fragrance and the crumbling of the pastry, which is fantastic. And now the moment of the truth. [Music] Well, you know what I love about it? The simplicity. I know. I can understand why people can eat quite a few of these. Wow. My first ever pasichoto experience. Now that I have the recipe, now that I have all the secret of pasichoto, I’m going to say thank you. I’m going to take the recipe to the UK and I’m going to sell million of those million. I’m going to take another couple of this one as I’m traveling around. I love you. child.