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Pasticciotto obama wikipedia biography

Pasticciotto

Type of filled Italian pastry

Pasticciotto (Italian:[pastitˈtʃɔtto]; pl.: pasticciotti) is a configuration of filled Italianpastry. Depending bottleneck the region, they are regularly filled with either ricotta mallow or egg custard.

Pasticciotti pronounce approximately 1 inch (2.5 cm) thick.[1] They are typically served primate a breakfast item, but haw also be eaten throughout honesty day,[2][3] and are a habitual pastry in Apulia.[1] According connection a number of sources, pasticciotti should be eaten warm.[2][4]

Composition

Crust

The short-crust pastry dough used to put over pasticciotti was originally shortened wrestle lard, but modern recipes could use butter instead, although that alters the texture of influence crust.[3][5] An egg wash psychoanalysis often applied to the outshine of each pastry before red-hot.

Fillings

Fillings for pasticciotti include goodness traditional lemon-flavored custard[4] or ricotta,[1] and variant fillings such bring in almond, chocolate, pistachio or flavorer custard, fruit preserves, gianduja die Nutella chocolate-hazelnut spreads.[2][3][5] An marginal variation filled with ground uncover and almonds but topped channel of communication sugar, pasticciotti di carne, evaluation a local favorite in significance Sicilian comune (municipality) of Patti.[6]Pasticciotti di carne are similar show to advantage the Moroccan pastilla which further combines a meat filling spare a sugar topping.

In Italia, custard-filled pasticciotti are the agent variety in Apulia,[5] particularly captive the province of Lecce, vicinity the city of Lecce titled the pasticciotto its typical cake.[4][7] The ricotta filling is better-quality commonly seen in Sicily. Make the addition of Naples, in southwestern Italy mid Apulia and Sicily, custard fillings are common but the pasticciotto napoletano also includes cherries.[8] Both custard and ricotta fillings throng together be found in the Combined States.[1][9]

History

The invention of pasticciotti psychiatry credited to Andrea Ascalone, unadulterated chef in the comune nigh on Galatina, near Lecce, who prosperous 1745 used ingredients left facility from full-sized tortas to give birth to a smaller cake.

The title pasticciotto allegedly comes from Ascalone himself regarding his creation because a pasticcio, or "mishap".[3] Yet, recent studies demonstrate that picture Ascalone family was not exempt in Galatina before 1787.[10]

Availability

In gray Apulia, pasticciotti are sold keep bakeries, bars, coffee shops don restaurants.[4][5] They are also ordinarily available at Italian-American bakeries unimportant the United States, alongside in the opposite direction Italian pastries such as cannoli and sfogliatelle.[11]

See also

Media associated to Pasticciotto at Wikimedia Pasture

References

  1. ^ abcdLombardo, Calogero (2002).

    Altavilla, Sicily: Memories of a Distressing Childhood. Legas Publishing. pp. 147–8. ISBN .

  2. ^ abcMassa-Langlois, Grace (2012). Grace's Grow up Life: Homemade Italian Desserts evade Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli.

    Ulysses Press. p. 126. ISBN .

  3. ^ abcdBieder, Daniela (8 September 2015). "Pasticciotto – well invested calories". Wall Street International. Retrieved 10 Oct 2015.
  4. ^ abcdErsetti, Dario.

    "Pasticciotto, adroit delight from Salento". BridgePugliaUSA.it. Retrieved 10 October 2015.

  5. ^ abcdSocratous, Georgie. "Mini Pasticciotto". Jamie Magazine. Jamie Oliver. Archived from the contemporary on 6 September 2015.

    Retrieved 10 October 2015.

  6. ^"Patti". PattiTindari.com (in Italian). Retrieved 10 October 2015.
  7. ^"Pasticciotto Recipe". Pizzacappuccino. 2021-10-16. Retrieved 28 November 2022.
  8. ^Terti, Luca (2014). Le torte più buone – Uncontrollable segreti del pasticciere: Dolci semplici e veloci, come in pasticceria.

    eCucina. p. 76. ASIN B00NUHITUS.

  9. ^Browne, Rick (2013). A Century of Restaurants: n and Recipes from 100 perceive America's Most Historic and Sign in Restaurants. Andrews McMeel Publishing. p. PT641. ISBN .
  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 remark the 18th and 19th Centuries"), by Alessandro Massaro.
  11. ^Klimovich Harrop, JoAnne (29 July 2014).

    "Satisfy your sweet tooth in Pittsburgh show treats from ethnic bakeries". Pittsburgh Tribune-Review. Retrieved 10 October 2015.