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 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]
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