Close your eyes and imagine: the morning breeze of Salento, the intoxicating scent of freshly baked pastry and the aroma of good coffee. If there's one thing that unites all Salentine people and makes travellers fall in love, it is the breakfast ritual. And on this table reign two absolute sovereigns: the pasticciotto and its indulgent alter ego, the fruttone.
But where do these two pastry marvels come from? Their story is a mix of ingenuity, chance and pure pastry mastery.
The invention of Pasticciotto: a "mess" born in Galatina
To discover the origin of pasticciotto we need to make a small journey back in time and head to Galatina. It is 1745 and the city is buzzing with the celebrations of San Paolo, its patron saint.
In the historic Pasticceria Ascalone (still an institution today!), pastry chef Andrea Ascalone was in trouble. He had only small scraps of shortcrust pastry and a little custard cream, quantities too small to bake a whole cake. So he decided to line a small oval copper mould with the pastry, fill it with cream and close it with another layer of pastry.
The result fresh from the oven? A golden, wonderfully fragrant little tart. Andrea looked at it and called it a "pasticcio" — a mess. But as soon as he let passers-by taste it still warm, it was a resounding success. The pasticciotto leccese was born, destined to become the undisputed symbol of our pastry tradition.
The Fruttone: the chocolate-covered soul mate
If pasticciotto is the more famous brother, fruttone is the more indulgent and sought-after one. The basic oval shape is the same, as is the shell of crumbly shortcrust pastry (strictly made with lard, as tradition demands), but the inside and outside change completely.
Instead of cream, the heart of the fruttone hides a delicious layer of fresh Puglian almond paste and a spoonful of jam. The original recipe calls for cotognata (quince jam) or alternatively pear or sour cherry marmalade. But the true signature of the fruttone sits on top: a thick, crunchy glaze of dark chocolate that completely covers the dome. A contrast of textures and flavours that literally leaves you speechless.
From the oven to your hands: our Pastry Workshop
In our mornings here at Locanda Tu Marchese, waking up always carries the scent of artisan pastries freshly baked by Mamma Luisa. But for us, hospitality is not just about serving a good product: it's about sharing its soul.
For this reason, if you're curious to discover the secrets of the perfect shortcrust pastry and understand how to close the characteristic little "dome", we've created an experience designed especially for you. In our urban farmhouse in Matino you can take part in a Pasticciotto and Fruttone Workshop, where we'll even share our family recipe!
You'll put on your apron and literally get your hands in the dough alongside us! We'll teach you the tricks passed down through our family, guide you through preparing the fillings and, at the end, wait together in front of the oven to enjoy the fruit of your labour, still warm and fragrant.