Pasticciotto Leccese

Pasticciotto Leccese originated over 500 years ago in Galatina, in the Salento region of southern Italy, in honour of the feast of St. Paul. It is still a delicious tradition today.  
The recipe is made with shortcrust pastry and custard, while some versions also include an Amarena Fabbri inside. 

Pasticciotto Leccese


  • 1 l plain base 
  • 70 g Nonna Rachele paste 
  • 50 g fresh cream 
  • 1 pinch of salt 
  • 150 g Fabbri Custard mix 
  • 500 ml milk at room temperature 
  • 50 g invert sugar 
  • crumbled shortbread to taste 

For the gelato 

Mix the plain base with Nonna Rachele Paste, the milk and the salt, then churn the mixture. 

For the garnish 

Using a planetary mixer, mix the invert sugar with the 500 ml of milk and the cold Custard Mix. Pour it into a pastry bag and put it in the fridge.  
During the extraction process, ripple the gelato with the custard and the crumbled pastry.