Pasticciotto, synonymous of Salento, is the typical dessert of Salento, invented in Galatina in 1745.
The traditionality of the product is due to the local availability of raw materials and the production method that takes place, according to artisan and family traditions, which retain all the qualitative characteristics.
It consists of a cake made of Pasta Frolla (sweet shortcrust pastry) and baked in the oven, stuffed with custard cream and it is usually consumed in the morning as breakfast or early in the afternoon with a coffee after lunch.
With this lab, we’ll uncover the secrets to making the perfect dessert.
- Meeting place in Galatina and beginning of the cultural tour in the old town:
- Mother Church dedicated to St Peter and Paul
- Seat and Clock Tower
- Basilica of Saint Catherine of Alexandria
- Cooking workshop in a traditional patisserie where we will learn techniques on how to prepare the authentic Pasticciotto.
- Guided tour in the city of Galatina
- Cooking workshop with expert pastry chefs.
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