Lecce’s pasticciotto has its origins in 1745 in Galatina. It was precisely here that Nicola Ascalone, whose pastry shop was in critical conditions, created a "mess" (“pasticcio” in Italian) to consume residual and insufficient dough and custard to make a classic tart.

Then, he offered what he had just made as a gift to someone passing by who, delighted by the dessert, celebrated its goodness. From that day, the "pasticciotto" became the classic Lecce’s dessert, to taste strictly hot.

Learn how to make these delicious tarts with a pastry cream filling.

Details

●     Class is 2.5 hours in length.

●     Hands-on classes are limited to 6 students.

●     An apron will be provided for use in class (aprons are available for purchase).

●     Mixing bowls, specific tart pans, and utensils be provided for your use in class.

●     You will take home tarts you made and a folder of recipes.

●     You will be standing, cooking and working for most of the class.

●     Please wear comfortable, closed-toe shoes and have long hair tied back.

●     Please limit jewelry on hands and wrists (multiple rings and bangles).

●     Students under the age of 14 must be accompanied by a paying adult.

●     Please note we do use nuts and nut products in some food items. For concerns about food allergies, please indicate them in the reservation notes.