Pasticciotto Il Gran Leccese with Chocolate: Salento Tradition, Frozen
The Pasticciotto Il Gran Leccese with chocolate is the iconic Salento pastry in a 60 g mignon size, fully baked and then frozen. A cocoa shortcrust pastry (67%) encloses a creamy chocolate filling (33%), delivered in a case of 50 pieces. Made by Branca Gel in Collepasso (Lecce), it is ready to regenerate in a preheated oven in 7 to 10 minutes and serve warm, fragrant and crumbly as if freshly baked.
What Is the Pasticciotto Leccese
The pasticciotto is the sweet symbol of Salento and one of the most beloved pastries of Puglia: a buttery, crumbly shortcrust shell with a soft heart inside. It originated in the 18th century in Galatina, in the province of Lecce, where it was created to make the most of leftover dough and custard. The classic recipe combines a rich, velvety cream with a fragrant shortcrust; in this version the cocoa pastry meets a smooth chocolate filling for a more indulgent, modern interpretation.
The Producer: Branca Gel
Branca Gel is a Salento company based in Collepasso, in the province of Lecce, founded in 2000 and specialised in frozen breakfast and bakery products. Its flagship is Il Gran Leccese, the frozen pasticciotto faithful to the old recipe of the Branca family. Each pastry is baked to 100% and then frozen: the cold chain preserves freshness and flavour, so the contrast of textures can be enjoyed far from Puglia with no perceptible difference compared to fresh.
Organoleptic Profile
Golden cocoa shortcrust, crisp and friable on the outside, with a soft, moist crumb. The chocolate filling is smooth and creamy, balanced and not cloying. Served warm, the contrast between the fragrant pastry shell and the melting chocolate core is at its best. Mignon 60 g format, ideal for single-serve presentation.
Technical Specifications
Pre-baked frozen product. Net weight 60 g per piece, 50 pieces per case (total 3 kg). Storage at -18 C, commercial shelf life 12 months. Pastry made with type 00 soft wheat flour, refined lard, sugar, pasteurised whole eggs and cocoa; chocolate filling based on custard and a chocolate core. Contains gluten, eggs and milk. Average energy 334 kcal per 100 g.
How to Use It: Preparation and Service
Preheat the oven to 180 C. Place the pasticciotto on the baking tray and let it thaw for about 1 hour, then reheat for 7 to 10 minutes until warm and fragrant. Serve as a single mignon for breakfast, the mid-morning break or the dessert trolley. Ideal for the display case, the breakfast buffet, brunch and plated service. Once thawed, consume within 48 hours and do not refreeze.
Pairings
The chocolate pasticciotto is the natural partner of Italian espresso and cappuccino at the bar counter, and works beautifully alongside a butter croissant for a complete Italian breakfast offer. For an after-dinner service, pair it with the sweet wines of Salento or a glass of dessert wine. Complete your breakfast range with Borbone coffee and the classic croissant.
Delivery and Logistics
B2B and B2C frozen delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Cold chain at -18 C guaranteed by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur), delivery within 24 to 48 hours via certified food-grade couriers (Swiss Post Frigo-Express, Planzer, Galliker, Camion Transport) with certified isothermal packaging. Service tailored for bars, cafeterias, pastry shops, hotels, restaurants, Italian grocery stores and private customers.
Who It Is For
Designed for foodservice professionals who want to offer an authentic Italian pastry with no waste: bars and cafeterias for breakfast and the coffee break, pastry shops and hotels for the display case and buffet, restaurants for the dessert service. The frozen format lets you bake only what you need, keeping food cost under control while always serving a freshly regenerated product.
