Pasticciotto Il Gran Leccese Crema 120 g (Cartone 50 pz) — Il Gran Leccese

Pasticciotto Il Gran Leccese with Custard: the Salento sweet

The Pasticciotto Il Gran Leccese with custard is the iconic pastry of the Salento tradition, made by Branca Gel in Collepasso, in the province of Lecce. A lard-based shortcrust pastry (58%) encloses a heart of confectioner's custard (42%): fully baked and frozen at -18 C, it comes in 120 g pieces, case of 50 for 6 kg net. Ready in minutes, it brings back to the table the fragrance of a freshly baked treat.

The origins: Galatina, 1745

The Lecce pasticciotto was born in 1745 in Galatina, in the workshop of pastry chef Andrea Ascalone. Legend has it that, to avoid wasting scraps of pastry and leftover custard, Ascalone combined them in small moulds, creating a single-portion sweet: the village priest was won over and became its first promoter. Today the pasticciotto is listed among the Traditional Agri-Food Products (PAT) and the city of Lecce recognises it as a typical sweet of the territory.

The producer: Branca Gel

Branca Gel S.r.l. is based in the Industrial Zone of Collepasso (Lecce), in the heart of Salento. The company specialises in traditional frozen sweets and produces Il Gran Leccese following the historical recipe: refined lard instead of butter, to obtain a particularly crumbly and golden pastry. The plant is certified to UNI EN ISO 9001:2015 and the product is GMO-free under EC Reg. 1829/2003 and 1830/2003.

Sensory characteristics

Typical appearance and golden colour, a characteristic shortcrust aroma, sweet and balanced taste. The texture combines the crumbliness of the shell with the creaminess of the custard filling, for the classic contrast that made the Lecce pasticciotto famous.

Technical specifications

Unit weight 120 g, case of 50 pieces equal to 6 kg net. Average nutritional values per 100 g: 1421 kJ / 339 kcal, fat 15 g (of which saturates 5 g), carbohydrate 47 g (of which sugars 26 g), fibre 0.5 g, protein 3.8 g, salt 0.09 g. Allergens present: cereals containing gluten, eggs, milk. Storage at -18 C with an 18-month shelf life from production. EAN code 8029876000350.

Preparation and professional use

Thaw at refrigeration temperature for about 150 minutes, then reheat for 7-10 minutes in a pre-heated oven at 180 C to restore the crispness of the pastry. Once thawed, the product must not be refrozen: keep refrigerated at 0/+4 C and consume within 4 days. Ideal for breakfast in bars and cafes served warm, for hotel buffets, for the pastry shop counter and as a restaurant dessert. Serve on its own or with a dusting of icing sugar.

Recommended pairings

The custard pasticciotto is at its best paired with an Italian espresso or a cappuccino at breakfast. For a complete service, combine it with capsule or ground coffee, sugar sachets and disposable cups for take-away. Excellent also with a caffe leccese (espresso with ice and almond milk) in the warm season.

LAPA distribution and logistics

Frozen B2B and B2C 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 and Bern. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey) and mountain regions (Davos, St. Moritz, Chur), delivery within 24-48 hours via food-grade partner couriers (Swiss Post, Planzer, Galliker, Camion Transport), in insulated packaging with dry ice. Service dedicated to restaurants, pizzerias, hotels, bars, cafes, pastry shops, gelato shops, Italian grocery stores and private customers.

Who it is for

Designed for bars, cafes, hotels, pastry shops and restaurants that want to offer an authentic Italian sweet without an in-house lab: consistent portions, controlled food cost and fast service times thanks to the pre-baked frozen format.