Pasticciotto Piccolo Crema: the Salento classic, ready in 16 minutes
Pasticciotto Piccolo Crema is the iconic Salento pastry in a 60 g single-portion size: a shortcrust shell filled with 45 % pastry cream, frozen pre-baked and supplied in a box of 72 pieces (4.32 kg net). Each piece regenerates in the oven at 160 C for 16 minutes and is served warm, crisp and fragrant, with no manual preparation and no waste.
What is the pasticciotto leccese
The pasticciotto is an oval pastry of shortcrust dough filled with pastry cream, baked until the surface turns golden. It is the symbol of Salento breakfast: traditionally eaten warm, paired with an espresso or a granita in summer. The small 60 g format is built for foodservice, where portion control and consistency matter.
Origin: Galatina, the heart of Salento
The pasticciotto was born in Galatina, in the province of Lecce (Puglia). The Ascalone pastry shop is credited with creating it in 1745, giving it the oval copper-mould shape that is still traditional today. This product is made in the Salento, at San Cassiano (Lecce), keeping the dessert close to its place of origin.
The producer
The product is made by Rocco Food Salento (Dolci Fantasie line, Catamo) in San Cassiano, in the province of Lecce. The company specialises in frozen Salento pastries for foodservice, allowing bars and pastry shops anywhere to offer a freshly baked regional classic on demand.
Taste and texture
The shortcrust is rich and friable, made with soft wheat flour, lard and eggs, which gives the typical melt-in-the-mouth bite. Inside, a dense pastry cream at 45 % of the filling, prepared with milk, egg yolk and corn starch, delivers a smooth vanilla-scented centre. Served warm, the contrast between the crisp shell and the soft cream is at its best.
Technical specifications
Net box weight 4.32 kg, 72 pieces of about 60 g each. Cream filling 45 %. Allergens: gluten, eggs, milk. Frozen product stored at a temperature no warmer than -18 C. After thawing do not refreeze and consume within 24 hours.
Professional uses
Regenerate from frozen at 160 C for 16 minutes and serve warm for breakfast or the morning coffee break. Dust with icing sugar before serving for a classic finish. Offer alongside espresso, cappuccino or, in summer, a coffee or almond granita in the Salento style. The single 60 g portion is ideal for display counters, buffet breakfasts and grab-and-go formats. Batch-bake only what is needed, keeping the rest frozen to avoid waste.
Pairings
Pair with Italian coffee, milk-based drinks and breakfast assortments. It works well next to other Salento and Apulian pastries and frozen viennoiserie to build a complete morning offer.
Logistics and delivery
LAPA distributes frozen Italian pastries across Switzerland with temperature-controlled delivery to Zurich, Basel, Lugano, Geneva, Bern and beyond, using its own fleet and partner carriers such as Swiss Post, Planzer, Galliker and Camion Transport for areas outside direct routes. Clients include bars, cafes, pastry shops, hotels, restaurants and Italian delis.
Who it is for
Designed for bars, cafes, pastry shops, hotels and breakfast services that want to serve an authentic Salento pasticciotto without in-house preparation, with consistent yield and controlled portions.
