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Il Gran Leccese

A synonymous of "pasticciotto leccese", the most typical, artisanal dessert of Salento region

An outstanding taste, from the land of sun, Salento, a land devoted to its own culture and values.

Il Gran Leccese Custard

 

Short Crust Pastry filled with pastry cream; Sweet, cooked, frozen

Ingredients

Raw materials

Short crust pastry: Soft Wheat Flour "00", sugar, refined lard, mixed chicken eggs pasteurized; disodium diphosphate; sodium hydrogen carbonate, cornstarch, sugar, vegetable oils, whey powder, lactose, skim milk powder, flavors, emulsifier.
Filling: water, sugar, soft wheat flour "00", margarine (oil and vegetable fat, partially hydrogenated, water, emulsifiers, preservative, acidity regulator, flavors, coloring agents; egg yolk of hen sweetened, low-fat milk powder, dextrose, vegetable fat, gellig, preservative, emulsifier, flavors, coloring agent.

Preparation

How to use

Storage
Storage Temperature -18°C

Shelf-life
12 months from production date, if stored according to the storage temperature -18°C

Transportation temperature
by vehicle, to the temperature -18°C

Cooking

Suggestions and Uses

Tasty Method of Preparation

Have you ever been to Salento? If yes, you may have noticed that the typical breakfast does not include brioche & croissant, but a delicious and scented sweet called "pasticciotto". In Salento and in its surrounding areas, whether it be pastry shop, bar or restaurant menu, you can be sure to find "pasticciotto".
The "pasticciotto" represents an icon for the culinary art of Salento. It is made by short crust pastry filled with a flavored pastry cream. The crispness of the pastry and the aroma of the custard, make a unique taste that you will never forget.

Suggestions

Serve hot. According to tradition, the pasticciotto should be tasted hot, although it is also good if served cold. Enhance the taste with a little black cherry or with a little jam.

Il Gran Leccese Custard and Chocolate

 

Short Crust Pastry filled with pastry cream and chocolate; Sweet, cooked, frozen.

Ingredients

Raw materials

Short crust pastry: Soft Wheat Flour "00", sugar, refined lard, mixed chicken eggs pasteurized; disodium diphosphate; sodium hydrogen carbonate, cornstarch, sugar, vegetable oils, whey powder, lactose, skim milk powder, flavors, emulsifier.
Filling Custard: water, sugar, soft wheat flour "00", margarine (oil and vegetable fat, partially hydrogenated, water, emulsifiers, preservative, acidity regulator, flavors, coloring agents; egg yolk of hen sweetened, low-fat milk powder, dextrose, vegetable fat, gellig, preservative, emulsifier, flavors, coloring agent.
Filling Chocolate: Sugar, vegetable oils, 10% hazelnuts, cocoa powder, skim milk and whey powder, lactose, emulsifier: lecithin.

Preparation

How to use

Storage
Storage Temperature -18°C

Shelf-life
12 months from production date, if stored according to the storage temperature -18°C

Transportation temperature
by vehicle, to the temperature -18°C

Cooking

Suggestions and Uses

Tasty Method of Preparation

Have you ever been to Salento? If yes, you may have noticed that the typical breakfast does not include brioche & croissant, but a delicious and scented sweet called "pasticciotto". In Salento and in its surrounding areas, whether it be pastry shop, bar or restaurant menu, you can be sure to find "pasticciotto".
The "pasticciotto" represents an icon for the culinary art of Salento. It is made by short crust pastry filled with a flavored pastry cream. The crispness of the pastry and the aroma of the custard, make a unique taste that you will never forget.

Suggestions

Serve hot. According to tradition, the pasticciotto should be tasted hot, although it is also good if served cold. Enhance the taste with a little black cherry or with a little jam.

Il Gran Leccese Custard and Black Cherry Jam

 

Short Crust Pastry filled with pastry cream and black cherry jam; Sweet, cooked, frozen.

Ingredients

Raw materials

Short crust pastry: Soft Wheat Flour "00", sugar, refined lard, mixed chicken eggs pasteurized; disodium diphosphate; sodium hydrogen carbonate, cornstarch, sugar, vegetable oils, whey powder, lactose, skim milk powder, flavors, emulsifier.
Filling Custard: water, sugar, soft wheat flour "00", margarine (oil and vegetable fat, partially hydrogenated, water, emulsifiers, preservative, acidity regulator, flavors, coloring agents; egg yolk of hen sweetened, low-fat milk powder, dextrose, vegetable fat, gellig, preservative, emulsifier, flavors, coloring agent.
Filling Black Cherry Jam: Glucose-fructose syrup, sour cherries, sucrose, candied cherries, gelling agent: pectin, acidity regulator citric acid, preservative potassium sorbate, flavoring, coloring

Preparation

How to use

Storage
Storage Temperature -18°C

Shelf-life
12 months from production date, if stored according to the storage temperature -18°C

Transportation temperature
by vehicle, to the temperature -18°C

Cooking

Suggestions and Uses

Tasty Method of Preparation

Have you ever been to Salento? If yes, you may have noticed that the typical breakfast does not include brioche & croissant, but a delicious and scented sweet called "pasticciotto". In Salento and in its surrounding areas, whether it be pastry shop, bar or restaurant menu, you can be sure to find "pasticciotto".
The "pasticciotto" represents an icon for the culinary art of Salento. It is made by short crust pastry filled with a flavored pastry cream. The crispness of the pastry and the aroma of the custard, make a unique taste that you will never forget.

Suggestions

Serve hot. According to tradition, the pasticciotto should be tasted hot, although it is also good if served cold. Enhance the taste with a little black cherry or with a little jam.

Il Gran Leccese Chocolate

 

Short Crust Pastry filled with cocoa filled with chocolate custard; Sweet, cooked, frozen.

Ingredients

Raw materials

Short crust pastry: Soft Wheat Flour “00”, sugar, refined lard, mixed chicken eggs pasteurized; disodium diphosphate; sodium hydrogen carbonate, cornstarch, sugar, vegetable oils, whey powder, lactose, skim milk powder, flavors, emulsifier.
Filling Custard with chocolate: Water, sugar, wheat flour type "00", partially hydrogenated oils and fats, emulsifiers, preservatives, acidity, flavors, dyes, egg yolk, chicken sweetened, skimmed milk powder, refined vegetable fats, proteins milk, cornstarch, rice, thickener, salt, coloring, sugar, modified starch, milk protein, dextrose, skim milk powder, vegetable fat, gelling agent, flavoring, vegetable oils, 10% hazelnuts, cocoa powder , whey powder, lactose, emulsifier: lecithin.

Preparation

How to use

Storage
Storage Temperature -18°C

Shelf-life
12 months from production date, if stored according to the storage temperature -18°C

Transportation temperature
by vehicle, to the temperature -18°C

Cooking

Suggestions and Uses

Tasty Method of Preparation

Have you ever been to Salento? If yes, you may have noticed that the typical breakfast does not include brioche & croissant, but a delicious and scented sweet called "pasticciotto". In Salento and in its surrounding areas, whether it be pastry shop, bar or restaurant menu, you can be sure to find "pasticciotto".
The "pasticciotto" represents an icon for the culinary art of Salento. It is made by short crust pastry filled with a flavored pastry cream. The crispness of the pastry and the aroma of the custard, make a unique taste that you will never forget.

Suggestions

Serve hot. According to tradition, the pasticciotto should be tasted hot, although it is also good if served cold. Enhance the taste with a little black cherry or with a little jam.

Il Gran Leccese Cereal Apple

 

Short Crust Pastry enriched with cereals, filled with custard and small apple pieces; Sweet, cooked, frozen.

Ingredients

Raw materials

Short crust pastry: wheat flour type "00", sugar, refined lard, mixed chicken egg pasteurized oat flakes, malted wheat flour, corn flour, flax seeds, bran, soya, sunflower seeds, wheat gluten , sesame seeds, pregelatinized wheat flour, wholemeal wheat flour, salt, dried sourdough rye, disodium diphosphate, sodium hydrogen carbonate ...
Filling Custard: water, sugar, soft wheat flour “00”, margarine (oil and vegetable fat, partially hydrogenated, water, emulsifiers, preservative, acidity regulator, flavors, coloring agents; egg yolk of hen sweetened, low-fat milk powder, dextrose, vegetable fat, gellig, preservative, emulsifier, flavors, coloring agent.
Filling Apples: Apples 79%, sugar, water, modified starch, acidity, flavor, antioxidant, preservative, thickener.

Preparation

How to use

Storage
Storage Temperature -18°C

Shelf-life
12 months from production date, if stored according to the storage temperature -18°C

Transportation temperature
by vehicle, to the temperature -18°C

Cooking

Suggestions and Uses

Tasty Method of Preparation

Have you ever been to Salento? If yes, you may have noticed that the typical breakfast does not include brioche & croissant, but a delicious and scented sweet called "pasticciotto". In Salento and in its surrounding areas, whether it be pastry shop, bar or restaurant menu, you can be sure to find "pasticciotto".
The "pasticciotto" represents an icon for the culinary art of Salento. It is made by short crust pastry filled with a flavored pastry cream. The crispness of the pastry and the aroma of the custard, make a unique taste that you will never forget.

Suggestions

Serve hot. According to tradition, the pasticciotto should be tasted hot, although it is also good if served cold. Enhance the taste with a little black cherry or with a little jam.