Pastry Recipes

A beloved pastry from Lecce in Puglia. A small, oval pie made with a lard-based shortcrust (pasta frolla) and filled with a dense, lemon-scented pastry cream.

A decadent Father's Day treat. Rings of light choux pastry, either fried or baked, topped with a mountain of thick pastry cream and crowned with a single amarena cherry.

The architectural marvel of Neapolitan pastry. A shell of incredibly thin, crackling, distinct layers of dough (like a lobster tail), filled with a fragrant semolina and ricotta cream.

The pride of Sicily. Blister-fried, crisp pastry tubes filled to order with a sweetened, incredibly creamy sheep's milk ricotta, studded with chocolate and candied fruit.