Description

The original recipe for “pasticciotto leccese” proposed here as a gelato version. All the sweetness of the cream filling of this Apulian dessert turned into a paste in our set. The soft shortcrust pastry base is recreated here by the soft variegato, with typical delicate nuances of butter. Every taste is a delight!

Recommended dosage: 0,6 kg PASTICCIOTTO BASE + 500 g sugar + 1900 g whole milk + 850 g cream. Cold process.

Packaging: 7 x 1 kg + 2 x 3 kg