Ricotta and Pistachio Pasticciotto

Taste
Variant of the traditional pasticciotto, on the podium of the most popular. The original recipe was created during the opening period of the Bari Laboratory: to approximate the tastes of the place where ricotta is commonly consumed. The total absence of custard left room for the winning combination of Sicilian sheep’s milk ricotta and cream with selected pistachios. The strip of ricotta cheese resting on the surface of the pasticciotto gives it a more appealing and further distinctive appearance.

Ingredients
WHEAT flour type “0,” remilled DURO WHEAT semolina, sugar, lard, EGG mixture, egg yolk, sheep’s MILK whey, sheep’s MILK, PISTACHOKS, coloring agents: E133, E100, leavening agents: E450i, E500ii, E503, WHEAT starch, E170, flavorings, salt. May contain traces of the following allergens: peanuts, sesame, soy, nuts, celery, sulfur dioxide.

Ingredients in capital letters represent allergens.

Average nutritional values per 100 g of product
Energy: Kcal 430.53, Kjoul 1793.74,
Fat 28.66 g, of which saturated 5.03 g,
Carbohydrates 31.77 g, of which sugars 24.61 g,
Protein 11.19 gr,
Dietary fiber 0.36 g.,
Sodium 0.01 g.

Pack of 10 pieces of 140 gr.

Minimum order of 10 pcs among all variants in the category “pastries and orchards”

The pasticciotti will be delivered already cooked, with the appropriate tasting procedure