Pasticciotto
 Ricotta-filled pasticciotto | |
| Jeneng liyané | Pusties |
|---|---|
| Jinis | Pastry |
| Panggonan asal | Italy |
| Tlatah utawa praja | Apulia |
| Digawé | Andrea Ascalone |
| Hawa ajangan | warm |
| Variasi | Various fillings |
 Buku masakan: Pasticciotto  Médhia: Pasticciotto | |
A pasticciotto ( palafalan jroning basa Italia: [pastitˈtʃɔtto] ; pasticciotti jamak ) minangka jinis jajanan Italia sing diisi. Gumantung saka wilayah kasebut, umume diisi keju ricotta utawa endhog . Ing sawetara komunitas Italia-Amerika, dheweke diarani pusties . [1] Pasticciotti udakara 1 inch (2.5 cm) kandel. [2] Biasane disajikake kanggo sarapan, nanging bisa uga dipangan sedina muput, [3] [4] lan minangka jajanan tradisional ing Apulia. Miturut sawetara sumber, pasticciotti kudu dipangan kanthi anget.
Referensi
[besut | besut sumber]- ↑ D'Imperio, Chuck (Apr 30, 2015). "Pusties". Taste of Upstate New York: The People and the Stories Behind 40 Food Favorites. Syracuse University Press. kc. 65–68. ISBN 9780815653233.
- ↑ Lombardo, Calogero (2002). Altavilla, Sicily: Memories of a Happy Childhood. Legas Publishing. kc. 147–8. ISBN 978-1-881901-36-5.
- ↑ Massa-Langlois, Grace (2012). Grace's Sweet Life: Homemade Italian Desserts from Cannoli, Tiramisu, and Panna Cotta to Torte, Pizzelle, and Struffoli. Ulysses Press. kc. 126. ISBN 978-1-61243-024-9.
- ↑ Bieder, Daniela (8 September 2015). "Pasticciotto – well invested calories". Wall Street International. Dibukak ing 10 October 2015.
- ↑ Ersetti, Dario. "Pasticciotto, a delight from Salento". BridgePugliaUSA.it. Dibukak ing 10 October 2015.