The ” Pasticciotto ,” a delicious pastry made with shortcrust pastry and filled with pastry cream, is usually served slightly warm. Did you know that the Pasticciotto was invented in 1745 by Andrea Ascalone, a pastry chef from the town of Galatina in Salento?
Fruttone: an almond and fruit delight
If you’re looking for an alternative, the ” Fruttone ” is another typical Apulian pastry. Often considered a cousin of the Pasticciotto , the Fruttone is filled with almond paste and jam, most often quince, and covered with a layer of dark chocolate. In the past, the Fruttone was reserved for holidays and celebrations, as its ingredients were considered expensive.
The Cornetto: a breakfast favorite in Italy
The ” Cornetto ,” often compared to the French croissant, is a breakfast favorite in Italy. It originated in Northern Italy but is now enjoyed throughout the country. Unlike the French croissant, the Cornetto is generally softer and less buttery. But like the croissant, the Cornetto originated in Vienna, Austria. It is traditionally filled with custard, jam, or Nutella. Its name comes from the Italian word “corno,” meaning “horn,” due to its characteristic curved shape.
Focaccia Barese: a savory specialty from the city of Bari
Focaccia Barese is a must-try dish, especially for a late breakfast in Puglia. This oven-baked flatbread, traditionally topped with tomatoes, olives, and sometimes rosemary, is a true ode to Mediterranean flavors. Its origins date back to the time of the Greeks and Romans. Over time, each region of Italy has developed its own version of focaccia, and Bari is no exception. Focaccia Barese is unique thanks to its combination of durum wheat semolina and flour.
The Mimolia: the perfect cocktail for a late breakfast
We recommend our favorite cocktail at PapaveroShop , which we’ve named the “Mimolia,” a Puglia version of the Mimosa. It’s the perfect marriage of freshly squeezed orange juice (a taste so characteristic of the Mediterranean) with a sparkling wine from Puglia. The Arapri label is particularly well-suited for its lovely effervescence. Arapri uses the traditional method of sparkling wine production applied to Puglia wines. We recommend the brut or the pas dosé.
Enjoying a late breakfast in Puglia is a complete immersion in an authentic, centuries-old culinary tradition. Whether you’re tempted by the sweetness of Pasticciotto , the surprise of Fruttone , the simplicity of Cornetto , or the rustic flavor of Focaccia Barese , each bite is a tasting experience that reveals the flavors of the region. And don’t forget to accompany your late breakfast with a “Mimolia d’Arapri,” a sparkling cocktail to complete this authentic Puglian experience. Enjoy!
