pasticceria

Pasticceria is a term in Italian that refers to the craft of making pastries and confections, as well as the shop that sells them and the pastry chef who prepares them. In Italy, a pasticceria specializes in sweets and baked goods, and is distinct from a forno or panetteria, which focus primarily on bread and savory items. The offerings of a pasticceria typically include cakes, pastries, cookies, tarts, and confections, with regional specialties and seasonal items.

History and context: Italian pastry tradition has roots in medieval and Renaissance culinary practices and was enriched by later influences from broader European patisserie, including techniques for doughs, creams, and chocolate. The profession of the pasticcere developed as a recognized craft, and modern pasticcerie flourished especially in the 19th and 20th centuries in cities and along trade routes, where sugar, citrus, and exotic ingredients became more widely available.

Common products: Typical items include croissant-like cornetti, custard-filled pastries, creams, and layered desserts such as millefoglie; cookies and biscotti; and regional specialties such as Neapolitan sfogliatella, Sicilian cannoli, and seasonal panettone or pandoro. Contemporary pasticcerie may also offer modern patisserie items, including chocolate creations and light desserts, while savory pastries are less common and, if present, clearly labeled.

Techniques and ingredients: Pasticceria relies on doughs such as pasta sfoglia and pasta choux, creams like crema pasticcera, whipped fillings, and ingredients such as ricotta, mascarpone, almonds, pistachios, candied fruit, and chocolate. The craft emphasizes precision, balance of textures, and attractive presentation.