Pasta di mandorla is the key ingredient for many traditional desserts in the area, as the traditional “paste secche”, sweet pastries with fruit shapes, “fruttoni” and it is the main ingredient of Easter lambs and Christmas fishes, filled with jam or chocolate cream. In Lecce, nuns from the monastery still prepare pasta di mandorla according to an antique and secret recipe.
Pasta di mandorla is the key ingredient for many traditional desserts in the area, as the traditional “paste secche”, sweet pastries with fruit shapes, “fruttoni” and it is the main ingredient of Easter lambs and Christmas fishes, filled with jam or chocolate cream. In Lecce, nuns from the monastery still prepare pasta di mandorla according to an antique and secret recipe.