Vatican Pasticcino

Background and History

The Vatican Pasticcino is a unique dessert deeply intertwined with the rich tapestry of Vatican City's culinary tradition. Thought to have originated as a variation of Italian pastries cherished by clerics, it beautifully combines exotic influences from various regions of the world, brought to Rome by the clergy. These delightful pastries were often served during grand papal feasts, characterized by the delicate blend of sweet and savory flavors, which were intended to be both indulgent and balanced.

Throughout the centuries, the recipe for Vatican Pasticcino was passed down through monastery kitchens, evolving slowly but surely as different ingredients became more accessible due to trade and exploration. Today, they remain a hidden gem in Italian cuisine, often intricately connected to religious holidays and other significant celebratory occasions.

Ingredients

• Flour - 250g
• Sugar - 100g
• Butter - 150g, unsalted and room temperature
• Eggs - 2 large, preferably organic
• Vanilla extract - 1 teaspoon
• Baking powder - 1 teaspoon
• Lemon zest - from one organic lemon
• Salt - a pinch
• Milk - 50ml, or as needed
• Chocolate - 100g, chopped, for decoration

Preparation

Step 1: Mixing the Dough

Begin by creaming the butter and sugar together in a large mixing bowl until the mixture is light and fluffy. This should take about 2-3 minutes. Add both eggs one at a time, beating well after each addition. Stir in the vanilla extract and lemon zest.

Step 2: Combining Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and a pinch of salt. Gradually add this to the butter mixture, alternating with the milk, and combine until you have a smooth dough. The dough should be soft and slightly sticky but manageable.

Step 3: Chilling the Dough

Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. This allows the butter to firm up slightly, making it easier to handle and shape.

Cooking Process

Step 4: Preheat the Oven

Preheat your oven to 180°C (350°F), allowing it to reach the proper baking temperature.

Step 5: Shaping and Baking

Roll the dough into small balls, approximately the size of a walnut, and place them, spaced out adequately, on a baking sheet lined with parchment paper. Bake the Vatican Pasticcino for 12-15 minutes or until they are lightly golden around the edges.

Set a timer to ensure precision.

Step 6: Cooling and Decoration

Once baked, remove the pastries from the oven and allow them to cool on a wire rack. Melt the chocolate gently over a double boiler, stirring until smooth. Drizzle or dip one side of each cooled patisserie into the chocolate and set aside for the chocolate to harden.

Enjoying the Vatican Pasticcino

The Vatican Pasticcino is best savored with a warm beverage such as tea or coffee. The crunch of the delicate crust paired with the rich and creamy chocolate makes for a delightful treat, suitable for both breakfast and teatime. Consider enjoying it in the afternoon, reflecting on the serene traditions it embodies, alongside light conversation or a good book.