It is called africano, and everyone wants one: the cake of Galatina
In Galatina, next to the pasticciotto, there is the africano: a sort of meringue made with the yolks instead of the whites. You will not find it anywhere else in Italy.
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Pasticciotto: breakfast in Lecce
Shortcrust pastry filled with custard, eaten warm at a bar counter before nine in the morning.
