1.0Delicious Recipeshttps://www.gzrecipes.com/ensalatoedolcecompagniahttps://www.gzrecipes.com/en/author/salatoedolcecompagnia/rich600338<blockquote class="wp-embedded-content" data-secret="em1V4H8m98"><a href="https://www.gzrecipes.com/en/salatoedolcecompagnia/bocconotti/">Bocconotti</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.gzrecipes.com/en/salatoedolcecompagnia/bocconotti/embed/#?secret=em1V4H8m98" width="600" height="338" title="“Bocconotti” — Delicious Recipes" data-secret="em1V4H8m98" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script> /*! This file is auto-generated */ !function(d,l){"use strict";l.querySelector&&d.addEventListener&&"undefined"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!/[^a-zA-Z0-9]/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret="'+t.secret+'"]'),o=l.querySelectorAll('blockquote[data-secret="'+t.secret+'"]'),c=new RegExp("^https?:$","i"),i=0;i<o.length;i++)o[i].style.display="none";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute("style"),"height"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):"link"===t.message&&(r=new URL(s.getAttribute("src")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener("message",d.wp.receiveEmbedMessage,!1),l.addEventListener("DOMContentLoaded",function(){for(var e,t,s=l.querySelectorAll("iframe.wp-embedded-content"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute("data-secret"))||(t=Math.random().toString(36).substring(2,12),e.src+="#?secret="+t,e.setAttribute("data-secret",t)),e.contentWindow.postMessage({message:"ready",secret:t},"*")},!1)))}(window,document); </script> https://www.gzrecipes.com/content/uploads/sites/2/2026/01/IMG_20230814_145928-scaled-7-6958ac4b6c6831-41718594.jpg25602195Bocconotti are pastries known in various regions of Italy. Where they originated is unclear, with some saying Abruzzo or Puglia, and depending on the place, the filling changes. They are made with shortcrust pastry and are quite small in size, although some tend to make them larger, but according to legend, this name was given because those who ate them devoured them in one bite. The first time I tasted them was in Brindisi and they were filled with custard, and since I love custard, I decided to fill them this way, but you can go back to various areas and fill them with jam like in Calabria, chocolate like in Abruzzo, ricotta in the province of Bari, etc. All delicious!! Now I leave you with my custard bocconotti.