The “caffè speciale” The “caffè speciale” (special espresso) was created in Polignano a Mare, in the province of Bari, by Mario Campanella at the gelato shop and bar “Il Super Mago del Gelo”. Its ingredients are espresso, sugar, lemon zest, cream and amaretto. The drink is served warm in small glass cups, and it is famous for being one of the favourite drinks of the great Italian singer Domenico Modugno. Massimo Parisi on Adobe Stock by Antonio as “the magical reminder of the Apulian land”, is smaller and, above all, light, elegant, crumbly and fragrant. He replaced lard with butter, and the filling ranges from the classic pastry cream to a pistachio-, chocolate-, fig-, sour cherry- or mandarin orange- cream. The secret to a perfect pasticciotto is the right balance between a thin pastry crust and a very soft filling. The dessert should melt in your mouth. But Antonio Campeggio’s revolution does not stop at the pasticciotto. He has also decided to revisit the Leccese Rustico, which instead of being round is square. It is the rediscovery of a tradition that was lost during the 1970s due to pour industrial production. The “classic” proposal is made with a savoury puff pastry dough filled with mozzarella, Béchamel sauce and tomato. There are many different variations for the filling. Sundried tomatoes and Celline olives; PDO Capocollo from Martina Franca; tuna with cappers; cubed vegetables; lastly, sundried tomatoes with pitted Celline olives and capers. In all versions, Béchamel sauce is used. 49
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