Cream & Caramel In Nardò

29/12/2025: I entered with great expectations and left with an existential question: "But me... what did I just eat?" The pasticciotto looked good, like those movie characters who seem trustworthy and then betray everyone at the 12-minute mark. Bite one: the pastry had the emotional consistency of plasterboard. Bite two: the cream was there, present, but with the same intensity as a silent extra. Bite three: I realized it wasn't a dessert, it was a vague concept of pasticciotto. The flavor wasn't bad. It wasn't good. It was... neutral. As if someone had told the recipe: "Don't overdo it, don't stand out." All served with that air of "Oh, but this is the real thing," which in Salento is equivalent to ending any discussion, even when faced with a pastry that crunches like a cookie forgotten in 2009. I wouldn't call it inedible. I would call it a pasticciotto that has chosen not to take a stand in life. Would I do it again? Only if I were involved in a social experiment or had lost a bet. Love, but also no.

14/10/2025: Historic bar with excellent service and dedication to customers