The pasticciotto is Lecce's contribution to the Italian pastry canon: a small oval pastry with a shortcrust shell filled with custard cream, eaten warm from the oven at a bar counter before 10am. It was invented in the village of Galatina in the 18th century and remains a regional speciality — you will not find it done as well anywhere else in Italy. Eat it standing at the bar with an espresso or a caffè leccese (espresso poured over ice and almond milk).
Caffè Alvino on Piazza Sant'Oronzo has been making pasticciotti since 1800 and is the most famous bar in town — the queue at 8am on Saturday tells you what the locals think of it. Bar Natale on Via Trinchese is less tourist-laden and equally good. The ritual of the morning bar stop is taken seriously in Lecce; don't rush it.