Crostata
A crostata is an Italian baked tart or pie. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria ("Book of the Art of Cooking") by Martino da Como, published circa 1465, and Cuoco napolitano ("Neapolitan Cook"), published in the late 15th century containing a recipe (number 94) titled Crostata de Caso, Pane, etc..
Crostata with honey and apricots | |
| Type | Tart |
|---|---|
| Course | Dessert |
| Place of origin | Italy |
| Main ingredients | Pastry crust, jam or ricotta, fruit |
| Variations | Crostata di frutta, crostata di ricotta, many other sweet or savoury variations |
A crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate.
Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.