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Crostata is a traditional Italian baked tart or pie. It is typically prepared by folding the edges of the dough over the top of the filling, creating a more "rustic" appearance than other types of Italian pastries. The filling of a crostata is often fruit-based, with popular choices including apricot, cherry, peach, and plum. However, other types of fillings, such as nutella, ricotta, and chocolate, are also common.

History[edit | edit source]

The crostata is believed to have originated in the 15th century, making it one of the oldest desserts in Italian cuisine. The first known recipe for a crostata dates back to a cookbook published in 1570 by Bartolomeo Scappi, a famous Italian chef of the time.

Preparation[edit | edit source]

The dough for a crostata is typically made from flour, butter, sugar, and egg. It is rolled out and then placed in a tart pan. The filling is then spread over the dough, and the edges of the dough are folded over the top of the filling. The crostata is then baked until the crust is golden and the filling is bubbly.

Variations[edit | edit source]

There are many variations of the crostata, both within Italy and in other countries. In Emilia-Romagna, a region in northern Italy, it is common to add almonds or hazelnuts to the dough. In the United States, the crostata is often made with a graham cracker crust and filled with cream cheese and fruit.

See also[edit | edit source]



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Contributors: Prab R. Tumpati, MD