Crostata

This Italian dessert consists of cheese or cream and fruit in a crusty pastry, similar to fruit-filled pies. The most commonly-used fruit in crostata are cherries, berries, apricots, or peaches. It can be prepared as an open-faced dessert or covered with a top crust, usually in the form of a lattice.

Its name is derived from the Latin crustata, which means crust. The earliest mentions of crostata in print can be found in cookbooks such as Libro de Arte Coquinaria by Martino da Como and Cuoco Napolitano, both from the 15th century.

The most popular variety of crostata in the south of Italy is crostata di ricotta, while northern Italy favors the creamy, fruity crostata that originated in Rome. There are other varieties of crostata as well, such as crostata al limone (with lemon) and crostata di marmelata (with fruit jam).

Crostata can be served without toppings, with a dollop of whipped cream, or even with a scoop of ice cream.