Nothing is quite as delicious as the Italian pasta …. except for maybe their wide selection of desserts. From early ancient time, Italy has been a big producers of sweets/deserts. Every region has their own traditional sweets and personal touch, However the main ingredients are being used always by all of them: honey, beet sugar and sugar cane. The deserts were prepared just for a special occasion of the family or religious events and it was picked just according to the season. Most of the Italian deserts are typical recipes made at home with natural ingredients. Also, all supermarkets, restaurants, bars and even special market events offer a big variety of Italian traditional deserts. Now, deserts are seen as part of everyday Italian meals. Some of the most traditional sweets found every where in Italy are: Tiramisù, dolci di mandorle, cannoli alla crema, but one of my favorites is the simple crostata made with “pasta frolla” a sweet type of pie crust.
CROSTATA CON MARMELLATA
100 grams all purpose flour
100 grams granulate white sugar
100 grams soft unsalted butter
1/4 teaspoon salt
½ teaspoon baking soda
your favorite jam
Place the flour and sugar on the table in a little moutain shape, create a hole in the top and break in the two eggs and baking soda. Slowly beat the eggs, bringing in the flour little by little. When it is ready you will have a solid dough – let it sit (preferably in the fridge) for about 20 – 30 min. Roll the dough and fit it into a shallow pie pan. Spread the jam on top of the dough and then if you have enough dough left over, you can put on a criss cross pattern.
This is a classic Italian dessert served with vin santo and … or …. grappa.