Crostata, an Italian open-faced pie, is lavish and feast-worthy, but not the least bit fussy. The crust is buttery and the creamy almond filling, called frangipane, which bakes under sliced pears, ...

Todays recipe brings us to Tuscany, with a Florentine take on crostata. Food blogger Emiko Davies, author of "Florentine: the true cuisine of Florence", tells us the secrets for a perfect crostata.

De Laurentiis shared the creation on her Giadzy Instagram account, dedicated to all of her delicious recipes. She wrote, “A crostata is essentially an Italian free-form pie – think of it as a pie with ...

Roberto Maggioni is the Executive Chef at Lago in Santa Monica. He makes seasonal crostata at the restaurant. Amelia Saltsman is the author of The Santa Monica Farmers Market Cookbook. She thinks pie ...

The chef-owner of Grey Salt in the Seminole Hard Rock Hotel Tampa shares an easy Italian dessert The chef-owner of Grey Salt in the Seminole Hard Rock Hotel Tampa shares an easy Italian dessert 1 9-in ...

Free-form tarts, such as the Italian crostata and the French galette, are some of the easiest filled-pastry dishes to master, because, well, there is so little to actually master: No need to be ...

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Is there any dessert more iconic than apple pie? We can’t think of any other dessert that has it’s own catchphrase– “as American as apple pie” – or one that we’ve eaten more over the years than a ...

Strawberry season always surprises and delights me. Just as I program myself to settle in for a cold winter, Valentine’s Day arrives, and shortly thereafter the first beautiful Florida strawberries.