You need pasta frolla, if you want to make CROSTATA, or Italian pastries or even some Italian cookies. Therefore, you need a great recipe, & a few tips 😉
These days I’ve been cooking lots of recipes that require basic knowledge of traditional Italian cuisine, so I decided it was time for a HOW TO project. For the next few weeks, I will post basic (and fundamental) recipes, that we must master in order to cook really good Italian food.
Let’s start from the end: desserts.
tiny dough balls, fried and dipped in honey, lastly sprinkled with colorful confetti
a sicilian brioche recipe: bake and dip in almond, pistachio or coffee granita
an Italian classic, deconstructed into a tower of cannoli shells and ricotta cream: a layered cannoli cake