Recipe : Crostata - Italy
Ingredients:
Short Crust
Filling
Working Method:
Short Crust
- Mixing - Mix in a planetary mixer with a spatula, sugar and Mimetic. When homogeneous, add the eggs, salt and flour. Mix again.
- Refrigerate - Place in the refrigerator for 12 hours.
- Shaping - Roll out the dough with a 5mm, line a mold, pierce with a fork.
Filling
- Fill - At this point fill with Vivafil Apricot 50%.
- Decor - Decorate with alternating shortbread strips.
- Baking - Bake at 175 ° C for about 25 minutes.
The Story
La crostata is a baked fruit pie and is a flagship of Italian dessert tradition. It has a nice light and crumbly texture, featuring different fruit fillings according to the region and season. In Italy it is usually eaten as a dessert or with a coffee in the morning. Every housewife and baker has his own (family) recipe. This dessert of "poor" origin had a lot of luck throughout history, so much so that it even reached the court of the Bourbons. It is said that it was the only dessert capable of making Queen Maria Theresa of Austria smile, wife of King Ferdinand II of Bourbon, nicknamed "the Queen who never smiles".
Place of Origin
To experience the real Crostata, you should visit this specific bakery in Rome, Italy: Pasticceria Boccione.
Mimetic incorporation
- Specialty fat for Incorporation providing real butter sensation
- Same taste experience as butter
- Cost-efficient
- Ease of use like margarine (f.e. ambient storage)
- For the cake, cookies, shortcrust, rich bread
Vivafil Apricot
- RTU jam filling with an average 35% of fruits with fruit markers for natural visual appeal
- Exceptional bake stability to minimize bake losses
- Freeze thaw stable
- Versatile for any laminated pastry & ambient patisserie and bakery sweet goods
Market insights & consumer trends
In Italy, the Crostata is a very common product that you find in Patisserie shops and retail but it is also made at home like the typical Italian dessert.
Shelf life: TBD locally.
RSP & margin%: TBD locally
Freezable: Yes
