Cerrar este cuadro de búsqueda.
Carlota Fariña


Those of you who read my posts already know I have more of a sweet tooth than a savory one. Actually, I am always kidding saying each person has two stomachs, one for the first courses and another for the dessert. No matter how full I feel as I always try to save room for the dessert if it’s worthy. But today I am not exactly suggesting you a dessert but something for breakfast: the very well-known crostata. Or maybe somebody doesn’t know it yet? If so, then I think you will enjoy it even more.

The crostata is a typical breakfast in any Italian house. I was living in Italy for 13 months, both in the north and the south of the country, I cannot think in any single time I visited an Italian at their place who did not offer me a piece of it. What is even more, in all types of accommodations I have been while traveling through the country, from B&B to high-quality hotels, a crostata was always on the breakfast table.

However, despite how much I like crostata, I had never prepared it before until I found this recipe and I encouraged myself to do it. In the original recipe published in La Cucina Italiana, instead of jam, the filling is a mix of strawberries and sugar done in a pan. But I decided to change the sugar for something more natural as the honey.

INGREDIENTS for a 20 cm/8 inches wide mould

400 gr (3 ¼ cups) flour

250 gr (1 cup + 1 ½ tbsp) unsalted butter

50 gr (1/4 cup) sugar

A pinch of salt

1 egg


For the strawberry filling:

450 gr (3 cups) strawberries

2 tbsp honey

25 ml (2 tbsp) water



Over a flat surface put the flour, make a well in the center and add the egg, salt, sugar, and butter at room temperature cut into cubes. Mix well and knead with your hands. Wrap it in clingfilm and let it rest in the fridge for about 30 minutes.

Meanwhile, we are going to prepare the filling. Chop the strawberries and add them into a small pot with the honey and water. Remove for three minutes at medium-high heat and allow to cool.

Now, flatten your dough using a rolling pin, transfer it to the mould and create a border of 4 cm (1’5 inch) tall. Pour the strawberry mix on the top and close your crostata with strips made with the extra dough. Sprinkle them with some granulated white sugar. Place the crostata at the lowest level of the preheated oven and bake to 180C for 10 minutes with a ventilated option and then 20 minutes more heating only from below or until golden.


Buon appetito!


Photography & Stylism: Carlota Fariña

More in Instagram: #carlotafariñafoodgram #lotainitaly




Comparte la publicación: