Tarts

Pies are among the desserts I love the most. The cakes with their short pastry are many and united in a continuum throughout all Europe.

Bartolomeo Scappi in his book describes how to make pies and other cakes. The pastry that was used in the Renaissance was very different from the short crust pastry that we now use.

The shortbread recipes are varied, and each balancing has its own meaning in pastry. There is the Frolla Milano or the Frolla Napoli, the Breton and the short crust with oil. Each recipe goes to fill the needs of those who love the tart buttery, or crispier, or with a thicker or thinner pastry. There is something for everyone.

Many of the recipes listed below are the result of years of experiments and “robbery.” The following list contains some Roman recipes, others from my maternal and paternal family and many that I stole or invented over the years.

I was born greedy, grown greedy, and it is a vice that I hope will never leave me. It pushed me to meet people and to understand different cultures and, of course, always made me put on weight!!!