Italian Pie

Italian Pie posts cover savoury torte, sweet crostate and the regional baked dishes that English speakers sometimes group under the loose term Italian pie. Articles look at the Easter pizza rustica from Naples filled with cured meats and cheese, the spinach and ricotta torta pasqualina from Liguria, the apple-and-pine-nut crostata of the north, the chestnut castagnaccio of Tuscany and the chicory-and-anchovy puttanesca pies of the south. There are also notes on the difference between a pasta frolla short pastry and a Roman pasta matta, and on why an Italian pie is rarely as sweet as an American one.