Crostata is found all year-round, all-over Italy - often savoured with a cappuccino for breakfast, as a snack or as a dessert.
The oldest sweets known in the Italian peninsula
The Crostata Cake is one of the most common Italian cakes; instantly identifiable via its classic 'criss cross' lattice topping inspired from coppi, a type of 'tiles' in Naples.
This is the type of dessert a Nonna (grandma in English) would serve for the family at the end of lunch or dinner, like a snack in the afternoon or for breakfast in the morning with coffee, latte or cappucino.
Suitable for any occasion can be renovated with different filling: fruit, chocolate, custard or apple. Our Crostata combines light, crumbly pastry with a generous layer of Italian Apricot conserve.
Apricot conserve 45% (glucose syrup, apricot puree 35%, sugar, natural thickener: pectin, acidity regulator: citric acid, preservative: potassium sorbate, natural flavours), wheat flour, sugar, butter, coconut oil, fresh eggs, glucose syrup, water, sunflower oil, leavening agents (disodium diphosphate, sodium bicarbonate, wheat starch), emulsifiers: mono and diglycerides of fatty acids, natural flavours, salt, acidity regulator: citric acid.
Allergens contained: gluten, milk, egg.
Made in Italy
|Typical values||Per 100g|
|of which saturates:||10.0g|
|of which sugars:||43.0g|