Italian

See the how-to on page 487.

Pasta frolla (Italian for “short pastry”) is the basic pastry dough of Italy. Our recipe yields enough dough for 2 crostata (you’ll need to double the pumpkin and ricotta filling).

This recipe can be doubled or tripled.

This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

For perfectly smooth slices, cut the layered cake with a hot serrated knife. The cake can be wrapped well in plastic wrap and stored in the freezer for up to 3 weeks.

Use the highest-quality chocolate you can find.

In Italian gelato shops, stracciatella describes an ice cream that has chocolate mixed into it—as our recipe does.

You can substitute espresso in this recipe with 2 cups very strong brewed coffee, although the flavor will not be as intense.