Crostata di Ricotta e Visciole – Crostata With Ricotta and Morello/Sour Cherries

Polenta & Baccalá


I think I already said that Crostata is probably my favorite cake, and this is a crostata with a plus 🙂

It’s a recipe typical of the city of Rome, and more precisely of the Jewish ghetto, and even more precisely it seems (it is said) it has been first created by the very old Jewish pastry shop called “Boccione”, that still makes it nowadays.

The fruit used in this recipe is the visciole, which is slightly acid but quite sweet and it is one of the 3 types of Prunus cerasus existing in Italy (the other two are amarena, of light red color and more acid, and the marasca, smaller and more bitter and acid). I think in English it is called Morello cherry.

In the past there were a lot of these fruits by the markets, nowadays much less, unfortunately most of people prefer the…

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Author: redcrosse10999

I am a writer. My works are featured and sold at through book sales. I have a few locations where I can be found on the internet but no website per se for any good reason of my works yet. Principally, following me on to Facebook (at, links visitors to other sites that are basically the same redundancy as the Facebook location. I hope to have a website someday, but that isn't in my immediate plans at this time. (Meanwhile, you may visit my other blogs at both -- which is a Blogger site by Google & also at -- which is another native of WordPress, which I believe may also be a Google company. But my Facebook page has a sidebar link set that will help you navigate to other pages which may or may not be included links on any of these (interesting) blogs. Have a happy day! (I wish I had an emoji for this bio. Very little else is interesting with me.)

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