Crostata

A crostata is an Italian baked tart or pie, also known as coppi in Naples and sfogliate in Lombardy. The earliest known use of crostata in its modern sense can be traced to the cookbooks Libro de Arte Coquinaria (Art of Cooking) by Martino da Como, published circa 1465, and Cuoco napolitano (Neapolitan recipes), published in the late 1400s containing a recipe (number 94) titled Crostata de Caso, Pane, etc.. A crostata is a "rustic free-form version of an open fruit tart" that may also be baked in a pie plate. Historically, it also referred to an "open-faced sandwich or canapé" because of its crusted appearance, or a chewet, a type of meat pie.