A crostata published on Luciano Pignataro's Campania food journal brings together ricotta, fig jam, fresh figs and toasted Puglian almonds in a shortcrust shell. It belongs to a late-summer repertoire built around naturally ripe seasonal fruit and southern Italian home and pastry traditions.
The principal components are shortcrust pastry, a cream made from ricotta and fig jam, fresh seasonal fruit, and toasted chopped Puglian almonds.
For the filling, the recipe specifies 300 g of ricotta and 250 g of fig jam. The fruit garnish includes fresh figs alongside raspberries and blueberries, with the berries presented as an acidic counterpoint to the sweetness of the figs.
The article names Petrelli nero and Fracazzano bianco as the Puglian fig varieties used or discussed.
Preparation follows a classic crostata method. The pastry shell is rested for at least 30 minutes, rolled to approximately 4–5 mm, and blind-baked at 180 °C for about 20–25 minutes before the ricotta-and-fig-jam cream and fruit are added.
The source does not identify the exact origin or producer of the ricotta, almonds, figs or preserves, and it does not provide a finished yield, serving count, or storage guidance.
