« riepilogo del weekend di erbe aromatiche numero 112 / Weekend Herb Blogging #112: the roundup | Main | Novel Food #2: bignè con la crema / cream puffs »

December 13, 2007


Feed You can follow this conversation by subscribing to the comment feed for this post.


Questa crostata mi ha incuriosita e mi piacerebbe provarla.
Sono diffidente circa l'utilizzo della zucca nelle creme, ma poichè tutti ne parlano bene ed oggi lo confermi anche tu, vorrei ricredermi.


wow che meraviglia simona, io adoro le crostate e questa dalla foto e dalla ricetta mi sembra super :-P

p.s. credo proprio che non farò in tempo a partecipare al tuo evento Novel food, ho più di 160 ricette da smistare! Al prossimo ci sarà di sicuro. Baci!


A reserved dessert, the crema sounds delicious.


That looks really good. Pumpkin does well as a desert.


Sai Lenny, anche io non ero convinta. Col tempo sono diventata una fan delle zucche che si trovano qui e mi piace provarle in modi diversi.

Grazie Francesca. Anche io adoro le crostate. Non ti preoccupare, capisco bene la situazione. Ti aspettiamo per la prossima edizione.

Thanks Peter.

Thanks Kevin, I agree.


Lovely dessert - and how fun to have the whole city celebrate with you!


Wonderful crostata, Simone! I see your blog is bilingual now! Great idea! Tell me if there is anyplace online to do Italian lessons? I really have to learn more. I can understand more than I can speak and even that has gotten rusty (like me)..haha


Wow, Simona! How perfectly wonderful. I want to taste some!


Thanks Katie: it was fun.

Hi Maryann, you may want to look at the resources on this page: http://italian.about.com/
Let me know if you find anything interesting.

Hi Christine: not a problem ;)


This crostata looks and sounds really nice. Keith loves pumpkin pie, so maybe I'll try it or something very similar at Christmas time.

How interesting about the fair, the holidays, and the opera season all converging . . . around YOUR birthday!

Simona Carini

I haven't made this crostata since then, so I think I will try again this year, maybe tweaking it a bit. I have some photos of La Scala inside that I should post: it's a beautiful place.

Verify your Comment

Previewing your Comment

This is only a preview. Your comment has not yet been posted.

Your comment could not be posted. Error type:
Your comment has been posted. Post another comment

The letters and numbers you entered did not match the image. Please try again.

As a final step before posting your comment, enter the letters and numbers you see in the image below. This prevents automated programs from posting comments.

Having trouble reading this image? View an alternate.


Post a comment

Your Information

(Name is required. Email address will not be displayed with the comment.)

briciole di italiano

  • The words and images on this blog are small fragments (briciole | brɪCHōle ) I let fall to entice you to follow me, a peripatetic food storyteller.

    Contact: simosite AT mac DOT com
Privacy Policy
Get new posts via email
Your email address:*
Please enter all required fields
Correct invalid entries
follow us in feedly

briciole on Facebook