Pasta Frolla: Italian Short Pastry
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Origin
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Description
Pasta frolla — Italian short pastry, used for crostata (jam tarts), pastiera (Neapolitan Easter tart), and pastry shells across the Italian tradition — differs from French pâte sucrée in its proportion of fat and the addition of lemon zest. The Italian version is richer, more crumbly, and more fragrant than the French equivalent — it is not designed to hold a runny filling but to provide a structure that crumbles under the fork's first pressure.
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The Thread
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Flavour Context
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Pillars V — VII
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