of crabmeat and shrimp", and also stated that to instead make a torta, the shrimp and crab should be crushed. A popular sweet variant, especially in central Italy, is crostata di ricotta, made with ricotta mixed with sugar and lemon zest, and which may additionally include cocoa or raisins. Scappi included many recipes for crostata in Opera dell'arte del cucinare. For meat and seafood based crostata, there were recipes using pork jowls or prosciutto, crayfish, anchovies, or oysters. Other savoury crostata recipes included a crostata with creamy cheese referred to as a butirata, those with truffles or field mushrooms, one with artichoke or cardoon hearts, and one with "the viscera of any sort of turtle". See also Pastafrola, a version found in Greece, Egypt, and South America Linzer torte, an Austrian version Notes References Accademia della Crusca and Scuola Normale Superiore di Pisa External links Italian desserts Tarts Pies Renaissance cuisine