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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 15th century 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.
==Etymology==
The name derives from the Latin word ''crustāta'', the feminine past participle of ''crustāre'' (to encrust), and ultimately from the noun ''crusta'' (crust). The French term ''croustade'' derives from it, from which the English term ''custard'' derives. The word ''crostata'' appeared in the earliest Italian dictionaries, included in the 1612 dictionary ''Vocabolario degli accademici della Crusca'' (compiled from 1591-1608) by the Accademia della Crusca and the Scuola Normale Superiore di Pisa, and the 1617 dictionary ''Il memoriale della lingua italiana: ridotto in ordine d'alfabeto per commodità del lettore'' by Giacomo Pergamino, in which it was defined as a type of ''torta''.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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