{"id":12966,"date":"2026-08-01T13:26:00","date_gmt":"2026-08-01T11:26:00","guid":{"rendered":"https:\/\/blog.giallozafferano.it\/rosly\/?post_type=recipe&#038;p=12966"},"modified":"2026-07-28T13:36:18","modified_gmt":"2026-07-28T11:36:18","slug":"ricetta-crostata-babbaiola-al-limoncello","status":"publish","type":"recipe","link":"https:\/\/blog.giallozafferano.it\/rosly\/ricetta-crostata-babbaiola-al-limoncello\/","title":{"rendered":"Crostata babbaiola al limoncello"},"content":{"rendered":"\t\t\t\t<div class=\"av-international-language-switch\">\n\t\t\t\t\t<ul>\n\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t<button\n\t\t\t\t\t\t\t\tclass=\"av-international-language-button av-international-language-it\"\n\t\t\t\t\t\t\t\taria-expanded=\"false\"\n\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\tItaliano\t\t\t\t\t\t\t<\/button>\n\t\t\t\t\t\t\t<ul>\n\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\thref=\"#\"\n\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-it av-international-language-current\"\n\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"it\"\n\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\tItaliano\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/fr\/rosly\/tarte-babbaiola-au-limoncello\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-fr\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"fr\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tFran\u00e7ais\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/es\/rosly\/tarta-babbaiola-al-limoncello\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-es\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"es\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tEspa\u00f1ol\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/pt\/rosly\/crostata-babbaiola-ao-limoncello\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-pt\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"pt\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tPortugu\u00eas\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/nl\/rosly\/crostata-babbaiola-met-limoncello\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-nl\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"nl\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tNederlands\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/en\/rosly\/babbaiola-limoncello-tart\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-en\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"en\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tEnglish\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<li>\n\t\t\t\t\t\t\t\t\t\t<a\n\t\t\t\t\t\t\t\t\t\t\ttarget=\"_blank\"\n\t\t\t\t\t\t\t\t\t\t\thref=\"https:\/\/www.gzrecipes.com\/de\/rosly\/crostata-babbaiola-mit-limoncello\/\"\n\t\t\t\t\t\t\t\t\t\t\tclass=\"av-international-language-de\"\n\t\t\t\t\t\t\t\t\t\t\tdata-lang-code=\"de\"\n\t\t\t\t\t\t\t\t\t\t>\n\t\t\t\t\t\t\t\t\t\t\tDeutsch\t\t\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t<\/li>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/ul>\n\t\t\t\t\t\t<\/li>\n\t\t\t\t\t<\/ul>\n\t\t\t\t<\/div>\n\t\t\t\t<script>\n\t\t\t\t\tdocument.addEventListener('DOMContentLoaded', function () {\n\t\t\t\t\t\tconst button = document.querySelector('.av-international-language-button');\n\t\t\t\t\t\tif (button) {\n\t\t\t\t\t\t\tbutton.addEventListener('click', () => {\n\t\t\t\t\t\t\t\tbutton.setAttribute('aria-expanded', button.getAttribute('aria-expanded') === 'true' ? 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style=\"display: block;\">\n<div class=\"wp-block-altervista-recipe\">\n<div class=\"wp-block-altervista-introduction\">\n<p class=\"wp-block-altervista-paragraph\">Salve amici, oggi vi propongo questa deliziosa crostata babbaiola al limoncello davvero strepitosa. \u00c8 una famosa torta napoletana di Posillipo e prende proprio il nome dalla sua inventrice che aveva questo soprannome. \u00c8 composta da un guscio di pasta frolla e un ripieno di crema pasticcera al limone (ma che io ho voluto realizzarla utilizzando solo del limoncello) e ricotta fresca. Di seguito troverete la ricetta..<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-articles-links\"><div class=\"av-inner-blocks-content\"><ul><\/ul><\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-cover\">\n<figure class=\"wp-block-image aligncenter size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"960\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-720x960.jpg\" alt=\"\" class=\"wp-image-12960\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-720x960.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-320x427.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-768x1024.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-1152x1536.jpg 1152w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-1536x2048.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173117-scaled.jpg 1920w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-recipe-quick-info\"><div class=\"recipe-meta\"><ul class=\"recipe-info\"><li class=\"difficulty\" data-value=\"2\"><span class=\"recipe-label\">Difficolt\u00e0<\/span><span class=\"recipe-value\">Facile<\/span><\/li><li class=\"cost\" data-value=\"2\"><span class=\"recipe-label\">Costo<\/span><span class=\"recipe-value\">Economico<\/span><\/li><li class=\"cuisine\" data-value=\"italian\"><span class=\"recipe-label\">Cucina<\/span><span class=\"recipe-value\">Italiana<\/span><\/li><li class=\"seasonality\" data-value=\"1\"><span class=\"recipe-label\">Stagionalit\u00e0<\/span><span class=\"recipe-value\">Tutte le stagioni<\/span><\/li><\/ul><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients\"><h2>Ingredienti per la crostata babbaiola al limoncello<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-ingredients before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredients-group\"><h3>Ingredienti per la pasta frolla<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11390\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">300<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">farina 00<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"53\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">uovo<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16336\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">tuorlo<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"22\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">120<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">burro<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11419\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">100<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">zucchero a velo<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\"><span class=\"ingredient-qty-wrapper\"><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">scorza di limone grattugiata <\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16895\" data-unit=\"teaspoon\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">cucchiaino<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">essenza di vaniglia<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16288\" data-unit=\"pinch\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">pizzico<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">sale fino<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-group\"><h3>Ingredienti per la crema pasticcera al limoncello<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"14128\" data-unit=\"ml\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">500<\/span> <span class=\"ingredient-unit\">ml<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">latte intero<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16336\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">4<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">tuorli<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"80\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">50<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">amido di mais<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"19512\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">150<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">zucchero semolato<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"10681\" data-unit=\"ml\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">40<\/span> <span class=\"ingredient-unit\">ml<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">limoncello<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16288\" data-unit=\"pinch\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">1<\/span> <span class=\"ingredient-unit\">pizzico<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">sale fino<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredients-group\"><h3>Ingredienti crema di ricotta<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"16222\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">250<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">ricotta vaccina<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"11419\" data-unit=\"g\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">70<\/span> <span class=\"ingredient-unit\">g<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">zucchero a velo<\/span><\/span><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-ingredient\"><div class=\"ingredient-item\" data-id=\"10681\" data-unit=\"spoon\"><span class=\"ingredient-qty-wrapper\"><span class=\"ingredient-number ingredient-qty\">2<\/span> <span class=\"ingredient-unit\">cucchiai<\/span><\/span><span class=\"ingredient-text\"> <span class=\"ingredient-name\">limoncello<\/span><\/span><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-ingredients after\"><\/div>\n<\/div><\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-tools\"><h2>Strumenti<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs recipe-intro-tools before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-tools-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-tools-group\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">3<\/span> <span class=\"tool-category\" data-category-id=\"76\">Ciotole<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"109\">Frusta a mano<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"170\">Planetaria<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"112\">Gancio a foglia<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"1112\">Stampo per crostate<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"206\">Spianatoia<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-tool\" data-model-name=\"\"><span class=\"tool-qty\">1<\/span> <span class=\"tool-category\" data-category-id=\"133\">Mattarello<\/span>  <div class=\"tool-alternative\"><\/div><\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs recipe-after-tools after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps\"><h2>Passaggi per la crostata babbaiola al limoncello<\/h2><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-paragraphs av-intro-steps before\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-groups\"><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-steps-group\"><h3>Passaggio preparazione pasta frolla<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Per realizzare questa <strong>crostata babbaiola al limoncello<\/strong> si realizza come prima cosa la pasta frolla. Potete impastare la frolla in qualsiasi robot di cucina io per comodit\u00e0 ho utilizzato la planetaria. Come prima cosa mettere la frusta a foglia cio\u00e8 la (K), nella ciotola della planetaria aggiungere il burro freddo a pezzi insieme allo zucchero a velo, la farina setacciata con il pizzico di sale, il lievito, la vaniglia, la scorza grattugiata del limone e azionare la macchina a velocit\u00e0 2 per qualche minuto. Unire poi l\u2019uovo e il tuorlo e mescolare ancora per qualche minuto fino ad ottenere un impasto liscio e omogeneo. Compattare per bene la pasta frolla e avvolgerla nella pellicola per alimenti, mettere a riposare in frigo per circa un\u2019ora. Potete benissimo realizzare la frolla anche il giorno prima.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large is-resized\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"900\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-720x900.jpg\" alt=\"\" class=\"wp-image-11843\" style=\"width:720px;height:auto\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-720x900.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-320x400.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-768x960.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-1229x1536.jpg 1229w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-1638x2048.jpg 1638w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2025\/09\/InCollage_20250917_132137218-scaled.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Passaggio preparazione crema pasticcera al limoncello<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Per realizzare la crema pasticcera servir\u00e0 versare il latte in una casseruola o pentolino e adagiare sul fuoco a riscaldare. A parte in una ciotola con una frusta a mano sbattere i tuorli con lo zucchero e l\u2019essenza di vaniglia per un paio di minuti. Unire l\u2019amido di mais e il pizzico di sale e mescolare accuratamente ottenendo una pastella cremosa. Prendere il latte ormai caldo e versarlo met\u00e0 dose nella ciotola delle uova e mescolare energicamente. Versare il composto di uova e latte nella casseruola e portare ad ebollizione mescolando continuamente con la frusta per evitare che si formino dei grumi e far addensare completamente. Togliere dal fuoco, versare la crema ottenuta in una ciotola fredda messa in precedenza in freezer, versare il limoncello e mescolare accuratamente. Adagiare la pellicola per alimenti a contatto e lasciare raffreddare a temperatura ambiente per qualche ora.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"480\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-720x480.jpg\" alt=\"\" class=\"wp-image-12724\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-720x480.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-320x213.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-768x512.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-1536x1024.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/04\/InCollage_20260415_112114814-2048x1365.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Passaggio preparazione crema pasticciera alla ricotta<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\"> In una ciotola mescolare con una frusta la ricotta con lo zucchero a velo e il limoncello fino ad ottenere una crema liscia. Riprendere la crema pasticcera ormai fredda e versare la crema di ricotta e amalgamare con molta cura ottenendo una crema omogenea. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"576\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-720x576.jpg\" alt=\"\" class=\"wp-image-12953\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-720x576.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-320x256.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-768x614.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-1536x1229.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_133322045-2048x1638.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-steps-group\"><h3>Passaggio realizzazione crostata<\/h3><div class=\"av-inner-blocks-content\">\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Riprendere la pasta frolla dal frigo e stendere su una spianatoia infarinata la frolla ad uno spessore di circa 3 mm. Rivestire una teglia da crostata da 26 cm precedentemente imburrata e infarinata ottenendo cos\u00ec un guscio con i bordi alti. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"720\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-720x720.jpg\" alt=\"\" class=\"wp-image-12950\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-720x720.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-320x320.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-150x150.jpg 150w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-768x768.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-1536x1536.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134505011-2048x2048.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Bucherellare la base \u00e8 versare la crema pasticcera alla ricotta livellando per bene. Con la restante pasta frolla formare il reticolo (cio\u00e8 le strisce) creando delle striscioline spesse 1\/2 cm e arrotolarle con le dita. Posizionarle poi sulla crostata e cuocere in forno caldo statico a 180\u00ba per 45 minuti. Se occorre, durante la cottura coprire con della carta forno o alluminio.<\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"576\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-720x576.jpg\" alt=\"\" class=\"wp-image-12949\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-720x576.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-320x256.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-768x614.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-1536x1229.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/InCollage_20260724_134624791-2048x1638.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\">\n<p class=\"wp-block-altervista-paragraph\">Quando sara cotta, spegnere, sfornare e lasciare raffreddare completamente. Con delicatezza poi sfornarla su un piatto da portata e servire con una spolverata di zucchero a velo. Spero vi piaccia questa mia ultima ricetta. Alla prossima amici. <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"960\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-720x960.jpg\" alt=\"\" class=\"wp-image-12963\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-720x960.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-320x427.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-768x1024.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-1152x1536.jpg 1152w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-1536x2048.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_172146-scaled.jpg 1920w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<div class=\"wp-block-altervista-step media-position-bottom\">\n<div class=\"wp-block-altervista-paragraphs\"><\/div>\n\n\n\n<div class=\"wp-block-altervista-media media-vertical-alignment-top\" data-type=\"image\" data-vertical-alignment=\"top\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-scaled.jpg\"><img loading=\"lazy\" decoding=\"async\" width=\"720\" height=\"540\" src=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-720x540.jpg\" alt=\"\" class=\"wp-image-12964\" srcset=\"https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-720x540.jpg 720w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-320x240.jpg 320w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-768x576.jpg 768w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-1536x1152.jpg 1536w, https:\/\/blog.giallozafferano.it\/rosly\/wp-content\/uploads\/2026\/07\/20260724_173747-2048x1536.jpg 2048w\" sizes=\"auto, (max-width: 720px) 100vw, 720px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-paragraphs av-after-steps after\"><\/div>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-altervista-notes\">\n<h2 class=\"wp-block-heading\">CONSERVAZIONE, CONSIGLI E NOTE <\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>La pasta frolla si pu\u00f2 realizzare anche in anticipo. La crostata si conserva per un paio di giorni in frigo, prima di gustarla baster\u00e0 semplicemente tirarla fuori dal frigo e lasciarla a temperatura ambiente per qualche minuto. Volendo potete sostituire il burro per la frolla con dell\u2019olio di semi o olio extravergine di oliva. <\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Se volete visitare la mia pagina Facebook&nbsp;<\/strong><a href=\"https:\/\/www.facebook.com\/pasticceraPerPassione\/\">https:\/\/www.facebook.com\/pasticceraPerPassione\/<\/a><\/p>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Se volete ritornare nella homepage<\/strong>&nbsp;<a href=\"https:\/\/blog.giallozafferano.it\/rosly\/\">https:\/\/blog.giallozafferano.it\/rosly\/<\/a><\/p>\n\n\n<\/div>\n\n\n\n\n\n<div class=\"wp-block-altervista-reusable\"><\/div>\n<\/div>\n\n\t\t\t\t\t<template data-av-template=\"recipe-servings-update\">\n\t\t\t\t\t\t<p class=\"recipe-servings-update\">\n\t\t\t\t\t\tDosi variate per\n\t\t\t\t\t\t<span class=\"recipe-servings-updated-value\"><\/span>\n\t\t\t\t\t\tporzioni\n\t\t\t\t\t\t<\/p>\n\t\t\t\t\t<\/template>\n\t\t\t\t\t<template 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torta napoletana di Posillipo e prende proprio il nome dalla sua inventrice che aveva questo soprannome. \u00c8 composta da un guscio di pasta frolla e un ripieno di crema pasticcera al limone (ma che io ho voluto realizzarla utilizzando [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":12965,"comment_status":"open","ping_status":"closed","template":"","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[1827,4],"course":[],"wellness":[],"class_list":["post-12966","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","category-crostate-e-sbriciolate","category-dolci-e-dessert","post","type-post"],"avopt_banners_inside_post":true,"avopt_banners_on_page":true,"ingredients":[{"name":"<h3>Ingredienti per la pasta frolla<\/h3>","item_key":1,"items":[{"id":"11390","qty":"300","alternative_qty":"","unit":"g","unit_label":"g","name":"farina 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