Name: Spungata Ligure (Ligurian Fruit Pie)
Yield: Makes one 12-inch/30-cm pie
Cuisine: Italian
Ingredients: 1 cup/120 g black cherry or other preserves; ¼ cup/1 ounce/30 g peeled almonds; 2½ teaspoons/5 g salt; 5½ ounces/150 g sweet butter, softened; 2¼ cups/250 g unbleached flour; ¼ cup/1 ounce/30 g fine candied citrus, cut into small bits; ⅞ cup /100 g granulated sugar*; ¼ cup/1 ounce/30 g pinoli; 1 large egg

Preparation info

Makes
one
12 inch pie

Difficulty
Medium

Appears in

Recipes from Paradise

By Fred Plotkin

Published 1997

About

It is a bit inaccurate to call this a pie. A spungata is flatter than a pie and is really closer to what is known in other parts of Italy as a crostata. This good basic preparation comes from Bacchus, a popular drinking and eating place in San Remo. Bacchus is a combination wine bar, wine shop, and restaurant, and you may go there for any or all of these reasons. The best spungata is the one made with homemade preserves or, at the very least, the finest commercial prese