Ten crostate, six pizze Friulane: Giulia Tondo’s recipes are calibrated to feed her four children, their spouses, and their six children. She grows peaches, apricots, pomegranates, pears, plums, and mandarin oranges in the garden of her house in the center of Rome. And what does she do with the fruit? She turns it into fifty bottles of fruit syrup so that her grandchildren always have bibite, soft drinks, when they come to visit. Basketfuls of apricots, plums, and peaches become jams for the center of their crostate. In mid-January she even offers them peaches that taste as if they had just been picked off the trees, because Giulia freezes fruits at the height of their summer juiciness and saves them to brighten life during the dreary winter months.
