Croceata

Croceata is a traditional Albanian and Italian-Albanian dessert with roots in the regions of Calabria and Sicily. The name "croceata" derives from the Italian word "croce," meaning cross, which refers to the distinctive criss-cross pattern of dough strips that adorn its surface.

The dessert is typically made with a sweet pastry dough, often flavored with lemon zest or orange zest. A filling, which can vary by region and family tradition, is enclosed within this dough. Common fillings include a mixture of ricotta cheese, sugar, and often cinnamon or nutmeg. Some variations incorporate nuts like almonds or walnuts, or even dried fruits.

Once assembled, the croceata is baked until golden brown. The texture is usually a balance of crisp pastry and a creamy, sweet filling. It is often served during holidays and special occasions, particularly around Easter. Its preparation is often a communal activity, passed down through generations, contributing to its cultural significance. While most commonly found in Albanian communities in Italy and Albania itself, variations of this type of filled pastry can be found in other Mediterranean cuisines as well.