Crostata

the one I made in labour that tastes like it's from a bakery

I first became acquainted with crostata in Rome, where the Jewish ghetto has a bakery that makes a few kinds of crostata that I would probably include in my last meal. I wrote about Boccione a very long while back and still dream about it. If you’re in or visiting Rome, their crostata with mandorle and visciole (almonds and cherries) is well worth a long queue on a Sunday morning.