Not sure about the origins of this sweet, but I certainly remember the delicious crostata (to encrust) my aunt used to make when I visited Bari the first time. Pasta frolla is the Italian short-crust pastry dough also used to make La Pastiera Napoletana (see Enzo’s recipe) and made with flour, sugar, butter, baking power, grated lemon/orange rind, eggs and homemade jam.