Lia's Blog
My Kitchen

Italian style Crostata

Lia’s snack recipe 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,

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Picture of Lia Perillo

Lia Perillo

Lia, a dedicated teacher, embarked on her educational journey in scenic Puglia, Italy. Known for her creative teaching style, she applies Total Physical Response strategies and authored educational materials to her lessons. Lia's impactful career includes projects in State and Private schools, serving as a Cambridge examiner in Puglia. Currently a Field Editor and Teacher Trainer for Pearson Sanoma, she always navigates the challenges of new methods of teaching. Grateful for mentorship from professionals like Anna Fresco and Anna Martinello, who have been an exceptional inspiration for her career. Lia's philosophy centers on meaningful connections with both teachers and students. Join the 'Always Learning' journey where passion and purpose converge.