When we threw parties in Italy, we would place an order at our favorite neighborhood pasticceria. We’d choose an array of cream filled pasticcini mignon, delicate triangle-shaped sandwiches made from white bread with the crusts removed called tramezzini, and an assortment savory rustici salati. Included in the rustici salati were pizzette, or bite-sized little pizzas with a variety of simple toppings. Upon arriving home, we could never resist sneaking a few of the pizzette before the party began.
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<br />While nothing compares to the pizzette from an Italian pasticceria, very good pizzette can be made, really quite simply, right at home.
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