The article details the creation of the torta antica roma, a rustic tart served at Armando al Pantheon, a restaurant in Rome. This dish combines a light, cake-like crust with milky-sweet ricotta and sour cherry jam, offering a delightful balance of flavors. The recipe emphasizes the importance of quality ingredients, such as using whole-milk ricotta and sour cherry jam. Specific instructions are provided to ensure that the tart holds its shape during baking. Serving suggestions and storage tips are also offered for optimal enjoyment.
At Armando al Pantheon, a trattoria in Rome, patrons enjoy torta antica roma, a light tart featuring ricotta and sour cherry jam on a buttery crust.
The recipe showcases a delicate balance of flavors with buttery crust, milky ricotta, and tangy fruit, making it an enjoyable dessert option.
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