The torta antica roma, enjoyed at Armando al Pantheon in Rome, is a light and flavorful tart showcasing a mix of ricotta and cherries. Made with a tender buttery crust, it features key ingredients like almond flour, semolina, and lemon zest. The tart requires sour cherry jam for optimal flavor, although strawberry jam can substitute. It’s essential not to use part-skim ricotta for the right texture. Careful preparation ensures the tart holds its shape and offers delightful taste, perfect to be served warm or at room temperature after refrigeration.
At Armando al Pantheon, a trattoria in Rome, meals often are punctuated with a slice of torta antica roma- a rustic tart inspired by the traditional Roman combination of ricotta and cherries.
The base is a tender, buttery, almost cake-like crust, and the topping is a crumby mixture of the same composition. Sandwiched between is a layer of jam on a bed of ricotta dotted with poppy and sesame seeds.
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