What is Ricotta ricotta e cioccolato?

Classic Italian Crostata Ricotta e Cioccolato (Ricotta and Chocolate Tart) is a dessert of the Roman tradition and consists of a short pastry ( pastafrolla) with a delicate filling of ricotta and dark chocolate. In Rome, it is served as a Sunday dessert, or on special occasions, like Easter.

How to make Ricotta ricotta pastry?

Preheat the oven to 180° C (350° F). Fill the pastry shell with the ricotta mixture, smoothing it with a spoon or an offset spatula. Take the other piece of dough out of the fridge and roll it out to a rectangle, about 3 mm thick. Cut strips of dough with a ravioli or pizza cutter, about 2 cm wide.

What is Ricotta Romana?

Ricotta, means ‘recooked’ in Italian. Traditionally, in Rome, we use sheep milk ricotta, known as ricotta romana d.o.p. , one of the most renowned ricotta in Italy. D.O.P. means that it has a protected designation of origin and the method of production follows strict requirements.

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