Cheesecake Tart Cibrèo
Cheesecake is an ancient part of Italian culinary tradition. Roman statesman Cato mentioned cheesecake in his second century B.C.E. De Re Rustica according to Alan Davidson in The Oxford Companion to Italian Food. It was a baked cake of cheese sweetened with honey and flavored with spices and dried fruit that Roman soldiers ate. Today, Rome’s torta alla ricotta sets the standard. Lighter than the New York style variety, Roman cheesecake derives richness from cream and a slight tang from freshly made ricotta cheese.Because of the soft consistency in its filling, cheesecake requires some type of crust. In the United States, we’re familiar with crushedRead More →