The portal of the Rome Chamber of Commerce for agritourism and the local area
Mix the ricotta and sugar, the grated peel, cinnamon, sultans, pine-nuts and minced candied peel in a bowl. Cover it with the dough of a tart mould and pour the mixture inside.
With the leftover dough cut out some strips and place them over the ricotta. Brush with the white of the egg and cook in a hot oven at 190°C for about 45 minutes.