The portal of the Rome Chamber of Commerce for agritourism and the local area

Roman recipes

Leavened pizza


400 g risen pasta dough
500 g flour
150 g roman ricotta
4 eggs
1 lemon
1 tbs. cinnamon

Mix the eggs, cinnamon, a pinch of salt, ricotta cheese, and grated lemon peel with the flour and work the dough vigorously, beating the pasta on the table until it is smooth and elastic. Place the dough on a greased baking-tin (preferably with lard), until it is half-way up the edge of the tin, then let it rise for about 10 hours (a whole night). Cook in a hot oven at 190° C for about 40 minutes